Quick recipe finder Corn tortilla 
Corn tortillas are made with masa harina (finely ground cornmeal) and are very quick and simple to make. A great accompaniment to many Mexican dishes, they can also be deep fried to make tortilla chips.
By Paul Hollywood From Paul Hollywood’s Bread
Ingredients
Method
Mix the masa harina and salt in a bowl. Add the water and olive oil and mix until a smooth dough is achieved. (If it’s too sticky add a little more masa harina, or, if it’s too dry, add a drop more water.)
Divide the dough into 24 balls. Cover and leave to rest in the fridge for 10 minutes.
Flatten the balls of dough with your hands – alternatively, use a tortilla press or roll them between two layers of cling film. Flatten to approximately 3mm thick.
To cook the tortillas, lightly oil a flat griddle pan or frying pan and place over a hot heat.
Cook the tortillas for approximately one minute on each side, or until lightly coloured.
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