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I know that there are gluten-free corn tortillas available, but I don't like
the taste of all of those preservatives that most manufacturers add.

Last night I tried making corn tortillas from scratch for the first time.  I
just used corn flour (masa) and water.  The dough was the right consistency
to roll out without sticking.  First, I tried using a plastic Tupperware mat
and a rolling pin.  After doing 2 tortillas, the dough started sticking to
the rolling pin.  Next, I rolled the dough between two pieces of wax paper.
That worked pretty well.  The only problem is that I could not get them as
thin as I wanted to.  I cooked them on a Teflon (ungreased) griddle and then
made quesadillas with them.  It tasted good, but the tortillas were too
thick for my preferences.

Has anyone else made corn tortillas?  I'm wondering about investing in a
tortilla press or electric tortilla maker.  I really liked the taste of the
fresh tortillas, but would like them thinner.  Also it did take quite a bit
of time to roll each one out by hand, not to mention the tediousness of
carefully separating each one from the wax paper without tearing the dough.
It made we wonder how people made them hundreds of years ago (like the
Aztecs).  They must have just rolled them out on a smooth stone.

Any ideas?

Thanks.

Joan Van Loozenoord
Denver, Colorado
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