For most of my life, I have greatly preferred flour tortillas to corn, but right now couldn't be any different. I love everything about corn tortillas, from their unmistakeable smell to their slightly 'cornier' texture. These are easy, fast, and require very little prep and clean-up. If this hasn't convinced you that corn tortillas are the best ever, then I'm all out of ideas.
-2 cups Masa flour (yellow if you can find it, it's exciting)
-1 1/4 cups warm water
-pinch salt
easy enough, right? Combine the three ingredients and form the dough (should be soft and not crumbly) into a ball.
Here's where we might part ways: I don't have a tortilla press! If you have one, great! If you don't, try doing what I usually do and using a plastic bag cut in half.
Heat a pan or griddle (no oil) to medium-low. Tear off golf ball-sized pieces of dough, place them between the two pieces of plastic, and use a heavy pot or pan to squash them flat. It's up to you how thick you want to make them; I like mine on the thicker, more 'rustic' side.
Cook tortillas until they start to bubble underneath and dry out a little. Flip them and cook for another thirty seconds or so.
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