Traditional corn tortillas

by Ed Halmagyi


  • 4 cups nixmatalised masa flour
  • 2 tsp fine salt
  • 2½ cups water


1 Combine the flour and salt in a large bowl then ad the water and knead until a smooth dough forms. Divide into 30 pieces, then roll out or flatten with a tortilla press. Cook on a hot griddle until golden, then serve.

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