- 1/2 teaspoon sea salt
- 2 cups gluten-free Masa Harina golden corn flour
- 1 1/2 to 2 cups hot water
Mix salt into corn flour. Slowly pour water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about 1 hour, covered.
Preheat a griddle or flat surface. Divide the dough into 2-inch balls. Press dough between 2 pieces of waxed paper or flatten according to tortilla press directions.
Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for a few seconds.
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