Half Corn Half Flour Tortillas

https://meganvskitchen.com/half-corn-half-flour-tortillas/

Half Corn Half Flour Tortillas

These half corn half flour tortillas give you the best of both worlds, soft and flexible like flour tortillas, but with that classic corn tortilla flavor. I like these when I want something a little more sturdy than flour tortillas but still easy to fold for tacos.

Prep Time 10

Cook Time 15

Resting Time 20

Total Time 45

Servings tortillas

Ingredients

1 cup all-purpose flour (120g)
1 cup masa harina (corn flour) (120g)
1 teaspoon baking powder
¼ teaspoon salt
1 cup warm water
¼ cup vegetable oil

Instructions

In a large bowl, whisk together the all-purpose flour, masa harina, baking powder, and salt. Pour in the vegetable oil and warm water. Mix until a shaggy dough forms. It should be slightly sticky.

For the most accurate measurement, spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can result in too much flour being used.

Turn the dough out onto a clean surface and knead until it comes together into a ball.
Divide the dough into 12 equal pieces and roll each into a ball. Place the dough balls in a zip-top bag or cover with a damp paper towel. Let rest for 20 minutes.
Rolling pin: Place a ball of dough between two pieces of parchment paper. Roll into a thin circle (about 6 inches). Lightly press the dough ball flat first. Roll from the center outward, stopping before the edges. Rotate and repeat to keep a round shape.
Tortilla Press: Place dough between parchment (or plastic) and press. If the tortilla doesn't spread to 6 inches, use a rolling pin to make it thinner.

If the dough isn't rolling out thin enough or springing back, let it rest for another 20 minutes

Heat a pan to medium-high heat*. Cook for 30-45 seconds on each side. You know to flip once it starts to bubble, and the bottom has light brown spots. If your tortillas have dark brown or black spots, turn your heat down a little. I have to turn it down a little after a few tortillas.
Remove the flour tortilla and wrap it with a kitchen towel or foil. This keeps them soft and flexible while you finish the batch. Keep making the rest of the tortillas.

Notes

*I use medium-high heat for non-stick or ceramic skillets, and medium heat for cast iron skillets.

Don’t stack raw tortillas – They’ll stick together. Keep them separated with parchment or press & cook one at a time.

Tortillas too thick? They likely weren’t rolled thin enough. If they won’t roll thinner, the dough may have too much flour, been kneaded too long, or not rested long enough. Resting helps the gluten relax so it doesn’t spring back.

Black residue on your pan – If tortillas burn, you may get black carbon buildup. I clean it with a baking soda and water paste, let it sit for 30 minutes, then gently scrub.

Nutrition