Is it worth it to make homemade tortillas?! I walk through the process I use for making them and when I bother to make them from scratch. HINT: They are delicious!
2 cups masa
3/4 teaspoon kosher salt
1 1/2 cups water
- Stir together salt and masa in a medium bowl. Add about 1 cup of water and stir it into the masa until it forms pea-sized balls.
- Then start slowly adding water in 2-tablespoon batches until the dough comes together in a ball. It shouldn’t crumble easily, but also shouldn’t be sticky. Knead the dough a few times to make sure it sticks together well. Once the dough is shaped, cover it loosely with plastic wrap so it doesn’t dry out while you make the tortillas.
- Heat a griddle or cast iron skillet over medium heat. Spray it with a little olive oil or neutral oil.
- Take about a golf ball sized piece of dough and place it on your tortilla press between two pieces of plastic or wax paper. Press down hard on it. I like to rotate the tortilla once or twice and press again to ensure an even thickness.
- Transfer pressed tortilla to the hot skillet or griddle. Cook for 10 seconds on the first side and then flip. Cook for 45-60 seconds on the second side and then flip again. Cook for another 45 seconds on the original side. The tortilla should be lightly charred at this point. If it isn’t, then you need a hotter skillet.
- Transfer the tortilla to a container lined with linens or paper towels to keep warm. Cover them to keep in the moisture. Stack tortillas up as you bake them so they can continue to cook. They will soften as they rest in the container.
- Serve tortillas within 30-45 minutes for best texture.