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Recipe Category: Snacks » Savouries » Breadmaking

Traditional Corn Tortillas

Add a touch of authenticity to your Mexican cooking with these traditional corn tortillas.

Makes: 12 small
Preparation Time: 15 minutes
Cooking time: 15 minutes
  • 2 cups white corn masa tortilla flour, plus extra for dusting
  • 1 teaspoon salt
  • 50g softened butter
  • 1 1/3 cup warm water
  • olive oil, for frying

Combine flour and salt in a bowl. Using your fingertips, rub in the butter until incorporated. Make a well in the centre and mix in water to form a soft dough. Knead lightly, turn onto a floured surface and divide into 12*, rolling into balls. Working one at a time, roll out each ball to 15cm diameter and trim to a neat round (use plate as a guide). Heat a cast iron pan, oil it generously and cook tortillas one at a time for 1-2 minutes on one side, until the underside develops light golden spots. Turn over and cook for a further 30 seconds. Remove and keep warm, covered in a teatowel lined basket to steam. Use as required to make tacos, enchiladas, quesadillas, fajitas etc.


Tortillas may be made up to 24 hours in advance, or frozen for up to 3 months.

To reheat, warm in an oiled pan until lightly toasted, and keep warm in a covered teatowel lined basket.

* Tortillas can be rolled out into larger 20cm diameter if preferred, however, they require a little more care as the dough cracks easily when handled.

Author: Naomi Crisante
Date Created: 09/10/2021