Homemade Tortillas - Bob's Red Mill Blog
Homemade Tortillas

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

14 Comments

  1. Jamie
    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
      Try this one using quinoa flour- http://www.bobsredmill.com/recipes.php?recipe=7103
      Reply
  2. pym
    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
      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
    Once the tortilla dough is ready, how long an you keep it before cooking the tortillas ?
    Reply
    1. Whitney Barnes
      Whitney Barnes
      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
    Hi, can you incorporate a small amount of cornmeal into the dough for a different texture?
    Reply
    1. Whitney Barnes
      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
    Is it possible to sub the flour for gluten free flour 1:1?
    Reply
    1. Whitney Barnes
      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
    Hello - I was wondering if you have a GF flour tortilla recipe as well?
    Thank you!
    Reply
    1. Whitney Barnes
      Whitney Barnes
      Hi Lisa! We have quite a few here on our website to browse :)

      Recipes: Gluten Free Tortillas and Wraps
      Reply
  7. Yesenia Ruelas
    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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