Panamanian Tortillas (Thick Corn Cakes)

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   ["Mix the water, mix, salt, rice flour, and sugar (optional) with a spoon.", "Knead with wet hands in bowl (wet hands keep it from sticking, so if it starts to stick just get your hands wet again).", "It will form into a mixture called ""masa"".", "Get bunches of the masa and form them into circles. Make sure the edges are pinched (no creases or cracks), and that the thickness is consistent (about 1 or 2 cm thick).", "To bake, put some of the butter in the pan and spread evenly. Heat the butter on med high.", "When butter is heated, place masa circles on the pan and let bake.", "Flip them every 2 or 3 min to evenly cook without burning.", "They will start to puff up and get golden.", "It should take about 10 min to cook thoroughly, but make sure not to overdo them--no one likes a burned tortilla!", "Repeat the steps until all the circles are baked through."]

* Per serving · 4 servings · Values may vary.

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