Corn tortillas are so simple to make, here is a simple guideline. I buy Bob's red Mill gluten free masa harina, which you should be able to find at any specialty grocery store, if not you can order it on line.
2 cups of gluten free, gmo free masa harina
1/2 teaspoon sea salt
1 1/2 - 2cups warm water
Knead the dough for about 2 minutes then roll out even sized balls and cover with a dish cloth so they don't dry out.Read the directions on the back of the package, it will explain everything but if they don't, here are some tips:
Tips: When making your tortillas, a tortilla maker works best and fastest, you could use a rolling pin but you may be cursing me afterwards:)
To prevent your torilla dough from sticking; use an old plastic grocery bag and cut out 2 circles. Place one plastic circle on the bottom of the tortilla maker, add your little dough ball, then put your other plastic circle on top of the dough ball and push the lever down to form a tortilla.
Place the tortilla on the hot comal or cast iron pan and allow it to rise a little, it may form a pocket of air inside which is good; then turn it over to cook the other side. This process takes about 1-2 minutes for each tortilla. Have another clean dish towel on the side and cover your cooked tortilla with the dish towel, just keep building a tower of warm, yummy tortillas under the dish towel! I like to use a traditional comal to cook my tortillas but if you have a well seasoned cast iron pan, that will do just fine. Do not add any oil to the pan.
Corn tortillas do not seem to stay fresh for more than one day, so the next day I cut them up and toss them with some salt and coconut oil and bake them for tortilla soup!