Method

• 1.
  Combine the masa, warm water, salt and oil in a bowl until you have a soft and non- sticky dough.
• 2.
  Lightly spray a comal or heavy-based frypan with oil spray and place over medium-high heat.
• 3.
  Place a square of plastic wrap over the bottom half of a tortilla press. To make 16cm tortillas, roll 50g of the dough into a ball and place it in the middle of the tortilla press. Cover with another square of plastic wrap (this stops the dough sticking to the press), then close the tortilla press and gently press to flatten the dough into a 3mm-thick tortilla. If you are making 11cm tortillas, reduce the quantity of dough to 35g for each tortilla. Open the tortilla press, remove the top layer of plastic wrap and flip the tortilla onto your hand. Remove the bottom layer of plastic wrap and place the tortilla in the pan. Cook for about 2 minutes, then flip over and cook for another 2 minutes. Transfer the tortilla to a tortilla warmer or folded tea towel and repeat with the remaining dough, using more oil spray as needed.
• 4.
  TIP: Don’t pre-roll the masa dough into balls, as they will dry up, causing the tortillas to crack. If you are not eating the tortillas straight away, make sure you place them in a tortilla warmer. Keep in mind that handmade tortillas are meant to be eaten as you make them.