Homemade Tortillas

Celebrate Cinco de Mayo with homemade tortillas. These are ridiculously easy and absolutely worth it! The recipe is pretty simple- just corn flour, salt and water. For a step-by-step visual recipe, visit America’s Test Kitchen or watch the video below (thank you, YouTube.) Use these for tacos or simply serve the fresh tortillas with salsa and guacamole. ­Salud!

Homemade Corn Tortillas | Bob's Red Mill

Corn Tortillas


Step 1

Mix salt into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about an hour, covered.

Step 2

Preheat a griddle or flat surface. Divide the dough into 2 inch balls. Press dough between two pieces of waxed paper, or flatten according to a tortilla press directions. Place flatten dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for a few seconds.

Makes 12 – 6 inch tortillas.


Jamie says:

What can I use in place of the corn flour?

I have allergies to corn, wheat, Potatoe, tapioca, Millet, spelt, plus many other things.

pym says:

theres only me i cook for i am wondering are the cooked tortillas able to be saved at until next day so i can have it as a sandwich with snack? best way to store
thank you. this bag will probable last decades. i wish there were other recipes that i could use it in

We recommend storing these in an airtight container for use the next day. You can use this flour anywhere corn flour is called for- cornbread, pancakes, etc.

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