Homemade Gluten-free Mexican Tortillas
An essential element of Mexican cuisine, connecting us to a rich history and a world of delicious possibilities.
Nutrition
Calories: 60kcal
Ingredients
- 2 cups of masa harina corn flour
- 1 1/2 cups of warm water
- 1/2 teaspoon of salt
Instructions
- In a large mixing bowl, combine the corn flour and salt.
- Gradually add warm water to the mixture, stirring continuously until a soft dough forms. You may need a bit more or less water, so add it gradually.
- Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
- Divide the dough into golf ball-sized portions.
- Preheat a griddle or a large, flat skillet over medium-high heat.
- Place a ball of dough between two sheets of plastic or parchment paper. Using a rolling pin, flatten the ball into a thin, round tortilla.
- Carefully peel off the top layer of plastic or parchment paper and transfer the tortilla to the hot griddle.
- Cook each side for about 1-2 minutes or until it develops golden-brown spots.
- Repeat the process for the remaining balls of dough.
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