Low FODMAP Recipe : Corn tortilla

Corn tortillas are made with masa harina (finely ground cornmeal) and are very quick and simple to make. A great accompaniment to many Mexican dishes, they can also be deep fried to make tortilla chips.


150g/5½oz masa harina (available online)

pinch salt

100ml/3½fl oz cold water

1 tbsp olive oil

Preparation method

Mix the masa harina and salt in a bowl. Add the water and olive oil and mix until a smooth dough is achieved. (If it’s too sticky add a little more masa harina, or, if it’s too dry, add a drop more water.)

Divide the dough into 24 balls. Cover and leave to rest in the fridge for 10 minutes.

Flatten the balls of dough with your hands - alternatively, use a tortilla press or roll them between two layers of cling film. Flatten to approximately 3mm thick.

To cook the tortillas, lightly oil a flat griddle pan or frying pan and place over a hot heat.

Cook the tortillas for approximately one minute on each side, or until lightly coloured.



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