Directions

1. 1

   Wash your hands thoroughly with soap and water before beginning.

2. 2

   In a large mixing bowl, combine the corn masa flour and salt.

3. 3

   Break the room-temperature butter into small pieces and add to the dry mixture. Using the back of a wooden spoon, work the butter into the masa flour until evenly distributed throughout.

4. 4

   Gradually add the warm water while stirring with a wooden spoon or your hands. Mix until a soft, pliable dough forms that holds together when squeezed.

5. 5

   Cover the dough with a clean, damp cloth and allow it to rest for 5 minutes at room temperature.

6. 6

   After resting, divide the dough into 12 equal portions and roll each into a smooth ball about the size of a golf ball.

7. 7

   Line the bottom surface of a tortilla press with a piece of plastic wrap or a cut-open plastic bag to prevent sticking.

8. 8

   Place one dough ball in the center of the plastic-lined bottom of the press.

9. 9

   Cover the dough ball with another piece of plastic wrap on top.

10. 10

    Close the tortilla press and apply firm, even pressure to flatten the dough into a thin, round tortilla.

11. 11

    Carefully lift the pressed tortilla along with both pieces of plastic.

12. 12

    Gently peel away the top piece of plastic from the tortilla. This plastic can be reused for the next tortilla.

13. 13

    Working quickly, flip the tortilla onto a preheated hot griddle or cast-iron skillet, plastic side up, then carefully peel off the remaining piece of plastic.

14. 14

    Cook the tortilla for 1 to 2 minutes until the bottom develops a light golden color with some charred spots.

15. 15

    Flip the tortilla to the other side and lightly press it with a spatula. This will encourage the tortilla to puff slightly as it finishes cooking.

16. 16

    Cook for another 1 to 2 minutes until the second side is golden and the tortilla appears cooked through, with the edges slightly firm.