Corn Tortilla Recipe (without a tortilla press)

Step 1

Mix dough. Whisk the flour and salt together in a medium-sized mixing bowl. Add warm water to the flour and mix together with a wooden spoon or spatula until a thick dough forms. Use your hands to knead the dough, about 4-5 minutes. The dough might start out feeling dry but will soften the longer you knead it. By the end the dough should feel soft and not sticky, similar to play-doh. Slap the dough with the palm of your hand. If the dough stick to your palm, keep mixing. If it doesn't stick you're done kneading.

Step 2

Let rest. Cover the dough with a warm tea towel and let rest 20-30 minutes. Don't skip this step - your dough needs to rest and hydrate before you move on or you will end up with hard tortillas.

Step 3

Divide & roll. After resting, begin portioning out the dough. If you have a kitchen Divide your dough into 20 equal portions about the size of a golf-ball (weighing about 40 grams each). Roll each portion into an even ball.

Step 4

Prep & press. One at a time, place each dough ball in between two large sheets of baking paper or plastic wrap. Gently smash or press down the dough with a large cast iron skillet, pot or plate. Make sure to use something with a flat bottom. If the dough isn't flat enough use a rolling pin to finish flattening out the dough until it's about 5 inch wide in diameter. To remove, lift up the bottom plastic wrap/baking paper and peel back to release the dough.

Step 5

Cook. Warm a large skillet or non-stick pan over a medium-high heat. When hot, transfer the dough to the warmed skillet and cook in the dry pan about 1-2 minutes (until you can see little brown spots across the surface) then flip and cook on the other side 1-2 minutes.

Step 6

Transfer & Repeat. Transfer the cooked tortillas to a large bowl or plate lined with a damp tea towel (this will help prevent it from drying out too soon). Repeat this process until all of the dough has been cooked.