Wheat Free Vegan Corn Tortillas
Masa harina is naturally ground from dried corn that has been nixtamalized, making it completely free of wheat and a brilliant base for fresh tortillas at home. With just three pantry staples — masa harina, salt, and warm water — you get a soft, pliable dough that presses out beautifully and cooks up with those signature golden-brown spots in minutes. Store-bought tortillas can be a minefield of added ingredients and shared production lines, so making your own puts you fully in control of what goes into every bite. The double-flip technique on a hot cast iron skillet or comal is the secret to that slightly charred, earthy flavor that makes these taste like they came straight from a taqueria. Wrapping the finished tortillas in a kitchen towel lets the steam work its magic, turning each one tender and flexible — perfect for tacos, enchiladas, or just tearing off a piece to scoop up whatever is on your plate. The whole process is approachable even for first-timers, and once you taste a fresh tortilla still warm from the pan, the packaged kind will never quite cut it again.
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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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