Corn Tortillas

2 cups corn flour (Masa Harina)
3/4 tsp salt
1 c. water + a little more, if necessary

In a bowl, add flour and salt and mix well. Then add water, a little at a time while mixing. Take dough and form into an elastic dough. Knead thoroughly; add more water if needed to keep dough moist. Dough should hold it's shape but still be moist.
Form 12 dough balls. Take 2 sheets of waxed paper and place one dough ball in the center. Press down and flatten dough; use a small plate. Make a thin tortilla 6 inches around. Cook on an ungreased griddle, leaving the top sheet of waxed paper on the tortilla. Cook until the edges of the tortilla turn brown and small air bubbles stop forming. Remove second sheet of waxed paper, turn tortilla and cook. Do the same with all dough balls.
Allow tortillas to cool, then place in plastic bad and refrigerate. (Makes 12)

2 cups corn flour (Masa Harina)
3/4 tsp salt
1 c. water + a little more, if necessary

In a bowl, add flour and salt and mix well. Then add water, a little at a time while mixing. Take dough and form into an elastic dough. Knead thoroughly; add more water if needed to keep dough moist. Dough should hold it's shape but still be moist.
Form 12 dough balls. Take 2 sheets of waxed paper and place one dough ball in the center. Press down and flatten dough; use a small plate. Make a thin tortilla 6 inches around. Cook on an ungreased griddle, leaving the top sheet of waxed paper on the tortilla. Cook until the edges of the tortilla turn brown and small air bubbles stop forming. Remove second sheet of waxed paper, turn tortilla and cook. Do the same with all dough balls.
Allow tortillas to cool, then place in plastic bad and refrigerate. (Makes 12)