Garlic Corn Tortilla

Directions

1. 1
   In a large bowl, combine together the masa harina, garlic, and salt.
2. 2
   Start with 1 1/4 cups of water and mix into the masa mixture to form a semi-smooth dough ball.
3. 3
   If necessary, add more water 1 tablespoon at a time until dough binds together into a semi-smooth ball (dough should form easily into a ball but not be sticky).
4. 4
   Knead 15 times or until ball is smooth.
5. 5
   Pinch off 1-inch balls of dough.
6. 6
   Form into tight balls, and then flatten into fat discs.
7. 7
   Between two sheets of plastic wrap, roll a dough ball to 1/8-inch thick by 6-inches in diameter (or press flat in a tortilla press).
8. 8
   Heat a griddle, comal (a smooth rounded griddle) or large skillet over medium heat.
9. 9
   Place the raw tortilla on the pan and cook until it puffs and starts to brown, about 30 seconds, flip over, press down with a spatula, and then cook for another 30 seconds, or until the second side is browned.
10. 10
    Place tortilla on a plate and cover with a towel.
11. 11
    Repeat with the remaining dough balls.