Homemade Corn Tortillas

Homemade Tortillas

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

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.

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Cassidy Stockton Google: Cassidy Stockton
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4 Responses to “Homemade Tortillas”

  1. What can I use in place of the corn flour?

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

  2. 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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