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Corn and Wheat Tortillas

Corn and Wheat TortillasA mixture of masa harina and all purpose flour can produce pliable, flavorful tortillas. Use in wraps, enchiladas, quesadillas, or burritos.


  • 1 1/2 c all purpose flour
  • 1 1/2 c masa farina
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 1/3 c vegetable oil
  • 1 c warm water


  1. Mix all ingredients together in a large bowl. Add a tablespoon or more extra warm water if needed to make a pliable dough. Knead a few times.
  2. Divide into 8 pieces. Roll into balls. Roll each ball with a rolling pin until very thin and about 8 inches in diameter.
  3. Preheat dry heavy skillet or griddle on medium. Cook one or two tortillas at a time for a couple of minutes per side, or until set and brown speckles appear. Transfer to platter.

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