Ingredients
Ingredients
- 2 cups masa harina
- 1-1/2 cups water (plus more as needed)
- 1/2 teaspoon salt (or to taste)
Instructions
- Mix Dough: In a mixing bowl, combine masa harina, water, and salt. Hand mix to form a dough, then knead for about 2 minutes. The dough should have a playdough-like consistency; if it’s too dry, add water a teaspoon at a time while kneading to get the right texture. Avoid making it too sticky.
- Rest Dough: Cover the dough bowl with a damp cloth and let it rest for 10 minutes. This allows the masa to hydrate fully and improves the tortilla texture.
- Form Dough Balls: Divide the dough into 16 equal portions and roll each into a golf-ball-sized ball, ensuring they are smooth and firm.
- Press Dough: Line a tortilla press with plastic wrap on both sides, place a dough ball in the center, and press it flat into a thin tortilla. If you don’t have a tortilla press, use a rolling pin to flatten the balls between sheets of plastic wrap. Keep pressed tortillas covered with a damp cloth to prevent drying.
- Heat Pan: Preheat a skillet or non-stick pan over medium-high heat until hot.
- Cook Tortillas: Place each tortilla on the hot pan and cook for 1–2 minutes on the first side until it starts to brown and puff up, then flip and cook for an additional 30 to 60 seconds until browned and cooked through.
- Serve: Keep cooked tortillas warm by covering them with a cloth and serve immediately for best taste and texture.
Notes
- If the dough feels too dry, gradually add more water, but avoid making it sticky.
- Keeping the dough and pressed tortillas covered with a damp cloth prevents them from drying out.
- Using plastic wrap on the tortilla press prevents sticking and eases removal.
- Serve tortillas warm for best flavor and pliability.
- Leftover tortillas can be stored in an airtight container and reheated on a dry pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
