Low Iodine Vegan Corn Tortillas
Warm, freshly pressed corn tortillas are one of those simple pleasures that store-bought versions can never quite replicate. Made from just masa harina, fine salt, and warm water, this recipe keeps things beautifully clean — no dairy, no additives, and nothing that raises concerns for those watching iodine intake. Masa harina is naturally a low-iodine ingredient, and with only three pantry staples in play, there's no guesswork about hidden sources sneaking in. The technique is straightforward: mix, rest, press, and cook on a hot cast iron skillet or comal until each tortilla develops those signature golden-brown speckles. Wrapping the finished tortillas in a kitchen towel lets the steam work its magic, giving you soft, pliable rounds that are perfect for tacos, enchiladas, or just tearing off a piece straight from the stack. Once you taste how good homemade tortillas are, it's genuinely hard to go back.
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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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