Servings: 10
- Cast iron skillet
INGREDIENTS
- 1½ cup organic blue corn masa flour
- 1 cup warm water (or a little more)
- ¼ teaspoon coarse salt
INSTRUCTIONS
- Mix everything together in a large bowl until the dough forms a smooth ball, it should be moist but not sticky. The goal is for the dough to hold its shape but not stick to your hands. If the dough has a lot of cracks or is crumbling, it is too dry. Add a few drops of warm water until it smooths out.
- Divide the dough into 10-12 parts and roll each one into a ball. Place the balls on a large parchment paper square or plastic wrap and add another layer on top. Press down evenly using a heavy pan/pot (in this case, Brian is using a tortilla press).
- Heat up a cast iron pan skillet over high heat and place the flattened tortilla down. Cook for roughly 30 seconds before flipping for another 30 seconds. Remove and set aside on a warmed tray, covered with a clean kitchen towel.