Homemade Flour Tortillas
Inspired by traditional Mexican kitchens and passed down through generations, these homemade flour tortillas are soft, chewy, and infinitely better than store-bought versions. Crafted with just a few pantry staples, they elevate any meal — from tacos to wraps — with their warm, comforting flavor and delicate texture. Once you master these, you'll never go back to pre-packaged options.
Equipment
- Mixing bowl
- Rolling Pin
- Cast Iron Skillet or Heavy Frying Pan
- Measuring cups and spoons
- Kitchen Towel
Ingredients
- 2 cups all-purpose flour unbleached, for best flavor and elasticity
- ½ teaspoon salt fine sea salt recommended
- ¾ teaspoon baking powder aluminum-free for clean taste
- 3 tablespoons lard or vegetable shortening lard gives traditional flavor; shortening for vegetarian version
- ¾ cup warm water 110°F / 43°C
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Whisk until evenly distributed.
- Add the lard (or shortening) to the bowl. Using your fingers, rub the fat into the flour mixture until it has a crumbly texture, resembling coarse sand.
- Gradually add warm water to the mixture while stirring with your hand or a wooden spoon. Mix until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
- Cover the dough with a clean kitchen towel and let rest for 20 minutes at room temperature. This allows the gluten to relax for easier rolling.
- Divide the dough into 8 equal pieces. Roll each piece into a smooth ball and keep them covered under a towel to prevent drying.
- On a lightly floured surface, roll out each ball into a thin 6- to 8-inch circle. Try to maintain even thickness across the surface.
- Heat a cast iron skillet or heavy frying pan over medium-high heat. When hot, place a rolled tortilla onto the skillet and cook for 30–45 seconds on one side, or until slightly puffed and lightly browned in spots.
- Flip and cook for another 20–30 seconds. Avoid overcooking or they will become dry and brittle. Stack cooked tortillas and wrap them in a clean towel to stay warm and pliable.
Notes
- If your dough feels too sticky while kneading, lightly dust with additional flour. If too dry, add a splash of warm water.
- For a richer flavor, replace water with warm milk.
- To keep tortillas soft longer, store them wrapped in a towel inside a sealed container to retain steam.
- Tortillas can be frozen; place parchment between each and store sealed for up to 1 month.
Nutrition
Calories: 116kcalCarbohydrates: 24gProtein: 3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 178mgPotassium: 45mgFiber: 1gSugar: 0.1gVitamin A: 279IUVitamin C: 2mgCalcium: 46mgIron: 2mg
We'd love to know if you enjoyed this recipeRate this Recipe !
