Homemade Corn Tortillas

Ready in
1 hour


  • 2 cups Masa Harina
  • 1/2 tsp. Kosher salt
  • 1 1/2 cups Hot Water
  • Tortilla Press (optional, but helpful)


Prep Time
30 minutes
Cook Time
30 minutes
Ready in
1 hour
  1. Mix masa harina and salt. Add water and combine into dough.
  2. Knead the dough for a couple minutes, until dough is smooth yet "springy", like Play-Doh. Add water or masa if dough is too dry or too wet. There's no exact science to this step.
  3. Allow dough to rest 30 minutes. If you're in a rush, you can skip this step.
  4. Pinch off dough and roll into ping pong ball sized balls. These will make 6in. tortillas, so make larger or smaller balls to your liking.
  5. If you are using a tortilla press, line both sides with plastic wrap, or cut a zip-top bag to cover each surface. Press dough until 1/8" thick, and gently peel away each layer of plastic from the tortilla.
  6. If you don't have a tortilla press, use a rolling pin and gently roll into 1/8" thick rounds. This is trickier than a tortilla press, but possible.
  7. On a medium-high griddle or skillet, cook tortillas 1-2 minutes on each side, until they're starting to toast and the edges begin to curl up.
  8. Stack tortillas and wrap in a clean kitchen towel, allowing the steam to soften tortillas.
  9. Serve immediately, or store in air tight container for up to 3 days.