Homemade Tortillas are easy to make. You can make a batch and keep them in the refrigerator or freeze them until ready to use. Reheat in the toaster oven, or in a pan.
2 c. masa harina (a type of corn flour found in the Latino section), I use Maseca brand
1-1/2 cup very warm water
1/4 teaspoon kosher salt, plus more for sprinkling
Place masa harina and salt in a mixing bowl
Mix well with a fork
Add warm water and stir until dough starts to form
Get your hands in there and finish mixing, kneading the dough until it feels like soft PlayDoh.
Cover with a clean cloth and let dough rest 30 minutes
Heat pan on medium-little high heat
Break off pieces of dough the size of golf balls, around 30 grams
Roll dough into a ball and place on press, in between 2 pieces of plastic, and press until thin.
Carefully place tortilla on dry, preheated pan.
Cook for 30 seconds and flip
Cook for 60 seconds and flip again
Cook 30-60 seconds, until a little crispy.
Remove to plate and cover with towel to keep warm.
