This recipe is easy to make and only has 3 ingredients! It makes delicious, soft, foldable, and gluten free tortillas. This is made with Masa Harina Golden Corn Flour, the traditional flour that is used to make corn tortillas - this is different from regular corn flour.
Add the masa harina corn flour into a large mixing bowl.
Slowly add 1½ cups of hot water into the golden corn flour and use a wooden spoon to stir as you are adding the water. Mix well. Knead the dough for 2-3 minutes until it makes a smooth ball, similar to Play-Doh. Add more hot water if necessary.
Rest the Dough
Cover the bowl with a damp kitchen towel and let the dough rest for 10-15 minutes.
Make Corn Flour Scoops
Use a medium ice cream scoop to make the dough into approximately 12 scoops. Place the scoops onto a sheet of unbleached parchment paper.
Press the Tortillas
Place each dough scoop onto another piece of unbleached parchment paper and place another piece of parchment paper on top. Use a tortilla press or a rolling pin to gently press the scoop into a 5-6" tortilla.
Cook the Tortillas
Brush 2 non-toxic non-stick pans with olive oil and heat to low-medium.
Cook each tortilla for at least 60 seconds on each side.
Place each tortilla on a pastry cooling rack to allow them to cool.
Serve
For the tortillas that you will be serving during your meal, cover a plate with a kitchen towel and keep them covered so that they do not dry out. Alternatively, you can keep them warm in a ceramic tortilla warmer.
Refrigerator or Freezer Storage
Place the tortillas in a large glass Pyrex storage container (or large ziploc bag) and separate each tortilla with a piece of unbleached parchment paper. They can be stored in the refrigerator for up to 4-5 days or in the freezer for 3-4 months.