Print Options:

Corn and Flour Tortillas Recipe

Yields1 Serving

Corn Flour Tortillas:
 2 cups of corn flour (Masa Harina)
 1 cup of hot (not boiling) water
Regular Flour Tortillas:
 4 cups of all-purpose flour
 1 teaspoon of salt
 2 teaspoons of baking powder
 2 tablespoons of lard (You can substitute shortening)
 1 1/2 cups of hot water
Corn Tortillas:

Add the corn flour and the water to the bread pan and select either a cookie dough setting or a pasta dough setting. If you only have a basic dough setting make sure you remove the dough after the kneading cycle and before the rising cycle. (You will probably need to adjust the ratio of corn flour to water as the dough mixes and kneads so keep checking. If it appears too dry, add some more water. If it appears to wet, add some more corn flour. You want a dough ball that is not sticky but doesn’t crumble when you form it into a ball)


Pour the dough out onto a sheet of plastic wrap.


Roll it into a ball and wrap it tightly with the plastic wrap. Let the dough ball sit on the counter for 30 minutes.


Divide the dough ball into chunks and form into a ball about the size of a golf ball.


Place a sheet of wax paper or parchment paper on the tortilla press and press flat. Repeat with the other dough balls.


If you don’t have a tortilla press, use a rolling pin to roll the dough ball into a circle on a lightly floured surface.


Heat a cast iron skillet over medium-high heat until hot.


Toss a tortilla on the pan and check the underside after a minute or less. Flip when one side is browned. You can repeatedly flip until it has the color and texture you want.


Removed to a plate and cover with a cloth to keep moist until ready to serve.

Flour Tortillas:

Add the flour, salt and baking powder to the bread pan and begin with either the cookie dough setting or the pasta dough setting.


After the dry ingredients are blended slowly drop small chunks of the lard (or shortening) into the bread pan during the kneading cycle until the mix forms large crumbs.


Slowly drizzle the water into the bread pan as the kneading continues until the dough comes together. (If the dough appears too dry, add a little water. If the dough appears too wet, add a little more flour. You want a dough ball that’s not sticky but doesn’t crumble).


Place the dough in a bowl covered with a cloth for one hour.


Place the dough ball on a lightly floured countertop.


Divide the dough into 24 pieces and roll into balls. You can form into larger pieces if you want a bigger tortilla.


Heat a cast iron skillet over medium heat until hot.


Place a sheet of wax paper or parchment paper on the tortilla press and place a dough ball on top.


Cover with another sheet of wax paper or parchment paper and press flat.


You could also use a rolling pin to roll out the dough balls on a lightly floured surface if you don’t have a tortilla press.


Drop the tortilla onto the skillet. It will slightly bubble.


Flip after the bubbles first form (about a minute) and continue to cook until both sides have hits of golden brown.


Place into a tortilla warmer or on a plate covered with a cloth until ready to serve.