clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Corn Tortillas

Homemade Corn Tortillas

  • Author: Alyssia Sheikh
  • Total Time: 40 minutes
  • Yield: ~20 mini homemade corn tortillas



2 cups masa harina
1 cups water (plus more if necessary)
½ tsp salt


  • Mix flour, water and salt together until a dough forms. Add 1-2 tablespoons of water to adjust consistency, if needed.
  • Shape into balls and cover with a moist towel to prevent drying. (I made about 20 dough balls for mini corn tortillas, but you could make 12-14 dough balls for larger tortillas!)
  • Flatten dough balls using a tortilla press, or try my tortilla press hack! Take a plastic zip-top bag, cut off the zip top, then cut along the 3 edges so you’re left with 2 square sheets of plastic. Tape one piece of plastic to the countertop, and one to a flat-bottom pot (or any flat surface will work). Place each dough ball onto the plastic sheet on the countertop, then press it flat using your flat-bottom pot. (A rolling pin would work just fine here if you prefer!)
  • Carefully transfer to a plate and continue pressing the rest. (Keep your tortillas moist under a damp towel so they don’t dry out.)
  • To cook, place one flattened tortilla onto an ungreased pan and heat for 30 seconds, flip for one minute, and then flip once more for 30 more seconds.
  • Transfer cooked tortillas to a plate to cool and continue cooking remaining tortillas.
  • They should be soft and pliable when done!
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1 mini tortilla
  • Calories: 40
  • Sugar: 0
  • Fat: 0
  • Carbohydrates: 8
  • Fiber: 1
  • Protein: 1