Blue Masa (Nixtamalised) Flour for Tortillas, 1kg

This blue masa flour is made from naturally blue maize that has been nixtamalised – a traditional process where the maize is cooked and soaked before the outer skin is removed and the grain is stone-ground. This process improves flavour, dough handling and nutritional availability, producing a masa that hydrates easily and presses cleanly.

Blue masa has a deeper, more aromatic corn flavour than white masa, with a naturally darker colour that cooks to a soft blue-grey. It is a popular choice for tacos, tostadas and tortillas where flavour and visual character are part of the appeal.

For best results and even thickness, we recommend using a Victoria tortilla press, which makes shaping quick and consistent.

If you prefer a paler tortilla with a milder corn flavour, our white masa flour is an excellent alternative.

Tortilla recipe

Ingredients

• 300g BakeryBits Blue Masa Flour
• 350g water

Makes approximately 20× 6”, 13× 8” or 11× 10” tortillas when used with a Victoria tortilla press.

Method

1. Mix the masa flour and water by hand or with a dough whisk for about 2 minutes until a soft, cohesive dough forms. Add a little more water if the dough feels dry.
2. Divide into portions according to your press size (approx. 30g for 6.5”, 45g for 8” and 65g for 10”).
3. Place a dough ball between two pieces of baking parchment and press until it fills the plate.
4. Carefully peel away the tortilla and cook on a medium-hot griddle or heavy frying pan, turning 2–3 times.
5. Keep cooked tortillas covered to retain warmth and flexibility.