Corn Tortillas


Honestly, making our own tortillas never even crossed our minds before working on our taco series. Old El Paso was just the way to go… and now, with the taste of fresh homemade corn tortillas still lingering on our taste buds, WE CAN NEVER GO BACK.

Rooted is based in Australia, and our regular grocery chains just don’t have a great variety for international ingredients. You may have to hunt around for the flour (we found ours in Fiji Spice Market located in Newtown), but that’s basically all you need for this recipe. One ingredient, save for water and salt. That’s it!

No tortilla press needed, just a heavy base pan or pot works here. If you wanted to try one new thing this week – make these tortillas!

P.S We haven’t reinvented the wheel here, because this exact recipe is on the back of every masa packet. But with this recipe, we’re hoping you can see just how easy it is to make your own instead of grabbing the pre-made tortillas for taco night. It’s so worth it, and you’ll be sure to impress.

What you need

Tortilla press (or heavy base pan)



Large mixing bowl


MAKES 15-20

  • 3 cups Masa Harina Flour (instant corn flour)
  • 2.5-3 cups warm water
  • 1 tsp. salt


Step 1

In a large bowl, mix the Masa Harina and 2.5 cups of warm water with your hands until a ball of dough forms. If the mixture feels too dry and crumbly add a little more water at a time until it’s smooth. It should resemble pasta dough texture. Kneed for 5-8 minutes.

Step 2

Pinch a bit of dough at a time and roll into golf ball-sized balls and place onto a tray lined with a baking sheet. It should make 15-20 balls depending on how big you’re making the balls. Once done, place a damp tea towel over them whilst they sit.

Step 3

Heat a pan to medium-high heat.

Step 4

With your tortilla press (makeshift or proper), place a zip-lock bag that you’ve cut along the two side seams between the press. Then, put your dough ball between the two zip lock bag pieces. Press together and a perfect round tortilla should be formed. 

Step 5

Place pressed tortilla onto the pan and cook on one side for 40 seconds before flipping and cooking for 90 seconds or until it starts to get a bit of colour. Flip again and cook for another 40 seconds. If everything is correct, the tortilla should puff up (note: it doesn’t always, but practice makes perfect!).

Step 6

Remove and place into a bowl lined with a tea towel, closing the tea towel over the top. You want the tortillas to stack on top of each other and steam whilst you’re cooking. 

Step 7

Repeat with your remaining dough balls until you’re done!


  • Storage: Freeze whatever tortillas you don’t use. They can keep for up to 3 months. Reheat them in the microwave with a splash of water!

  • Zip-lock bag: Seems pretty specific, but it’s for a reason! The material of zip-lock bags makes it the perfect non-stick surface to press the dough. Cling wrap (or saran wrap) just doesn’t work as well.

  • Be warned: Once you’ve mastered the corn tortilla, anything less than fresh just won’t cut it. Life as you know it… changed.

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