|Instant corn flour tortilla mix||2 Cup (32 tbs)|
|Warm water||1 Cup (16 tbs)|
1. In medium-sized bowl, stir instant corn flour tortilla mix and salt. Gradually add water, mixing lightly with fork until dough is just moist enough to hold together. If necessary, add a little more water, a tablespoon at a time. With hands, gather dough into ball; knead a few times in bowl until smooth. Divide into 12 pieces; shape each into small ball. Keep balls covered with plastic wrap while shaping tortillas.
2. To shape tortillas by hand: Flatten 1 ball to a 1/4-inch thickness; place between 2 sheets of waxed paper. With rolling pin, roll into 6-inch circle. Leave tortilla between sheets of waxed paper until all are rolled. Repeat to roll all pieces.
3. Or to shape tortillas using a tortilla press: Place a sheet of waxed paper on bottom half of press; place a flattened ball of dough on paper slightly off center toward hinge of press. Cover with another sheet of waxed paper; lower top of press and press down with handle until tortilla is about 6 inches across.
4. To cook tortillas: Over medium heat, heat ungreased 8-inch skillet or griddle until hot. Remove top sheet of waxed paper from 1 tortilla; invert tortilla onto hot skillet. Carefully peel off remaining sheet of waxed paper. Cook tortilla 30 seconds or until edge curls up. Turn and press gently with back of pancake turner until bubbles form in tortilla. This will make a lighter tortilla. Turn tortilla again and cook 1 minute longer or until bottom is specked with brown. Remove to sheet of foil; wrap to keep warm, stacking tortillas as each is made. Tortillas may feel stiff as they are removed from the skillet but will soften on standing.