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Homemade Tortillas
Special Diets, Recipes on May 5 2013 by Cassidy Stockton

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 Directions 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
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HolidaysVeganVegetarianHow-toTortillasGluten FreeRecipes

14 Comments

  1. Jamie
    Jamie
    November 20 2013 at 10:25 am
    What can I use in place of the corn flour?

    I have allergies to corn, wheat, Potatoe, tapioca, Millet, spelt, plus many other things.
    Reply ↓
    1. Cassidy Stockton
      Cassidy Stockton
      November 20 2013 at 10:54 am
      Try this one using quinoa flour- http://www.bobsredmill.com/recipes.php?recipe=7103
      Reply ↓
  2. pym
    pym
    July 2 2015 at 3:51 am
    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
    Reply ↓
    1. Cassidy Stockton
      Cassidy Stockton
      July 2 2015 at 8:39 am
      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.
      Reply ↓
  3. Rachelle HALL
    Rachelle HALL
    July 26 2018 at 3:53 pm
    Once the tortilla dough is ready, how long an you keep it before cooking the tortillas ?
    Reply ↓
    1. Whitney Barnes
      Whitney Barnes
      July 30 2018 at 8:44 am
      I would recommend cooking the tortillas immediately as the masa dough will dry out. If prepping ahead is necessary I would say mix the masa (but do not portion into balls) and store in a container and use within 48 hours.
      Reply ↓
  4. Matt
    Matt
    September 22 2018 at 2:05 pm
    Hi, can you incorporate a small amount of cornmeal into the dough for a different texture?
    Reply ↓
    1. Whitney Barnes
      Whitney Barnes
      September 24 2018 at 11:31 am
      Hi Matt, absolutely. Note that cornmeal will soften at a slower rate than Masa Harina, you may want to increase the rest time before cooking to allow for absorption/softening. I would suggest using Fine or Medium grind Cornmeal. Let us know how it turns out!
      Reply ↓
  5. Sara
    Sara
    December 1 2018 at 9:59 am
    Is it possible to sub the flour for gluten free flour 1:1?
    Reply ↓
    1. Whitney Barnes
      Whitney Barnes
      December 3 2018 at 8:55 am
      Hi Sara, we haven't tested this recipe with our Gluten Free 1-to-1 Baking Flour, but I think it might work - the dough will just be a bit more fragile to work with. You could also use our Gluten Free Masa Harina to make corn tortillas! Enjoy!
      Reply ↓
  6. lisa
    lisa
    April 8 2019 at 1:57 pm
    Hello - I was wondering if you have a GF flour tortilla recipe as well?
    Thank you!
    Reply ↓
    1. Whitney Barnes
      Whitney Barnes
      April 9 2019 at 9:34 am
      Hi Lisa! We have quite a few here on our website to browse :)

      Recipes: Gluten Free Tortillas and Wraps
      Reply ↓
  7. Bevy
    Bevy
    April 30 2019 at 9:59 pm
    Love
    Reply ↓
  8. Yesenia Ruelas
    Yesenia Ruelas
    February 11 2021 at 8:11 am
    I made these and they came out rather hard. Almost tostada like. I followed directions/instructions for half of the amounts (1 c masa harina, 1/4 tsp salt, approx 1 c warm water. Let sit for 1 hour covered with damp towel. Rolled out fairly thin using rolling pin). They tasted good, but I didn’t enjoy the hardness. What am I doing wrong?
    Reply ↓

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