Tortilla - Mexican Unleavened Flat Bread

Tortilla in Spanish means round cake and was the main diet of the Aztec people in Meso-America. It is still the mainstay of the Mexican diet. Just like bread, these tortillas are used to  accompany soups and stews. The tortillas are also used as wraps to enclosed grilled meats, fish or scramble eggs. 

Ingredients:

2 cups yellow corn masa mix
2 or little more cups warm water

Method:

Mix the flour and water and mix for about 4 minutes. The dough should be quite wet. Add more water if dough is dry.
Knead for 4 to 6 minutes.
Divide the dough into 16 small-sized portions. Cover the dough with wet towel  or plastic wrap while making your tortilla.

Heat up your griddle to 450 degrees F.

Line a tortilla press or "tortilladora" with wax paper or plastic wrap on top and bottom. Place a ball of dough and press to make into a 6 inch round. Peel tortillas from the wax paper or plastic wrap and place gently on the hot griddle.

Let cook for 20 seconds and flip. cook for another 20 -30 seconds. Additional flipping may be necessary to fully cook the tortilla. The achieve a very soft tortilla do not overcook.

Place cooked tortilla into a tortilla warmer or on  a plate lined with damp dish towel or paper towels to keep them moist and warm.
Serve warm . Leftovers can be refrigerator for a week or fried to make chips.