Prep time: 30 mins
Cook time: 4 mins
Total time: 34 mins
  • 2 cups masa harina corn flour
  • ½ teaspoon sea salt flakes
  • 1½ cups warm water
  1. Combine masa harina and salt in a bowl.
  2. Slowly pour in 1 cup of warm water and stir to form a dough. Knead the dough for a few minutes and add more water incrementally until the dough is firm and springy, not sticky or dry. If the dough is too dry add more water and if it is too sticky add more masa harina.
  3. Cover the bowl with cling wrap and rest the dough for 30 minutes.
  4. Roll the dough into 16 small balls and firmly flatten using a tortilla press or a heavy based saucepan (line with plastic or baking paper).
  5. Heat a cast iron frypan over med-high heat and cook for 1-2 minutes on each side. Cover with a warm tea towel to keep fresh while toasting remaining tortillas.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/homemade-corn-tortillas-recipe/