Chef John's Flour Tortillas Recipe -
Chef John's Flour Tortillas Recipe
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How to Make Homemade Flour Tortillas
See how to make easy homemade flour tortillas in no time. See more

Chef John's Flour Tortillas

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 tortillas Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    1 hr 10 mins


  1. 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.
  2. 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.
  3. Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
  4. Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
  5. Cut ball of dough into eight equal parts and cover until needed.
  6. Roll out balls of dough either by hand or with a tortilla press.
  7. 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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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 02, 2012

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!

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.

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!

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!

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.

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.

Jun 10, 2013

Excellent recipe. Couple of tips for the first timer... 1. Use HOT water. 2. Kneed it on a warm surface... your hands, in the bowl, or whatever. You don't want the dough to cool off because of a cold surface. 3. Keep it warm while resting. If your house is on the cool side then treat it like yeast bread and put it in a cold oven over hot water. The point is the dough NEEDS to stay warm. If you let it cool it won't puff like it should and it won't taste as good.

Mar 04, 2013

We loved this recipe! We have 5 boys and like the burrito size a double reipe makes 8 burrito size tortillas. I have a large ammount of the dry ingrediants pre mixed so all I have to do is measure out 4 cups of mix, add 1/2 cup plus 1 Tbsp shortning and 1 cup water. Quick and easy!


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  • 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.

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