Low Sugar Vegan Corn Tortillas
Warm, pliable, and deeply satisfying, these homemade corn tortillas are built from just three ingredients — masa harina, salt, and water — so there is absolutely nothing sneaky hiding in the mix. For anyone keeping a close eye on added sugars, store-bought tortillas can be a surprisingly frustrating read, with sweeteners tucked into the ingredient list where you'd least expect them. Making them from scratch completely sidesteps that problem and honestly produces a better tortilla anyway. The masa harina gives each one that earthy, toasty corn flavor that no packaged version quite matches, and a quick cook on a hot cast iron skillet develops those signature brown speckles and a slightly smoky edge. Wrapping the finished tortillas in a kitchen towel lets the steam do its work, turning them soft and flexible enough to fold without cracking. They come together with minimal equipment and no special skills, just a press or a rolling pin and a hot pan.
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Learn more →Ingredients
8 servings
- 2 cups masa harina
- ½ tsp fine salt
- 1 ½ cups warm water, plus more as needed
Instructions
- 1
Whisk the masa harina and salt together in a large mixing bowl. Pour in 1 1/2 cups warm water and stir with a fork until a dough forms. Knead the dough in the bowl for about 1 minute until it is smooth and holds together without cracking at the edges. If the dough feels dry or crumbly, add water 1 tablespoon at a time; if it sticks to your hands, add a small pinch of masa harina.
- 2
Cover the bowl with a clean kitchen towel and let the dough rest for 5 minutes so the masa fully hydrates.
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