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Corn Tortillas

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.
Corn Tortillas

Servings: 12



Products Used in this Recipe

Flours & Meals
Golden Masa Harina Corn Flour

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Baking Aids
Sea Salt

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Ratings & Comments (11)

5 Stars  82%  9
4 Stars 9%  1
3 Stars 0%  0
2 Stars 0%  0
1 Star 9%  1


11 Reviews

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Steve October 21, 2012
What the !@#$% does "1 cup 1/2 - 2 Hot Water" mean???
Bob's Red Mill October 22, 2012
Hi Steve,

The correct hot water measurement is 1-1/2 to 2 cups hot water. Add the water slowly, beginning with the smallest amount. You may or may not need to add the extra 1/2 cup.
Dave December 5, 2012
I tried the wax paper, the tortillas stuck, so I switched to parchment paper, it worked way better.
AE June 3, 2013
This recipe didn't work. The result was nothing close to a substance we could work with. The dough didn't stick together and we couldn't work with it to flatten it out.
Heather June 6, 2013
(Part 1) I use this recipe weekly and it works great! For people having problems: 1) parchment paper does work better than wax, I've used both; 2) start with 1 1/2 cups of water. Depending on the humidity of where you live, you may need more or less water,
Heather June 6, 2013
(Part 2) although how much I use varies for me from time to time. The dough should stick together well, but if it is sticking to your paper, add more flour a tablespoon at a time. If it doesn't hold together well, it is too dry. Add more water, just a little at a time;
Heather June 6, 2013
(Part 3) 3) you might need to fiddle with it a bit until you get a feel for how much moisture is ideal, but after you do, the tortillas will be super easy to make. The nice thing is that you can keep adding more flour/water as needed until it works and you
Heather June 6, 2013
(Part 4) won't be wasting anything because you can throw the ones that don't work back in the bowl, adjust, and try again. These are delicious! They don't even compare to store bought. (Sorry for all the posts - hard to review with so few characters!)
Karen November 19, 2013
Used your whole grain corn flour cus that was what there was at the store. No luck. Does masa harina have additional lime treatment or are they both the same and I need to let it rest longer?
Bob's Red Mill November 21, 2013
Our Masa Harina is treated with lime (calcium oxide) to help loosen the hulls from the kernels and soften the corn.
Timothy March 13, 2014
the secret to rolling or pressing out tortillas is to use plastic grocery bags cut ibto 12 inch circles, washed and dried.

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