Equipment: Digital scale (preferred), Tortilla press (optional), Rolling pin, Unbleached parchment or plastic wrap, Measuring cups and spoons, Mixing bowl, Cast iron or heavy bottom skillet, heavy spoon, Digital infrared laser thermometer (optional), Tortilla warmer or towel & serving plate

Before You Dive In – Prep: Please Read!

• Warm the water (no more than 100 F/38 C)
• Prepare the tortilla warmer or fold a towel into a square shape and place on the serving plate

Step 1: In a liquid measuring cup, dissolve honey or sugar in the warm water. Add the oil and whisk together.

Step 2: In a medium bowl, whisk together the dry ingredients.

Step 3: Pour the wet ingredients into the dry blend. Mix well with a heavy spoon to fully integrate the flour with the liquid.

Step 4: Pat the dough into a ball shape and cover the bowl. Allow the dough to rest for 15-30 minutes. Do not allow the dough to dry out. No need to refrigerate unless making a day ahead.

Step 5: Grease or spray with non-stick spray a cast iron or heavy bottom skillet and heat to 500 degrees Fahrenheit (260 degrees Celsius), or just under the smoking point.

Step 6: Scoop out about 57g (2 oz) of dough and create a ball. The dough should feel smooth, not sticky. Keep the rest of the dough covered in the bowl tightly with plastic wrap or a lid. You may also divide the dough into 12 equal pieces, and roll each into a ball or disk.

Step 7: Work with one dough ball at a time. Use a tortilla press or roll out the dough between two sheets of parchment, (you will not need to flour the surface if you are are using parchment.) The tortilla should peel nicely away from the paper. If not, and the ball feels a bit sticky or damp, dust the surface of both the parchment and ball of dough with masa harina before you press. It helps to press the ball into a disk with the palm of your hand, then dust with flour before pressing or rolling.

Step 8: Place the tortilla in the hot skillet. Cook for about 2-3 minutes. Peek at the underside. The tortilla is ready to flip when the bottom is golden brown and has dark spots or circles.

Step 9: While one tortilla is cooking, press or roll out another tortilla.

Step 10: Invert or flip the tortilla and cook the other side for about 1-2 minutes. Transfer the tortilla to the tortilla warmer or place within the folds of the towel on the serving plate and cover with a lid. Tortillas will soften as they steam under cover.

Step 11: Grease or spray the skillet between each tortilla, if needed.

Step 12: Repeat steps 8-11 for each tortilla.

Step 13: Fill tortillas with your favorite toppings & sauce.

Enjoy!