Interstitial Cystitis Friendly Vegan Corn Tortillas
Warm, freshly made corn tortillas are one of those simple pleasures that feel almost luxurious when you make them from scratch. For anyone managing interstitial cystitis, finding safe, bladder-friendly wraps can be genuinely tricky — store-bought versions often sneak in preservatives, citric acid, or other additives that can trigger symptoms. This recipe keeps things beautifully minimal: just masa harina, fine salt, and warm water, so you know exactly what you're putting in your body. The dough comes together quickly, and a short rest lets the masa fully hydrate before you press each ball into a perfectly thin round. Cooking them on a hot cast iron skillet or comal gives each tortilla those characteristic golden speckles and just the right amount of chew. Wrapping the finished tortillas in a kitchen towel to steam is the move that takes them from good to genuinely soft and pliable. Tuck them around your favorite IC-friendly fillings and enjoy tacos without a second thought.
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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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