Corn Tortillas Without a Tortilla Press

By Carla

Ingredients

• 2 cups of masa harina
• 1 1/2 cups warm water

Details

Servings 1

Preparation

Step 1

Mix the masa harina with the warm water. Mix until masa harina is moistened.

Remove the dough from the bowl and knead it for about one minute, adding more water if necessary.

Divide the dough into 12 equal portions by dividing each portion in half until there are 12.

Place each portion of dough between your hands and roll them together to form the dough into a ball. Roll the ball in additional corn flour and set aside.

Prepare the dough by placing it between two pieces of floured plastic wrap. Press on the dough ball to flatten it slightly. If you are using a cutting board, you can wrap it in plastic wrap and use one piece on top of the dough ball.

Place the tortilla hot griddle or skillet. Let it cook on each side for 30 seconds to 1 minute.

Use the warmed tortillas immediately for best flavor, or refrigerate for up to 3 days.



Using a rolling pin, or a large glass, roll out dough between the plastic wrap. Try to get it very thin, about 1/8 of inch or thinner. Each tortilla should be about 5-6 inches in diameter.

Remove tortilla from the plastic wrap by carefully peeling it off. Set aside on a floured plate and repeat with the rest. Re-flour the plastic wrap every 3 or 4 tortillas.