Corn Tortillas

Cook Time: 15–20 minutes
Ayurvedic Benefits: Grounding for Vata; neutral for Pitta; light enough for Kapha with small adjustments
Cost: Approximately $1.50–$2.00 total

Ingredients

• 2 cups masa harina (corn flour for tortillas)

• 1½ cups warm water

• ½ teaspoon salt

Instructions

1. Mix the dough
   In a bowl, combine masa harina and salt. Add warm water slowly while mixing with your hand until a soft dough forms.

2. Check texture
   The dough should feel like soft Play-Doh — not sticky, not dry.
   If it cracks, add 1–2 teaspoons of water. If it sticks to your hands, add a spoon of masa.

3. Rest the dough
   Cover the bowl and let it sit for 10 minutes so the masa fully hydrates.

4. Form the tortillas
   Divide into 12 equal balls.
   Place each ball between two pieces of parchment or a cut Ziplock bag and press using a tortilla press or a flat heavy pan until thin.

5. Cook
   Heat a skillet or cast iron pan over medium-high heat.

   • Place tortilla on the dry pan

   • Cook 30–45 seconds until the bottom looks dry

   • Flip and cook another 30–45 seconds

   • Flip one more time and press gently to help it puff

6. Keep warm
   Place cooked tortillas in a towel-lined bowl or tortilla warmer to keep them soft.

Yield: 12 medium tortillas — enough for 3–4 people depending on the meal.

Ayurvedic Dosha Notes

Corn tortillas are simple, grounding, and supportive for most people when fresh and warm. Their Ayurvedic impact shifts depending on how they’re eaten.

Vata

• Corn itself can be a bit drying

• But warm, freshly cooked tortillas reduce Vata dryness

• Best enjoyed with moist, grounding fillings (beans, sautéed veggies, avocado)

Vata modifications:

• Add 1–2 teaspoons of oil to the dough

• Pair with warm, soft foods (not dry or crunchy fillings)

Pitta

• Corn is naturally cooling → supportive

• Light, simple, and easy to digest when fresh
  No modifications needed.

Kapha

• Corn is light and dry → good for Kapha

• Salt should be kept minimal

• Best eaten warm and not paired with heavy or oily fillings

Kapha modifications:

• Reduce salt slightly

• Avoid adding oil to the dough

• Pair with lighter toppings (grilled veggies, salsa)

Cost Breakdown (Approx.)

• Masa harina (2 cups): $0.80

• Salt: negligible

• Water: free

• Cooking fuel: $0.20–$0.30

Estimated Total: $1.50–$2.00
Cost per tortilla: $0.12–$0.16
Cost per serving (3–4 people): $0.40–$0.65