How to make tortillas at home

What you’ll need:
8”-12” Mexican comal or heavy skillet • Baking sheet • Plastic wrap •
Tortilla press or a glass plate • Cloth • Heat proof spatula

1. Remove Masa from package and knead into a smooth consistency. Add a touch of warm water while kneading if necessary.

2. Shape the masa into 10 – 12 ping-pong sized balls. Wet your hands and slightly flatten the balls.

3. Place slightly flattened balls on a baking sheet lined with plastic wrap and cover with a damp cloth.

4. Place a comal or heavy skillet over medium-high heat on the stove

5. Place the ball of dough between a folded sheet of plastic wrap on a tortilla press (No tortilla press? Use a clear glass plate) and press hard.

6. Remove the tortilla from the press and peel off the plastic. If the dough has the correct amount of water it will peel easily off the tortilla. If the plastic sticks, the dough is too moist. If the tortilla cracks around the edges it is too dry.

7. Place the tortilla on the hot, ungreased comal or skillet and cook until the edges start to dry (about 30 seconds).

8. Using spatula flip until lightly speckled (about 1 minute). Flip a second time and cook for about 30 seconds more. They’ll balloon up with hot air for the PERFECT tortilla.

9. As the tortillas come off the comal, stack and wrap them together in a snug dry cloth to keep them soft and warm.