Corn tortillas today are made from masa harina, a special type of corn flour. While it should be naturally gluten-free, there is an issue with cross-contamination with gluten during processing and packaging. Several masa harina products are milled and packaged in facilities that also handle wheat, rye, and/or barley. Look for masa harina labeled “gluten-free.”
- 2 cups/232 g gluten-free masa harina corn flour
- 1 tsp./5 g Kosher salt (or sea salt)
- 1 1/2 cups/350 mL water (hot)
- Put gluten-free masa harina and salt in a large bowl. Pour in about 1 cup of the hot water and mix with a large spoon. Add more water, about 1 tablespoon at a time until you are able to form a soft ball of dough. You may not need the entire amount of hot water to form a ball of dough that’s soft, pliable and easy to shape.
- Place the ball of dough on a clean surface and divide into 12 to 16 equal pieces. Roll into small balls and cover with a damp towel while you flatten each ball into a flat tortilla.
- Heat a cast iron griddle or heavy safe non-stick skillet over medium heat. Don’t add any fats or oil to the griddle.
- Shape tortillas and then, one at a time, place each tortilla on the hot griddle and cook. Flip after about 1 minute or when the tortilla just begins to brown. This should take about 2 minutes.
- Stack cooked tortillas and wrap in a towel or place in a tortilla bowl to keep them warm until serving.
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