Mario Batali's Homemade Tortillas

By clawson

Ingredients

• 2 cups Masa Flour
• 1-2 tablespoons Vegetable Oil plus more for cooking
• 1/2 teaspoon Salt
• 1 cup warm Water (plus more as needed)

Preparation

Step 1

Combine the flour, oil and salt in a large bowl and slowly stir in water. Dough should be slightly tacky but not wet. Adjust consistency using masa if too wet and more water if too dry. Knead for 5 minutes. Divide dough into 16 balls.

Press out dough using a rolling pin or slightly oiled tortilla press. If this part is difficult you may need to adjust masa and water ratio to prevent sticking or cracking. Dough should be about 1/8-inch thick if rolling by hand.

Heat a griddle or large non-stick skillet over medium-high and brush to coat with vegetable oil. Place a few circles of dough onto the heated surface and cook until slightly charred, about 1 minute. Flip and continue to cook on the second side for about 1 minute. Remove and cover with a towel to keep warm. Repeat with remaining dough.

If you don’t have a tortilla press, then use either a heavy cast iron pan or a rolling pin. After cooking the tortillas, wrap them in a cloth napkin to keep them warm