Here’s a simple and authentic recipe for Homemade Flour Tortillas — soft, flexible, and way better than store-bought. Perfect for tacos, wraps, quesadillas, or just warm with butter!
🌮 Homemade Flour Tortillas
🕒 Prep Time: 10 min | Rest: 30 min | Cook Time: 15 min
🧑🍳 Makes: 8–10 medium tortillas
🛒 Ingredients:
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2 ½ cups (310g) all-purpose flour
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1 tsp salt
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1 tsp baking powder
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1/4 cup (60g) lard, vegetable shortening, or unsalted butter (room temp)
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3/4 cup (180ml) warm water
🔪 Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together flour, salt, and baking powder.
2. Add Fat:
Add lard (or butter/shortening) and use your fingers or a pastry cutter to rub it into the flour until the mixture resembles coarse crumbs.
3. Add Water & Knead:
Gradually add warm water, mixing with your hand or a spoon until a rough dough forms.
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Turn dough onto a floured surface and knead for about 3–5 minutes, until smooth and elastic.
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If it’s too sticky, add a bit more flour; if too dry, a splash more water.
4. Rest:
Cover the dough with a clean towel or plastic wrap and let it rest for 30 minutes. This helps the gluten relax, making it easier to roll out.
5. Divide & Roll:
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Divide dough into 8–10 equal balls.
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On a lightly floured surface, roll each ball into a thin circle, about 6–8 inches in diameter.
6. Cook:
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Heat a dry skillet (cast iron is ideal) over medium-high heat until hot.
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Cook tortillas one at a time, 30–45 seconds per side, until you see bubbles and golden spots.
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Stack cooked tortillas in a clean kitchen towel to keep warm and soft.
✅ Tips:
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Don’t overcook or they’ll dry out. A few dark spots are perfect.
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Store leftovers in a sealed bag at room temp for 1–2 days, or refrigerate up to a week.
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Freeze: Stack with parchment between each and freeze in a zip-top bag.