What flour use for tortilla?

You can use a few different flours for tortillas, but the most common and traditional is masa harina.

Masa harina is made from dried, cooked corn kernels that have been treated with an alkali solution (lime or lye). This process breaks down the starches and makes the corn dough more pliable and flavorful.

Here are some other flours you can use for tortillas:

* All-purpose flour: While not traditional, you can use all-purpose flour to make tortillas. They won't have the same flavor and texture as masa harina tortillas, but they're a good option if you don't have masa harina on hand.

* Wheat flour: Similar to all-purpose flour, you can use wheat flour for tortillas. The tortillas will be a little chewier than those made with masa harina.

* Corn flour: This is a fine-ground corn flour that is often used in Mexican cooking. Corn flour tortillas will be thinner and crispier than those made with masa harina.

Here are some tips for making tortillas:

* Use warm water to activate the gluten in the flour and make the dough more elastic.

* Knead the dough until it is smooth and elastic.

* Let the dough rest for at least 30 minutes before rolling out the tortillas.

* Cook the tortillas on a hot griddle or in a dry skillet until they are golden brown and slightly puffy.

No matter what flour you choose, making tortillas is a fun and rewarding experience!