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How to Make Homemade Flour Tortillas

See how to make easy homemade flour tortillas in no time. See more

READY IN ABOUT 1¼ hrs

Chef John's Flour Tortillas

Read Reviews (68)

"Homemade tortillas are so much better that if you do decide to give these a try, be warned that you'll have a very hard time ever going back to the packaged option again." — Chef John

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How to Make Homemade Flour Tortillas

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Measuring All-Purpose Flour

Types of Salt

Original recipe makes 8 tortillas Change Servings

1 3/4 cups all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking powder

1/4 cup vegetable shortening
1/2 cup hot water
1/4 cup all-purpose flour for dusting

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Directions

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.

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PREP 30 mins
COOK 25 mins
READY IN 1 hr 10 mins

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Great recipe. Awesome with the stated shortening, but if you're like me and want a lower fat one, you can get a great result with 2 tablespoons shortening (just be aware you may need to adjust the water if reducing the shortening). I double the recipe and keep the leftovers (if any) wrapped in plastic for the morning. Just put it back on a hot skillet for a minute each side and it becomes soft and pliable again. Scramble and egg, add cheese, and you have great breakfast burritoes!

—Noor

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Most Helpful Critical Review

Nov 05, 2012

I've made my own tortillas a few times with different recipes from this site. I used this recipe exactly. I thought I'd try this out one but I wasn't too pleased with it. I think it had too much shortening and made them taste a little gummy.

—rightsouthpaw

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82 Ratings

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May 02, 2012

When I first made these, I was planning on having to later run to the store to buy tortillas because I didn't think that I would be able to make these, since I am terrible at making bread. My end result was exactly what they are supposed to look like. and they tasted much better than store bought tortillas. I was very impressed by this recipe, I found that the video was very very helpful. I would give this recipe 10 stars if I could. To be completely honest, I did burn one (oops) because I forgot about them on the stove while doing dishes :) But that was my fault. I wouldn't change the recipe at all, just remember to stay at the stove the whole time. Thank you Chef John for sharing this great recipe, I will be looking into your other delicious looking recipes, they look amazing. Oh, and I did not use a tortilla press, I used a rolling pin. They were very fun to make!

—Bella

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Apr 27, 2012

Great recipe, very easy to make. If using a tortilla press, ask your local florist for a few sheets of their clear wrap for flowers. Much easier to use with the press, one sheet can be cut into many pieces. Makes this recipe even easier to make!

—Lakelady

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May 17, 2012

I thought these were alright. The tutorial video was very helpful. Watch it for tips, and definitely use the tortilla press. I learned from making corn tortillas that they are a lot quicker to make on a pancake griddle. The recipe I have used in the past uses vegetable oil instead of shortening. I prefer that, much more, because these were a little heavier, thick, and doughier than what I have made in the past and had a floury after taste I have not experienced in other recipes. I found that a temp. of 350 deg. on the pancake griddle was best for getting the puff, like Chef John illustrates in the video. Was interesting to try a new recipe, but will stick with the vegetable oil version.

—Blender Woman

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Nov 06, 2012

I've made these a few times and they never turn out as good looking as on the video. I'm not sure what I did wrong! they tasted more like an Indian flat bread than a tortilla.

—JuiceMom

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May 07, 2012

First time ever making tortillas. I am living in Ecuador and right now you can't find them in any stores nearby. Now I consider myself fortunate. I never knew they could be so easy to make. I followed the recipe exactly. To flatten mine I put down half of a clean clear plastic food bag on the table; another one over the top of the dough and flattened with a pan. Worked fine for me, although when I get home I will probably buy a press.

—Earthmama

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Jul 09, 2012

I’ve never made tortillas before and I was surprised at how easy it was. They came out perfect. Personally, I prefer them rolled out individually rather than using a tortilla press because I love that they have a more rustic, homemade appearance and don’t look manufactured.

—Deb C

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Nutrition

Calories
170 kcal
9%

Carbohydrates
23.9 g
8%

Cholesterol
0 mg
0%

Fat
6.7 g
10%

Fiber
0.8 g
3%

Protein
3.2 g
6%

Sodium
234 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chef John's Flour Tortillas

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 170
Calories from Fat: 60

% Daily Value *
Total Fat 6.7g 10 %
Saturated Fat 1.6g 8 %
Cholesterol 0mg 0 %
Sodium 234mg 9 %
Potassium 34mg < 1 %
Total Carbohydrates 23.9g 8 %
Dietary Fiber 0.8g 3 %
Protein 3.2g 6 %
** Sugars 0g
Vitamin A 0 %
Vitamin C 0 %
Calcium 2 %
Iron 15 %
Thiamin 25 %
Niacin 15 %
Vitamin B6 < 1 %
Magnesium 3 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.