Homemade Masa Flour Tortillas (Print Version)
Soft tortillas made from masa harina or flour—hand-shaped and skillet-cooked for rich, homemade flavor.
# Ingredients:
→ Corn & Flour Blend
01 -
1 cup masa harina
02 -
1 cup all-purpose flour (do not use bread flour)
03 -
1/2 teaspoon salt
04 -
3 tablespoons olive oil (or lard or butter or ghee)
05 -
3/4 cup hot water, more as needed
→ Homemade Flour Tortillas
06 -
1 1/2 cups all-purpose flour (do not use bread flour)
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon baking powder
09 -
3 tablespoons olive oil
10 -
1/2 cup hot water
→ Masa & Sourdough (4-6 hours proofing time)
11 -
2 cups masa harina
12 -
1/2 teaspoon salt
13 -
3/4 cup warm water
14 -
1/3 cup sourdough starter
15 -
2 tablespoons olive oil
→ Corn Tortillas (adapted from NY Times)
16 -
1 1/2 cups masa harina
17 -
1/3 teaspoon salt
18 -
2 tablespoons olive oil, lard, butter, ghee (all optional)
19 -
1 cup hot tap water
# Steps:
01 -
Mix masa harina, flour, and salt in a medium bowl. Combine warm water and oil in a smaller bowl, then pour into the dry mixture. Knead for 1-2 minutes until the dough forms a soft, pliable consistency. Adjust water or flour as needed. Cover the dough with a damp towel and let rest for 30 minutes. Divide the dough into 12-16 even pieces, roll into balls, and cover with a kitchen towel.
02 -
Preheat a dry cast-iron skillet over medium-high heat. Flatten dough balls between two sheets of plastic or parchment using a tortilla press or pie plate to about 1/8 inch thick. Place the tortilla in the skillet, cook each side for 30-45 seconds, then flip back to the first side until it puffs or bubbles form. Wrap in a towel to keep warm.
03 -
Combine flour, salt, and baking powder in a medium bowl. Add oil and mix into fine crumbs with your fingers. Add hot water and knead for 1-2 minutes to form a smooth dough ball. Cover with a damp towel and let rest for 45-60 minutes, or up to 3 hours.
04 -
Divide the dough into 8-12 pieces and roll into balls. Flatten each ball between two sheets of plastic or parchment to 1/8 inch thick using a tortilla press or rolling pin. Let the tortillas rest for 15 minutes to prevent shrinking. Preheat a dry cast-iron skillet over medium-high heat. Cook each side of the tortilla for 30-45 seconds, then flip back to the first side until it puffs or bubbles form. Wrap in a towel to keep warm.
05 -
Mix masa harina and salt in a medium bowl. In a separate bowl, combine sourdough starter, warm water, and oil. Pour the wet mixture into the masa harina and knead until smooth and pliable. Cover with a damp towel and let proof at room temperature (70-80°F) for 4-6 hours. Adjust consistency with masa if wet or crumbly. Divide the dough into 12 pieces, roll into balls, and cover with a towel.
06 -
Preheat a dry cast-iron skillet over medium-high heat. Flatten the dough balls between two sheets of plastic or parchment to 1/8 inch thick, about 4-6 inches in diameter. Cook each side in the skillet for 30-45 seconds until puffed or bubbles form, then flip back to the first side. Wrap in a towel to keep warm.
07 -
Combine masa harina and salt in a medium bowl. Add hot water and oil, stirring to form a rough dough. Knead for 1-2 minutes until smooth. Cover with a damp towel and let rest for 20 minutes, or up to 3 hours. Divide the dough into 16 pieces, roll into balls, and cover with a towel.
08 -
Preheat a dry cast-iron skillet over medium-high heat. Flatten each dough ball between two sheets of plastic or parchment to 1/8 inch thick. Cook each side in the skillet for 30-45 seconds until puffed or bubbles form, then flip back to the first side. Wrap in a towel to keep warm.
# Helpful Notes:
01 -
Allow time for proper resting and proofing of dough to ensure flexibility and flavor.
02 -
Use a glass pie plate as an alternative to a tortilla press for better control of thickness.