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Homemade flour tortillas recipe

Homemade flour tortillas recipe

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  • Recipes
  • Dish type
  • Bread
  • Flatbread
  • Tortillas

This homemade flour tortilla recipe produces warm and soft tortillas perfect for tacos or burritos.

152 people made this

IngredientsServes: 24

  • 500g plain flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons (about 25g) lard
  • 355ml water

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Whisk the flour, salt and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles breadcrumbs. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
  2. Preheat a large pan over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot pan and cook until bubbly and golden; flip and continue cooking until golden on the other side. Keep the cooked tortillas warm; continue rolling and cooking the remaining dough.

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Reviews & ratingsAverage global rating:(1261)

Reviews in English (978)

by rosabela

I wish I could give this recipe more stars! I've been using Tortillas I from this site and thought it was the best one I had found ... until this one came along. I love the fact that you don't have to use boiled water, and that you don't have to let it rest for 10 minutes. This was fast and easy to make. I halved the recipe and divided the dough in 8 golf-size balls and rolled out as thin as I could (about the width of a dime). It felt like I was rolling pizza dough instead. I lightly floured my rolling pin and surface when it was a bit sticky, and rolled from the center out, rotating the dough 90 degrees ever so often. I got smooth edges, but if the edges are jagged then too much lard/shortening was added. I cooked each tortilla for 10-20 seconds on the first side and a little less on the second size. The I wrapped them in a clean dishtowel and stored them in a shopping bag. THE BEST PART OF ABOUT THIS RECIPE IS THAT THE TORTILLAS ARE PLIABLE! Thanks for sharing this wonderful recipe, LaDonna!-11 May 2009


I wanted to make quesadillas, but didn't have tortillas, and didn't feel like running to the store for some. I 1/2ed this recipe because I didn't need very many. My husband LOVED them!!! And I was wondering how he'd react, as he's very picky. He thinks these really are so much better than store bought. I did substitute shortening for lard, and used hot water. The dough is nice and stretchy, and I could roll them very thin with a wooden roller. So delicious. I was surprised though, especially with my baking experience, that 1/2 the recipe made only 4, 8-10 inch tortillas. I guess 2 cups of flour doesn't go far in this recipe, but there really aren't any other ingredients so I guess that's it. So good though. You won't regret using this one.-17 Apr 2009

We eat so many tortillas in my house each week – we have them for lunches, Mexican feasts and more. Since I learned how to make Homemade Flour Tortillas my life has changed! Homemade tortillas are way better than store bought ones and this recipe is perfect for burritos, fajitas, quesadillas and more.

To make them, you simply need flour, salt, lard and water. Start by making a dough. Once the dough comes together, knead it and divide into balls. The recipe yields enough dough for 8 large tortillas or 10-12 smaller ones. These will keep for up to 3 days in the refrigerator. To reheat, microwave for about 30 seconds under a damp kitchen towel.

To make Easy Garlic Flatbreads, you will need the following ingredients:

I promised I would share the recipe so here you are. I really hope you try them because they are 1000 times better than store bought and they’re better for you. The are flakey, almost buttery and have lots of flavor. Enjoy!

If you’re planning to make tortillas large enough for a salad or a burrito, you are going to need a fairly large griddle or pan, but the tortillas turn out well no matter what size you make. These tortillas taste amazing and they are so easy my husband can do it! He is actually the one making them in the picture!

When you’re making tortillas, remember to only make what you plan to use. This is not the kind of recipe that you can make it bulk and use for weeks. Most of the time, tortillas tend to get a little stale after a few days.

While the most authentic Mexican tortillas are often made with lard, this recipe uses shortening, which can sometimes be easier to find. However, if you are adverse to the idea of using shortening or lard, you can swap butter for shortening in most recipes. One reader suggested trying coconut oil if you’re looking for a healthier alternative. If you try any of these substitutions, let us know in the comments how your tortillas turned out.

How to Make Perfect Tortillas

  • MIX: I’m lazy and I have a stand mixer, so I use it to mix and knead the dough for a minute or two with the paddle attachment. The next best thing is to mix the dough with one hand while you hold the bowl with the other. Turn it out onto the counter and knead it for a minute or two until soft and smooth.
  • REST: After mixing, the gluten in the dough is activated and the dough will spring back when you try to roll it. It will be much easier to roll out if you shape it into flat disks and them rest for 30 minutes,
  • ROLL: You can roll out the tortillas all at once then cook them or heat the pan and slap each tortilla on the pan as soon as you roll it. If you have an assistant, one person can roll while another cooks the tortillas.

I like to roll and cook each one immediately. When I have a tortilla in the pan, I start rolling another one, keeping my eye on the pan (or setting a timer.) Once you get the hang of rolling, you can roll a tortilla in about the same amount of time it takes for the previously rolled one to cook.

Recipe Summary

  • 1 ¾ cups all-purpose flour
  • ¾ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ cup vegetable shortening
  • ½ cup hot water
  • ¼ cup all-purpose flour for dusting

Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.

Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.

Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.

Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.

Cut ball of dough into eight equal parts and cover until needed.

Roll out balls of dough either by hand or with a tortilla press.

Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.

Recipe Summary

  • 1 cup all-purpose flour
  • 4 cups whole wheat bread flour
  • ½ cup shortening
  • 2 teaspoons salt
  • 1 ½ cups boiling water
  • all-purpose flour for rolling

In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.

Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.

Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

The Case for Making Flour Tortillas at Home

While habits are split in Mexico between those who make their own flour tortillas and those who buy them, in the US it's more clear cut: Just as most people here go to a grocery store to buy bagels or sourdough, they also rarely, if ever, make fresh flour tortillas from scratch. And while I'd encourage anyone to delve into the world of sourdough, I think there's a much more compelling case for homemade flour tortillas, which are one of the easiest and most approachable types of bread you can make at home, with results that are far superior to almost anything sold in American stores.

One reason for this is the short ingredient list. In its most basic form, Northern Mexican tortillas are made from flour, water, fat, and salt. You’ll never find spinach tortillas or whole wheat tortillas in Northern Mexico because these ingredients distract from the essential flavors of the flour and fat. Even so, there are some small but important differences in the way cooks prepare them. For example, my mother's family uses milk for extra richness and, thanks to milk proteins and sugars, to help the tortillas brown better as they cook. They also use a touch of sugar for a balanced sweetness since lard—the traditional fat used in flour tortillas—is very savory. Other tortilla-makers, however, will just use water and omit sugar.

Easy Homemade Flour Tortillas

If you’ve never tried making your own flour tortillas at home, this recipe for Easy Homemade Flour Tortillas is a great place to start! These tortillas are perfect for tacos, burritos, and enchiladas, (or just eating on their own) and are such a simple, wonderful addition to any Mexican meal.

Sure, it’s not quite as quick as buying a package of tortillas from the grocery store, but it’s still a pretty quick process, and so worth the time and very minimal effort it takes to make tortillas from scratch.

In fact, once you’ve tasted homemade flour tortillas, you may never go back to store-bought again. Well, okay, except for all those nights that are crazy busy and you really need to feed your family.

But if you’ve got a few extra minutes to spare, making your own tortillas is not only fun, but the results are so much better than anything you can buy at the store!

Even better, you probably have everything you need to make these tortillas in the pantry right now. Except for maybe lard…..that’s not something I usually have on hand.

But don’t worry, you can substitute butter (which is what I usually use) or shortening and the results will still be delicious! Besides that, you just need flour, salt, baking powder and some hot water.

One of the most important things when making tortillas is to roll them really, really thin before cooking them. It’s a little tricky to get them nice and round like the store-bought variety, but really, who cares if they’re a little misshapen. They’re homemade, after all!

This simple, no-fuss tortilla recipe is the only one I use when I make tortillas at home. I still use the store-bought variety when time is tight, but I love making these tortillas from scratch almost as much as my family loves eating them!

The Best Homemade Flour Tortillas It’s been over two weeks into this crazy time. And maybe this is just me, but I’m loving having my people home all day to feed. Feeding people that I love yummy food always makes me happy. And with 2 big teen boys around all day, food sure seems to disappear fast. These homemade flour tortillas are no exception. We love them and have been eating them like crazy the last couple of weeks. They are super easy to make (and a delicious comfort food). I’ve made a lot of homemade flour tortillas over the years. And most recipes that I’ve tried are better than store bought tortillas. But it wasn’t until just recently that I finally nailed the best homemade flour tortillas. And these are them. I’m declaring them the best because I’m finally no longer out searching for more recipes. That’s right. What I’m sharing here with you today meets all of my expectations for the perfect homemade flour tortillas. They are soft and tender with a lovely light and flaky texture. Their melt-in-your-mouth flavor means you really can’t stop after eating just one. And talk about EASY! Just 5 ingredients (all of which are pantry friendly). Those lovely colorful dark spots that make you swoon with happiness and guess what? Using whole grain flour works great too. Literally everything I’ve been looking for in a homemade flour tortilla recipe, my friends. I’m so excited to share them with you. And today I’m going to walk you through step-by-step so you can be successful making homemade flour tortillas right now, (in your pj’s if you’d like).


Flour – I’ve made these four tortillas with both all-purpose unbleached flour and whole-wheat flour. I haven’t tried them with other types of flours but I’m sure you could experiment.

For best results weigh your ingredients. But if you don’t have a kitchen scale, make sure to measure the flour with a light hand. Fluff it in the container, then spoon it into measuring cup and level it off with a butter knife. You don’t want to over flour the tortillas or they won’t be light and tender.

Baking Powder – I use the Rumford brand of baking powder for all my baking because it’s aluminum free and I’ve found that baked goods rise well using it. But honestly I don’t think the type of baking powder you use in this recipe will make much difference. Some recipes for flour tortillas actually leave out the baking powder so you could try that if you were in a pinch and didn’t have any. But I think it adds to the lightness.

