Corn Tortillas from Scratch with Hemp and Flax
This homemade corn tortilla recipe is fast and simple with just 5 ingredients. These are perfect for tacos, quesadillas or tostadas and are naturally gluten-free.
Equipment
- 1 Cast iron skillet
- 1 Tortilla press optional
Ingredients
- 2 cups masa harina
- 2 cups warm water
- 1 tbsp shelled hemp seeds optional
- 1 tbsp ground flax seed optional
Instructions
- In a large bowl, add the masa harina. Slowly pour in the warm water, a little at a time, mixing as you go. Stop once the dough comes together and can form smooth balls. The texture should be similar to playdough.
- Roll the dough into golf ball-sized portions (or slightly smaller) and shape them between your palms until smooth and round. It should make 12 to 15 balls.
- Heat a skillet (non-stick or cast iron) over medium-high heat.
- Place each ball between two pieces of parchment paper (or compostable or reusable plastic*) in a tortilla press and flatten into a round tortilla.
- Gently peel away the tortilla. If it sticks completely, your dough is too wet—add a touch more masa harina and try again.
- Cook each tortilla for about 60 seconds per side. If it puffs up—celebrate! That means your dough is just right. Note: If you add the flax and hemp, it probably wont puff up.
- Transfer cooked tortillas to a tortilla warmer or wrap them in a clean tea towel to keep them soft and moist. Serve warm.