Homemade Corn Tortillas

Ingredients

Masa harina

2 cups

Salt

1/2 teaspoon

Warm water

1 to 1.5 cups

Plastic wrap

for pressing dough

Instructions

1. In a large mixing bowl, combine the masa harina and salt, ensuring they are well mixed.
2. Gradually add the warm water to the masa harina mixture, starting with 1 cup and adding more as needed, until a smooth and pliable dough forms.
3. Knead the dough in the bowl for about 2-3 minutes, until it feels soft and elastic. If the dough is too dry, add a little more water; if too sticky, sprinkle in a bit more masa harina.
4. Divide the dough into 12 equal pieces and roll each piece into a ball.
5. Preheat a cast iron skillet or griddle over medium-high heat until hot.
6. Place a ball of dough between two pieces of plastic wrap and use a tortilla press, or a heavy skillet, to flatten it into a thin round, about 6 inches in diameter.
7. Carefully peel off the plastic wrap and place the tortilla on the hot skillet. Cook for about 30 seconds on each side, or until the tortilla is lightly browned, puffy, and cooked through.
8. Repeat with the remaining balls of dough, stacking the cooked tortillas on a plate and covering them with a clean kitchen towel to keep them warm.