Making gluten free corn tortillas at home is easy! All you need is a little time and 3 ingredient to be rewarded with the taste of homemade tortillas.
Author: SpicieFoodie.com &Nancy Lopez-McHugh
Recipe type: Bread, Gluten Free, Side Dish
Cuisine: Mexican, Gluten-Free
2 cups masa harina*
1 1/4 cup water*
plastic sandwich bag
griddle or large pan
Heat the griddle or pan over medium hight heat. Line the tortilla press with the plastic sandwich bag. Make sure the bag is large enough to overlap the press. Mix masa harina with a little bit of salt. Make a well in the center and gradually add water until the dough comes to a spongy wet consistency. Divide the dough into equal sized balls, about 14-16.
Place one of the dough balls in the center of the press, and press down to flatten. Gently peel the tortilla away from the plastic bag and place on griddle/pan. Cook until small blisters begin to form, about 1 minute, flip and cook for another 40 seconds or until cooked through. Keep the cooked tortillas covered to prevent from drying out.
Repeat step 2 until all of the tortillas have been cooked.
*The flour to water ratio will depend on how dry or humid conditions are in your kitchen. I suggest starting off with a little water and working as much as needed as the dough comes together. If you add too much water simply add a bit more flour into the mix.
Recipe by Spicie Foodie ™ at http://www.spiciefoodie.com/2013/04/03/wordless-wednesday-homemade-corn-tortillas/