Tortillas

Method

1. Combine the masa harina and salt in a large bowl.
2. Add 250 ml of the water and mix until it forms a dough. Test the dough in your press by placing a small ball of dough between two sheets of plastic bag and closing the press. If the dough is too dry, it will crumble; if it is too wet, it will stick to the plastic.
3. If the dough is too wet, add more masa; if it’s too dry, add a little water. It’s hard to say how much water will be required as humidity affects the dough, as does the age of the flour. Fresh masa needs less water than older flour.
4. If the dough is correct, form balls about 4 cm in diameter. Place the balls, one at a time, between two sheets of plastic bag and press to flatten into a circle about 10 cm wide. Remove the top plastic sheet, then lift and turn the tortilla over onto your palm and peel away the other sheet of plastic.
5. Prepare your barbecue for cooking on a medium heat. Place the tortillas on the grill top, or on a heavy skillet if using a kettle or open coal fire. Cook for 1 minute, until the edges curl upwards, then flip and cook for another minute. The tortillas should be lightly speckled; the first side cooked is the top.
6. Eat the tortillas straight away, or keep them warm by wrapping them in a cloth and placing them inside a heavy warm pot.