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Homemade Flour Tortillas

See how easy it is to make your own homemade flour tortillas. See more

READY IN 1 hr

Homemade Flour Tortillas

Read Reviews (541)

"Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard." — LaDonna

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Measuring All-Purpose Flour

Types of Salt

Original recipe makes 2 dozen Change Servings

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder

2 tablespoons lard
1 1/2 cups water

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Directions

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. 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.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

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PREP 15 mins
COOK 45 mins
READY IN 1 hr

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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!

—rosabela

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Most Helpful Critical Review

Aug 21, 2011

To be a really chewy, soft tortilla, these need much more lard/shortening - at least 1/2 cup. Following, this recipe exactly I ended up with very brittle, tasteless tortillas that didn't bubble up well in the pan. I did a bit more research and found a video recipe by Food Wishes - it's the money!

—melodyanne

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671 Ratings

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Apr 20, 2009

If you cant eat lard, you can insted use margarine, they taste the same.

—FRANCIS

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Apr 21, 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.

—DEANA

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May 19, 2009

This recipe turned out great! It was easy. I didn't have lard, shortening or even margarine so I used butter. The tortillas turned out fine, but I couldn't get them as thin as the ones you buy at the store they were a bit bready. I liked them like that. I made half the recipe and I did get 12 tortillas. I had left overs so the next morning I warmed them up and spread some butter and sprinkled a little cinnamon sugar over them. It was delicious with a cup of coffee. I will be making these again using shortening. Thanks for the recipe LaDonna!

—MYRA25

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May 26, 2009

This recipe is so simple and easy! I only made half the recipe and used vegetable shortening since I had no lard on hand. Like another reviewer I also used hot water. The dough was very easy to handle and roll very thin(although I've never really managed to roll out an actual circle, just oblongs-oh well!). The dough is on the sticky side, so I was very generous with the flour while rolling out each tortilla, but this didn't affect the final result. Best tortillas ever, including restaurants! My husband is from Texas and is pretty snotty about Tex-Mex food, and he could NOT believe how great these were, still talked about it the next day. My 3-yr old daughter told me again and again how good they were. So it's a keeper! Thanks!

—imelda

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May 07, 2009

Yes, these are way better than the tortillas in a bag. However, if you separate them into 24 balls, like the recipes says, you get such small tortillas.

—KATEFOODFUN

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Jun 01, 2009

Great, simple recipe. I used 1/2 white and 1/2 whole wheat flour and shortening instead of lard. They turned out tender and yummy. The only thing I will change next time is extra salt. The WW flour needs just a bit more salt I think.

—barefootpixie

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Nutrition

Calories
86 kcal
4%

Carbohydrates
16 g
5%

Cholesterol
1 mg
< 1%

Fat
1.3 g
2%

Fiber
0.6 g
2%

Protein
2.2 g
4%

Sodium
138 mg
6%

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

Nutritional Information

Homemade Flour Tortillas

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 86
Calories from Fat: 11

% Daily Value *
Total Fat 1.3g 2 %
Saturated Fat 0.5g 2 %
Cholesterol 1mg < 1 %
Sodium 138mg 6 %
Potassium 23mg < 1 %
Total Carbohydrates 16g 5 %
Dietary Fiber 0.6g 2 %
Protein 2.2g 4 %
Sugars 0.1g
Vitamin A 0 %
Vitamin C 0 %
Calcium 3 %
Iron 10 %
Thiamin 16 %
Niacin 13 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 21 %

* 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.