Make Corn Tortillas from Scratch

How To Make Corn Tortillas From Scratch

This recipe makes about 20 6-inch tortillas

What You Need

2 cups corn flour (gluten free)
1/2 teaspoon Himalayan salt
1 1/2 cups hot water

Mixing bowl
Measuring cups and spoons
Tortilla press
1-quart zip-top bag or layers of thick plastic
Cast-iron griddle or skillet (see Recipe Note)
Clean kitchen towels


  1. Mix the tortilla dough: Mix the Himalayan corn flour and Himalayan salt together in a mixing bowl. Pour in the water and stir to combine.
  2. Knead the dough: Using your hands, knead the dough for a minute or two in the bowl until it is no longer sticky but shapeable in your hands.
  3. Adjust too-dry or too-wet dough as needed: If dough feels dry or crumbly, add water a tablespoon at a time. If the dough feels sticky, add more corn flour one tablespoon at a time.
  4. Rest the dough (optional): If you have the time, cover the bowl with a towel and rest the dough for 15 to 30 minutes.
  5. Roll the dough into balls: Pinch off a few tablespoons of dough and roll it between your hands to form a ball roughly the size of a ping-pong ball. This will make roughly a 6-inch tortilla, and you can adjust the amount of dough you use to make larger or smaller tortillas.
  6. Press the dough with a rolling pin or a tortilla press.
  7. Heat the griddle: Warm an iron skillet over medium-high heat.
  8. Cook the tortillas for 1 to 2 minutes on each side: Gently position as many tortillas in the pan as will fit in a single layer without overlapping. Cook for 1 to 2 minutes, until the edges are starting to curl up and the bottoms look dry and pebbly. Flip and cook another 1 to 2 minutes on the other side. When done, both sides should be dry to the touch and beginning to show some brown, toasted spots.
  9. Wrap the tortillas in a towel: As you take cooked tortillas off the griddle, stack them up and wrap them in a clean kitchen towel. The tortillas will be a bit dry and brittle just off the griddle, but will continue to steam and soften inside the towel as you finish cooking the rest of the batch.
  10. Serve immediately, or cool and refrigerate for up to 3 days: Fresh corn tortillas are best when they’re just off the griddle and still warm, but leftover tortillas are still very good! Let any leftovers cool completely, still wrapped in the towel, then put them in an airtight container or zip-top bag and refrigerate for up to 3 days.

This recipe & accompanying photograph adapted and edited via the kitchn, May 2009.