1 ¼Cupshot waterStart with 1 cup and add the rest as needed
1 ½Teaspoonssalt
Instructions
Combine masa harina with salt and then add water. Start with 1 cup of warm water and add a tablespoon at a time until you can knead it without it sticking to your fingers.Knead thoroughly with your hands until it forms a soft dough, similar to Play-Doh(don’t overwork it). If you get it too wet, add a little more masa harina.
2 Cups Masa harina, 1 1/4 Cups hot water, 1 1/2 Teaspoons salt
Take a small amount of dough in your hands and form into a golf-ball-size ball. It should weigh 1 ounce if you have a scale available. This is the amount to aim for in the next 18 balls. The bowl of masa should make about 19 balls of 1-ounce each. You can weigh each one if you want or just estimate. They should be about golf ball size to make 5-inch tortillasLet the masa balls rest while heating up the griddle or comal to medium-high heat. You can place a little oil on the griddle it if desired.
Line a tortilla press with a sheet of plastic wrap cut into two pieces (a thin plastic bag from the grocery store used for vegetables works well here).Place each ball on the bottom layer of plastic wrap and cover with the other sheet of plastic wrap. Use the lever to press the tortilla ball flat. It should end up being about 5 inches in diameter. Carefully peel off tortilla from plastic wrap and place on griddle.
Flip the tortilla after about 10 seconds, then cook each side for 30 seconds to a minute or until brown spots form on each side. Don’t be afraid to flip the tortillas if they are getting too brown. You can use tongs or your fingers to flip.On our griddle we were able to make 3 tortillas at a time, but it will depend on the size of your griddle or comal or skillet.
Place tortillas in a tortilla warmer or cover with a cloth napkin to keep them soft and warm. To reheat: Tortillas can be reheated in skillet or griddle (15 seconds per side)
Video
Notes
**To Store: once tortillas are cool, place them in ziplock bag and refrigerate (for up to a week)** For toatadas: Let tortillas cool down and then fry in oil