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Preheat a large skillet or comal over medium-high heat. Take one dough ball and place it between 2 sheets of plastic wrap, wax paper, or parchment paper. (You can also use a gallon ziplock bag with the top and sides cut off.) Place in the center of a tortilla press and gently apply even pressure to flatten it out.

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Mix the dough. If using powdered masa harina, measure it into a bowl and add 1 cup plus 2 tablespoons hot tap water. Mix with hand, kneading until thoroughly combined. Cover and let stand 15 minutes. If using fresh masa, scoop into bowl. Break up and knead a few times until smooth. Heat griddle or skillets.

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Place dough ball on top of the plastic (on tortilla press), fold the other side of the plastic over to fully cover the dough, and smoosh it into a tortilla! Place on a flat griddle (comal), and cook for about 1 minute on the first side, and 1 minute on the other. Finally flip tortilla again for another 30 seconds.

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Portion the dough. Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (35-40 grams, or about the size of a golf ball), then use your hands to roll the ball until it is nice and round. Press the dough balls. Place the dough ball between two pieces of plastic in a tortilla press.

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To bake flour tortillas: Preheat comal to 400 F. When comal is hot, lightly coat surface with vegetable oil using a wad of paper towel, or lightly coat with cooking oil spray. Place a tortilla on.

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Place ball of dough between the plastic sheets and press: Open the tortilla press and lay one piece of plastic on the press. Place the masa ball in the center. Place another piece of plastic over the masa ball. Gently close the press and press down, until the dough has spread to a diameter of 4 to 5 inches.

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Divide the dough into 6 equal pieces (about 73g each) and roll them into balls. Place on a lightly greased plate or baking sheet, cover, and let them rest for 30 minutes. Heat a cast iron skillet over medium-high heat. Working with one ball of dough at a time, transfer the dough to a floured surface. Lightly flour the surface of the ball, then.

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Directions: -In a large bowl, combine 3 cups of corn flour with baking soda and mix together. -Add 4 1/2 cups of water and mix together with your hands until combined. -Add final 1/2 cup of water slowly, mixing thoroughly with hands until fully incorporated. -Pre-heat three or more nonstick skillets on high/medium high.

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Step 1: Mix all-purpose flour, corn flour, baking powder, and salt together. Make sure that all of the dry ingredients are fully combined before moving on. This ensures an even distribution of key ingredients throughout the dough. Step 2: Add ghee butter to the flour mixture, before slowly adding the water.

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Gently peel the corn tortilla off the plastic and move it to the hot dry skillet. Make sure you lay it in the skillet carefully so it has full contact with the hot surface. Cook for approximately 1 1/2 - 2 minutes per side. *Pulling the corn tortillas off the plastic is the only tricky part of the process.

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Measure out 2 cups masa harina by spooning it into the measuring cup rather than scooping straight from the bag. Place in a medium wide, shallow bowl. Add 1/2 teaspoon kosher salt if using and stir to combine. Mix in the water. Heat 2 cups water until warm to the touch (about 100ºF).

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Continue to work the dough for at least 2 minutes until you have a smooth, soft dough. If the dough seems too dry, add 1 tablespoon of water at a time until you get a smooth, but not sticky, consistency. Create 1.5 - 2″ diameter balls of dough for 6″ or 8″ press, respectively. Roll in your hands until smooth.

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Divide the dough into 12 - 15 equally sized balls (about 1 ½ oz/45 g), place on a plate, and cover with plastic wrap. Let rest for 30 minutes at room temperature. Heat a cast iron skillet or pan over medium/low heat. Roll out the tortillas: On a lightly floured surface, roll each ball into a 6-inch (15 cm) circle.

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Preparation. 1. Whisk the masa harina and baking soda in a large bowl. Add 1½ cups warm tap water and stir until a soft dough forms (if the mixture won't form a soft ball of dough, add warm water.

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If you're using vegetable oil, start with about 7/8 cup (200g) hot water. Add 1/4 cup (50g) oil to the remaining water and mix to combine. Add in all but a few tablespoons of the hot water (or all of the oil and water mixture, if using). Use a fork or a dough whisk to bring the dough together into a shaggy mass.

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Many home cooks make the mistake of using water that isn't quite hot enough, relying, for example, on water from the hot tap. Not only is it dangerous to drink or cook with water from the hot tap given the potential for lead contamination, according to the EPA, but hot tap water probably isn't hot enough. The water should be boiling hot to lend.