You can also use the flour and water mixture below for making tamales.

2 cups masa harina
1-1/3 cups warm water

Makes 1 lb. masa or about 15 tortillas

• Mix the masa harina and water together in a bowl to form a soft dough. You may need to add more masa harina if the dough is sticky.
• Form balls the size of golf balls. Line both surfaces of a tortilla press with 2 layers of plastic wrap and place the dough ball inside. Press flat, remove from press and carefully remove plastic wrap. Continue with the remaining dough. If you do not have a tortilla press, you can roll flat with a rolling pin.
• Toast the tortillas, one at a time, on a griddle. Leave on the first side for about 40 seconds, or until little brown spots appear on the under side, then turn and cook on the second side for another 40 seconds. Flip again and toast the first side for a few seconds more, pressing the edges down to make them inflate. Keep the tortillas warm in a basket lined with a cloth napkin as you proceed.
• Stored tortillas can be reheated briefly on a griddle, but be careful not to brown them.

Recipe submitted by Dee