Barley Free Vegan Corn Tortillas
Warm, pliable, and kissed with just the right amount of char, these homemade corn tortillas are the kind of kitchen project that pays off with every single bite. Masa harina, salt, and warm water are the only ingredients you need — no wheat, no rye, no barley hiding anywhere in the mix. That simplicity is exactly what makes this recipe such a reliable choice when you need to avoid grain-based additives that can sneak into store-bought tortilla brands. The technique is straightforward: mix, rest, press, and cook on a screaming-hot cast iron skillet until those signature brown spots appear. Wrapping the finished tortillas in a kitchen towel lets the steam do the final work, giving you that soft, supple texture that store versions rarely nail. Whether you're loading them up for tacos, tearing them alongside a bowl of beans, or eating them plain off the pan, these are genuinely hard to beat.
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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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