doughmasamexican-cuisinetortilla
I am making tortillas with masa harina corn flour according to this recipe.
Can I make it a few hours in advance and cook the tortillas just before they are to be eaten?
Or should I cook them after making the dough and then reheat them just before they are to be eaten?
I roll them into a ball and use a cast iron press, similar to this one:
I think the official name is a "tortilladora". You can find them online or at restaurant/cooking stores for $10 to $20.
I wouldn't worry too much about getting them perfectly round. Store-bought tortillas are perfectly round because they're made by a big machine.
If you're still having problems with a press, I would look into a different recipe or maybe use more shortening/lard.
They may be too thick. You can try placing several pieces of paper or thin cardboard into your tortilla press to get thinner tortillas. (If you aren't already using plastic or wax paper to press the tortillas, then you'll have to start, so that the paper doesn't stick to the tortilla.) Experiment with several different thicknesses until the cooking is more uniform/faster but they're still thick enough to support the food. (You'll also need to modulate the heat.) Once you find the right thickness you can just leave the extra sheets of paper/cardboard in the press for future pressings.
Best Answer
It's absolutely fine to make the dough in advance, just don't let it dry out. It even freezes well. There is more good information on Serious Eats on the subject.
Keep it on the counter for up to a day, refrigerated for up to three days, frozen for up to 6 months (for best quality). In any case that you want to hold the dough, be sure that your baking powder (if using) is of the "double acting" variety.