Ingredients

• 120g Plain flour
• 120g Masa Harina
• 1 teaspoon salt
• 2 Tablespoons lard or olive oil
• 180 ml warm water

Method

1. Mix together both flours and salt
2. Cut the lard into small pieces in the flour and rub into the flour with your fingers until the mixture resembles breadcrumbs
3. Add 120 ml of the warm water and mix by hand, gradually adding the rest of the water
4. Knead by hand for 5 – 10 mins to develop the gluten then cover with cling film and rest for 30 mins
5. Tear off golf ball sized pieces of dough and roll into balls (about 12 portions)
6. Use a tortilla press or flat bottom dish to press each ball as thinly as possible
7. Dry fry each tortilla in a hot pan (I use a cast iron frying pan) for a couple of minutes each side until brown spots start to form and puff up, then stack and cover with foil or a damp cloth.