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Test Kitchen tips: Homemade tortillas

March 30, 2012 |  6:00 am

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Ever consider making your own tortillas? It's really easy: All you need is masa (you can find prepared masa at almost any Latin market, or mix up some masa flour with water and a little salt until soft and smooth), a tortilla press and a griddle or flat cooking surface.

Oh, and maybe an hour or so of your time.

We published an article a few years ago on the best tortillas in Los Angeles, including a tutorial on making your own. And if you're interested, on reinventing the taco at home. And yes, recipes are included (at the end of the story). The tortillas and tacos make a great weekend project, or invite guests over and turn it into an event.

Continue reading below for a step-by-step on making your own tortillas.

Tortilla presses and comals (thin, flat griddles used to cook tortillas) are inexpensive and available at most Latin markets and cooking stores, as well as online.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

ALSO:

Go behind the scenes at the Test Kitchen

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-- Noelle Carter
twitter/noellecarter

Photo credits: Eric Boyd / Los Angeles Times

Tortillaericboyd1
 

1. Combine masa flour, water and a little salt by hand to form a soft dough.

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2. Roll the dough into smooth balls about 1 1/2 inches in diameter.

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3. Flatten the balls of dough between two plastic bags in a tortilla press.

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4. Carefully peel the plastic bags off the flattened dough.

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5. On a hot comal, cook the tortilla on one side; flip and cook the other side.

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