Corn Tortillas

Adapted from The Joy Of Cooking
Makes 16 five to six inch tortillas

2 cups masa harina (do not use regular cornmeal)
1 1/4 cups + 1 tablespoon warm water, about 120 degrees F

1. Mix the masa and water together in a bowl until it comes together. Knead either in the bowl or on a surface until smooth and soft. You may need to add additional water if the dough is crumbly, or additional masa if the dough is sticky. Return to the bowl, and cover with a piece of plastic wrap placed directly on the surface of the dough. Let rest for 30 minutes.

2. Place two heavy pans on two burners of the stove. Heat one over medium-low heat, and the other over medium-high heat. Divide the dough into 16 equal pieces. Roll each piece into a ball, keeping the unused pieces tightly covered (see note 1 below).

3. Cut a gallon-sized plastic zip-top bag down two of the sides, leaving only one side attached. (Conversely, you can use two sheets of any other similar plastic material, but this is perhaps the easiest and most effective method.) Place one ball of dough between the pieces of plastic, and press with a flat surface (another pan, or a flat-bottomed plate) until flattened out. Using a rolling pin, roll until the dough is as thin as desired, or the disc is 5 or 6 inches across. If you happen to have a tortilla press, use that instead of the plastic bag.

4. Peel the plastic from the dough. Transfer the rolled-out dough to the cooler of the two pans on the stove. Cook for 20 seconds, then flip over into the hotter pan. (If the edges of the tortilla start to curl within 20 seconds, turn the heat a little lower.) Cook in the hotter pan until lightly browned in spots, about 20 to 30 seconds. Flip over again, still in the hotter pan, and cook until the other side browns in spots, another 20 to 30 seconds. The tortilla will probably puff up.

5. Transfer the cooked tortilla to a clean kitchen towel (not terry cloth), and cover while cooking the remaining tortillas. When cooked, stack each tortilla on top of the others, and cover with the towel to keep warm. Serve warm, or wrap and freeze. Tortillas will reheat beautifully in a warm oven, wrapped in aluminum foil; or in a microwave, wrapped in wax paper.



Notes:
1. This dough will dry out easily. If it becomes too crumbly, sprinkle with a little water, and knead until smooth again. Overkneading is not a problem with this recipe.