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Making homemade tortillas is the kind of kitchen project that leaves your home smelling wonderful and yields stacks of tender rounds just waiting to be wrapped around your favorite fillings. Whether you use masa harina or all-purpose flour or even give sourdough starter a try, the method is simple and deeply rewarding. You do not need any fancy tortilla press—a glass pie plate will work beautifully.
I remember the first time I pressed tortillas using a pie plate when my press was packed after a move—it worked like a charm and the taste was unbeatable. Now anytime I want impressively fresh tortillas for family taco night this is my go-to method.
Ingredients
- Masa harina: gives that classic corn flavor and chew look for bags labeled nixtamalized for authentic taste
- All-purpose flour: ensures a soft flexible tortilla only use standard flour for best results
- Salt: brings out the flavor in each bite pick sea salt for clean flavor
- Olive oil, lard, butter or ghee: adds tenderness and a subtle richness use your favorite or what is on hand
- Hot water: binds ingredients and makes dough easy to work with
- Baking powder: adds lift and tenderness to flour tortillas check your can for freshness
- Sourdough starter: lends tangy flavor and chew if using the sourdough version use bubbly active starter
For best tortillas seek out fresh high-quality masa and flour brands and do not substitute bread flour as it leads to toughness.
Step-by-Step Instructions
- Mix and Knead:
- In a medium bowl combine your dry ingredients masa flour salt and if making flour version baking powder. In a smaller bowl mix hot water with the fat you are using then pour into the dry mix. Knead right in the bowl for a few minutes until the dough feels smooth soft and like fresh play-dough. Adjust with extra water or flour if needed.
- Rest the Dough:
- Shape your dough into a smooth ball and cover with a damp kitchen towel or plastic wrap. Let it rest for at least 30 minutes for corn blends and up to 60 minutes for flour tortillas. Sourdough and masa blend needs 4 to 6 hours at room temp for that signature tang and soft texture.
- Divide and Shape:
- Roll the rested dough into a log about 12 to 16 inches long. Slice into your desired number of pieces ensuring similar size for even cooking. Roll each into a ball and cover with a towel to prevent drying out.
- Press or Roll:
- Place each dough ball between two pieces of thick plastic or parchment for easy release. Use a tortilla press if you have one or a glass pie plate to flatten each ball to about one eighth of an inch thick. If making flour tortillas let discs rest briefly before rolling out again as they may shrink.
- Cook the Tortillas:
- Heat a dry cast iron skillet over medium-high until hot then lower to medium. Place one tortilla in the pan at a time and cook for about 30 to 45 seconds per side. Flip back to the first side for a final puff or bubbling which means they are done.
- Wrap and Soften:
- As you finish each tortilla immediately wrap them in a clean towel. This traps steam keeping them soft and pliable for serving.
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I have always loved the scent of warm masa hitting a hot skillet. There are few things more satisfying than pulling apart a just-cooked tortilla with my hands surrounded by family ready to dive into dinner.
Storage Tips
To keep tortillas soft store them wrapped in a towel inside an airtight container at room temperature for one day or refrigerate for up to three days. If freezing let cool stack with squares of parchment and seal in a zip bag pressing out air.
Ingredient Substitutions
Oil can easily be swapped for melted butter lard or even ghee. Whole wheat flour works if you want a nuttier earthy note but expect slightly denser results. For dairy free choose olive oil or another plant oil.
Serving Suggestions
Fresh tortillas are perfect with tacos enchiladas or just warm with butter. For breakfast try wrapping eggs and beans. Slice them up and toast for homemade chips or make cheese quesadillas for a quick kid-friendly snack.
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A Little Tortilla History
Corn tortillas date back to ancient Mesoamerica and remain a cornerstone of Mexican cuisine. The mix of corn and flour is a tasty cross-regional tradition and sourdough tortillas bring in a little of the old-world fermenting skills to the table.
Recipe FAQs
- → What flour is best for homemade tortillas?
Masa harina is traditional for corn tortillas, while all-purpose flour works well for flour tortillas. Blending both creates great texture.
- → Do I need a tortilla press for this?
No. Flatten dough balls between plastic sheets using a glass pie plate or rolling pin for even, thin discs.
- → How can I make tortillas more flexible?
After cooking, wrap tortillas in a cloth to steam and soften, ensuring they're pliable for folding or rolling.
- → Why use hot water in the dough?
Hot water hydrates flour quickly, making the dough smooth, soft, and easier to roll by hand or press.
- → How do I store homemade tortillas?
Wrap cooled tortillas tightly and refrigerate for up to three days. Reheat briefly in a dry skillet for best texture.
- → What does sourdough add to tortillas?
Sourdough provides a pleasant tang and deeper aroma, while improving flexibility after a long proofing period.