Homemade Corn Tortillas

In a large bowl, stir together the masa harina and salt. Stir in the vegetable oil, then slowly stir in the hot water until the dough comes together into a ball. Turn the dough out onto a lightly floured surface and knead until smooth, 1 to 2 minutes. Wrap the dough in plastic wrap and let rest at room temperature for at least 30 minutes or up to 3 hours.

Divide the dough into about 24 balls, about 2 1/2 oz. (75 g) each. Use scissors to cut along the seams of a resealable plastic bag to cut it in half. Place half of the bag on the bottom of a tortilla press and place a ball of dough in the center. Top the dough with the remaining half of the plastic bag and close the press to form a tortilla. Peel the tortilla from the plastic wrap and set aside. Repeat to form tortillas with the remaining balls.

Using a griddle, tortilla comal or cast-iron fry pan over medium-high heat, cook 1 of the tortillas until lightly browned on the bottom, 1 to 2 minutes. Flip the tortilla and continue cooking until the second side is lightly browned, about 1 minute more. Wrap the tortilla in a towel while you continue cooking the remaining tortillas. Makes about 24 tortillas.

Williams-Sonoma Test Kitchen