This recipe is straight from the bag of Bob's Red Mill Masa Harina Flour with some editorializing. It makes a delicious tortilla and also an interesting cornbread.
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| My tortilla cooking setup |
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| As cornbread |
2 Cups Masa Harina Corn Flour
½ teaspoon Sea Salt
1 ½ -2 Cups Hot Water
1. Mix the salt into the masa harina corn flour. Slowly pour the water onto the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky, like playdough.
2. Let the dough rest for 1 hour, covered.
3. A few minutes before your hour is up, preheat a grill or flat cooking surface to medium heat.
4. Divide the dough into 12, 2 inch balls. Press using a tortilla press or roll between two sheets of wax paper until you have an approximately 6 inch circle.
5. Place dough on hot grill and cook until you can start to see little air bubbles rising to the top of tortilla, about 1 minute. Flip and continue to cook for a few seconds.
6. Serve immediately or keep warm in a 175 degree oven.
Can I just use cornmeal instead of the harina corn flour?
ReplyDeleteNo, cornmeal wouldn't work here, it is too sandy where as the masa forms more of a dough when rehydrated. If you can't find corn masa, the best thing is to buy some premade tortillas from the store.
DeleteI have used the masa to make cornbread though and it comes out very good, so you could use it that way.
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