WILBREAD

Ingredients

• 2 Cups Corn Masa Flour

• 2 Cups Lukewarm Water

Equipment

• Tortilla Press
• Bowl
• Skillet/Comal
• Plastic Bag
• Aluminium Foil
• Kitchen Towel

Instructions

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Masa:

1. Mix the corn masa flour with 1 1/2 cups of water to create a soft dough. Gradually add more water until the dough forms balls when pressed.
To check if the dough has the right consistency, squeeze a ball of dough. It shouldn't crack; if it does, add a bit more water. If the dough adheres to your hand, add more flour.
2 Cups Corn Masa Flour
2 Cups Lukewarm Water

Tortillas:

1. Divide dough into equal balls of 30 - 40 g / 1-1.5 ounces each. Cover with a damp cloth to keep the dough moist.

2. Line a tortilla press with a plastic bag. To flatten the dough balls into tortillas, place each one in the tortilla press and press down. Then, rotate the tortilla and press again.
I use a 1-gallon zip bag and wash it after use for next time.

3. Preheat a skillet or comal over medium heat. Carefully remove the tortilla from the plastic wrap. Cook each tortilla for 30 seconds on each side, flipping it three times.

4. Wrap warm tortillas in a kitchen towel as soon as they come out of the skillet to keep them soft and pliable. For a longer-lasting warm tortilla, wrap them in aluminum foil.

Enjoy!

Tips:

• To store them, place them in a resealable bag and keep them in the fridge for up to 7 days. You can also freeze them for up to 6 months. When you're ready to eat them, thaw them overnight in the refrigerator.
• If you don't have a tortilla press, you can use a flat-bottomed tray or pan to flatten out tortillas.