¾-1cupWarm WaterStart with 3/4 then add more is dough is dry.
Instructions
Place Masa Harina and Salt into a mixing bowl. Slowly add warm water and with a spoon or your hands mix until incorporated. Start with 3/4 cup of water and add more if dough feels too dry. If dough is too wet, then add more masa, a teaspoon at a time. Mix for about 2 minutes, form into a dough ball, and cover with a kitchen towel to prevent drying.
Have 2 pieces of parchment paper or a quart size zip top bag with the seams cut out.
Tortilla Press Method- Place parchment paper or plastic bag on the bottom of the press. Place a 2 in round dough ball in the center. Top with other plastic or paper, place top down and press with handle.
Baking dish method- Use a square casserole dish or pie dish (needs to have a flat bottom). Place parchment paper or plastic bag on the bottom of a flat surface. Place a 2 in round dough ball in the center. Top with other plastic or paper, then press down with dish and jiggle sides until an even round tortilla forms.
Heat a griddle or comal over medium heat until hot. Place tortilla and allow to cook for 30-60 seconds. If tortilla does not move easily off the pan, then allow to cook longer. Once it can move freely on the pan, flip and cook another 30-60 seconds on the other side. You can flip it 2 more times if you want some charred marks on the tortillas.
Wrap tortilla in a kitchen towel and place in a tortilla warmer or zip top gallon bag until ready to serve. The steam will allow the tortilla to stay warm and soften. Leftover tortillas can be stored in the fridge and reheated on the griddle.
Notes
Tortillas will soften as then steam in a towel or tortilla warmer. Store leftover tortillas in a sealed bag up to 5 days and reheat on a griddle.Recipe for Flour Tortillas
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.