Make flour tortillas instead. Masa harina comes from corn that has undergone the nixtamalization process which dramatically alters the flavor as well as the texture of the resulting dough you get.
this post was submitted on 13 Sep 2023
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I've tried to use different types of corn flour, but it's never quite right. The nixtamilization process dramatically changes the texture of the resulting masa. Fresh masa is even better, and can be made yourself if you're up for a project day.
I agree that flour tortillas may be your best bet if you can't find maseca. A wine or round liquor bottle with the label removed makes a great impromptu rolling pin.
Even better than (or in combination with) a rolling pin: Squash your dough ball with a flat-bottomed pot or pan. Easier with plastic on either side of the dough.. I cut open a gallon storage bag.
Where do you live? You might be able to find it. I'm in small town Canada and I can find it at the grocery store. Check in the international or Mexican aisles if your stores have them. The most common brand near me is maseca or something like that. If you're across the ocean, maaaybe you have an American aisle that might have it?
Personally, I prefer eating flour tortillas, but they are a little annoying to roll out with a rolling pin vs just pressing corn ones. I don't think you can use a press for flour tortillas since gluten makes the dough behave differently than a corn dough would. You can roll out all the dough though and keep it in the fridge, just make sure to separate them with parchment or wax paper. I use wine bottles when my children have lost my rolling pin.
Flour tortillas are usually just ap flour, salt, lard or oil, and water. I haven't made them in forever so I don't have a recipe recommendation, but look around for one with those ingredients.
I live in the Philippines and Masa Harina is rare, I could technically buy it but it'd be 5-7x more expensive the corn flour.
Even with flour tortilla dough, I've had success pressing them. I think the trick is not to over-knead because that develops the gluten. And also work in the lard by hand or with a pastry cutter, which also tamps down gluten. The tortillas I get this way aren't super duper thin, but that's fine by me given the ease of making them. FYI I use the bottom of a pot, not a real press.
Masa Harina is corn flour in Spanish.