Gluten Free Corn Tortillas

• 2 cups corn flour (precooked white or yellow corn flour, e.g. PAN)
• 1 ½ to 2 cups warm water
• 1 tsp salt (optional)

Equipment needed:

• Mixing bowl
• Tortilla press (or rolling pin/chopping board and parchment paper)
• Non-stick skillet or griddle

Method:

1. In a large bowl, mix the precooked corn flour and salt. 
2. Gradually add warm water, mixing with your hands until a soft, smooth dough forms. It shouldn’t be sticky — just pliable and moist. 
3. Divide the dough into 10–12 equal balls (golf ball size). Cover with a damp cloth so they don’t dry out. 
4. Press each ball into a flat circle using a tortilla press (or place between two sheets of parchment paper and flatten with a rolling pin or chopping board). Aim for 2mm thickness. 
5. Heat a dry skillet over medium-high. Cook each gluten free corn tortilla for about 40–60 seconds per side until slightly golden with a few brown spots. Don’t overcook — they should stay soft! 
6. Stack the cooked tortillas in a clean kitchen towel to keep them warm and flexible. 

Tips & Tricks: