White Masa (Nixtamalised) Flour for Tortillas, 1kg

This white masa flour is made from naturally white maize that has been nixtamalised – a traditional process where the maize is cooked and soaked to soften and remove the outer skin before being stone-ground. The result is a flour that hydrates easily, forms a smooth dough, and cooks into soft, flexible tortillas with a clean corn flavour.

White masa is the classic choice for everyday tortillas, producing a lighter colour and milder flavour than blue masa. It is particularly well suited to tacos, wraps, quesadillas and enchiladas where a neutral corn flavour and soft texture are preferred.

For consistent thickness and ease of use, we recommend pairing this flour with a Victoria tortilla press, which helps produce evenly shaped tortillas with minimal effort.

If you are looking for a more pronounced corn flavour and a striking natural colour, our blue masa flour offers a great alternative.

Tortilla recipe

Ingredients

• 300g BakeryBits White 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.