1 - 1¼ cups warm water (varies depending on humidity)
2 pieces of parchment paper
Instructions
Combine the masa harina and water. Mix well until the water is absorbed evenly and the dough forms a ball. You are looking for a soft dough consistency; if it sticks to your hand, add more masa harina, if it is dry or crumbly add a little more water. Cover with a moist town to prevent the dough from drying out.
Preheat a griddle or skillet on medium heat.
Place a ball of dough about 1½ inches in diameter between the pieces of parchment and then press using a tortilla press or a heavy dish to form a 6 inch round tortilla.
Open the press or remove the heavy dish. If the tortilla has an uneven edge, then the dough is too dry and you need to add a little water.
Carefully remove the parchment paper from both sides and place the tortilla on the preheated skillet. Cook for 45 seconds, flip and continue to cook for 1 minute or until golden brown spots form.
Flip one more time and cook for another 15 seconds, the tortilla should begin to puff. The cooking time is about 2 minutes total.
Repeat with all dough. Wrap cooked tortillas in a napkin or clean towel and serve fresh. Enjoy!
Notes
Actual nutrition info may vary based on exact ingredients used. Find complete nutrition info on MyFitnesspal as FG8 Homemade Corn Tortillas.