Homemade Corn Tortillas

Homemade Corn Tortillas

By: Ben Siman Tov
What to know
Suggested Briq
Grill temperature
600°
Skill level
Intermediate
Prep time
30 mins
Total time
35 mins
Feeds
6
Ingredients
300 grams
masa harina
300 ml
warm water (120-130°F)
5 grams
salt
Step 1
In a bowl, mix the masa harina and the salt.
Step 2
Add the water to the bowl and knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. If you feel that the dough breaks/crumbles add some water and keep kneading it until you get a homogenous dough.
Step 3
Place the dough in a bowl, covered with a towel, and let it rest for 10-20 min.
Step 4
While the tortilla dough rests, start your Spark and set it to 600°F with a pizza stone placed on the net.
Step 5
Divide the dough into ping-pong size pieces. Round each of them to a ball.
Step 6
Place the dough ball between two pieces of parchment paper in a tortilla press. Then gently press the dough ball until it forms a 5-inch tortilla.
Step 7
Begin baking by removing the tortilla off the tortillas press quickly onto the pizza stone.
Step 8
Gently transfer the remaining tortillas to the stone. Let the tortilla bake on the first side for 30-40 sec.
Notes
Makes 12-15 tortillas.
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