Best Ever Soft Homemade Corn Flour Tortillas

Start by mixing the masa harina and salt in a large mixing bowl. In my experience, using a whisk ensures a more even distribution of salt.

Gradually add warm water to the mixture. Be careful not to add all the water at once, since the absorption rate varies between different brands of corn flour. Your aim is to achieve a dough that is firm and springy to touch, not dry or sticky.

Divide the dough into 20 equal-sized balls. This ensures that all your tortillas are of the same size, a small tip that goes a long way in achieving uniform cooking.

Preheat a non-stick griddle or skillet over medium-high heat.

Place each dough ball between two sheets of plastic wrap and press using a tortilla press or a heavy skillet. Aim for a thickness of approximately 1/8 inch. Professional tip: rotating the press or the skillet while pressing helps achieve an even thickness.

Once the griddle is hot, peel off the plastic wrap from each side of your tortilla and gently place it on the griddle. Cook for about 30 seconds to 1 minute per side, or until the tortilla starts to show little brown spots. Be careful not to overcook, as tortillas can become too hard.

Repeat the process until all the dough is used. Remember, practice makes perfect! The more you make these, the better and quicker you get.

Wrap the cooked tortillas in a clean kitchen towel to keep them warm before serving.