Homemade Corn Tortillas, by Bricia Lopez

How to make Corn Tortillas

1. In a large bowl, stir together the flour and salt with a fork to combine. Pour in the water and knead with your hands until you achieve a dough-like texture. The masa should feel moist but not sticky or runny. Form 12 even balls of masa - about 2 inches (5cm) in diameter each - and set aside.
2. Press each ball individually on a plastic wrap–lined tortilla press. Each tortilla should be about 6 inches (15cm) in diameter after pressing.
3. On the stovetop, bring a comal or cast-iron skillet to medium heat. When hot, carefully place each tortilla, one at a time, on the comal or skillet and cook each side for about 2 minutes, until the edges start to brown a bit. Using your fingertips, apply a little bit of pressure to the tortilla as each side is cooking. Flip the tortilla a couple more times until the centre starts to lightly brown as well, and transfer to a tortilla warmer or wrap in kitchen cloth to keep them warm.
4. Note: A tortilla does not always puff up during cooking. This is OK.