Actually Great Gluten-Free Corn Tortillas (Soft!)

This is the recipe where you stop being mad about eating dry, crumbly gluten-free corn tortillas forever! These honest-to-goodness soft, flexible, and puffy homemade tortillas are made with masa harina, using an authentic recipe and easy step-by-step photos for perfect results every time.

Prep Time 10

Cook Time 10

Total Time 20

Servings tortillas

Author Melissa Erdelac

Ingredients

1 ½ cups masa harina certified gluten free
½ teaspoon salt
2 tablespoons vegetable oil or olive oil
1 cup hot water more as needed

Instructions

Combine the masa and salt in a large bowl. Add the oil and water and mix with your hand until the dough comes together into a soft ball that isn't sticky.
1 ½ cups masa harina , ½ teaspoon salt, 2 tablespoons vegetable oil or olive oil, 1 cup hot water
Pinch off some dough and roll into a smooth ball. Press down on the center with your thumb. If the edges of the dough crack, it's too dry. Add just a dash of water and mix again. If the edges are smooth, it's just right. See the images in post. If you add too much water, add a bit more masa harina.
Preheat a heavy cast iron skillet or comal over medium-high heat. Meanwhile start to divide the dough into even balls.
To divide the dough evenly, shape into one large round ball and cut into a cross section so you have four even sections. Divide each section into three equal-sized pieces and roll each of those into smooth balls, making 12 total. Place them back in the bowl, covered securely with plastic wrap, so they don't dry out. It's important to keep the dough soft and moist.
Fold a sheet of parchment paper in half so each side covers the top and bottom of the tortilla press. Place a dough ball in the center and press down. Gently peel the tortilla off the paper. You will use the same piece of parchment for all the dough, or you may need to switch it out halfway through if it becomes too wrinkly.
Cook the tortilla, 1 or 2 at a time, depending on the size of your skillet. Place it on the ungreased skillet and let it cook 20-30 seconds, flip and cook 20-30 seconds more. Flip one last time, cooking for 20 seconds. If you prefer puffy tortillas this is when you use your fingers to press down on center of the tortilla and a couple places around the edges.
Stack cooked tortillas in a clean, lint-free dish towel to keep warm while you proceed cooking the rest. Serve immediately. See recipe notes for storing, freezing, and reheating.

Notes

Storing, Freezing, and Reheating

To store, lay the tortillas in a single layer on a wire rack to cool completely. Once cooled, stack in a ziplock bag and refrigerate up to 7 days.

To freeze, I recommend placing a small square of parchment or wax paper between the tortillas, so you can pull off what you need easily. Wrap the stack in plastic wrap transfer to a ziplock freezer bag.

To reheat either refrigerated or frozen tortillas, I really love tortilla pouches. You put them in to reheat and keep warm. Wrapping in a slightly damp paper towel also works. They don't need long, just about 15-30 seconds, depending on how many you are reheating at once.

Nutrition