Corn Tortillas

Two ingredients. Masa flour and warm water. That’s all it takes to make real corn tortillas from scratch, and once you’ve had them fresh off the skillet, store-bought will never hit the same.

The dough comes together by hand in minutes. You’re looking for a smooth, Play-Doh-like consistency that doesn’t crack at the edges when you press it. If it cracks, it needs a touch more water. The 10-minute rest lets the corn flour fully hydrate, which makes the dough easier to roll and the tortillas more pliable.

Cook them on a hot, dry skillet with no oil. The dry heat creates those characteristic toasted spots and a slightly chewy texture. Stack them under a damp towel to keep them soft and warm.

Pro Tips

• Roll between two squares of wax paper to prevent sticking. Peel off the top paper before placing the tortilla in the skillet, paper-side up, then peel off the second sheet.
• Keep the skillet at medium-high heat. Too low and they dry out. Too high and they burn before cooking through.
• Don’t skip the damp towel rest. Tortillas that cool uncovered turn stiff and crack when folded.
• If the edges crack while rolling, the dough is too dry. Knead in water a teaspoon at a time.

Variations

• Press the tortillas with a tortilla press instead of rolling for faster, more uniform rounds.
• Fry day-old tortillas in oil for homemade tortilla chips.
• Use the fresh tortillas for tacos, enchiladas, or quesadillas.