Tortillas

Makes x dozen x inch corn tortillas.

Heat two burner griddle on medium/high.  (I prefer a two burner griddle because you can make more faster.  Gas stove is recommended.  I have had bad luck with an electric stove.)

1 Cups Masa

X Cups Water (hot from tap)

Place Masa and water in mixing bowl. 

Mix by hand until it comes together.  Should not be sticky.  Like soft playdough.   

Make X inch balls. 

Place one ball of masa in tortilla press that has been covered by plastic.  (Use a gallon size ziploc bag that has been cut open so that you have two pieces removing the ziploc part.)  

Press ball flat.  Thinner is better than thicker.  But don't go so thin that you can't easily remove tortilla from plastic.

Remove tortilla from plastic and place on hot griddle.

Wait 25-30 seconds and flip tortilla.  After you flip you should not see "dark" color spots.  You should see it started to "dry up" which almost looks like specs of "white".

Wait 25-30 seconds and flip tortilla.  After you flip you should see that the outer edge has dotted brown (dark) color ring on the outer edge..  

Wait 25-30 seconds.  After you flip, it should start to puff up.  If it does not puff, use the flat back of a wood spatula and press/release.

Wait 25-30 seconds.  Remove tortilla

The first flip is the most important. If you flip too late, then the tortilla gets too dry and will not inflate on the final flip.  

With a double griddle, you can make 3 tortillas at one time as there are 3 spots on the griddle.   The trick is finding your rhythm with the flipping.  They would each be at a different "stage" in cooking.

Storage:  After they have cooled completely, pile them up in a kitchen towel and place in a gallon ziploc bag or any plastic bag.  They will keep in the fridge for 1 week.