Mix corn flour, salt and water in a bowl. Mix well and knead into a dough. Knead the dough for 2-3 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little flour, if it is too hard, add a little more water. Cover the dough with a kitchen towel and let it rest for 15 minutes. This will allow the ingredients to combine well and the tortillas will be softer.
Divide the dough into smaller balls. The balls should be about the same size.
We made tortillas with tortilla press. It works by having two plates (top and bottom) between which you press the dough. Before you start, place some baking paper or plastic bags on the bottom, add dough and put another paper on the top of the dough to prevent the dough from sticking to the press.
Close the press and press the handle. Most presses have a handle that allows easy and even pressing of the dough. Hold down for a few seconds to spread the dough evenly and form it into a thin tortilla.
After you have pressed the tortilla, carefully remove the top paper, grasp the bottom paper and use it to transfer the tortilla to the pan, then carefully remove the paper. You will repeat this for the remaining balls of dough.
Prepare the tortillas in a hot pan without oil, at a medium temperature. When the pan is well heated, place the tortilla in the center and cook for 1-2 minutes on one side until bubbles begin to appear. Then turn it over and cook for another 1-2 minutes on the other side, until it becomes slightly golden brown.
Once the tortillas are baked, place them on a plate and cover with a damp cloth to keep them warm and soft. This will prevent them from drying out. Tortillas are ready to use in a variety of dishes such as tacos, burritos, quesadillas and the like.
