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1
Preheat a cast-iron griddle over medium-high or an electric griddle set to 422F.
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2
Put the masa in the bowl of a standing mixer fitted with the hook attachment.
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3
Beat at low speed while gradually adding 1 cup of the water.
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4
Add as much of the remaining water 1 tablespoon at a time as needed to make a soft and smooth dough.
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5
The dough is the right consistency when a small piece of it can be rolled into a ball between your palms without the dough cracking.
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6
Beat for 1 minute more, then use the dough immediately.
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7
Roll 3 level tablespoons (1 1/2 ounces) of the dough between your palms to make a 2-inch ball.
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8
Line the bottom plate of tortilla press with a circle of plastic (cut from a plastic grocery store bag).
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9
Center the dough over the plastic, top with a second circle of plastic, and press the dough out ot a smooth circle, wiggling the handle of the press gently to flatten the dough evenly.
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10
Lift the top of the press, rotate the dough circle so the front of the circle is now at the back, and press again.
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11
(Most tortilla presses will make tortillas that are slightly thicker on one side than the other.
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12
Rotating the tortilla after the first press will make an evenly thick tortilla that will cook evenly.)
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13
As soon as the tortilla is pressed, place it on the griddle.
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14
Cook until the underside start to turn light golden brown in spots, about 2 minutes.
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15
Turn and cook unitl the tortilla puffs up.
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16
Repeat with the remaining masa, transferring the hot tortillas to a napkin-lined basket if serving them immediately or stacking them on a plate if using them for another recipe.
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17
Once you get the hang of it, youll be able to press more tortilla while those on the griddle continue cooking.
