Granny's Corn Flour Tortillas

Granny's Corn Flour Tortillas

Kim 0

"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!"

Ingredients {{adjustedServings}} servings 112 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. Flatten each piece of dough by hand, then roll into a 8 to 9 inch round.
  4. 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.
Tips & Tricks
Homesteader Corn Bread

This perfectly moist corn bread is slightly sweet and very versatile.

Sweet Corn Cake

See how to make Mexican sweet corn pudding-cake.

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Reviews 64

  1. 75 Ratings


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.


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!


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.