homemade tortillas

I loathe store-bought tortillas

They really make me mad!


There are a few brands that don’t upset me with their ingredients lists, but the majority of them do.

Why do they have to put preservatives or partially hydrogenated oils {trans fat} in them?

Shouldn’t a corn tortilla just be corn and water – maybe some lime juice or oil… {Don’t get me started on flour tortillas!}

If you’re lucky enough to live by a Whole Foods, their tortillas don’t make me want to throw them on the ground. Walmart used to carry a brand that I liked, but I can’t find them in New Orleans.

My solution {like it is for most things} is to just make my own.


Yes, I know sometimes I can be a bit of an overachiever and I know you don’t have time to make everything from scratch, but homemade tortillas are 100% totally worth it; they taste exponentially better than store bought.

I don’t love corn tortillas; I prefer them in certain dishes {like this casseroleenchiladas, or tostadas}.

But these are really good. Not too dry like the store-bought ones usually are.

Before you skip this recipe, you should know that making your own tortillas is not as daunting as you might think it is.

I’m not going to lie and tell you that it is the easiest thing in the world because it can take a little bit to get them right, but like I said before, it’s totally worth it!

You just need 3 ingredients, and you can get those three {or two if you skip the salt} ingredients anywhere – instant corn masa flour {see below for notes on where to buy}, salt, & water

Then to make the tortillas you:

Measure out the flour. Add some water. Stir. Roll into balls. Flatten into tortilla shapes {using a rolling pin or tortilla press}. Cook in a skillet or on a griddle. Eat immediately or you can keep the cooked tortillas in a zip top bag in the refrigerator for up to 1 week.

I decided to take some step by step pics to help you out {see below}.

Oh and corn tortillas are gluten-free {but make sure you buy a brand that specifies that it is made in a gluten free facility}

Homemade Corn Tortillas

by Meme Inge

Keywords: side bread dairy free egg-free gluten-free low-sodium no-sugar-added nut-free soy-free vegan vegetarian whole grain

Print this recipe


Ingredients (Makes 12 tortillas)

  • 1.5 cups instant corn masa flour
  • 1/4 tsp salt {optional}
  • 1 cup water


Stir together the corn flour and water.

Pour in the water and stir until completely combined.

Roll into 12 balls, and loosely cover with plastic wrap.

Lay a piece of plastic wrap on a work surface and put one ball of dough onto plastic wrap. Top with another piece of plastic wrap, and using a rolling pin, roll out into a circle about 5 to 6 inches in diameter.

Heat a dry skillet or griddle over medium-high heat.

Carefully peel the plastic wrap off of the tortilla and transfer the tortilla to a skillet or griddle over medium-high heat.

Cook for 45 seconds and flip. Cook another 45 seconds. Transfer to a plate and cover loosely with a napkin to keep from drying out.

Repeat with remaining tortillas.

Use immediately or let cool completely and transfer to a zip top bag. Keep in the refrigerator for up to one week or freeze for up to one month. Reheat in a microwave, wrapped in a damp paper towel, for 30-45 seconds. Or reheat in a dry skillet over medium heat for about 20-30 seconds per side.

Notes: you can find the instant corn masa flour at grocery stores in the ethnic section or online.

I think it’s easier to use a tortilla press, but you can totally do these without one! Half of my tortillas were rolled out and the other half were flattened with a tortilla press. They taste just as good either way :)


Nutrition Facts per tortilla:

55 calories, 0.8g fat (0g saturated), 11.5g carbohydrates, 1g fiber, 1.5g protein

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This recipe was shared on Eat at Home’s Ingredient Spotlight: Tortillas

Have a wonderful weekend!



  1. Jason @ Cook Train Eat Race says:

    Thank you very much for making these statements. I couldn’t agree with you anymore than. Do. I started making my own tortillas about a year ago. First with whole wheat flour, water and salt. Now I use masa haring because I have chosen to go wheat free. They taste better and take no time at all to make.

    I will also say the same goes for granola. I don’t I dear stand the oil in granola. What is the point?

    Anyway, just wanted to stop by and not go. A rant bout today’s list of ngredients I food.

    • I completely agree with you! I’ve been making both whole wheat flour & corn tortillas and they are both so much better than store bought.
      Same goes for granola! I hate all the added oil and sugar in the store bought ones, too!!


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