Tortillas Corn

By PamCallan

Ingredients

• 2 cups of corn flour (Masa Harina)
• 1 cup of hot (not boiling) water

Details

Adapted from breadmakermachines.com

Preparation

Step 1

Add the corn flour and the water to the bread pan and select either a cookie dough setting or a pasta dough setting. If you only have a basic dough setting make sure you remove the dough after the kneading cycle and before the rising cycle. (You will probably need to adjust the ratio of corn flour to water as the dough mixes and kneads so keep checking. If it appears too dry, add some more water. If it appears to wet, add some more corn flour. You want a dough ball that is not sticky but doesn’t crumble when you form it into a ball)

2
Pour the dough out onto a sheet of plastic wrap.

3
Roll it into a ball and wrap it tightly with the plastic wrap. Let the dough ball sit on the counter for 30 minutes.

4
Divide the dough ball into chunks and form into a ball about the size of a golf ball.

5
Place a sheet of wax paper or parchment paper on the tortilla press and press flat. Repeat with the other dough balls.

6
If you don’t have a tortilla press, use a rolling pin to roll the dough ball into a circle on a lightly floured surface.

7
Heat a cast iron skillet over medium-high heat until hot.

8
Toss a tortilla on the pan and check the underside after a minute or less. Flip when one side is browned. You can repeatedly flip until it has the color and texture you want.

9
Removed to a plate and cover with a cloth to keep moist until ready to serve.