Corn tortillas are a staple of Mexican cuisine and serve as the basis for many dishes, such as tacos, enchiladas or quesadillas. Naturally gluten-free, tortillas are traditionally made from nixtamalized corn flour, also called masa harina . I didn't find any but I had Pan flour (corn flour, pre-cooked Masa Harina) and the tortillas ended up being very easy to make. Don't try with normal corn flour, from experience, the result is disappointing. This simple recipe will allow you to make fresh and soft tortillas, perfect for meals with Mexican flavors, gluten-free.
Prepare the dough: In a large bowl, mix the masa harina with the salt. Gradually add the hot water while mixing by hand or using a spatula. Knead until you obtain a soft and homogeneous dough. The dough should be smooth and should not stick to your fingers.
Shaping the tortillas: Divide the dough into small balls of equal size (about 30g each). Using a rolling pin, flatten each ball between two sheets of baking paper to obtain thin discs approximately 15 cm in diameter. Be sure to maintain an even thickness.