Place the masa into the bowl of a food processor and pulse 10 to 15 times. Add 2 TBSP of water and pulse 8-10 times, scraping the sides. Add 2 more, along with the salt and pulse until a dough begins to form. If the dough is still dry and somewhat crumbly, add the remaining tsp of water and pulse. Turn out the dough and shape ito a ball. Wrap the dough for 30 minutes and allow to sit for 30 minutes.
preheat a cast iron griddle over medium high heat, til 400 degrees. Divide the dough into 1.5 ounce portions, shape into balls and cover with a damp tea towel.
line the tortilla press with plastic and press, turn and press until flat.
Cook for one minute on each side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 86.4mg||3 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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