Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Warm Corn Tortillas By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 4 tortillas Once you've made these corn tortillas, you'll never settle for the dried-out, bland commercial varieties. While you can make tortillas without a tortilla press, or comal, it's strongly recommended you use one. They are inexpensive and widely available at specialty kitchen stores. Alternatively, press the dough between two flat plates. Ingredients 1 cup masa harina 1/2-3/4 cup boiling water Directions In a small bowl, combine the masa harina and water, then knead until smooth, adding more water if necessary to achieve a soft, claylike consistency. Prepare 5 pieces of parchment the size of your tortilla press. Place one piece on the bottom of the press. Place a ball of dough about the size of a walnut on the parchment. Cover with a piece of parchment, close the top plate, and press down firmly with the handle. Rotate the tortilla and press again, if necessary, to flatten the tortilla to a 1/16-inch thickness. Open the press, peel the top piece of parchment off the tortilla and reuse for remaining dough. Repeat with the remaining dough. Stack the tortillas on top of one another and cover the stack with a damp kitchen towel. Heat a dry cast-iron skillet or nonstick pan until moderately hot. Hold one tortilla in your hand, peel the parchment away, lay the tortilla in the skillet, and cook 30 to 45 seconds per side. Repeat with the remaining tortillas, stacking them as you go. Serve immediately. Print