Homemade Corn Tortillas
As masa harina has no gluten, the dough is hard to roll out like other flat breads. The method I find the easiest is to use two baking or plastic sheets to roll out the dough.
Nothing you have ever eaten from a packet will ever match up to these. I urge even the rookies to try it. See notes below on how to use leftovers.
| Servings | Prep Time |
| 12-14medium tortillas | 10min |
| Cook Time | Passive Time |
| 20min | 30min |
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Ingredients
- 450g masa harina
- 1/2teaspoon salt
- 600-700g or ml warm waterhand-hot
- 2tablespoons olive oil
Instructions
- Mix the masa harina and salt in a bowl. Add about half the water and olive oil and let the mixture sit covered for about 10-15 minutes.
- After that add most of the remaining water and knead until the dough is smooth. Depending on the absorption of the flour you may not need the last 50ml. Although you don’t want a very sticky dough, the softer the dough, the easier to roll without cracking edges. If the dough feels too sticky add a little more masa harina.
- Leave the dough to rest under a damp cloth for at least 30 minutes to 1 hour.
- When you are ready to make the tortillas, heat a flat griddle or frying pan. Make a ball with a portion of the dough, flatten and lightly oil each side. Place between the two sheets of plastic (cut open a zip lock bag or use two reusable baking sheets). Use a rolling pin to roll out quite thinly. See photo.
- Peel the tortilla away from the sheet, and carefully place on the griddle. Cook about 30 seconds on the first side before flipping over. Increase the heat slightly and let the second side cook until it starts bubbling. Flip back to finish cooking the first side either on the griddle or by place it directly on an open gas flame.
- The tortilla is done once it’s coloured a little and puffed up.
- Keep the cooked tortillas warm by wrapping them in a tea towel or foil. See notes below for re-heating instructions.
Recipe Notes
- Left over tortillas freeze well, and if you want a decadent treat cut them into wedges and fry them for your own homemade nacho chips or tacos.
- If you decide to make these ahead, keep them wrapped in a tea cloth.
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Cooking/re-heating tortillas on a gas flame To reheat, use an open gas flame, if you possess one. Use tongs to flip, and give the tortillas about 30 seconds on each side.
- For re-heating in a microwave – Sprinkle with a little water, stack together, wrap snugly in kitchen paper and warm in the microwave for 1-2 minutes.