Directions

1. Slowly add warm water to the dry masa flour in your bowl, stirring the masa to incorporate evenly by hand.

2. Knead until the water is evenly incorporated and no dry, powdery spots remain. Tortilla masa should be moist to the touch, but not tacky (leaving bits of wet masa on your hand and fingers). If it’s too wet, add a bit more masa; if too dry, add a bit more water.

3. Once masa is well combined, add optional salt and/or spices to taste, evenly incorporating throughout finished masa.

4. Heat Comal or nonstick skillet on the stove to low-medium heat.

5. Roll masa into ping pong sized balls, placing them back into the bowl once rolled.

6. Once all masa is rolled into balls, turn Comal or skillet up to medium/medium-high heat.

7. Open tortilla press and place the first sheet of plastic down. Place one ball of masa on the plastic, and press down slightly to flatten. Add second piece of plastic on top of the masa ball. Close the tortilla press, applying pressure to flatten the dough, aiming for a tortilla 1/16" thick.

8. Open press, removing the top sheet of plastic and placing the uncooked tortilla on your palm before removing the second piece.

9. Gently lay the tortilla on the hot Comal or Pan (no oil is required), searing for 20-30 seconds on the first side. Flip the tortilla to allow the other side to sear for the same amount of time. One last flip, to land back on the first side, is where the tortilla will finish and where you may see the elusive tortilla puff! Continue cooking all tortillas.

10. Store tortillas in a clean dish towel once cooked, which will allow them to steam and soften slightly. Serve immediately.