Whole Food, Plant-Based Recipe Homemade Tortillas

Recipe courtesy of Chef Carole Levy, PPMNY Culinary Educator

Yields 12-14 tortillas of approximately 6″ diameter each.

Ingredients

  • 2 cups golden masa harina

  • 1-1½ cups hot water
  • ½ tsp salt (optional)

Instructions

1. In a bowl, add masa harina and slowly pour in the water. Mix to a good consistency. You don’t want the dough to be too wet. The dough should be springy; neither dry nor sticky.
2. Cover and let rest for an hour.
3. Preheat a cast iron or griddle pan.
4. Divide dough into 2” balls. Press dough between waxed paper and shape into a circle. Alternatively, cut open a sandwich ziploc bag on either end. Flatten dough in tortilla press.
5. Transfer to a hot griddle and cook until the top starts to look cooked (about 1 minute). Flip and cook for a few more minutes.