About this recipe: Mexican food is more popular than ever, but most people in Europe are still buying packaged (chemically-preserved) tortillas. Corn tortillas are ridiculously easy to make--and SO much tastier than industrially produced ones! The only catch is you need pre-cooked corn flour, masa harina. I am not sure about elsewhere, but here in Norway almost every Asian (=exotic imported) food store carries a Venezuelan version, " P.A.N. harina de maiz".
The amounts given above are for two people; for three or four try 540ml water, 224g flour). The important thing is to keep a 5:4 volume ratio of water to masa harina.
Leftover corn tortillas can be cut into triangles and fried in hot oil to make fresh tortilla chips--MUCH better than commercial ones! Use paper towels to absorb oil from the chips; sprinkle with salt. Tortillas can also be eaten the next day, dampened and reheated.
Tortillas don't need to be as big as the commercial ones--mine are little bigger than the palm of my hand.
Try different thicknesses: I like mine small and fairly thick, 3-4 mm (ca 1/8 inch).
Refrigerate your masa harina.