Low FODMAP Vegan Corn Tortillas
Warm, pliable, and made from just three ingredients, these homemade corn tortillas are the kind of staple that makes every taco night feel a little more special. Masa harina, salt, and water are all naturally low in fermentable carbohydrates, so there are no sneaky high-FODMAP additives or fillers to worry about — just pure, simple corn goodness. Store-bought tortillas can be a minefield of hidden ingredients, but making your own puts you completely in control. The technique is straightforward: mix, rest, press, and cook on a hot cast iron skillet until those signature brown spots appear and the edges start to lift. Wrapping the finished tortillas in a kitchen towel lets the steam work its magic, giving you that soft, slightly chewy texture that holds up beautifully to any filling. Whether you're loading them up with roasted veggies or keeping things simple, these are the kind of tortillas you'll want to make on repeat.
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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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