Homemade Tortillas
Total Time
60 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.86 out of 5 stars
(21)
Ingredients
8-12 servings
- 1¾ cups all-purpose flour, more for rolling
- 1 cup masa harina
- 5 tablespoons extra-virgin olive oil
- ¾ teaspoon sea salt
- ¾ cup + 2 tablespoons very warm water
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Preparation
Step 1
In a large bowl, combine the all-purpose flour and masa harina and whisk until combined. Add the oil and use a spatula to mix until completely incorporated.
Step 2
Dissolve the salt in the water and pour ⅔ cup of it over the flour mixture and mix with a fork. The dough will be clumpy. Mix in the remaining water.
Step 3
Scoop the dough onto a lightly floured work surface and knead until smooth. It should be a medium-stiff consistency, not soft like bread dough.
Step 4
Divide the dough into 8 or 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap, and let rest for 30 minutes.
Step 5
Heat a cast-iron skillet to medium heat.
Step 6
Place a piece of parchment paper on each side of a tortilla press and place a dough ball in the center of the bottom circle. Close the top and press down hard to flatten. Alternatively, you can use a rolling pin to roll it out between 2 pieces of parchment paper.
Step 7
Place the tortilla onto the dry hot skillet for 30 to 45 seconds. Flip and cook for 30 to 45 seconds more. Don't overcook the tortilla or it will become crisp and less pliable.
Step 8
Remove and wrap in a kitchen towel to keep warm. Repeat with remaining dough. The skillet will get hotter as you work, so adjust your heat and timing, if necessary.
Step 9
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Chef's notes
Choose the size depending on how you want to use them. This recipe makes 12 small tortillas, which are ideal for tacos, or 8 large tortillas, which work great in enchiladas.
Adjust the heat. You want your cast iron skillet to be nice and hot before you start cooking the tortillas, but once it’s preheated, it won’t stay at a constant temperature. Instead, it will get hotter as you work, so turn down the heat and/or cook the tortillas for a progressively shorter amount of time on each side. I typically start on medium heat and reduce it to low and start with 45 seconds per side and go down to 30.
Don’t overdo it. Great homemade tortillas are pliable – they can bend into tacos or roll up into enchiladas. Cook them just until brown flecks start to appear around the edges. If you overcook them, they’ll become crisp.
Wrap them up. This step is essential for making perfect pliable tortillas! When one comes off the heat, immediately wrap it in a kitchen towel. As you add tortillas, the towel will trap the heat and help the tortillas steam and soften.
