DIY Corn Tortillas

Ingredients

1 cup masa harina

1 cup water

1/4 tsp salt

Directions

1. Mix all ingredients together in a bowl. Knead for 5-10 minutes until the dough is no longer sticky. If it's still too dry add 1-2 Tbsp of water to moisten it. Knead for 5-10 minutes longer. Dough is ready for pressing if there is no extra stickiness and if it looks smooth without cracks when rolled into a ball. Masa can take longer than flour to hydrate, even up to 20-30 minutes, so knead longer if needed (pun intended).

2. Divide dough into 1" balls. Place a ball between 2 pieces of parchment paper and press with a tortilla press or roll with a rolling pin. Remove the top parchment paper.

3. Preheat cast iron pan and gently place the tortilla onto the pan and remove the bottom parchment paper. Cook on medium for 30 sec - 1 min and then flip and cook for a similar time on the other side. 

4. Use immediately or keep warm under a towel. If you want to store them, place parchment paper between each one and put in a ziploc bag. They will keep for a few days in the fridge or up to a month in the freezer. Enjoy!