Funny story: so here I am with this desire to make my own tortillas. Honey has his tortilla press from his birthday last year and so I get some masa and start playing around with some of my dough recipes, combining the theory of a scone with the deliciousness of my pizza dough. My thought was, if it doesn't turn out good, I'll just start over. So I'm a mixing away, then forming, then pressing, then cooking and I randomly look over at the masa bag and see a tortilla recipe right there, all conveniently printed on the back of the bag. Ha! I guess I could have saved myself a lot of time and effort... oh well. I'll try them someday and tell you if that recipe was better than mine.
1 1/2 cups masa
1 1/2 cups white whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup Earth Balance
3/4 cup water, plus a little more... up to another 1/4 cup
In a bowl, combine masa, white whole wheat flour, salt and baking powder. Cut in Earth Balance, creating a crumbly mixture. Slowly stir in water, using a fork to incorporate. Once dough is formed, you may need to add a little more water to make it less crumbly.
Turn dough out onto table and knead lightly into a ball. From there, piece the dough out into smaller balls. I ended up with about 15 but you could push it to 20 to make them thinner.
Let dough rest for 10 or 15 minutes.
Get your tortilla press out and use some parchment paper to line the top and bottom. I just put my dough balls in between the parchment paper.
Once you press them, you will have these lovely flat tortillas.
Heat a skillet to med/high and put a little oil or Earth Balance on it. When ready, put your first tortillas on the skillet. Note, they do not need to cook very long 30 to 45 sec per side. Keep an eye on them or they will burn.
By themselves, with the veggie tostadas (see that recipe) or with another of your favorite mexican dishes, they're great!