Homemade Tortillas Recipe
How to make homemade tortillas from scratch using masa harina, flour, or a blend of both. No tortilla press needed—just use a pie plate! Plus a bonus sourdough tortillas variation.
How to Make the Best Homemade Tortillas
There’s something deeply satisfying about making your own homemade tortillas from scratch. Whether you prefer the earthy flavor of corn tortillas, the soft pliability of flour tortillas, or a delicious blend of both, this recipe has you covered. Once you taste the difference between fresh, handmade tortillas and store-bought, you’ll never want to go back.
The beauty of this recipe is its versatility. You can choose from four different variations depending on what you have on hand and what flavors you’re craving. The corn and flour blend offers the best of both worlds—the authentic corn flavor with the soft, foldable texture of flour tortillas. For sourdough enthusiasts, the tangy sourdough variation adds wonderful depth and complexity.
Don’t worry if you don’t own a tortilla press—a simple glass pie plate does the job beautifully. The key to perfect tortillas is letting the dough rest before shaping, which allows the gluten to relax and makes rolling much easier. Serve these warm tortillas alongside your favorite tacos, burritos, or simply enjoy them with a pat of butter.
Homemade Tortillas
How to make homemade tortillas from scratch using masa harina, flour, or a blend of both. No tortilla press needed—just use a pie plate! Plus a bonus sourdough tortillas variation.
Ingredients
Corn and Flour Blend
Flour Tortillas
Sourdough Tortillas
Corn Tortillas
Instructions
Making the Dough
- Choose your preferred tortilla type and combine the dry ingredients in a large mixing bowl.
- Add the oil (or fat of choice) and mix until the mixture resembles coarse crumbs.
- Slowly add the hot water while stirring, mixing until a soft dough forms. Add more water if needed—the dough should be pliable but not sticky.
- Knead the dough for 2-3 minutes until smooth. Cover and let rest for 20-30 minutes.
Shaping and Cooking
- Divide the dough into 12 equal portions and roll each into a ball.
- Place a ball between two sheets of plastic wrap or parchment paper. Use a pie plate, tortilla press, or rolling pin to flatten into a thin round, about 5-6 inches in diameter.
- Heat a dry skillet or comal over medium-high heat. Cook each tortilla for 30-45 seconds per side, until lightly charred spots appear.
- Stack cooked tortillas in a clean kitchen towel to keep warm and soft.
Notes
- Do not use bread flour—all-purpose flour gives the best texture.
- No tortilla press? A glass pie plate works perfectly for pressing tortillas.
- For the corn and flour blend, adjust the ratio to your preference for more corn or flour flavor.
- Tortillas are best served fresh but can be stored in an airtight container for up to 3 days.
