- "Dough flour" used for homemade corn tortillas
- Simple directions and recipes included on package
Try Bob's Red Mill Golden Corn Flour Masa Harina in your next recipe! Masa is the Spanish word for dough, and this particular dough is the traditional dough used to make homemade corn tortillas. Masa is made with dried corn kernels that have been cooked and soaked in lime water and then ground into masa.
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Nutrition Facts
about 20 servings per container
|
Serving size |
¼ cup (32 g) |
|
|
Amount per serving Calories |
120 |
|
% Daily Value *
| Total Fat 1 g | 1% |
| Saturated Fat 0 g | 0% |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 0 mg | 0% |
| Total Carbohydrate 26 g | 9% |
| Dietary Fiber 2 g | 7% |
| Total Sugars 1 g | |
| Includes 0 g Added Sugars | 0% |
| Protein 2 g | |
| Vitamin D 0 mcg | 0% |
| Calcium 21 mg | 2% |
| Iron 1 mg | 6% |
| Potassium 89 mg | 2% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: Corn, Lime.
CORN TORTILLAS
- ½ tsp Sea Salt
- 2 cups Bob's Red Mill® Masa Harina Corn Flour
- 1 ½ - 2 cups hot Water
Mix salt into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about an hour, covered with a damp towel. Preheat a griddle or flat surface. Divide the dough into 2-inch balls. Press dough between two pieces of wax paper, or flatten according to a tortilla press directions, into 6-inch circles. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for another minute.
Makes 12 tortillas
Store in a cool, dry place.
- Resealable Package
- KOSHER PAREVE
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