In some central american countries they call the tortillas by the name arepas. I found this instant corn flour to make them at Compare Foods. This product produces a pretty tasty corn tortilla in my opinion. I did add some shredded cheese (about 1/4 cup) and about a tablespoon of butter to the dough.
The procedure to make the dough is very accurate and you can mix it adding warm water or warm diluted milk. Do add some salt too.
Just like my grandmother did, I kneaded the dough slightly with the cheese and butter incorporated.
The tortillas are ready to be cooked. I got 6 patties from 1 cup of the mix.
I cooked on a very hot frying pan with a very small amount of vegetable oil. You can use any oil, (such as canola or safflower) except olive oil. Cover the pan as they cook. These corn tortillas can be deep fried but I'm trying to cut back on the fat so I don't use this method. They are delicious though as anything deep fried.
Cook the tortillas first around 5 minutes on the first side, then turn an cook around 3 minutes on the second side. After doing this your tortillas will have a golden crust. For more internal cooking of the masa (dough), I like to continue the cooking process in the toaster oven. Bake at 400 for 8 minutes.
Sprinkle some sea salt if desired and more shredded cheese. I love eating the tortillas for breakfast with eggs accompanied by cafe con leche. (Latte) Any left over uncooked tortillas can be wrapped in wax paper and refrigerated. I have not tried freezing them but I bet it would work.