Gluten free corn tortillas are so easy to make at home. Even if you haven't done it before, I'll guide you with my step-by-step tutorial and I promise, you'll be making the best mexican tortillas in no time.
In a medium bowl add masa-harina and a pinch of salt.
Start adding water and mixing with your hands until combined. Then knead until a no-sticking dough forms.
Divide dough in 8 portions (about 50-55 gr each). Form balls and cover with a damp kitchen towel to avoid drying.
Heat a cast iron skillet or a comal over medium heat. Also, prepare a clean kitchen towel to wrap tortillas as you cook them to keep them warm.
Place a dough portion over a sheet of plastic (25×25 cm). Press it a bit with your fingers to make a patty.
Cover with another 25x25cm sheet and roll until you have a 0,3 cm (0,12 inch) thick tortilla.
Take off the sheet on top, then, carefully place the tortilla in your hand with the dough touching your palm, close to your fingers.
Peel off the sheet and place the tortilla on the hot skillet.
Cook for about 40-45 seconds, then flip it up and cook for another 45 seconds.
Turn the tortilla over again and cook for another 15 seconds, until the tortilla begins to puff.
Place the tortilla between a kitchen towel to keep it warm. Repeat the steps with the remaining dough.
Little cracks around the edges of a tortilla means the dough need more water.
In the other hand, if you see it’s hard to take the uncooked tortilla with your hands because the dough will stick on your fingers or it will break when you place it on the skillet; means the dough have too much water.
If the tortilla doesn’t puff while cooking means you need to knead the dough a little more longer. Also, you can press a little bit with your hands (carefully) or with a spatula to make it puff.