Corn tortillas are a staple of Mexican cuisine and form the basis of many dishes, such as tacos, enchiladas, and quesadillas. Naturally gluten-free, tortillas are traditionally made from nixtamalized corn flour, also known as masa harina . I couldn't find any, but I had pan flour (corn flour, precooked masa harina), and the tortillas turned out to be very easy to make. Don't try it with regular corn flour; in my experience, the result is disappointing. This simple recipe will allow you to make fresh and fluffy tortillas, perfect for Mexican-inspired, gluten-free meals.
Preparing the dough: In a large bowl, mix the masa harina with the salt. Gradually add the warm water while mixing by hand or with a spatula. Knead until you obtain a smooth and elastic dough. The dough should be smooth and not sticky.
Shaping the tortillas: Divide the dough into small, equal-sized balls (about 30g each). Using a rolling pin, flatten each ball between two sheets of parchment paper to obtain thin discs about 15cm in diameter. Make sure to maintain a consistent thickness.