Homemade corn tortillas made with just masa flour, water, and salt beat store-bought ones every time. These tortillas are gluten-free, low in fat, and vegan.
Happy Cinco de Mayo! This year it lands on Taco Tuesday, the perfect excuse for a taco feast. If you want truly memorable tacos, skip the packaged tortillas and make your own from scratch. These three-ingredient corn tortillas are quick, simple, and elevate any taco night.
If you enjoy making basics from scratch, try other homemade recipes like fresh ramen noodles or an easy milk bread loaf — they taste better than store-bought versions and are well worth the effort.
Below are helpful tips and frequently asked questions to get you started on tortilla making.
What is masa flour?
Masa flour (masa harina) is an instant corn flour traditionally used for tortillas, tamales, empanadas, and many other Latin dishes. It differs from cornmeal or regular corn flour: masa is made from corn that has undergone nixtamalization, a process where dried corn is soaked and cooked in an alkaline solution (lime water). That treatment softens the kernels and changes the texture and flavor, allowing the flour to form a pliable dough when mixed with water. Nixtamalization also improves digestibility and gives masa its characteristic corn-forward aroma and taste.
We recommend Maseca brand masa flour for consistent results.
The difference between masa and other corn flours is important: cornmeal and regular corn flour won’t bind into a dough the way masa does. Using the right flour ensures your tortillas have the classic texture and flavor you expect.
Do I need a tortilla press?
No. A tortilla press makes the job faster and more uniform, but you can roll tortillas out with a rolling pin or flatten them with the bottom of a heavy, flat dish. Either method works well.
Flatten the tortillas between a resealable bag
One of the easiest ways to flatten dough is to use a gallon-size resealable plastic bag split open along the sides. The plastic provides a smooth surface that won’t stick to the dough, peels away cleanly, and is reusable. Place a dough ball between the layers and press with your palm or a rolling pin until the tortilla is uniformly thin.
Wrap the cooked tortillas in a clean cloth
As you cook tortillas, wrap them in a clean kitchen towel to keep them warm and allow them to steam. The steam softens the tortillas and makes them flexible so they will fold around fillings without cracking.
How do I store leftover dough?
Portion leftover dough into individual balls and store them in a resealable bag or airtight container in the refrigerator for up to three days. You can also freeze the dough for up to two months. If the dough cracks after thawing, add a little water and knead until smooth.
How do I know if the dough is right?
The dough texture can vary slightly based on humidity and your ingredients, but a properly hydrated masa dough should:
- Feel similar to Play-Doh — soft but not sticky.
- Not crack when rolled or when cooked.
- Puff up slightly on the griddle.
When a tortilla puffs, it’s a rewarding sign you’ve got the right texture.
If the tortilla cracks, add a small amount of water and knead again. If it doesn’t puff, try kneading the dough a bit longer, add a touch more water, or roll the tortilla slightly thinner. Don’t be discouraged — getting the perfect thickness takes practice.
Cook with love!
Mei ❤️
P.S. We updated our photography style — tell us what you think in the comments!
If you make this recipe, tag us on Instagram @twoplaidparons — we love seeing your creations! 🥰
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3 Ingredient Homemade Corn Tortillas
Ingredients
- 1½ cup, packed masa flour (we recommend Maseca brand)
- 1½ cup warm water (or as needed)
- ½ teaspoon salt
Instructions
- Combine masa flour and salt in a bowl and mix well.
- Add warm water to the seasoned masa and mix with your hands until the dough comes together. The dough should be similar to Play-Doh; adjust water by a tablespoon or two if needed.
- Knead the dough by folding it onto itself for 2–3 minutes. Shape into a smooth ball, wrap in plastic, and let rest for 15 minutes.
- Divide the rested dough into 8 even balls (about 60 g each). Keep the unused balls covered with a towel or plastic wrap.
- Preheat a nonstick pan or griddle over medium heat.
- Flatten a dough ball between a split gallon resealable bag using your palm or a rolling pin. Roll the tortilla to about 1/16 inch thickness (roughly the thickness of a quarter). You can also use a heavy flat dish or a tortilla press.
- Peel the plastic away carefully and place the tortilla on the preheated pan. Cook 1–2 minutes per side until opaque with brown specks and light char. If the tortilla puffs up, even better.
- Remove cooked tortillas and wrap them in a clean towel to keep warm and steamed. Repeat with remaining dough.
- Enjoy fresh tortillas immediately.
Notes
Recommended Equipment
- Mixing bowl
- Liquid measuring cup
- Nonstick pan or griddle
- Tortilla press (optional)