Serve this Mexican corn pancakes in a napkin to keep them warm and moist. Tortillas may be reheated in an ungreased frying pan.
Ingredients to make 12 tortillas:
- 2 cups (250 g) masa harina
- 1 teaspoon (5 ml) salt
Mix 2 cups masa harina (flour made from corn) with 1 teaspoon of salt in a mixing bowl. Make a well in the flour and pour in 1¼ cups of water. Mix to a soft dough. Turn the dough out onto a lightly floured surface and knead it, adding a little more flour if necessary, until the dough no longer sticks to your fingers.
Divide the dough into 12 pieces, roll each piece into a ball and flatten it slightly. Put the pieces of dough between 2 sheets of waxed paper, one at a time, and roll them out very thinly to 5-inch (13-cm) circles. Add more flour if the dough sticks to the paper.
Cook the tortillas in an ungreased frying pan for 1 minute on each side, or until they are lightly browned. Wrap the tortillas in aluminum foil and put them in a warm oven while the remainders are being cooked.