Corn Tortillas

  • 12 oz Masa flour
  • 12 oz warm water
  • ½ tsp salt

Combine salt and flour. Add the water a little at a time and incorporate fully. The dough should come together in a firm moist way without cracking into crumbs. Roll out ~ 2 oz patties. Place the patties on a tortilla press covered with parchment paper or other non-stick surface on the bottom and the top (Linda used Wal-Mart bags cut into circles). Press down firmly. Remove the tortilla by peeling the non-stick covering back. Place on a griddle at 350 degrees F. Once the edges start to lift, and you can grasp the tortilla without it tearing flip it over. Push the edges back onto the griddle with your fingertips. Once the tortilla starts to puff, flip it over for another 1-2 minutes, then remove.

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