Name: Corn Tortillas
Cook time: 1800 s
Total time: 1800 s
Yield: 12-15 small tortillas
Ingredients: 300 gr masa harina; 300 ml warm water (about 130°F or 50°C); 5 gr salt

BenGingi

I got myself a tortilla press a month ago and I'm still so excited about it! I already tried it a few times, exploring the magic of corn tortillas. They are so easy to make but require an understanding of the dough. The dough tends to get dry relatively quickly so I recommend preparing it right before you want to serve.

Corn Tortillas

In a bowl, mix the masa harina and the salt.

Add the water to the bowl and knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. If you feel that the dough breaks/crumbles add some water and keep kneading it until you get a homogenous dough. The texture of the dough should feel similar to playdough.

Place the dough in a bowl, covered with a towel, and let it rest for 10-20 min. Some people will say it is not necessary to let the dough rest, but I'm a baker and it's in my nature.

Divide the dough into ping-pong size pieces. Round each of them to a ball.

Place the dough ball between two pieces of parchment paper in a tortilla press. Then gently press the dough ball until it forms a 5-inch tortilla.

Begin baking by removing the tortilla off the tortillas press quickly onto a preheated flat pan.

Let the tortilla bake on the first side for 30-40 sec.

Then flip them quickly. Bake for another 30-40 sec.

Remove the tortillas from the pan. Cover them with a towel in order to keep them soft and warm.

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