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
- 1 tbsp shelled hemp seeds
- 1 tbsp ground flax seed
- 1 tsp salt
- 2 cups warm water
Instructions
- In a large bowl, mix together masa harina, hemp, flax and salt. Slowly pour in water a little at a time. You may not need all the water as it varies. Keep adding water until you can start form balls with the dough. Use your hands to knead the dough for 2 minutes until you have a smooth ball. Add water or flour as needed to get a soft and pliable dough. Cover with a damp cloth and let it rest for 10 minutes.
- Divide dough into 14 equal sized dough balls, about 40 grams a piece. Roll the balls in the palm of your hands until they are smooth and round. Heat a skillet (non-stick or cast iron) over medium-high heat.
- Place dough balls, one at a time, between two pieces of parchment (or reusable plastic*) in a tortilla press and flatten into a round tortilla. Gently peel the tortilla away from the parchment. If it sticks entirely, the dough it too soft and you'll need to add a bit more flour. Cook the tortilla for about 60 seconds per side. Bubbling up is a sign of a healthy dough. Transfer cooked tortilla to a tortilla warmer or a bowl wrapped in a clean tea towel, to keep them soft and most. Serve right away.
- If eating later, warm tortillas in a closed container in the microwave or oven. Make sure they are well covered to prevent them from drying out.