Corn Tortillas – GFCFSF
January 20, 2014
Corn Tortillas - GFCFSF
Using clean hands, mix masa and salt in a medium bowl. Stir in 1 1/4 cups water; knead in bowl until dough forms. The dough should feel firm and springy and look slightly dry (like Play-Doh). Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet. You will know what is "too wet" once you put one in the press, it should stick to one side but easily peel off.
Grab about a golf ball-sized lump of dough and roll in your hands to form a ball. Flatten on a tortilla press lined with a plastic bag on both the top and bottom. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, pressing out the rest of the tortillas. I stack them between thin tea towels, but you can use plastic wrap, or just work in batches.
Heat a large cast-iron skillet or griddle over medium-high heat; lightly brush with oil. Cook 2–3 tortillas until charred in spots and edges start to curl, 1–2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches, until done.
Makes 12 tortillas.