Corn Tortillas

Intro: 

Corn Tortillas

  • 2 cups corn flour
  • 1 to 1 1/4  cups warm water
  • 1 tsp. kosher salt

Combine ingredients and mix well. Divide dough into 12 balls and press each between waxed paper until a thin, round cake is formed. Peel paper from one side of tortilla and place dough on hot, ungreased griddle. Remove other piece of paper. Cook, one at a time, until edges begin to curl and tortilla has slightly browned. Turn and cook until puffs appear. Keep covered with a damp cloth in warm oven until use.

Serving: 
12 tortillas