Homemade Masa x Wheat Tortillas

Homemade Masa x Wheat Tortillas

As abuelas have known for centuries, the key to achieving a pliable, pillowy tortilla is that perfect tortilla puff. We've partnered with our friends at Masienda (heirloom corn experts) to bring you Tortilla Flour that tortilla puff dreams are made of: a 50/50 blend of heirloom Olotillo Blanco corn and heritage White Sonora wheat from both sides of the border. Your homemade tacos will never be the same. Check out the recipe below for a step-by-step illustrated guide for how to make your own fresh homemade tortillas!

What You'll Need


Tortilla Press or rolling pin

Comal or nonstick pan

Tea Towel


3 cups Tortilla Flour Blend (entire package)

1/4 cup solid coconut oil (or preferred fat substitute)

1 1/2 tsp salt

1 1/2 tsp baking powder

1 1/2 cup warm water


  1. Empty the contents of your Tortilla Flour Blend package into a medium sized bowl.

  2. Mix Tortilla Flour Blend, salt and baking powder with coconut oil until well combined and small crumbles begin to form.

  3. Add warm water and mix until well incorporated. Knead for 2–3 minutes.

  4. Shape dough into 24 balls, cover, and let rest for 30 minutes.

  5. Preheat a comal (or a well-seasoned cast iron or nonstick pan) on medium-high heat. Press a dough ball using a tortilla press lined with two sheets of plastic.

  6. Reduce heat to medium. Cook tortilla on comal until it browns and easily releases from the comal (about 20 seconds).

  7. Flip and cook the other side of the tortilla for about 20 seconds.

  8. Flip again, and let cook through the center for an additional 10 to 15 seconds. Watch for the tortilla puff!

Serves 4-6.

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