Corn Tortillas: Soft, Pliable Recipe Made From Scratch

Instructions:

1. Combine Dry Ingredients: In a large bowl, whisk the masa harina and salt thoroughly.
2. Add Water Gradually: Pour 1 1/4 cups (300 ml) of the warm water into the masa and mix with your hands until a shaggy dough forms. Add the remaining water, one tablespoon at a time, only if needed to achieve the correct consistency.
3. Knead and Check Consistency: Knead the dough gently for 3–5 minutes until it is smooth and uniform. The dough should feel like soft playdough; it should not stick to your hands, and the edges should not crack when pressed.
4. Rest the Dough: Cover the bowl with a damp cloth or plastic wrap and allow the dough to rest at room temperature for 30 minutes. This essential step ensures the masa fully hydrates, resulting in pliable tortillas.
5. Preheat the Cooking Surface: Place the comal or heavy cast-iron skillet over medium-high heat. It must be very hot before cooking (a drop of water should sizzle and evaporate immediately). Do not add oil or butter.
6. Prepare the Press and Form Balls: Prepare the tortilla press with plastic liners. Roll the dough into smooth balls, roughly the size of a golf ball (approx. 30–35g each).
7. Press the Tortilla: Place a dough ball slightly off-centre on the bottom plastic liner, cover with the top liner, and close the press, applying even, firm pressure to create a thin, uniform disc.
8. Peel Carefully: Open the press. Gently and quickly peel the raw tortilla away from the plastic.
9. First Flip (15–20 seconds): Carefully lay the raw tortilla onto the hot, dry comal. Cook until the edges look dry and it releases easily from the surface (no sticking).
10. Second Flip (45–60 seconds): Flip the tortilla. Cook until light brown spots begin to appear and the color slightly deepens.
11. Third Flip and Puff (30–45 seconds): Flip it again. Gently press down on the tortilla with a spatula or tongs; steam should build inside, causing the tortilla to puff up like a pillow. This ensures they are soft and pliable.
12. Store Immediately: Remove the puffed tortilla and place it directly into a basket or container lined with a damp, clean kitchen towel. Fold the towel over immediately to trap the heat and steam. Repeat until all dough is cooked.