Thin Cornmeal Tortilla

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Thin Cornmeal Tortilla

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Published prior to 2008

The preceding two wrap recipes yield soft, 1/4-inch-thick flatbreads, sort of a cross between pita bread and a tortilla. The following is more of a classic tortilla in texture, wafer-thin and pliable. However, it falls off the classic track by including both flour and cornmeal, something a "real" tortilla would never do. We just happen to love the faint sweetness of cornmeal paired with flour's soft texture -- so there!

1 1/3 cups (5 1/2 ounces) unbleached all-purpose flour
2/3 cup (2 3/4 ounces) yellow cornmeal
4 tablespoons (1 3/4 ounces) corn oil or vegetable oil
1/2 cup + 1 tablespoon (4 1/2 ounces) water
1/2 teaspoon salt

Manual Method: In a medium-sized bowl, mix together the flour, cornmeal and oil. Gradually mix in the water and salt. Knead briefly, just until the dough is smooth.

Bread Machine Method: Place all of the ingredients into the pan of your machine, program for Manual or Dough, and press Start. Cancel the machine and remove the dough when it's smooth, after about 5 minutes of kneading.

Divide the dough into 10 pieces, weighing about 1 3/8 ounces each. Round the pieces into balls, flatten them slightly, and allow them to rest, covered, for at least 30 minutes. This resting period improves the texture of the dough by giving the flour time to absorb the water, and it also gives the gluten time to relax, making the tortillas easier to roll out.

Preheat an ungreased cast iron griddle or heavy frying pan over medium heat. Working with one piece of dough at a time (keep the remaining dough balls covered), roll the balls out until they're about 8 inches in diameter. Fry the tortillas in the ungreased pan for about 45 seconds on each side. (Or, if you have a tortilla baker -- use it!) Stack tortillas on top of one another as you remove them from the pan, to keep them soft and pliable. Serve warm or at room temperature. Store, tightly wrapped, in a plastic bag at room temperature. For storing tortillas longer than a couple of days, freeze them. Yield: 10 tortillas.

Nutrition information per serving (1 tortilla, 36g): 130 cal, 6g fat, 2g protein, 17g complex carbohydrates, 1g dietary fiber, 110mg sodium, 42mg potassium, 4RE vitamin A, 1mg iron, 1mg calcium, 33mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 5, Summer 2000 issue.


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  • star rating 05/06/2015
  • Jesser from
  • This is my new favorite tortilla recipe. It's stupid-easy and very tasty! It was even successful with my toddlers "helping" me.
  • star rating 05/06/2015
  • Eileen from Cottage Gr, Mn
  • Delicious
  • star rating 02/18/2015
  • novaluna from KAF Community
  • Very pleased with this recipe! I've made flour tortillas before but this is my first corn attempt. We're stuck at home because of a snowstorm so there's no way we could drive to the store to get masa harina. I was so happy to find a recipe using flour and cornmeal since I have both on hand. The tortillas cooked quickly and were delicious topped with salsa we made using canned tomatoes. Will be making this again!
  • star rating 01/30/2015
  • Annie from West rutland vt
  • These were incredibly easy to make. Taste was delicious and I agree--sooooo much better than anything store bought. I would suggest keeping the cooked ones covered because (just like regular tortillas) they dry out a bit and can rip. Yum! Thanks for this great recipe!
  • star rating 01/30/2015
  • member-Hanenhoek from KAF Community
  • Super easy to make and to bake. I made them with some fresh rosemary from the garden and some cracked pepper. I bake them in advance and put them in the fridge so that they will stay fresh and pliable. Two I make for lunch, and I bake them a bit longer so they are very crispy (I like it that way). I never buy any packed tortillas anymore.
  • star rating 10/07/2014
  • LindaByTheLake from KAF Community
  • Your Thin Cornmeal Tortilla recipe saved the day! I was out of milk, eggs, baking powder, and patience -- waiting for car repairs to make a grocery run possible. I'd never made tortillas before and never liked the grittiness of store bought corn ones, but I still had some flour and a bag of cornmeal deep in the cupboard from pizza experiments. I added 1/2 teaspoon of onion powder and 1/2 teaspoon of garlic powder to your tortilla recipe, hoping that might disguise any odd taste from the cornmeal being a bit old. I didn't expect to actually LIKE the tortillas, but they were easy, really fun to make, and delicious! They were great with bowls of chili at lunch. Dinner tonight will be Mexican pizza -- leftover tortillas topped with fat free refried beans, salsa, and cheddar shreds, warmed under the toaster oven broiler. I'll be making these tortillas often! They will also be a great alternative to store-bought snack crackers, maybe with oregano, basil, and cracked black pepper kneaded into them. Thanks for including instructions for prepping the dough without a machine. Some of us don't have one. Besides, this dough is quick, easy, and fun to knead by hand right in the mixing bowl. A total winner!
  • star rating 08/03/2014
  • from
  • star rating 02/09/2014
  • Cathy from San Jacinto,Ca
  • Excellent recipe, easy to work with and the preparation and presentation are great!
  • star rating 06/30/2013
  • Katie from VA
  • Great!! I substituted blue cornmeal to make blue corn tortillas. My first couple tortillas turned out too hard because the heat was too high on my cast iron skillet. Really keep an eye on these so they don't overcook. Next time, I plan to use this recipe to make an assortment of blue and regular corn tortillas, then bake or fry them into chips!
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