We add the masa harina in 3/4 of the hot water. Let this sit for 5 minutes. It needs to hydrate before we knead it together.

As we start kneading the dough should come together, now if it is to crumbly, add 1/4th of the remaining water little at a time, kneading well until it forms a soft dough. If the dough is to dry add more water, if it is to wet add more masa.

Form them into balls and cover with a damp tea towel while you begin the pressing/rolling process. We don’t want the dough drying out.

To make the tortillas you could use a tortilla press or choose any of the methods mentioned above. Flatten the dough out and place the tortilla on a hot pan.

The easiest way to get the tortilla off the plastic wrap(freezer zip lock bags cut at the zip creating two sheets)/baking paper is to lift it in your hand, peel off one sheet and place the tortilla side down on a hot pan, immediately peeling away the other sheet. As the dough is soft it will stick to the pan which will allow you enough time to peel off the wrap.

Cook for 30 seconds on the first side and flip. Cook for another 30-45 seconds, it will puff up. But incase it doesn’t, don’t worry. Just let it cook for 2 minutes maximum.

If you are using the tortillas immediately I would recommend using a tea towel to wrap the tortillas as they are made, the steam will keep them hot. You could use a tortilla warmer if you like. Sometimes I have used kitchen paper towels as well.

These freeze well and I would recommend freezing them in zip lock bags for up to 3 weeks. They also keep well in the fridge for 1 week. I wouldn’t recommend storing the masa or tortilla dough balls as they have a tendency to dry out.