Homemade Oil-Free Tortillas

Combine masa harina (1 cup) and sea salt (0.25 tsp) in a mixing bowl. Gradually add warm water (0.75 cup), mixing until a moist, Play-Doh-like dough forms. Adjust water/masa if needed. If dough is too wet, add a bit more masa. If too dry, add a bit more water.

Cover the dough and let rest for 60 minutes (or 30 minutes if in a hurry). After resting, prepare your tortilla press or set up folded parchment paper for rolling. Start 60m timer

Scoop out dough (1.5 tbsp), roll into a ball, and gently flatten into a disc between your palms. Place the disc in the tortilla press or on one half of the parchment paper, folding the other half over.

Press the dough into a circular shape (approx. 0.063 inch thick) using the tortilla press or a rolling pin. Roll from the center outwards to ensure even thickness, preventing edges from becoming too thin.

Heat a well-seasoned cast iron skillet over medium-high heat. Once hot, add an uncooked [tortilla] and cook for 30-45 seconds. Flip and cook for another 30-45 seconds. If both sides are slightly browned, it’s ready. For crispier tortillas, cook an additional 15-30 seconds per side. Overcooking can make them stiff. Stack and cover cooked tortillas with a clean, dry dish towel to keep warm. Start 1m timer

Store leftover tortillas covered in the refrigerator for 2-3 days or freeze for 1 month. They are best when fresh. Reheat in the microwave.