Homemade Corn Tortillas
Photo: Jon Sullivan, Public domain
Corn tortillas made from masa need only three ingredients and a hot dry skillet. Masa gives them the earthy, toasted-corn flavor that store-bought wheat tortillas lack. The dough is kneaded briefly, rolled thin, and browned on each side without any fat. Stacking the finished rounds in a cloth towel keeps them warm and soft. This is the masa version of a flatbread eaten across Mexico and Central America.
Instructions
Stir the masa and salt together in a large bowl until evenly combined.
Pour in the water and mix well until the mixture comes together as a dough.
Turn the dough out onto a lightly floured board and knead it for 5 minutes.
Divide the dough into portions of ¼ cup (3 oz / 90 g) each and shape every portion into a ball.
Roll each ball out into a flat round about 6 inches (10 cm) across and ⅛ inch (0.25 cm) thick.
Set a large heavy skillet over medium high heat. Do not add any oil.
Lay the tortillas in the dry hot skillet one at a time. Cook until the underside is browned, then turn it over and brown the other side.
Take each tortilla out of the pan and keep the cooked ones warm wrapped in a cloth towel until you are ready to serve.
Make it personal.
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