How To Make Gluten-Free Tortillas | 1 Minute Tips | Shay Ola

masa harina

💰Cheaper: cornmeal

cornmeal can be used but may alter texture slightly.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

avocado oil is healthier, while vegetable oil is more economical.

Put 250g of masa harina in a bowl.

Add a pinch of salt and pepper.

Drizzle a little olive oil into the bowl.

Add 250ml of warm water to the bowl and mix until a ball is formed.

Ensure the dough is soft, slightly wet, and can be rolled into smaller smooth balls.

Put a sheet of greaseproof paper on the work surface.

Place a small bowl of dough in the middle, about 30g.

Lay another sheet of greaseproof paper on top and roll out the dough to a flat disk, roughly 12cm in diameter.

Repeat until all the dough is used up.

Heat the grill or frying pan on high heat until smoking hot.

Cook each tortilla for about 30 seconds on each side, or until each side is slightly brown and little air pockets form.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens