Low Fiber Vegan Corn Tortillas
Warm, freshly pressed corn tortillas made from just three ingredients are one of those simple kitchen pleasures that never get old. Masa harina is a finely ground, nixtamalized corn flour that is naturally easy on the digestive system — no tough fiber, no seeds, no skins — making it a genuinely comfortable choice when you need to keep things gentle. The dough comes together quickly with warm water and a little salt, then gets pressed thin and cooked on a hot cast iron skillet until lightly speckled and perfectly pliable. That brief rest wrapped in a kitchen towel is the secret step that takes them from good to truly soft and tender, which matters even more when you want something easy to digest. These are completely plant-based as written, so there are no dairy or egg concerns to navigate either. Use them as a wrap, a taco base, or simply torn alongside a bowl of something warm — they are endlessly versatile and genuinely satisfying straight off the pan.
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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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