2 c. masa harina
1 1/4 c. warm water

Mix masa flour with enough warm water to make dough hold together well. Using your hands, shape dough into a smooth ball. Divide dough into 12 equal pieces, then roll each into a ball.

Use 2 cloths which have been dipped in water and wrung dry. Flatten a ball of dough slightly and place between the cloths. Roll with rolling pin until cake is about 6 inches in diameter. Carefully pull back cloths, trim tortilla to a round shape, and sandwich it between 2 squares of waxed paper.

Peel off top piece of waxed paper carefully. Turn over tortilla, paper side up, onto a preheated, ungreased medium-hot griddle, or into a heavy frying pan over medium heat. As tortilla becomes warm, you will be able to peel off remaining paper.

Bake for about 1 1/2 to 2 minutes, turning frequently, until tortilla looks dry. Makes 1 dozen.