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Homemade Corn Tortillas

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This authentic homemade corn tortillas recipe brings the vibrant flavours of Mexico straight to your kitchen. Using just corn masa harina and warm water, these naturally gluten-free and vegan wraps offer a superior texture and fragrance that shop-bought alternatives simply cannot match. The subtle nuttiness of the corn pairs beautifully with everything from spicy black beans to fresh, zingy salsas, making them a versatile staple for any plant-based pantry.

Preparing these tortillas is a therapeutic process that is perfect for a relaxed weekend lunch or a festive dinner party. While a tortilla press helps achieve a uniform thickness, the real secret lies in keeping the dough hydrated and serving the tortillas warm from the pan. High in fibre and free from preservatives, these nutritious rounds are best enjoyed immediately, stacked high and wrapped in a cloth to maintain their signature softness.

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Ingredients for Homemade Corn Tortillas

  • 475ml corn masa mix (see Note)

  • 350ml warm water

How to make Homemade Corn Tortillas

  1. Combine the masa mix and warm water in a medium bowl, mixing until a soft dough forms. You can use a wooden spoon for mixing, but you will have better results if you use your hands. Turn the dough out onto a floured surface and knead until it is smooth.

If the dough seems dry, add more water, a tablespoon at a time, as necessary.

  1. To form the tortillas, one at a time, pinch off small handfuls (about 45ml ) of the dough and roll each one between the palms of your hands into a ball. Cover the dough balls with a damp cloth as you form them, to keep them from drying out.

  2. Cut a quart-size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line a tortilla press as you shape the tortillas, so they do not stick: Lay one side of the plastic over the bottom of the press, place a ball of dough in the centre, and fold the other side of the plastic over the dough. Shut the top of the tortilla press firmly down on the dough to shape the tortilla. (See Note.)

  3. Heat a griddle until hot. Place a tortilla on the griddle and cook for 1 1/2 minutes. Using a spatula, flip it over and continue to cook, flipping it occasionally, until both sides are covered with small brown spots. Transfer to a plate and cover with a kitchen towel to keep warm while you cook the remaining tortillas, stacking the finished tortillas on the plate. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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