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snacks & desserts

Simple corn tortillas use very few ingredients and require no complicated kneading processes or long rise times, making them one of the most basic breads you can learn to bake.Tip: To keep the dough from sticking to your press or pie plate, split a large plastic freezer bag along its seams and place the balls of dough in between the layers of plastic before pressing. Wax paper, aluminum foil, or parchment paper would also do the trick.
2 cups masa harina
1 1/4 cups water
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  • Servings:12 (44 g)
  • Prep Time:30 minutes
  • Cook Time:0 minutes
1. Mix and knead masa harina and water until the dough comes together.
2. Divide and shape the dough into 12 balls. Lay a clean, damp dishtowel over the balls of dough while you press the tortillas.
3. Heat a heavy skillet or griddle, ungreased, over medium heat.
4. Use a tortilla press or a heavy pie plate to press each ball of dough very flat. Transfer to the heated pan and cook until little spots appear on each surface, turning once (30 seconds per side). Repeat until all tortillas have been cooked. Let cool until flexible (5 minutes) and fill as desired to serve.