Tips for Making Tortillas

• If using a stand mixer, remember to make enough masa to allow the paddle to work effectively, at least 2 cups of flour.
• If making tortillas for later, add 1 teaspoon oil per cup of Masa Harina and your tortillas will stay soft and flexible when reheated.
• Leftover prepared masa may be wrapped and chilled for 2 to 3 days before using.

Our Recipe for Homestyle Corn Tortillas

2 cups (185 g) King Arthur Organic Masa Harina Flour

3/4 teaspoon salt

1 1/2 cups (340 g) warm water

• Mix the dough: In a large, shallow bowl, stir together the Masa Harina and salt, gradually stirring in the warm water until evenly wet. Knead the dough in the bowl until smooth, and somewhat firm, about 5 to 10 minutes. If dough is dry or crumbly knead in extra water a teaspoonful at a time.
• Rest the dough: Cover the bowl and let the dough rest at room temperature for at least 30 minutes.
• Portion the dough: Divide the dough into 16 pieces (30 g to 35 g). Roll each piece into a ball and cover.
• Press the tortillas: Place a dough ball between two pieces of plastic wrap in a tortilla press. Gently press down to form a 4" to 5" tortilla about 1/8" thick.
• Cook the tortillas: Heat a nonstick or cast iron skillet (or comal) over medium-high heat. Peel the tortilla away from the plastic wrap and lay it in the skillet. Cook the tortillas for 40 to 60 seconds per side, flipping it once. Wrap the cooked tortillas in a kitchen towel to keep them soft. Repeat with the remaining tortillas.

Yield: 16 medium (5" diameter) tortillas.

Do not eat raw flour, dough, or batter.