Masa Harina - this gluten-free finely ground corn (maize) flour has a strong corn flavour. Use it to make Mexican corn tortillas, sopes, gorditos and other antojitos.
To Make 10-12 Tortillas: mix 350g of masa harina with 330ml of warm water in a bowl. Let stand covered for 15 minutes. Knead in more water if necessary (it should feel like soft clay, but not sticky). Divide into 10-12 balls.
Heat a dry pan until hot. Press or roll the balls of dough into circles, 3mm deep, between 2 sheets of plastic wrap. Put one tortilla gently into the pan. Cook for 15 seconds, then turn and cook for a further 30 seconds. Turn again and wait for the tortilla to puff.
Remove from the pan, keep warm in a cloth while making the others.
500g
Ingredients: Ground Maize (trace of calcium hydroxide)
