Tortilla is a Spanish word meaning “small cake.” The round, thin flatbread is typically made from finely ground unleavened wheat flour or corn flour and is a staple in Mexican and Central American cuisine. Corn tortillas are the oldest variety, having been an essential food of the Mexican region since pre-Columbian times. Corn tortillas tend to be thicker and more brittle, while the flour variety is softer and can be made wider and thinner without breaking too easily.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups instant corn flour such as masa harina
- ½ tsp salt
- 1½ cups warm water, divided
Directions
- Combine the flour and salt in a bowl.
- Add 1 cup of the warm water and stir until the water is absorbed.
- Add the remaining water a ½ cup at a time until dough forms.
- Knead the dough into a cohesive ball, adding a bit more flour if it is too sticky.
- Separate the dough into golf ball-size pieces, cover one with plastic wrap, and flatten it using a tortilla press or the bottom of a heavy pan. Repeat this flattening process with the remaining balls of dough.
- Place a large griddle or skillet over medium-high heat.
- Place a piece of flattened dough onto the ungreased hot griddle and cook it for 1–2 minutes or until light brown spots begin to form. Then flip the tortilla and cook the other side for 1–2 minutes. Repeat the cooking process with the remaining flattened pieces of dough.
- Serve immediately or store in an airtight container in the refrigerator.
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