Educate an Aussie about the intricacies of tortilla making please
One of the presents I have bought for my daughter for Christmas is a cast iron tortilla press, because she loves a taco or four but it’s hard to get gluten free ones (she’s coeliac) that aren’t the hard kind here. And she’s bored with the hard kind.
My question is, what kind of grain is best to use? I mean, corn, obviously, but I assume that’s not just your bog standard polenta... is it? Is there a special type for tortillas? Do I need anything else? Do I need to know anything else about the process other than you make the little dough balls and squish them in the press?
Please share your expertise with me, Mexicans and Tex-Mexicans and other fans thereof.