Gut Friendly Vegan Corn Tortillas
Warm, freshly pressed corn tortillas made from scratch are one of those simple pleasures that genuinely taste better than anything you'll find wrapped in plastic at the store. The ingredient list here is beautifully short — masa harina, salt, and warm water — which means no hidden additives, preservatives, or hard-to-digest fillers that can aggravate a sensitive gut. Masa harina is made from nixtamalized corn, a traditional process that improves the digestibility of the grain and makes its nutrients more bioavailable, so these tortillas are naturally gentle on the digestive system. The dough comes together quickly with just a knead and a short rest, letting the masa fully hydrate before you press and cook each round on a hot cast iron skillet or comal. That final steam in the towel is the secret step that gives them their soft, pliable texture — no tearing, no cracking, just perfectly tender tortillas ready to wrap around whatever filling you love. Whether you're building a taco spread or just tearing off pieces to scoop up a bowl of beans, these are the kind of wholesome, real-food staples that make eating well feel effortless.
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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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