- To begin making the Homemade Corn Tortilla Recipe, keep all the ingredients ready.
- Into a sauce pan, add the water and salt and bring the water to a boil.
- Once it comes to a boil, turn off the heat.
- Add the corn flour/ makki atta to the hot water and keep stirring it.
- It will come together to form a dough.
- Cover the pan and allow the tortilla dough to rest for 20 to 30 minutes.
- After 20 to 30 minutes, knead to make a smooth dough. If the dough is still sticky, add a little corn flour at a time and knead to make smooth dough.
- If it is too dry, then sprinkle a little water at a time and knead to make a smooth dough.
- Place the dough onto a clean surface and knead until pliable and smooth. Knead for a good 5 minutes until the dough is smooth.
- The humidity in the hands and the heat from the water will bring the dough together and make it smooth.If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water.
- Preheat a cast iron skillet or a heavy bottomed skillet.
- Divide dough into 8 to equal size balls. Using a rolling pin or a tortilla press, dust the dough portions on wheat flour flour or maida and roll out into a 6 inch diameter circle.
- Ensure you use enough flour for dusting the tortillas so it does not stick to the rolling pin and tear away.
- Also ensure when you roll, you roll with light pressure and not put too much pressure.
- Place the rolled out tortillas on to the preheated skillet and allow to cook for approximately 30 seconds. You will notice that the tortillas will start to puff.
- Flip over to the other side and cook the tortillas until they puff this side as well.
- You can optionally place them on a flame and make them puff fully.
- Repeat the process with the remaining dough portions and store the tortillas covered with a towel to stay warm and moist until ready to serve.
- Serve the Corn Tortillas with Roasted Vegetables and Mexican Salsa.
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