Corn Tortillas (vegan & gluten free)

Been living in California for a few months now, where you can find tacos food trucks around every corner,Ii thought I'd learn how to make them myself. And it start's by making a good tortilla!

So here's what you need for about 16 small tortillas, or 10 larger ones :

- 230 g / 2 cup masa harina (instant corn flour)

- 350 g / 350 ml / 1 1/2 cup water

- Salt

- A pan, or anything flat, a plate, a heavy book...

- Parchment paper

- A large bowl

- a cloth

• Put the flour in the bowl and add a pinch of salt.

• Add the water and mix everything together with your fingers until it forms a non sticky dough. This should take about 2 mins. If the dough is too dry, add a bit more water.

• Divide the dough equally into about 16 small balls, or 10 larger balls if you want bigger tortillas. I like the small ones!

• Cover them with a damp cloth to keep the dough soft.

• Cut out some squares of about 20*20 cm diameter in the parchment paper. I like to prepare all my tortillas in advance, if you are doing like me you will need two sheets per tortilla. You can reuse the paper multiple times to avoid waist and have them already prepared for the next time you'll make them. Or you can just cut out two sheets and do them one by one as the previous tortilla is cooking.

• Put a ball in between two sheets and press a little bit with the palm of your hand.

• Take a pan and put it on top of the sheet and press down. Anything else that is flat and a bit heavy will do the trick too.

• Here's how your tortilla should look between the sheets.

• Heat up a non sticky pan on medium-high heat. Put the tortilla on it and cook for about 1 min.

• Flip the tortilla and let it pof, it should take about 2 mins, flip it again and let it on for 1 more min. Stack them.

• Stack the tortilla and put them in a cloth while they are still warm.

• Fold the cloth, allowing the tortilla to soften in their own steam. Leave them in there for a few mins before serving them!

ENJOY!