Corn Tortillas Bread Recipe
This corn-based bread recipe delivers soft, flavorful tortillas with a satisfyingly chewy texture—perfect for tacos, snacking, or as a warm side. Made from just masa harina, salt, and warm water, this recipe highlights the essence of simple bread recipes with bold flavor and great versatility.
Equipment
- Tortilla press or a heavy skillet
- food-safe plastic (cut from a zip-top or produce bag)
- Cast-iron or nonstick skillet
Ingredients
- 2½ cups masa harina
- Pinch of fine salt
- 1⅔ cups warm water
Instructions
- Prepare the Dough: In a large mixing bowl, stir together the masa harina and salt. Pour in the warm water while mixing by hand in a claw-like motion to help evenly incorporate the ingredients. Knead until the dough comes together and feels like firm, pliable clay. If it sticks or feels too wet, add more masa harina ½ teaspoon at a time. If it cracks when rolled, gradually add warm water ½ teaspoon at a time until the texture improves. Cover the bowl and let the dough rest for 30 minutes so it fully hydrates.
- Preheat the Cooking Surface: Toward the end of the resting time, place a cast-iron or nonstick skillet over medium to medium-high heat. The surface should be between 375°F and 385°F. If you don’t have an infrared thermometer, sprinkle a little water on the surface—if it sizzles and evaporates on contact, it’s ready.
- Divide and Shape: Separate the dough into 16 equal portions (about the size of Ping-Pong balls, 35–40 grams each). Keep the portions covered with plastic or a damp kitchen towel as you work to keep them from drying out.
- Press the Tortillas: Take one dough ball and place it between two squares of food-safe plastic in a tortilla press. Gently press down until the dough flattens to about ⅛ to 1⁄16 inch thick and roughly 5 inches across. You may need to press a couple of times to get it just right. If the shape isn't perfectly round, adjust by shifting the press handle near the base.
- Cook the Tortillas: Carefully peel off the top plastic, then invert the tortilla into your hand and remove the bottom plastic. Place the tortilla onto the hot skillet. Let it cook for about 30 seconds until it turns lighter in color and becomes opaque. Don’t move it too early to avoid tearing.
- Flip and Finish Cooking: Flip the tortilla and let it cook until the underside begins to brown with light freckles—about 1 minute. Flip it again and cook for another 10 to 15 seconds until it puffs. If it doesn’t puff, gently press near the center using a kitchen towel. Let it finish cooking until fully soft and set—another 15 to 20 seconds.
- Repeat: Continue the process with the remaining dough. Keep cooked tortillas wrapped in a clean kitchen towel or place them in a tortilla warmer to stay soft and warm.
Notes
- These tortillas are best enjoyed fresh but can be stored wrapped in a towel and placed in a sealed plastic bag for 2–3 days in the fridge or frozen for up to 3 months.
- To reheat, place them on a preheated pan or griddle for about 1 minute per side over medium heat.
- A tortilla press simplifies the process, but a heavy skillet can also be used to flatten the dough.
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