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Place a heavy-based frying pan or griddle on a medium heat and warm until a drop of water sizzles in it. In the meantime, mix the flours and add the water gradually, mixing as you go along. Knead as for bread, for 5 minutes with an electric mixer or 10 minutes by hand; you cannot over-knead the masa. You will know when the dough is ready when a small ball placed in a glass of cold water does not dissolve. Take one heaped tablespoon of dough and mould it into a small ball in the palm of your hands. Open the tortilla press and place one square of waxed paper on the base of it, waxed side up. Place the dough ball in the centre of the paper, a little nearer the bracket than the centre. Now put another square of waxed paper, waxed side down, over it. Fold the tortilla press down on it and apply pressure on the lever, gently pressing with your right hand and holding the top of the lever with your left hand. Open the press and check the thickness of the tortilla: it should be no thicker than a 1p coin. If it is too thick, close the press again and apply a little more pressure, turning the tortilla around a quarter turn. Peel off the top layer of paper, and hold the tortilla in your hand with the other layer of paper. Place it face down on the hot frying pan or griddle and leave it for about a minute, when you may peel the paper off and save it to re-use later. When the tortilla is cooked, the sides will start lifting. Turn it over and cook for 30 seconds, then turn again, pressing gently in the centre so it bubbles up. Remove it from the heat and stack it with the other cooked tortillas, covered with a clean kitchen towel. They are now ready to eat, freeze or refrigerate. If the tortillas come out of the press with ragged edges, the dough is too dry. Add a little more water to the dough, knead it a little longer, then try again. If the tortilla is too difficult to flatten, the same applies.When the dough is too wet, the tortilla becomes very sticky; it will make a lot of bubbles when placed on the griddle and often will stick. Add a little more masa harina and knead a little longer until your hands are clean. If the tortillas crack when cooked, the griddle is too hot. Cool it down by placing a saucepan of cold water over it.
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