HOMEMADE CORN TORTILLA

Gluten-free, oil-free, soy-free

2 cups maseca (non-GMO yellow corn flour) flour

¼ tsp sea salt

1 1/3 cup water

1. Mix thoroughly for about 2 minutes to form soft dough. If dough feels dry, add more water ( one tablespoon at a time)

2.  Divide dough into 16 balls. Cover with a damp cloth to keep dough moist. Line a tortilla press with    sheets of thick plastic wrap.  Place each ball between plastic and press. Carefully peel off plastic wrap.

3.   Preheat ungreased griddle skillet on medium high heat.

4.   Cook tortillas one at a time for 50 seconds. Turn, then cook second side for another 50 seconds. Cover tortilla with cloth napkin to keep soft and warm.  Eat tortillas warm with your favorite filling or make quesadillas with your favorite non-dairy cheese.