Ingredients
- 2 cups masa harina
- 1 ½ cups warm water
- ½ tsp salt
Instructions
- Mix the dough: In a large bowl, combine masa harina and salt. Slowly pour in the warm water while mixing with your hands until a soft dough forms.
- Check consistency: The dough should feel like soft Play-Doh. If too dry, add a teaspoon of water at a time; if sticky, add a little more masa harina.
- Portion: Divide dough into 12 equal pieces. Roll each into a ball.
- Press: Place a ball between two sheets of parchment or plastic wrap in a tortilla press. Flatten into a thin circle, about 6 inches across.
- Cook: Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for 30–60 seconds per side, until lightly browned and slightly puffed.
- Keep warm: Stack tortillas and cover with a clean kitchen towel until ready to serve.
Fermentation Matrix
Use our free interactive calculator to find the perfect timings for your starter and bulk fermentation.
Frequently Asked Questions
Q: How long does Gluten-Free Masa Tortillas stay fresh?
You can store Gluten-Free Masa Tortillas in an airtight container at room temperature for up to 3 days. For longer storage, freeze it in an airtight bag for up to 3 months. Thaw at room temperature before serving.
Q: Can I use active dry yeast instead of sourdough starter for Gluten-Free Masa Tortillas?
This recipe is specifically developed to utilize the natural wild yeast in a sourdough starter. While you can technically substitute commercial yeast, it requires drastically altering the hydration levels and proofing times, which changes the authentic flavor profile.
Q: Why is my dough too sticky or hard to handle?
Sticky dough is incredibly common in sourdough baking. It is usually caused by either over-hydration (adding too much water for your flour's absorption capacity) or over-fermentation. If the dough is unmanageable, try reducing the liquid by 5-10% on your next bake, or perform an extra set of stretch and folds to build gluten strength.