Cookbook:Homemade Corn Tortillas

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Homemade Corn Tortillas
CategoryFlatbread recipes

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Making talo (Basque corn tortilla)

Tortillas are a type of flatbread popular in Mexico and Central America, commonly made from wheat flour or masa. This recipe is for the masa (corn) variety; see Flour Tortilla for the wheat flour version.




  1. In a large bowl, stir together the masa and salt.
  2. Add the water, and mix together well to form a dough.
  3. Turn out onto a lightly floured board and knead for 5 minutes.
  4. Divide the dough into ¼ cup (3 oz / 90 g) portions, and form them into balls.
  5. Roll each ball into a flat round about 6 inches (10 cm) in diameter and ⅛ inches (0.25 cm) thick.
  6. Heat a large heavy skillet over medium high heat.
  7. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
  8. Remove from the skillet and keep warm in cloth towel.

See also