Food & Cooking Recipes Corn Tortillas 3.3 (24) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 26, 2021 Print Rate It Share Share Tweet Pin Email Yield: 16 tortillas Wrapping the corn tortillas in a clean kitchen towel after they've cooked keeps them soft and pliable, which makes them easier to shape. Ingredients 2 cups instant corn masa flour 1 ¼ cups water, plus more if needed Directions Combine masa and water in a large bowl and stir thoroughly to form a soft dough. If dough feels dry, add more a little bit at a time. Cover the dough with a damp towel. Heat a cast-iron griddle or nonstick skillet. Line a tortilla press with plastic wrap. Roll the dough into small balls and press each one in the tortilla press. Peel each tortilla off the plastic and add to heated pan. Cook each tortilla for about 60 seconds on each side until slightly puffed up and toasted. Keep cooked tortillas on a plate, covered with a clean kitchen towel to keep warm. Rate it Print