Ghost Tortilla Recipe

Bloom yeast and combine wet

In a small bowl, stir the warm whole milk (about 105-115°F / 40-46°C) with the sugar and instant yeast. Let sit 5–7 minutes until foamy. If it doesn't foam, yeast may be inactive — start again with fresh yeast.

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, masa harina, and fine sea salt until evenly distributed.

Make dough

Pour the foamy milk mixture, melted butter, and neutral oil into the dry ingredients. Stir with a wooden spoon or dough hook until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. Alternatively, knead in a stand mixer on medium speed for 4–5 minutes.

First rise

Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 45–60 minutes depending on room temperature.

Divide and rest

Punch down the risen dough and divide into 8 equal pieces for small tortillas (or 4 pieces for larger ones). Roll each piece into a tight ball, cover with a cloth, and rest 10 minutes to relax the gluten — this makes rolling easier.

Prepare ghost seasoning

In a small bowl combine ghost pepper powder, smoked paprika, ground cumin, garlic powder, lime zest, and flaky sea salt. Mix thoroughly so the flavors are even.

Roll tortillas

On a lightly floured surface, roll each dough ball into a thin round (about 6–8 inches for small, 9–10 inches for larger) — aim for even thickness so they cook uniformly. Sprinkle a very small pinch of the ghost seasoning onto each rolled tortilla and gently press it in with the rolling pin so it adheres. Alternatively, you can brush the rolled dough lightly with water and dust the seasoning on top.

Cook tortillas

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Cook each tortilla 30–45 seconds on the first side until brown spots appear and edges lift, then flip and cook another 20–30 seconds. For a slightly puffed, chewier interior, press gently with a spatula while cooking. Transfer cooked tortillas to a clean towel-lined plate and cover to keep warm and soft.

Finish with butter and garnish

Brush each warm tortilla lightly with melted butter or oil. Sprinkle additional ghost seasoning very sparingly to taste (ghost pepper powder is potent). Garnish with chopped cilantro if using. Serve immediately or keep wrapped in a towel to retain moisture.

If using as a filled tortilla, add shredded cheese while the tortilla is hot so it melts, then top with sour cream or crema and pickled onions. These tortillas also work as a flatbread base for grilled meats, roasted vegetables, or as a side for soups.