Method

• 1.
  Place the masa lista and a good pinch of fine salt in a large bowl. Measure 1 3/4 cups (430ml) water and add all at once while stirring with a spoon or your hands. Mix until dough comes together and forms a soft, pliable consistency; it will slowly thicken as you mix. Dough should hold together but not be overly sticky. If it feels too dry, add a little more water; if it’s too wet, add a bit more masa lista. It must have a Play-Doh-like consistency. Divide the dough into 12 equal-sized balls, each slightly smaller than a golf ball.
• 2.
  Preheat a non-stick frypan over medium-high heat. Working with one at a time, place a ball of dough between two sheets of go-between plastic freezer sheets in a tortilla press. Press down firmly to flatten the dough into a round tortilla shape.
• 3.
  Take tortilla with plastic sheets out of press, turn 180 degrees and press again, gently. Keep going until you achieve a very thin, 15cm-wide round. Carefully peel off the tortilla from the plastic and lay it over your open palm.
• 4.
  Place the tortilla in preheated frypan and cook for 1 minute each side until cooked, but not coloured. The edge needs to dry and curl up slightly and the tortilla will slightly puff at the centre.
• 5.
  Remove cooked tortilla from frypan and immediately place inside a clean tea towel, wrapping up to enclose. This will keep it warm and pliable. Continue the process with remaining dough, stacking the cooked tortillas along with the others in the tea towel as you go.