GERD Friendly Vegan Corn Tortillas
Warm, freshly made corn tortillas are one of those simple pleasures that feel far more special than the short ingredient list suggests. Made with just masa harina, salt, and warm water, these are naturally free from the acidic tomatoes, citrus, garlic, and spicy seasonings that can aggravate reflux — making them a genuinely safe and satisfying base for a meal. The dough comes together quickly with a short knead and a brief rest, which lets the masa fully hydrate before you press and cook. A hot cast iron skillet or comal gives each tortilla those signature lightly charred spots and a tender, pliable texture that store-bought versions rarely match. Wrapping the finished tortillas in a kitchen towel as they come off the pan traps steam and softens them beautifully without any added fat or acidic ingredients. They're endlessly versatile — pair them with gentle fillings like beans, roasted vegetables, or mild proteins and you have a complete, stomach-friendly meal with almost no effort.
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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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