Flatbreads: Making Corn Tortillas from Masa Harina

Notes

The nixtamalization process gives masa harina its unique flavor and texture, making it ideal for tortillas. If the dough is too dry, add a teaspoon of water at a time; if too sticky, incorporate a bit more masa harina. Achieving the correct skillet temperature is crucial—too hot, and the tortillas will burn before they cook through; too cool, and they won’t puff properly. Always handle the dough gently to prevent tearing. For storage, tortillas can be kept in an airtight container for up to a week or frozen for up to three months. Reheat them wrapped in foil in a 350°F oven for 10 minutes to restore their softness.

Steps

1. 1 Measure 2 cups of masa harina into a large mixing bowl.
2. 2 Add 1 ½ teaspoons of salt to the masa harina and whisk to combine.
3. 3 Gradually add 1 ½ cups of warm water (about 110°F) to the masa harina, stirring with a wooden spoon.
4. 4 Knead the dough in the bowl until it comes together and feels smooth but slightly tacky.
5. 5 Form the dough into a ball, cover with a damp kitchen towel, and let it rest for 30 minutes.
6. 6 Divide the dough into 12 equal portions and shape each into a smooth ball.
7. 7 Place a ball of dough between two sheets of plastic wrap and flatten into a 6-inch disc using a tortilla press or rolling pin.
8. 8 Heat a cast-iron skillet or griddle over medium-high heat until it reaches 375°F.
9. 9 Carefully transfer one tortilla to the hot skillet, cooking for 30-40 seconds until small bubbles form.
10. 10 Flip the tortilla and cook for another 30-40 seconds, looking for slight charring and puffing.
11. 11 Wrap the cooked tortilla in a clean kitchen towel to keep warm and repeat with remaining dough.
12. 12 Serve warm tortillas immediately or keep wrapped in a towel in a warm oven until ready to use.