Hubby used to laugh at me when I said tortilla because I pronounced it as tortilya. It is read as tortiya and I know it now. Tortillas can be corn or flour. I like the latter better but below is the recipe for this. I have steps also on how to warm it. This recipe makes 6 servings (2 tortillas per serving) and can be prepared and cooked in 55 minutes. For a serving of vegetables, fill one tortilla with 1/4 cup cooked vegetables and 1/4 cup Pico de Gallo.
2 cups masa harina
1 1/2 cups warm water
Place masa harina and water in a large bowl. Mix with your hands until a soft dough is formed. Add a little more water if the dough is dry or cracks. Add a little more masa harina if the dough is sticky.
Knead dough about 3 minutes. Form 12 bowls of equal size. As you form each ball, cover with plastic wrap to keep moist.
Place one ball between 2 baggies or 2 sheets of plastic wrap. Using a tortilla press, flatten the ball to form a 6-inch circle or use a rolling pin to roll out the circle.
Repeat steps 3, reusing the 2 baggies or 2 sheets of plastic wrap, until 12 tortillas are formed. As you press each tortilla, cover with plastic wrap to keep it moist.
Heat a griddle or heavy pan over medium heat until hot. Cook each tortilla 30 seconds on one side. Turn over and cook 1 minute. Turn over again and cook 30 seconds longer.
Place cooked tortillas on a plate or in a basket and cover.
-Wrap as many as 12 tortillas in plastic wrapper
-Microwave on high for 15 to 30 seconds.
-Turn over stack of tortillas. Microwave 15 to 30 seconds longer or until heated thoroughly.
-Wrap as many as 12 tortillas in aluminum foil.
-Heat in 325 degree F oven for 20 minutes or until heated thoroughly.
-Heat a griddle of heavy pan over medium heat.
-Warm tortillas for 15 seconds on each side or until heated thoroughly.
Nutrition Information per serving: Calories 139, Carbohydrates 29 g, Dietary Fiber 4 g, Protein 4 g, Total Fat 1 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 3 mg
Source: Latino Basics