Corn Tortillas
You don't need a tortilla press to make great corn tortillas. This corn tortilla recipe will show you how!
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Makes: 6 tortillas
  • 150 g (5 oz, 1 cup) masa harina or fine corn meal
  • 125 g (4 fl oz, ½ cup) water
  • ½ tsp salt
  1. Mix the ingredients together to form a moist dough which keeps its shape when moulded. If necessary add extra water a tbsp at a time to achieve the right consistency.
  2. Take a piece of dough the size of a golf ball or slightly bigger. Roll in your hands until reasonably round.
  3. Place in the middle of a piece of greaseproof paper. Lay a second sheet of greaseproof paper on top. Take a plate and press down on the dough until the rim on the bottom of the plate wont let you press any further.
  4. Take a chopping board and press on the dough until it is about 15 cm (6") in diameter.
  5. Peel off the top layer of paper and put the tortilla on a hot pan with the paper still attached and uppermost.
  6. Gently press the tortilla down, especially at the edges.
  7. After about 15 seconds carefully peel the paper off the tortilla. Continue cooking until the total time for the first side is about a minute.
  8. Turn the tortilla over and cook for a further 30 seconds. Transfer to a cloth and allow to cool.
With care you can use the same pieces of greaseproof paper to make all 6 tortillas. Use these to make tacos by shaping them when they are warm, and you can even make your own tortilla chips from these tortillas!