How to Make Tortillas
Making tortillas means mixing masa harina or flour with water and salt to form a dough, then pressing and cooking thin rounds on a hot griddle. The result is a soft, pliable flatbread that serves as the foundation for tacos, burritos, and countless other dishes.
Why it matters
Fresh tortillas taste nothing like store-bought ones. They have a toasted corn aroma and stay soft for hours. You control the thickness, size, and salt level. They cost about $0.03 each to make at home versus $0.25 each at the store.
What you need
Steps
Mix 2 cups masa harina with 1 teaspoon salt in a large bowl. Pour 1.25 cups of 110F water over the mixture. Stir with a wooden spoon until shaggy, then knead for 2 minutes until the dough feels like Play-Doh. Cover with damp towel. Rest 30 minutes.
Heat your cast iron griddle over medium-high heat for 5 minutes. Test readiness by flicking water drops on the surface. They should dance and evaporate in 2 seconds.
Pinch off a golf ball-sized piece of dough, about 1.5 ounces. Roll between your palms until smooth. Place between plastic sheets in the tortilla press. Press down firmly until the tortilla reaches 6 inches diameter and 1/8 inch thick.
Peel the top plastic away slowly. Flip the tortilla onto your palm, then peel away the bottom plastic. Your hand should feel the slight tackiness of raw dough.
Lay the tortilla on the hot griddle. Cook 45 seconds until the bottom shows light brown spots and the edges start to curl up slightly. You'll smell toasted corn.
Flip with a thin spatula. Cook 30 seconds more until steam puffs create bubbles across the surface. The tortilla should release easily when you slide the spatula underneath.
Stack finished tortillas in a clean kitchen towel, wrapping completely. The trapped steam keeps them soft. Continue pressing and cooking remaining dough balls. Each tortilla takes about 2 minutes total from press to towel.
Common Mistakes
Using cold water for masa dough
What happens: Dough stays crumbly and won't hold together when pressed
Fix: Heat water to 110F before mixing, just warm to the touch
Pressing tortillas too thin
What happens: They tear when peeling from plastic and dry out on the griddle
Fix: Aim for 1/8 inch thickness, about as thick as two quarters stacked
Cooking on low heat
What happens: Tortillas turn out stiff and dry instead of soft and pliable
Fix: Griddle should reach 425F to 450F, water drops should sizzle immediately
Leaving cooked tortillas uncovered
What happens: They dry out and crack within 5 minutes
Fix: Wrap immediately in a kitchen towel while still steaming hot
Troubleshooting
If dough cracks when pressing
Then: Add 1 tablespoon warm water and knead 30 seconds more
If tortillas stick to the griddle
Then: Increase heat by one notch and wait 2 minutes before trying again
If tortillas taste raw in the center
Then: Press thinner next time or add 15 seconds to each side
Related Techniques
FAQ
Can I make tortillas without a press?
Yes. Place the dough ball between plastic sheets and roll with a rolling pin. Start from center and roll outward, rotating 90 degrees after each pass. Takes about 8 rolls to reach 6-inch diameter. The key is even pressure to maintain 1/8 inch thickness throughout. A wine bottle works too if you don't have a rolling pin.
How long do homemade tortillas last?
Room temperature tortillas stay soft for 8 hours wrapped in a towel. Refrigerated in a zip-top bag, they last 5 days. Freeze them for up to 3 months by separating each tortilla with parchment paper. Reheat refrigerated tortillas by wrapping 6 at a time in damp paper towels and microwaving for 30 seconds.
What's the difference between corn and flour tortillas?
Corn tortillas use masa harina and need 110F water to activate the lime-treated corn. They cook in 75 seconds total. Flour tortillas use all-purpose flour, room temperature water, and 2 tablespoons of fat like lard or oil. They take 90 seconds to cook and stay more flexible when cool. Corn has 50 calories each while flour has 90 calories.
Why didn't my tortillas puff up?
Puffing requires 425F to 450F heat and proper hydration. Test your griddle temperature with an infrared thermometer. If below 400F, increase heat. Also check your dough moisture by pressing a finger into it. It should indent easily without cracking. Add water 1 teaspoon at a time if too dry.
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Slow-Cooker Spicy Chicken Stew with Corn and Potatoes
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Tex-Mex Chicken and Rice Soup with Fire Roasted Tomatoes
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