Homemade Corn Tortillas
Tortillas are a type of flatbread popular in Mexico and Central America, commonly made from wheat flour or masa. This recipe is for the masa (corn) variety; see Flour Tortilla for the wheat flour version.
2 cups masa (masa harina, masa lista)
2 cups water
1 teaspoon salt
In a large bowl, stir together the masa and salt.
Add the water, and mix together well to form a dough.
Turn out onto a lightly floured board and knead for 5 minutes.
5 minutes
Divide the dough into ¼ cup (3 oz / 90 g) portions, and form them into balls.
Roll each ball into a flat round about 6 inches (10 cm) in diameter and ⅛ inches (0.25 cm) thick.
Heat a large heavy skillet over medium high heat.
Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
Remove from the skillet and keep warm in cloth towel.