Homemade Corn Tortillas

Instructions

1. Whisk the masa harina and salt together in a medium bowl until evenly distributed. This ensures the salt gets incorporated throughout instead of creating salty pockets.
2. Pour in the warm water gradually while stirring with a wooden spoon. The dough should come together easily — if it feels too dry and crumbly, add water a tablespoon at a time. If it's sticky, work in a bit more masa harina.
3. Turn the dough onto a clean surface and knead until it feels smooth and no longer rough or grainy. The texture should be soft like Play-Doh, not stiff or wet.

   ⏱ 2 min
4. Wrap the dough in plastic wrap or cover the bowl with a damp towel. Let it rest so the masa can fully hydrate — this makes rolling much easier and prevents cracking later.

   ⏱ 30 min
5. Divide the rested dough into 8 equal pieces and roll each into a smooth ball. Keep them covered with a damp towel as you work to prevent drying out.
6. Place each ball between two sheets of plastic wrap and press with a tortilla press or roll with a rolling pin into a thin 6-inch circle. Don't worry about perfect rounds — rustic shapes have character.
7. Heat a cast iron skillet or comal over medium-high heat until a drop of water sizzles and evaporates immediately. No oil needed — the tortillas cook best on a dry, hot surface.
8. Lay the tortilla in the hot pan and cook until the edges start to lift slightly and the bottom has a few light brown spots. Don't flip too early or it won't puff properly.

   ⏱ 30 sec
9. Flip and cook the second side until it develops similar spotting. If you're lucky, the tortilla will puff up like a little balloon — that's the steam inside creating the perfect pocket.

   ⏱ 30 sec
10. Stack the finished tortillas in a clean kitchen towel to keep them warm and pliable. They'll stay soft and flexible for wrapping whatever you have in mind.