Masa, the Spanish word for "dough," is the traditional dough used to make corn tortillas. It is made with dried corn kernels that have been cooked and soaked in limewater and then ground into masa. Masa harina ("dough flour") is flour made from dried mass. Dear Friends, There's nothing better than fresh, homemade tortillas. Well, maybe one thing: sharing them with the people you love the most! Simple delicious, organic. It doesn't get much better than that. To your good health, Bob Moore
Organic corn, hydrated lime. Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Directions Keeps best refrigerated or frozen. Organic Corn Tortillas 2 cups Organic Masa Harina Corn Flour ½ tsp Sea Salt 1½ to 2 cups hot water Mix salt into the masa harina corn flour. Slowly pour the water into the dough to reach a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about an hour, covered with a damp towel. Preheat a griddle or flat surface to medium-high heat. Divide the dough into 2-inch balls. Press dough between two pieces of waxed paper, or flatten according to a tortilla press's instructions, into 6-inch circles. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and cook for another minute. Makes 24 six-inch tortillas. Free Of GMOs.