Gluten-free corn tortillas recipe
Corn tortillas are a great way to enjoy all of your Mexican favourites whether you are on a gluten-free diet or not. With only two ingredients plus water, you’ll know exactly what’s in them, and the whole family can get involved with the kneading and rolling.
- 2 cups masa harina flour
- 1 tsp salt flakes
Place masa harina flour in a large bowl with salt and combine. Add 1.5 cups hot water and stir to combine.
Knead the dough for a few minutes until it is smooth and a little springy. You may need to add more flour if it is too sticky, or more water if it is too dry. Leave the dough to rest for 30 minutes.
Divide the dough into 18-20 portions and roll them into balls. Place between two sheets of baking paper and press to form a flat disc. Use a rolling pin to roll out into a flat circle, approximately 15-18cm in diameter. Don’t worry if they’re not perfect circles - they’ll still taste delicious!
Heat a non-stick pan over medium-high heat. Spray with a little oil if necessary. Carefully place rolled tortilla in pan and cook for 1-2 minutes each side until the dough is dry and starting to brown in spots. Stack them wrapped in a clean tea towel as they cook. Serve immediately or set aside to reheat prior to eating.
- Masa harina flour is made from dried corn kernels and is available in New World (international aisle), health food stores and delis.
- Reheat in a low oven or in short bursts in the microwave until warm.
- You can flatten tortillas with a specialty tortilla press if you have one.
- Serve with your favourite taco fillings such as spicy chicken or fish, salad, guacamole and sour cream. You can also use them to make quesadillas, sandwich wraps, etc.
- Any leftover tortillas can be crisped up in the oven and eaten as corn chips.
- This recipe was created by Greer Worsley for Kidspot.