Gluten-Free Corn Masa Flatbread

Ingredients

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• 2 cups masa harina (corn flour treated with lime, about 240 g) Shop
• 1/2 tsp salt
• 1 1/2 cups hot water, plus more as needed
• 2 tbsp avocado oil, plus more for the griddle

Instructions

1. 1 In a large bowl, whisk the masa harina and salt. Add the hot water and 2 tbsp oil and mix with your hands into a smooth dough.
2. 2 Cover and rest for 10 minutes. The dough should feel soft and moist, like play dough, and not crack at the edges when pressed; add water a tablespoon at a time if needed.
3. 3 Divide into 8 balls. Press each between sheets of parchment into a 4 1/2-inch round about 1/4 inch thick.
4. 4 Heat a griddle or cast-iron skillet over medium heat and brush lightly with oil.
5. 5 Cook the flatbreads for 3-4 minutes per side, until golden in spots and cooked through, with no raw masa at the center when split.
6. 6 Keep warm in a towel and serve whole, or split open and fill.

Tips & Notes

• Rest the masa dough for 10 minutes before shaping. Masa harina keeps absorbing water, and rested dough cracks less at the edges.
• Cook the masa flatbreads over medium heat, not high. They are thick and need time to cook through before the outside darkens.
• Make the masa flatbread dough up to a day ahead and keep it wrapped in the fridge. Knead in a splash of warm water before shaping.

Common questions