Few foods are as comforting and versatile as a warm, freshly made flour tortilla. Whether you use them for tacos, burritos, quesadillas, wraps, or simply enjoy them with butter straight from the skillet, homemade tortillas bring a flavor and texture that store-bought versions can never fully match. Soft, pliable, and slightly chewy with a hint of toastiness from the pan, these tortillas are surprisingly easy to make with just a handful of pantry ingredients. Once you try them, you may never go back to packaged tortillas again.
The Heart of Homemade Tortillas
Flour tortillas have been a staple in Mexican and Tex-Mex cooking for centuries, with origins tracing back to northern Mexico where wheat was introduced by the Spanish. Traditionally made with lard, flour, water, and salt, they are rolled out thin and cooked quickly on a hot griddle. Today, you’ll find countless variations—some using shortening, butter, or oil instead of lard—but the method remains timeless. The beauty of making them yourself is that you can control the size, thickness, and flavor to perfectly suit your meal.
Ingredients (Makes 12 medium tortillas)
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3 cups all-purpose flour (plus extra for dusting)
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1 teaspoon baking powder
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1 teaspoon salt
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⅓ cup lard, vegetable shortening, or unsalted butter (room temperature)
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1 cup warm water (slightly more if needed)
Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Baking powder is optional in some recipes, but it adds a subtle puff and tenderness to the tortillas without making them overly thick.
Step 2: Work in the Fat
Add the lard, shortening, or butter to the flour mixture. Using your fingertips or a pastry cutter, work the fat into the flour until the mixture resembles coarse crumbs. This step is important because it creates layers that lead to soft and pliable tortillas. If using oil, drizzle it in and stir until well incorporated.
Step 3: Add Warm Water
Slowly pour in the warm water while stirring with a spoon or your hand. The dough should come together into a shaggy ball. If it feels too dry, add a tablespoon more water at a time. If it’s sticky, sprinkle in a little extra flour.
Step 4: Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5–7 minutes, or until smooth and elastic. This step helps develop gluten, which gives tortillas their structure and flexibility. Once kneaded, the dough should feel soft but not sticky.
Step 5: Rest the Dough
Cover the dough with a damp towel or plastic wrap and let it rest for at least 30 minutes at room temperature. Resting allows the gluten to relax, making it much easier to roll the tortillas thin without them springing back. If you want to make them later, the dough can rest in the refrigerator for up to 24 hours.
Step 6: Divide and Shape
After resting, divide the dough into 12 equal pieces for medium tortillas (about golf ball size). Roll each piece into a smooth ball and cover them with a towel to prevent drying out.
Step 7: Roll Out the Tortillas
Lightly flour your work surface and rolling pin. Working one ball at a time, roll it into a circle about 7–8 inches wide and as thin as you can manage without tearing. Don’t worry if they’re not perfectly round—homemade tortillas have charm in their rustic shapes.
Step 8: Cook the Tortillas
Heat a large skillet, griddle, or cast-iron pan over medium-high heat until hot. Place one rolled tortilla onto the dry pan. Cook for 30–45 seconds, or until bubbles form and light brown spots appear on the underside. Flip and cook the other side for another 30 seconds. The tortilla should puff slightly but remain soft and flexible.
Transfer the cooked tortilla to a clean towel and cover to keep warm and pliable while you cook the rest. Repeat with the remaining dough balls.
Tips for Success
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Use high heat – A hot skillet is key to getting those characteristic brown spots without drying the tortilla out.
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Don’t overcook – Tortillas should be soft, not crispy, so remove them once light brown spots appear.
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Keep them covered – Stacking tortillas in a towel traps steam, keeping them warm and tender.
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Experiment with fats – Lard gives the most authentic flavor, while butter adds richness and shortening creates softness. Oil works too, making them vegetarian-friendly.
