Ingredients
* 2 cups Organic Corn Masa Flour (such as Bob’s Red Mill or Masienda)
* 1/2 tsp fine sea salt
* 1 1/3 to 1 1/2 cups Boiling Water (Careful: must be freshly boiled)
Instructions
1. Mix Dry & Scald: Whisk the organic masa flour and salt together in a heatproof bowl. Slowly pour the boiling water directly into the flour. Stir immediately with a wooden spoon or silicone spatula. The hot water will instantly gelatinize the corn starches, creating a natural, stretchy bond.
2. Knead Safely: Once the dough is cool enough to handle safely with your hands (about 2 to 3 minutes), knead it inside the bowl for about 1 minute until a smooth, supple dough forms. If it feels too sticky, add 1 tablespoon of masa; if it feels dry, add a few drops of hot water.
3. The Critical Rest: Cover the dough tightly with a damp kitchen towel or plastic wrap. Let it rest for 30 minutes. Do not skip this; the extended rest allows the moisture to fully penetrate the core of the corn flour grains, making the dough strong enough to stretch paper-thin without breaking.
4. Portion Small: Roll the dough into tiny, walnut-sized balls weighing about 20 to 25 grams each. Keep them covered under the damp towel while you work so they do not dry out.
5. Double Press: Place a dough ball between two sheets of cut heavy-duty freezer bag plastic. Press firmly in your tortilla press. Open the press, flip the plastic pouch over, rotate it 180 degrees, and press down a second time to ensure it is paper-thin and uniform.
6. The Peel Technique: Peel the top layer of plastic off, flip the tortilla face-down onto your open palm, and slowly roll the second layer of plastic back and away from the dough.
7. Flash Cook on High: Lay the tortilla onto a very hot, dry cast-iron skillet (medium-high to high heat). Sear for 15 seconds on the first side, flip for 30 to 45 seconds on the second side, and flip one final time for 10 seconds to let it puff.
8. Steam to Soften: Transfer the cooked tortilla immediately into a clean kitchen towel or tortilla warmer. The trapped steam is the final step that relaxes the fibers, keeping your thin tortillas soft, pliable, and perfect for rolling.