Courtesy of Ellen Allard
Homemade Corn Tortillas
2 cups masa harina
¼ tsp. salt
1 ¼ cups warm water
Heat the water in the microwave until it is lukewarm. In a medium-sized bowl, combine all of the ingredients – don’t be afraid to get in there with your hands and knead the ingredients until combined. Cover with plastic wrap, and let the dough rest for 30 minutes.
Then pinch off 16 pieces, roll each piece into a ball and cover with a damp towel. Take one dough ball at a time and press into a tortilla with a tortilla press. If you don’t own a tortilla press, you can alternatively place a piece of plastic wrap on your counter. Place one rolled dough ball on the plastic wrap and cover with a second piece of plastic wrap. Then use a rolling pin to roll out the dough ball to the size you’d like your tortilla to be. If the dough sticks to the plastic wrap, spray some oil onto the bottom piece of plastic wrap before placing the dough ball on it. Similarly, spray some oil on the top piece of plastic wrap (on the side that will come into contact with the top of the dough ball).
Gently peel the top layer of plastic from the flattened tortilla. Flip the tortilla onto your other hand. Peel off the second layer of plastic. Put the finished tortillas on a slightly damp towel. Layer each new tortilla on top of the prior ones. Don’t bother putting wax paper or anything in between them – that isn’t necessary. Cover all of the tortillas with another slightly damp towel until ready to cook them.
Put the tortillas on a preheated hot griddle. When the edges begin to curl, flip and cook for another 30 seconds or until done.
It’s so easy to be gluten-free!
For more of Ellen’s fantastic recipes visit her blog,