These are a treat–they are so much better than the ones you buy that it is worth taking the time to make them once in a while. Serve them as you make them as they are best right out of the skillet. I use organic yellow masa harina flour (Gold Mine brand) that I purchase online. (Follow the link to learn more about this special type of corn flour.) Serve with refried beans or soup or guacamole.
Serves 2 (4 six-inch tortillas)
1 cup masa harina flour plus some for rolling out dough
1/2 tsp. sea salt
1/2 to 3/4 cup boiling water, just enough to form a soft dough
Place flour in a bowl and add salt. Stir. Pour in boiling water a little at a time while mixing. Add enough water that a soft dough forms into a ball as you stir–dough should not be dry or crumbly. If your dough is sticky you added too much water and need to add a little more flour until you have a soft, easily shaped dough that doesn’t stick to your hands when you handle it. Separate into 4 equal-sized pieces and form each into a round smooth ball. Using a rolling pin and a little flour to prevent the dough from sticking to your counter top (or pastry board), sprinkle a Tbsp. of flour over your work surface. Flatten a dough ball and sprinkle a little more flour on top of the dough. Now use the rolling pin to roll out. Flip and sprinkle with a little more flour each time you roll the dough. This will keep it from sticking to your surface. Turn the tortilla as you roll the dough so that you get a round tortilla that is about 1/8-inch thick. Roll out the remaining balls. Now heat a skillet (at least 8 inches in diameter) over medium heat. When skillet is hot, place a tortilla in the skillet (no need to add any oil). Let cook about 3-4 minutes on each side. Remove and keep warm in a towel as you proceed to cook all your tortillas. Serve immediately.
