Jamie Oliver’s homemade tortillas are soft corn flatbreads made from white masa harina, hot water and a pinch of salt. One batch makes 36 small tortillas to serve 12, from his book Together (2021).
Jamie says you can’t beat the smell and taste of homemade tortillas. They’re the foundation of his taco party menu in the book, made to be loaded up and passed round the table.
The rolling is where they’re won or lost. Each ball goes inside a folded sheet of greaseproof paper and is rolled to about 2mm, which stops the soft dough sticking to the pin or tearing.
Jamie Oliver Homemade Tortillas
Course: SidesCuisine: BritishDifficulty: Easy36
servings40
minutes25
minutes152
kcal1
hour5
minutesThe base of Jamie’s taco party from Together: naturally gluten-free and vegan corn tortillas, rolled between greaseproof paper and cooked in a dry pan.
Ingredients
500g white masa harina flour
700ml boiling kettle water (from the method)
a pinch of sea salt (from the method)
Directions
- Make the dough: Measure out 700ml of boiling kettle water and let it cool for 5 minutes. Put the flour in a large bowl with a pinch of sea salt, make a well in the middle and pour in the hot water. Use a fork to gradually mix in the flour until it starts to come together.
- Shape the balls: Bring it into a smooth dough. Once cool enough to handle, divide into six equal pieces, then split each piece into six balls, giving you 36 in total. Cover them with a clean damp tea towel as you go so they don’t dry out.
- Roll: Fold a large sheet of greaseproof paper in half. Put one ball in the middle, press down to flatten, then roll it out between the paper to about 2mm thick. Repeat, stacking them between sheets of greaseproof paper so they don’t dry out.
- Cook: Cook three tortillas at a time for 1 minute on each side in a large, dry, hot non-stick pan on a medium heat.
- Keep warm: Stack the cooked tortillas in a clean tea towel so they stay warm until you’re ready to tuck in.
Notes
- (taco party): Jamie loads these with slow-cooked pork belly, black beans and cheese, roasted pineapple and hot red pepper sauce, green salsa and red cabbage. He serves them as a taco party feast with chocolate semifreddo and a batch of tequila micheladas.
FAQs
What is masa harina, and can I use cornflour instead?
Masa harina is flour made from corn that’s been soaked and cooked in an alkaline solution before drying and grinding. That process is what lets it form a soft, pliable dough with just water.
Cornflour, polenta and ordinary cornmeal haven’t been treated this way, so they won’t hold together as a tortilla. Look for bags labelled masa harina in larger supermarkets or online. Jamie uses the white kind here.
Why use hot water?
Hot water helps the masa absorb moisture quickly and evenly, giving a smoother, more pliable dough. Jamie lets the boiled water cool for 5 minutes first, so it’s hot but not scalding to handle.
Mixing with a fork at the start is the practical trick, because the dough is too hot for your hands at first. Once it cools enough to touch, bring it together into a smooth ball.
Why are my tortillas cracking at the edges?
Cracked edges usually mean the dough has dried out. Jamie’s damp tea towel and stacking between greaseproof paper are both there to prevent exactly that.
If your dough still cracks when you press a ball flat, our suggestion is to knead in a splash more warm water. It should feel soft and smooth, like play dough, not crumbly.
Do I need a tortilla press?
No. Jamie uses a folded sheet of greaseproof paper and a rolling pin, which any kitchen can manage. The paper stops the dough sticking, so you can roll it really thin without tearing.
A tortilla press does speed things up when you’re making 36, so it’s worth having if you make these often. Either way, aim for an even 2mm so they cook in the 1 minute per side Jamie gives.
How are these different from flour tortillas?
Corn tortillas are naturally gluten-free and vegan, with an earthy, toasty corn flavour. They’re smaller and more delicate, which is why they’re the traditional choice for tacos.
Flour tortillas are softer and stretchier, so they suit wraps and folded, toasted fillings. Jamie uses shop-bought flour tortillas for his quesadilla toastie, where they need to seal around an egg.
What else can I fill them with?
Beyond Jamie’s own taco party menu, a spoonful of Nigella’s warm, fiery cooked salsa makes these into a quick, simple taco. Add some grilled chicken or roasted vegetables and you have dinner.
For a bigger spread, Jamie’s sriracha corn makes a great side on the table. There are more ideas on the Jamie Oliver recipes page.
