Corn tortillas

Put the masa harina in a large bowl, make a well in the middle and add 350g water and ½ tsp salt. Bring together with your hands or a spatula until a dough forms, then knead in the bowl briefly until smooth and well combined. (As there’s no gluten in the dough, there’s no need to stretch or knead it on your work surface.) If the dough feels sticky, sprinkle over a little more masa, or if it cracks when you fold it, add a splash more water. The more you work the dough, the less gritty it will feel. Cover with a clean tea towel and leave to rest for 10 mins.

Divide the dough into 20 equal pieces (about 40g each) and roll into balls between your palms. If you have a tortilla press, press each ball between two squares of baking parchment until 2mm thick and 12cm in diameter. Alternatively, roll the dough balls out between two sheets of baking parchment until 2mm thick, then use a 12cm bowl, plate or pastry cutter as a template to cut out the tortillas. Set the tortillas aside and cover with a clean tea towel or sheet of baking parchment to prevent them from drying out while you make the rest. Re-roll any offcuts and press or cut these into tortillas, too.

Heat a dry, non-stick frying pan over a medium-high heat and fry the tortillas for 1 min until lightly golden and slightly charred in spots. Flip over with a fish slice or tongs and cook on the other side for 1 min more. Wrap in foil, then a tea towel to keep warm while you cook the rest. Will keep, wrapped and in an airtight container in the fridge, for up to two days.