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Homemade Corn Tortillas

Cook Time:
15 mins
Prep Time:
45 mins
12 tortillas

Chef notes

  • Shopping notes: Masa harina is a type of corn flour that can be purchased in the Mexican food section of some supermarkets, at Mexican food shops and online. Do not substitute regular cornmeal. 
  • Tools needed: Tortilla presses can be purchased, and while they do churn out perfectly uniform tortillas, they're not necessary to make a tasty one.
  • Time-saving tip: if you let the dough sit for too long, it will stiffen, so it's best to make these right before serving.


  • 2 cups masa harina corn flour (see Cooks' notes)


    Place corn flour in a large bowl, and slowly pour between 1 and 1 1/2 cups of hot tap water on top.  Mix with hands until combined (dough should be firm).  Cover bowl with a towel and let sit for 30 minutes.  Heat the grill (or griddle) to medium-high heat.  Form dough into 2-inch balls (if it feels too stiff, add another tablespoon or so of water).  Using the palm of your hand, press dough balls in between 2 pieces of parchment paper (these are homemade and do not need to be perfectly round!).  Place on grill or griddle, and cook for about 1 minute on one side, and 30 seconds on the other.