2 cups masa harina (Bob’s Red Mill or Natural Maseca Brand)
1 ½ – 2 cups of warm water
2 Tbsp extra virgin olive oil
1 Tbsp Kosher salt
Ziploc sandwich bag
- In a large bowl, add the masa harina, olive oil, and salt. Add 1 ½ cups of water and begin mixing with your hands. Continue adding water a little at a time until the masa is moist, but not so much water that the masa sticks to your hands. Cover the bowl with a warm, damp kitchen towel to prevent the masa from drying out.
- Form the masa into even balls about 2 inches in diameter. Place the dough balls, covered with plastic wrap on a baking sheet.
- Heat a heavy cast iron skillet over high heat.
- Cut the top and sides off of a plastic Ziploc sandwich bag, leaving the bottom intact. Place the open bag inside the tortilla press. Place the masa ball between the two sides of the Ziploc bag and press into flat tortillas. Peel open the freezer bag and pull off the tortilla carefully.
- Place the tortillas (one at a time depending on the diameter of your pan) onto the hot skillet and allow them to become warm and lightly brown. Use a spatula to turn them over. Flip them one more time and press down with the spatula until the tortilla begins to puff like a pillow.
- Place them in a napkin-lined basket and cover to keep warm.
- Store leftover tortillas wrapped in a sealed Ziploc plastic bag. Rewarm them in a hot pan or in the microwave for about a minute.
If you don't have a tortilla press, fret not! You can use a rolling pin or wine bottle; just be sure to place the masa ball between a Ziploc sandwich bag before rolling out.