Note: If you live in an area with a large Hispanic population you may be able to buy freshly made masa, which is even better, but even the instant is orders of magnitude better than store-bought tortillas.

Heat a griddle or skillet to hot (you want about 450F/230C according to package directions). No oil is required. A cast iron griddle is best, but anything will work.

Take a chunk of the dough (also called masa) and roll between your hands into a smooth, round ball. The size of the ball will be dependent on the size tortilla you want. Place the ball on a square of thick plastic sheeting or a plastic sandwich bag, and cover with another sheet/bag. Press down with the palm of your hand, through the plastic, and smooth and press until you have a thin 1-2 mm), round disk. Traditionally, thin is considered best, and is easiest to cook, but I personally enjoy slightly thicker tortillas.

Remove the plastic and place the disc of masa on the hot griddle. Turn when the bottom of the tortilla is "freckled" with dark brown toasted spots. Cook till done on the other side and place in a basket or dish that is kept warm till serving. As you gain a little experience you'll learn to judge the perfect cooking time more easily. I can tell by the way the edges of the tortilla crisp and turn up slightly when it's time to turn them, and when the second side is cooking, they usually puff up a bit when they are done. You can also judge by the toasted corn smell, if you have a sensitive nose.

These can be used in any recipe calling for corn tortillas, although thicker tortillas won't be as flexible and will break if you try to fold or roll them. Tortillas are eaten as a staple bread with meals, warm in a basket and covered with a napkin, and eaten as any flat bread with stews and other dishes.

Small tortillas (about 2 inches / 10 cm) can be easily made and used for a variety of appetizer and snack dishes. For instance, top freshly made, warm mini-tortillas with a spoonful of refried beans, a sprinkle of Cheeze substitute, a dab of salsa fresca, and a sprig of cilantro for an attractive little mouthful.

I also prefer my tortillas a bit thicker than the norm, although I admit they are easiest to cook when very thin.