Gluten-Free Masa Tortillas
Unlike flour-based versions, masa tortillas are naturally gluten-free, made from nixtamalized corn (masa harina). The result is a tortilla with a soft, slightly springy texture and a deep, earthy corn flavor that pairs perfectly with everything from tacos to enchiladas.
Servings 12 Tortillas
Calories 72kcal
Equipment
- 1 Tortilla Press
Ingredients
- 2 cups masa harina about 240 g
- 1 ½ cups warm water 360 ml, plus more if needed
- 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.
Notes
Notes
Best served fresh, but leftovers can be wrapped and refrigerated for 2–3 days.
Reheat on a hot skillet or directly over a gas flame.
Best served fresh, but leftovers can be wrapped and refrigerated for 2–3 days.
Reheat on a hot skillet or directly over a gas flame.