Corn tortillas

Bring 290 ml of water to a boil, covered, in a small saucepan.

Combine 230 g of masa harina and a generous pinch of pink salt in a large mixing bowl.

Add the hot water and mix to form a dough, then knead by hand to combine it further.

Cover the dough with a towel and rest it 20 minutes.

Drape cling film over a cutting board, brushing water underneath to stop it sliding.

Divide the dough into 20 small portions, returning them to the bowl under the towel.

Combine two portions, roll them carefully into a thin sheet and cut the tortilla out using a two cup container as a mold, adding another portion to the excess and repeating.

Cook them right away, or wrap them in cling film and keep them in the fridge.