Ingredients
Scale
- 2 cups masa harina (I used Bob’s Red Mill)
- 1 ¼ cups hot water, more if necessary
- ½ teaspoon kosher salt
Instructions
- In a large bowl, place the masa and salt. Stir together and then slowly stir in the water until a dough is formed. The dough should come together and feel like Play-Doh, not dry and crumbly or sticky. If it is too dry, slowly add more water. If it is too wet, slowly add more masa.
- Once the dough is the right consistency, form it into a ball and cover the bowl with a towel or parchment paper. Allow to rest for 30 minutes – 2 hours at room temperature.
- Once the dough had rested, cut it into 16 roughly equal pieces. Roll each piece into a ball and press it between two pieces of parchment paper with your hands. Try to press it into an evenly thin, round shell, about 1/8 inch thick. Stack pressed tortillas on a plate with parchment between them.
- Preheat a cast-iron or non-stick skillet over medium-high heat. Depending on the size of the skillet, place 1 or 2 tortillas in the skillet and cook about 1 minute. Flip the tortillas and cook about 1 minute more until both sides are lightly charred.
- Wrap the cooked tortillas in a towel or parchment paper and continue cooking until all are finished. Tortillas may be stored in an airtight container in the refrigerator for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw wrapped in the refrigerator.
Notes
Recipe adapted from Edible Perspective
Additional time is required for the dough to rest
- Prep Time: 30 minutes
- Cook Time: 20 minutes