Gluten Free Corn Tortillas

fresh made corn tortillas

fresh made corn tortillas

Serves: Makes about 12 tortillas
Prep Time: 10 minutes
Total Time: 25 minutes

2 cups gluten free masa harina (Maseca Brand)
2 teaspoons kosher salt
1 1/4 cups water (adjust amount as needed)

1. Preheat Griddle: Preheat a large cast iron griddle or skillet over medium heat.

2. Make Dough: In a large bowl, mix masa harina and salt and toss together with fingers to combine. Add water and mix with fingers to form a smooth dough. Add more water as needed so dough is smooth but not sticky. The texture should be similar to Play-Doh™.

3. Roll Dough Balls: Scoop out about 2 Tablespoons and roll into a ball. (Ball should be slightly smaller than a ping pong ball)

4. Make Tortillas and Cook: Using a tortilla press lined with a sheet of plastic, place one dough ball onto press. Place another plastic sheet on top of dough ball and close lid, folding lever over and pressing down. Remove tortilla from plastic and place on hot griddle. Repeat with more dough, cooking each tortilla for about 1 minute 15 seconds on the first side and about 1 minute on the other side. Remove tortillas from griddle and place on a plate lined with a clean kitchen towel or in a tortilla warmer. Keep tortillas covered as you continue with remaining dough to help keep tortillas warm. Serve hot. Enjoy!

Note about tortilla presses: If you don’t have one, you can flatten dough balls between two clean cutting boards. Using a one quart sized freezer bag that has been cut to remove all of the seams or two sheets of parchment paper. One skin placed on either side of the dough ball prevents sticking. Flatten dough balls to about 4 inches in diameter, 1/8 inch thick, then cook as directed.

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