Print

Homemade Corn Tortillas

Homemade corn tortillas are easy, gluten-free and delicious!

5 from 3 reviews

Homemade tortillas are easy and way more delicious than store-bought ones. Here’s how to make them without a tortilla press or special tools. Fermenting isn’t necessary, however, it’s an easy way to make sure you have a nice and soft dough.

Ingredients

Units Scale

Instructions

  1. Mix the flour, salt, and water in a glass bowl. If fermenting, replace 2 Tbsp of the water with 2 Tbsp of culture (see notes for details).
  2. Leave the dough to hydrate at room temperature for a minimum of 30 minutes and up to 8 hours.
  3. Divide the dough into 12 to 16 equal pieces, and form into tortillas. I usually make 12 medium-sized tortillas. See the section above for different methods of forming a tortilla.
  4. Heat a griddle to medium heat. Working quickly, toast the tortilla for a minute on each side. Wrap freshly cooked tortillas in a tea towel to keep warm and serve immediately.

Notes

  • To ferment the masa flour, add 2 Tbsp of yogurt, sauerkraut juice, kombucha, or milk kefir.
  • Corn ferments really quickly so don’t leave it out for more than 8 hours. Even 2 hours should be enough, as the masa will quickly become sour.
  • I use a hot cast iron skillet to cook my tortillas, but a non-stick pan would work as well.¬† Either way, don’t use oil because these are toasted not fried.
  • The corn tortillas can be frozen after toasting. Just stack them in a zip-top bag and save them for future use. Reheat from frozen by toasting for 2 minutes on each side.
  • We love¬†curtido and fermented salsa for delicious and probiotic additions to our tacos.
  • Don’t use corn flour. It’s not the same thing and the results won’t be the same.

Keywords: South American, taco, fajita, gluten-free, vegan, egg free, dairy free, lard free, summer, fall, 3 ingredients or less