Corn Tortillas

Ingredients

• 2 cups masa harina (corn flour, not cornmeal)
• 1/2 tsp salt
• 1.5 cups warm water

Method

1. Mix masa harina and salt. Add water gradually, mixing until a soft dough forms (should feel like Play-Doh — not sticky, not cracking).
2. Rest 15 min covered.
3. Divide into 12 balls. Press in a tortilla press lined with plastic (or between two plates).
4. Cook in a dry cast iron skillet over medium-high heat: 1 min first side, flip, 1 min second side, flip once more for 30 sec. The final flip often causes the tortilla to puff — a sign of success.
5. Keep warm in a towel.

What You're Practicing

• Masa dough hydration: too dry = cracking, too wet = sticking
• Tortilla press technique
• Corn tortillas are gluten-free — the dough holds together through starch, not gluten