Homemade tortillas made from corn flour

Votes: 4

How to Make Homemade Corn Flour Tortillas

Time:
Complexity: easily
Servings: 4-6

Corn flatbread, now called a tortilla, was a staple food for Native Americans in pre-Columbian America, as wheat was not grown there before European contact. Today, tortillas are very popular in Mexico and are an integral part of many traditional dishes, such as tacos and burritos. To make a tortilla at home, you only need two ingredients: corn flour and water.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.75 cups masa harina cornmeal

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Prepare the dough: Place cornmeal in a bowl and gradually stir in 1 cup plus 2 tablespoons warm water with a fork.
If necessary, add an additional 3-4 tablespoons of water, in 1 tablespoon portions, and mix with your hands until the ingredients are combined.

Knead the dough until soft and elastic, then form it into a ball, cover with cling film and leave for 30 minutes.
Roll the dough into ping-pong-sized balls, moistening your hands with water to prevent sticking. Place the balls on a plastic-lined baking sheet; after rolling the remaining dough into balls, cover them with plastic wrap.
Place a large grill pan over 2 burners; heat one side over medium-low and the other side over medium-high heat (or use 2 cast-iron skillets).
Take a large, heavy-duty bag and cut out a circle with a diameter slightly larger than the tortilla press, so that you end up with two circles touching at the seam of the bag.
Place a ball of dough between the circles and press with a tortilla press into a round, 13 cm in diameter and about 0.3 cm thick. If you don't have a tortilla press, use a tin can to flatten the tortilla.
Remove the top portion of the film; turn the tortilla over in your hand and peel off the film from the other side.
Place the tortilla on the cooler side of the grill and bake for about 45 seconds, until the edges are slightly dry and the tortilla begins to pull away from the grill. Transfer it to the hotter side of the grill, uncooked side down. Bake for about 1 minute, until the bottom is mottled, then flip it over and bake for about 1 more minute, until air bubbles appear on the surface. Roll and cook the remaining tortillas; stack them in a container, wrap them in a towel, or wrap them in foil and keep warm in a 250°F (120°C) oven.