Corn Tortillas
Maize has been made into tortillas in Mexico for thousands of years. The process of treating corn with lime (nixtamalisation) was invented in Mesoamerica and makes it more nutritious.
Soft, fragrant Mexican tortillas made from masa harina and water. Fresh off the pan, they are far better than shop-bought.
Ingredients
Method
Mix the masa harina and salt in a bowl, then add the warm water a little at a time, kneading until you have a soft dough like play dough. Cover and rest for 15 minutes.
Divide into 12 balls. Press each between two sheets of plastic in a tortilla press, or with a flat plate, to 15cm circles.
Heat a dry frying pan or griddle until very hot. Cook each tortilla for about 45 seconds on the first side, then flip for 1 minute, then flip again for 30 seconds until it puffs.
Keep warm wrapped in a clean cloth until serving.
The dough should be soft and not crack at the edges. Add a splash of water if it does.
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