There is something so satisfying about making your own tortillas from scratch, especially when they’re this simple.
These homemade corn tortillas are soft, naturally gluten-free, and come together with just 3 ingredients. No preservatives, no complicated steps, just real food that tastes better than anything store-bought.
And once you make them once…there is no going back.
Why You’ll Love These
- Made with only 3 pantry staples
- Naturally gluten-free
- Soft, pliable, and perfect for tacos, wraps, or quesadillas
- Way more flavorful than store-bought tortillas
Ingredients
- 240g masa harina
- pinch salt
- 340-400g warm water
That’s it.
What is Masa Harina?
If you’re new to making tortillas, masa harina is a special corn flour made from nixtamalized corn. It’s what gives corn tortillas their signature flavor and texture.
Look for brands like Maseca or Bob’s Red Mill, both are easy to find and work really well. The yellow corn options offer more depth of flavour, and note that the amount of water will vary between types of masa harina.
Instructions
1. Make the Dough
In a bowl, mix the masa harina and salt. Slowly add warm water and knead until a soft dough forms, about 2 minutes.
2. Let It Rest
Cover the dough and let it rest for about 30 minutes. This helps the masa fully hydrate and makes the tortillas easier to work with.
3. Shape the Tortillas
Divide into golf ball–sized portions.
Press each ball flat using a tortilla press (or 2 cookie sheets if you don’t have one), placing it between parchment paper or plastic to prevent sticking.
4. Cook
Heat a dry skillet (cast iron or carbon steel work best) over medium-high heat.
Cook each tortilla for about:
- 30–60 seconds on the first side
- Flip, cook another 30–60 seconds
- Flip again for a final 15–20 seconds
They should puff slightly after the second flip and get light golden spots.
5. Keep Warm
Place cooked tortillas in a clean towel to keep them soft and warm while you finish the batch.
Tips for Perfect Corn Tortillas
- Don’t skip the rest time, this makes a big difference
- Keep dough covered so it doesn’t dry out
- If tortillas crack when pressing, your dough is too dry
- If they stick, your dough may be too wet
- Medium-high heat is key, too low and they’ll dry out
How We Use Them at Home
These are on repeat in our house, especially for quick dinners.
Some easy ideas:
- Tacos (obviously)
- Breakfast wraps with eggs and avocado
- Quesadillas for the kids
- Serve alongside grilled meats or chili
Final Thoughts
If you’ve never made tortillas before, this is your sign to try.
They’re simple, budget-friendly, and honestly feel a little special, even on a busy weeknight.
And once you taste them fresh off the pan… you’ll get it.
Easiest Fresh Corn Tortillas
Equipment
- Comal or a Cast Iron or carbon steel Pan
- Tortilla press I've used two sheet pans in the past and pushed down on it manually, but this is a lot more effort.
Ingredients
- 240 g Maseca or Masa Harina
- 350-400 g warm water
- 1 pinch salt
Instructions
- Add ingredients to a bowl and kneed with your hands until you achieve a well combined dough. It should be just a bit sticky.
- Cover and let rest for 30min-1hr. After resting, the dough should not be sticky.
- Portion into 1oz portions and roll each into a ball, then press slightly into a disc.
- Prepare a lidded dish with either a dish towel or aluminum foil (or a tortilla warmer), enough to place the tortillas in with overhang to wrap overtop.
- Line your press with a ziptop bag (cut it open along the sides), place the dough disc between the two layers of the plastic bag and then press down. Carefully peel the tortilla off the plastic and place it on a hot cast iron pan, 30-60 seconds, flip, let sit another 30-60 seconds on the second side, flip again, press down on it slightly, once it gets a bit of colour remove from pan and into the prepared dish.
- Repeat until all tortillas have been cooked.
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