Coconut Free Vegan Corn Tortillas
Warm, pliable, and deeply satisfying, these homemade corn tortillas are built from just three ingredients — masa harina, salt, and water — making them naturally free from coconut in any form. That matters more than it might seem, since plenty of store-bought tortillas and packaged flatbreads sneak in coconut-derived oils or emulsifiers that can be tricky to spot on a label. Here, there's nothing to decode: the dough comes together in minutes, rests briefly so the masa fully hydrates, and then hits a hot cast iron skillet until it's lightly speckled and fragrant. The double-flip technique and the steam-trapping towel at the end are the two small moves that take these from flat discs to genuinely soft, restaurant-quality tortillas. They're also completely plant-based, so they work for anyone cooking across multiple dietary needs at once. Tuck them around grilled vegetables, black beans, or a bright salsa, and you'll wonder why you ever reached for the packaged kind.
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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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