2 cups masa harina (or golden corn flour)
Pinch of salt
1 cup lukewarm water, or as needed
MAKING MASA DOUGH:
In a large bowl, combine the masa harina and salt. Gradually stir in the 1 cup lukewarm water until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms or 2 sheets of plastic wrap. If the edges crack, add more lukewarm water, a little at a time, until the edges are smooth.
Divide the dough into 12 or 18 pieces, depending upon the size tortillas you need. Roll each piece into a ball. Place the balls on a plate and cover with a damp kitchen towel. Heat a dry griddle, cast-iron frying pan, or comal (see note above) over medium heat.
Slit open a resealable plastic bag and use the plastic to line the lower surface of an opened tortilla press, allowing it to extend slightly beyond the edges. Place a ball of dough in the center of the press, top with a second piece of plastic and close the press to flatten the dough. Open the press and carefully peel off the plastic.
Lay the tortillas, on the preheated griddle and cook, pressing the top gently with your fingertips to make it puff and turning once, until it appears cooked but not browned, 30-45 seconds on each side.
As the tortillas are cooked, transfer them to a kitchen towel and let cool briefly, then stack and wrap in the towel to keep moist and warm.
Makes 12 (6-inch) or 18 (4-inch) tortillas.
Cool the tortillas, wrap in plastic wrap and store in the refrigerator for up to 1 week. To reheat for serving, sprinkle each tortilla with a few drops of water and heat on a preheated nonstick pan for 10-15 seconds on each side. Stack on a kitchen towel and wrap to keep warm until serving.
Date: May 21,2006