This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Granny's Corn Flour Tortillas

Read Reviews (63)

"Granny made these and every time I make them I think of her. Hope you enjoy them! Serve these with your favorite burrito or fajita recipe!" — Kim

Ingredients Edit and Save

Watch video tips and tricks

Basic Corn Muffins

Authentic Mexican Tortillas

Brown Butter Pineapple Corn Muffins

Sweet Corn Cake

Homesteader Corn Bread

BBQ Pork-Stuffed Corn Muffins

How to Make Homemade Flour Tortillas

Homemade Flour Tortillas

Corn Tortillas

Measuring All-Purpose Flour

Types of Salt

Original recipe makes 1 dozen tortillas Change Servings

1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
2 teaspoons baking powder

3/4 teaspoon salt
1 cup warm water (110 degrees F/45 degrees C)

Check All Add to Shopping List

Directions

In a large bowl, stir together the flour and cornmeal. Add baking powder and salt, and mix together well. Stir in water to form a crumbly dough. Work dough with your hands until it holds together.
On a floured surface, knead dough until smooth. Divide dough into 10 to 12 pieces. Roll each into the shape of a ball. Cover lightly with saran wrap and let rest for 10 to 15 minutes.
Flatten each piece of dough by hand, then roll into a 8 to 9 inch round.
Heat a large skillet over medium heat. Lightly grease the hot pan, and place one tortilla in the pan. Cook tortilla until light brown, turning to ensure equal browning. Repeat with remaining tortillas.

Kitchen-Friendly View

ADVERTISE WITH US

Hey folks, my boyfriend's Mexican grandmother makes about 5 dozen tortillas a week. She takes an afternoon to make them: to keep dough from drying out during the rolling process, first form all the dough balls and pat them down into thick circles with your hands, set them next to one another on the counter and cover with a damp dish towel. She cooks the rolled out tortillas on a flat cast iron circular plate that I think she popped out of the top of an old cast iron stove. She just places the circle on top of a burner, and then cooks the tortillas on top of that. I bought a cast iron skillet, since it seems that the cast iron is important.

—Peachy

See full review »

Most Helpful Critical Review

Feb 10, 2011

These were good, but not quite what I had hoped. This may have been something I did wrong but for some reason these turned out very stiff after letting them achieve the slightest browning. If I pulled them off the pan before they turned stiff you could taste that they were not done. Any suggestions?

—Jimmy IV

See full review »

72 Ratings

See other versions of this recipe!

May 29, 2005

Great recipe! Tip for those with dry tortillas: remember the older your flour and cornmeal get, the more liquid they will need to get the right consistency for the dough. Freshly ground flour/cornmeal will need less liquid. If 1 cup of water produced a dry tough dough, next batch try using an extra tablespoon of water and see if your results are better. Good luck, thanks to the original poster for this recipe!

—CONSCIOUSTAR

See full review »

Jan 28, 2007

If you are looking for the flavor of corn or flour tortillas this is not for you. They are dry due to the corn. I made a burrito with them. Very good reminded me of a tamale. Very easy to make. Those that have had problems with them, you need to keep the dough moist and knead it very well. After rolling the balls of dough I covered with a very hot moist towel while they sat 15 min. Rolled out easier than pie crust (be sure you use very little flour to roll them). When I browned them I once again covered with a moist hot towel. Everyone liked them especially with a fruit jam spread on them.

—Ucooked2much

See full review »

Feb 23, 2009

By adjusting,I made the perfect tortillas. 2.5 cups flour, and only 1/2 cup cornmeal. 3 Tbsp.oil, 1 tsp. salt, 1 Tbsp. baking powder, 1 cup water. Rest 10 min. These rolled out perfectly, and made 10. Less cornmeal, they didn't fall apart.

—lynnv

See full review »

Feb 09, 2005

These were really good! I used a cast iron skillet heated on high to cook and that works better than a skillet. Watch out though, they cook really fast. Also I waited a little to long during the "resting" period to roll out and it dried out a little so I just wet my fingers a little with some warm water and rubbed a little on them before rolling and that worked pretty well. Family really liked them. Thanks!

—MOMDABOMB

See full review »

Oct 05, 2005

Fantastic! Great taste! Used whole wheat flour instead of white. It wasn't working for me to press them out between wax paper like I usually do with my tortilla press for another recipe I use, so I used 2 pieces of a ziplock bag (cut apart). Then, it worked beautifully! I'll make 'em again! Simple! Thanks for the recipe!

—Rindy

See full review »

Apr 11, 2003

This was excellent, very quick and easy with delicious results. Am going to try adding flavourings next time, perhaps chilli, cheese or tomato & coriander (cilantro)?

—FUNKYVIXEN

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Homemade Flour Tortillas

Tortillas I

Corn Tortillas

Chef John's Flour Tortillas

Granny's Oatmeal Bread

Authentic Mexican Tortillas

Portuguese Cornbread

Tortillas II

Savory Corn Flatbread

Granny's White Bread

ADVERTISE WITH US

Nutrition

Calories
112 kcal
6%

Carbohydrates
23.9 g
8%

Cholesterol
0 mg
0%

Fat
0.7 g
1%

Fiber
1.5 g
6%

Protein
2.9 g
6%

Sodium
232 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Granny's Corn Flour Tortillas

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 112
** Calories from Fat: 6

% Daily Value *
** Total Fat 0.7g 1 %
** Saturated Fat 0.1g < 1 %
** Cholesterol 0mg 0 %
** Sodium 232mg 9 %
** Potassium 61mg 2 %
** Total Carbohydrates 23.9g 8 %
** Dietary Fiber 1.5g 6 %
** Protein 2.9g 6 %
** Sugars 0.1g
** Vitamin A < 1 %
** Vitamin C 0 %
** Calcium 6 %
** Iron 13 %
** Thiamin 18 %
** Niacin 15 %
** Vitamin B6 3 %
** Magnesium 8 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.