Bob's Red Mill Organic Masa Harina Flour — 24 oz (4-Pack), Stoneground Nixtamalized Corn for Tortillas

Bob's Red Mill Organic Masa Harina Flour is a stoneground, lime-treated corn flour designed for authentic tortillas, tamales, pupusas and other traditional corn dishes.

Made from organically grown corn that has been nixtamalized—cooked and soaked in limewater—then finely ground, this masa harina delivers the classic aroma, flavor and springy texture cooks expect from traditional masa. Each 24-ounce bag in this four-pack keeps your pantry stocked for frequent home cooking, whether you press tortillas, shape tamales, or experiment with corn-forward baked goods. The dough mixes quickly with water and salt, forming a cohesive, pliable masa that's easy to handle by hand or with a press.

How does this masa harina recreate authentic tortillas at home?

Nixtamalization changes the corn’s structure, bringing out deeper corn flavor and improving dough elasticity. When mixed with the right amount of water, Bob's Red Mill Organic Masa Harina yields a soft, flexible dough that cooks into tender, slightly springy tortillas with that unmistakable masa taste.

• Organically grown corn processed with lime for classic flavor.
• Finely ground texture for consistent dough and even cooking.
• Produces pliable tortillas that hold fillings without cracking.
• Works well with a tortilla press or by hand-rolling.

What other recipes can I make with this flour?

Beyond tortillas, this masa harina is versatile across many Mesoamerican and contemporary recipes. Use it to shape tamales, pupusas, sopes, gorditas or to add a gentle corn note to cornbreads, pancakes and battered coatings.

• Tamales: binds masa around fillings for steaming.
• Pupusas and sopes: holds shape while crisping at the edges.
• Baking additions: enriches texture and flavor in quick breads.
• Coatings: makes a light, crunchy crust for fried foods.

How do I prepare dough for the best results?

Combine masa harina with warm water and a pinch of salt, then knead until the dough is smooth and holds together without sticking. Letting the dough rest briefly hydrates the flour and improves workability, giving better-formed tortillas or tamales.

• Typical ratio: about 2 cups masa harina to 1 1/4 cups warm water (adjust as needed).
• Knead 1–2 minutes to achieve a cohesive, non-sticky texture.
• Rest dough 10–20 minutes for even hydration and easier pressing.
• Cook tortillas on a hot, dry griddle about 30–60 seconds per side.

What makes this a good pantry staple?

This four-pack of 24oz bags provides value and convenience for households that cook with masa regularly. The shelf-stable packaging keeps each bag ready for multiple meals, and the organic sourcing aligns with cooks who prefer certified ingredients.

• Four 24oz bags keep you stocked for frequent use or gatherings.
• Organic certification for growers and shoppers seeking non-GMO sourcing.
• Long shelf life when stored in a cool, dry place or refrigerated after opening.
• Trusted brand with decades of milling experience.

Who is this for: This product suits home cooks, families and small food businesses who want authentic corn flavor in tortillas, tamales and other traditional dishes. It’s ideal for anyone learning to make fresh masa, cooks who prefer organic ingredients, and people who host Taco Tuesdays, cultural celebrations or weekly meal preps. If you want consistent, traditional masa performance without needing fresh corn processing equipment, this masa harina makes those recipes accessible and reliable.

Ingredients

Organic Corn, Hydrated Lime