Corn Torillas 5/10
2 c masa harina (dehydrated masa flour)
1 1/4 to 1 1/2 cups warm water
place masa harina in a large bowl, gradually work in water, mixing well and kneading 3-5 minutes.  
break off a large walnut size piece of dough and pat it 2 or 3 times to partially flatten; keep remaining dough covered in 
plastic wrap to prevent drying.

place flattened dough on a tortilla press between a folded sheet of plastic wrap or waxed paper.  close the lid and press hard.
or with a rolling pin, roll dough, placed between plastic wrap, into a 6-7Ó round.  peel off plastic wrap,  if dough has the right 
amount of liquid the plastic will peel easily off tortilla.  if it cracks around the edges, add more water to the dough and knead well

heat an ungreased heavy skillet over medium high heat.  place a tortilla on hot skillet and cook until edge begins to dry, about 30 seconds.
turn and cook until lightly speckled on the other side, about 1 minute.  turn tortilla again and cook about 30 seconds.  stack cooked 
tortillas in an insulated tortilla warmer or covered dish and wrap in a clean towel to keep them soft and warm.  serve warm, or let cool, 
wrap airtight, and refrigerate,  to reheat, individually place in a heavy ungreased skillet and cook over medium heat 45 seconds on each side.

makes about 12 tortillas

source:  The Book of Regional American Cooking:  Southwest.  Jan Nix.  HPBooks.  1993 Price Stern Sloan Inc.

Notes:  The reason why I gave this recipe such a low rating is because the dough has consistency problems.  It falls apart if you try 
to roll the dough thin enough to be a tortilla.  The flavor is fine.  This may be a problem with my corn flour.