Salt – I use this fine sea salt (aff. link) or Himalayan salt, but again use any salt you have (table salt will work just fine).

Cooking Oil – For best flavor use a neutral flavored cooking oil. I normally use canola or avocado oil, but a regular vegetable oil would also work. I’m guessing again could use whatever you had on hand.

Hot Water – I normally microwave the water for a minute or so until it’s hot but not quite boiling.


I like to use a Bosch mixer (aff. link) with a dough hook to mix these tortillas, but they would be quite easy to mix by hand as well.

First add the flour, baking powder, and salt to the mixer (or bowl) and mix until combined.

Then combine the hot water and oil in a measuring cup and slowly add to the mixer while it is on low.

The dough should start to come together as it’s mixing (or as you’re mixing it by hand).

Let it mix on medium speed for about 2 minutes.

If you are making these by hand, after the dough comes together, place it on a floured counter and knead it by hand for about 5 minutes. At this point the dough should be soft, stretchy and workable, but not overly sticky.

If after mixing dough still seems too sticky, add flour (a tablespoon at a time) until it reaches a good consistency. Or if dough seems too dry, mix in a little more hot water (a tablespoon at a time).

Just a quick note that I’ve never had to add any additional flour or water when I’ve weighed my ingredients. Just another plug for using a kitchen scale, my friends. This is the scale I am loving right now (aff. link).


Okay let’s talk about the resting period.

I did a lot of experiments with the resting period as I was trying to come up with best homemade flour tortilla recipe. And believe me, I was really hoping to ignore it (I’m all for taking shortcuts, you know).

But in the end, I found that I really enjoyed eating the tortillas more that had a chance to rest before I rolled them. They were more tender and flaky-textured with those delicious air pockets inside. While the ones that were subjected to my rolling pin right after mixing were just a little tougher and not as airy.

Having said that, I must also tell you that all the tortillas that came out of my kitchen during recipe testing were consumed and enjoyed. So if you only have a few minutes to whip these babies out before a hungry bunch of teenagers exploded in hangry threats, just omit the resting period (or cut it back) and feed them.

But if you’ve got some time to kick back your feet and rest a minute yourself, do it. They do come out quite a bit tastier after having rested (and what can I say, I’m a lot happier after a nap too).

While the dough is resting, cover it with plastic wrap so it’s air tight. Otherwise it will develop kind of a weird film on the dough that gives it a discoloration when you roll them out.

Don’t be surprised when the dough hasn’t risen during the resting period, that’s completely normal (see pictures below).




I experimented both with rolling the dough into balls before and after the resting period and didn’t notice a huge difference. So do it whichever way makes you happy.

This recipe makes ten 8 to 10-inch tortillas. I normally weigh the dough so the tortillas are somewhat uniform. Each dough ball should weigh about 1.8 to 1.9 ounces.

You can always make smaller or larger tortillas depending on what you are using them for. This size is just perfect for most of my tortilla needs (but I would probably make them a little smaller for soft tacos and a little larger for wraps).

To form round dough balls, I cup the dough in my hands and then roll around and around in my other palm or on a flat surface.

It doesn’t have to be perfect, but it’s a lot easier to roll the dough into a round shape when it starts out round.


I normally roll the tortillas out as I’m cooking them. Once you get kind of a flow down, it goes pretty quick.

Preheat a heavy bottom (or cast iron) skillet on medium high until a drop of water sizzles on top.

Lightly flour a counter top and roll dough with a floured rolling pin. Flip and turn dough 90 degrees after each roll until dough forms a round shape. Keep lightly dusting surface and dough with flour as you roll and turn to keep dough from sticking.

Don’t worry too much if they are not perfectly round. They will still taste amazing. And please don’t roll them back into a ball and start again. Yes, I’m talking to all you perfectionists out there. You’ll lose the nice, tender flavor that way and sacrificing flavor for looks is just not worth it.

Cook each tortilla on preheated skillet for about 30 to 45 seconds on each side or until bubbles form on top and brown spots appear on the underside.

You may need to adjust the temperature of the stove after the first one depending on how quick they are cooking and the color of the spots you are going for.

Then as the pan gets hotter during the cooking process you may need to adjust the heat again.

Be careful not to overcook them or the tortillas will be dry and crumbly.


Store cooled tortillas in an airtight container or resealable bag with a paper towel on the top and bottom to soak up moisture.

Tortillas will stay good at room temperature for a few days, in the refrigerator for up to a week, or frozen for a few months.

They are delicious plain, but we also use these tortillas for tacos, wraps, burritos, quesadillas, etc.

And there you have it, my friends. All the steps you need to become a homemade tortilla producing machine.

And I’m sorry to say it, but once you make these from scratch it’s REALLY hard to go back to the store bought ones again. Consider yourself warned.