Homemade tortillas are infinitely tastier than store bought ones
Prep Time 20minutes
Cook Time 2minutes
Total Time 22minutes
1.5cupsinstant corn masa flour
Stir together the corn flour and water.
Pour in the water and stir until completely combined.
Roll into 12 balls, and loosely cover with plastic wrap.
Lay a piece of plastic wrap on a work surface and put one ball of dough onto plastic wrap. Top with another piece of plastic wrap, and using a rolling pin, roll out into a circle about 5 to 6 inches in diameter.
Heat a dry skillet or griddle over medium-high heat.
Carefully peel the plastic wrap off of the tortilla and transfer the tortilla to a skillet or griddle over medium-high heat.
Cook for 45 seconds and flip. Cook another 45 seconds. Transfer to a plate and cover loosely with a napkin to keep from drying out.
Repeat with remaining tortillas.
Use immediately or let cool completely and transfer to a zip top bag. Keep in the refrigerator for up to one week or freeze for up to one month. Reheat in a microwave, wrapped in a damp paper towel, for 30-45 seconds. Or reheat in a dry skillet over medium heat for about 20-30 seconds per side.
*You can find the instant corn masa flour at grocery stores in the ethnic section or online.*I think it's easier to use a tortilla press, but you can totally do these without one! Half of my tortillas were rolled out and the other half were flattened with a tortilla press. They taste just as good either way*Also tasty if you add a few teaspoons of fresh squeezed lime juice to a measuring cup then fill the rest with water to make one cup.
Recipe from Living Well Kitchen https://blog.memeinge.com/homemade-tortillas/