Maseca 1kg - Gluten free

The recipe (Jon Lynge):

You will need (for about 10 corn tortillas):

4 dl masa harina
3 dl lukewarm water
approx. ½ tsp salt

Here's how you do it:
Mix it all together until the dough feels like clay. Add more masa harina or water if the dough is either too dry or too wet.

Let the dough rest for approx. 15 minutes. Remember to cover it well, as it dries out quickly.

Form the dough into small balls the size of a golf ball, flatten the mass in the tortilla press and bake on a hot pan for approx. 1 minute on each side.