Soft Tortillas (Wheat and Corn)
There are NOT the kind you press in that contraption you bought in Mexico.
24or more
24or more
  • 3cups All Purpose Flour
  • 3cups Instant Corn Masa Mixwhich is NOT the same thing as Masa Harina
  • 1tsp Salt
  • 1tsp Baking Powder
  • 1/4cup Vegetable oil
  • 1 1/2 to 2cups Cold watermore or less
  1. Combine all dry ingredients in a large bowl.
  2. Add the oil, stirring it through the flour (it will be lumpy).
  3. Add 1 cup of warm water, and start mixing with your hands. Continue to add water until the mixture has the consistency of play-dough. If your humidity is low, extra water may be required.
  4. Turn the dough out onto the counter and knead until smooth, about 4 minutes.
  5. Cover with plastic wrap and let it rest for 10 minutes (or up to 2 hours, more if refrigerated).
  6. Divide into balls about the size of a billiard ball. Roll into circles as thinly as possible.
  7. Cook on a hot, dry griddle or thick-bottomed frying pan until slightly bubbled and flecked with brown on each side.
  8. Hold covered or wrapped with foil until ready to eat. Tortillas can be made ahead and re-warmed in the microwave, or in the oven if well-wrapped with foil.