In the rescent past, I learned how to make tortillas from pre-cooked corn meal. The already-cooked, already-ground corn meal is also known as, "instant corn meal".
I ground my own corn this time, but I do not know if anything special required because the masa is raw and uncooked
I tried the following:
mix the raw corn meal (masa cruda) with water.
form the dough into balls the size of golf-balls
squished the balls of dough flat in a tortilla press
fry the tortilla in a dry pan with no oil for less than 5 minutes.
It did not work. The tortillas from only coarsley ground corn and water are not flexible. The tortillas snap in half. No tacos 🌮 can be made. They are crumbly and brittle.
If I am using raw uncooked corn, do you reccomend that I fermet the corn on a bowl of water and yeast for a few hours?
Do you reccomend precooking the corn? I could spread the dry maiz crudo out on a cookie sheet and bake it in an oven for an hour or two at an extreemly low tempurature. Could make dough from pre cooked corn.
I only know how to make tortillas using factory-made instant pre-cooked flour.