Corn Tortillas

Method

1. Mix the flour , water and salt (optional) and bring them together. As there is no glueten in the dough , you are mixing to hydrate the grains.
2. The resulting dough should be play-dough consistency. You should be able to pick a small portion off (35 grams) and roll it to a golf ball between palms. The flour should not stick to your palms (over hydrated).
3. Cover the dough with a wet cloth or cling film and leave for 30 mins.
4. Repeat the test in (2) above. Given ambient temperatures , dough can dry out and will require re-hydration. Add one table spoon at a time to bring it back up to the right consistency.
5. Pinch 35 grams of dough - create a ball and put it in the center of your tortilla press. Press it down with 3 fingers gently to flatten it. If the sides crack , it needs more hydration.
6. Press and aim for 13-14 cm diameter.
7. Have a hot griddle pan on high heat. Put the tortilla from the press on to the pan.
8. Give it 15 secs and it shold release from sides, flip and reduce heat to medium - give it 45-60 secs. Slip again and give it 15-20 secs. You should ideally see it puff on on the 3rd flip. This hints there is moisture in the tortilla.
9. Move the tortilla in a tortilla pouch or cover in tea towel.

Notes

1. Tortillas finish cooking in the pouch.
2. After left in pouch , a good test to do is hold it palm of your hand, close the fist , and open it - the tortilla should open up without breaking and it should not be crumpled and hold its original form.