3. How To

I often use an electric mixer because it's easier, but it's not required.

Pour how ever much flour you want into a bowl, add any flavoring you wish, add water, mix until the dough sticks together. It needs to be able to form a ball without any dry flour present. I think the rough ratio is 2 parts flour to 1 part water but honestly, I just guess. This batch is salt & pepper: corn flour, salt & pepper, water.

Mix until it looks like it will start to stick together (I've never been able to over mix).

Lay some plastic wrap on the counter. It's easier to form all the balls at one time. The size is up to you.

We have hairy dogs and the air in the house can be dry, so I always cover these balls with a layer of plastic wrap. It keeps the moisture in.

Lay some plastic wrap across your tortilla press. It may be challenging to use during your first couple presses but it gets easier. This is an aluminum tortilla press.

Put a dough ball on the press.

Close the lid.

Use the handle and press the tortilla.

Slide your hand under the bottom layer of plastic wrap.

Toast both sides. For the second side, just check and figure out how long it takes to finish cooking using your equipment. Perhaps a couple minutes. Cool on rack covered with a clean towel.

Cook the rest of your tortillas, put them on the rack too. Double, triple stack as needed.

That's it!