Corn tortillas

• masa harina400g g

  (corn flour)

Step-by-step instructions

1. 1

   Place the masa harina in a large bowl, make a well in the centre and add 350 g of water and ½ tsp salt. Mix with hands or a spatula until a dough forms, then briefly knead in the bowl until smooth and well combined. (Since the dough is gluten‑free, there is no need to stretch or knead on a work surface.) If the dough sticks, sprinkle a little more masa; if it cracks while shaping, add a bit more water. The more you work the dough, the less grainy it becomes. Cover with a clean kitchen towel and let rest for 10 minutes.

2. 2

   Divide the dough into 20 equal pieces (about 40 g each) and shape balls between your palms. If you have a tortilla press, flatten each ball between two squares of parchment paper to a thickness of 2 mm and a diameter of 12 cm. Or roll the balls between two sheets of parchment paper to 2 mm thickness, then use a bowl, plate or a 12 cm cutter as a template to cut the tortillas. Set the tortillas aside and cover with a clean kitchen towel or parchment to keep them from drying while you prepare the rest. Roll the leftovers and also flatten or cut them into tortillas.

3. 3

   Heat a dry, non‑stick pan over medium‑high heat and fry the tortillas for 1 minute until they are lightly golden and slightly charred in spots. Flip with a fish spatula or tongs and cook the other side for another minute. Wrap in foil, then in a kitchen towel to retain heat while you cook the rest. Stored in the refrigerator in an airtight container for up to two days.