Making Flour Tortillas from Scratch
There is a distinct shift in texture when you swap store-bought tortillas for homemade ones. The warmth and elasticity here are unmatched, provided you give the dough the necessary time to rest.
The importance of the rest
If you try to roll the dough out immediately after mixing, it will snap back like a rubber band. The resting period is the only way to ensure they roll out into thin circles.
- Large mixing bowl
- Cast iron skillet or heavy-bottomed pan
- Rolling pin
- Clean kitchen towel
What goes in.
- 3 cupsall-purpose flour
- 1 tspsalt
- 1 tspbaking powder
- 1/3 cuplard or vegetable shortening, room temperature
- 1 cupwarm water
Cutting in the fat
Use your fingers to rub the fat into the flour until it resembles coarse meal. This ensures the fat is evenly distributed, creating the slight flakiness that distinguishes a good tortilla.
The method.
Mix the dry ingredients
Whisk the flour, salt, and baking powder in a large bowl.
Incorporate the fat
Add the lard or shortening. Work it into the flour with your fingertips until no large lumps remain.
Hydrate the dough
Pour in the warm water. Stir with a wooden spoon until it forms a shaggy, cohesive mass.
Knead and rest
Turn the dough onto a clean surface. Knead for 3 to 5 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.
Shape
Divide the dough into 12 equal pieces. Roll each into a tight ball.
Roll
On a lightly floured surface, roll each ball into a thin, translucent circle about 8 inches wide.
Cook
Heat the skillet over medium-high heat. Place the tortilla in the dry pan. Cook for about 60 seconds until bubbles puff up, then flip and cook for 30 seconds more.
Other turns to take.
Whole Wheat
Replace one cup of all-purpose flour with whole wheat pastry flour for a nuttier flavor.
Butter Infused
Use cold cubed butter instead of lard for a richer, more tender dough.
When it doesn't go to plan.
Keep your cooked tortillas inside a clean kitchen towel to trap the steam; this keeps them soft and pliable.
If your skillet is smoking, turn the heat down; you want brown spots, not charred edges.
The water should be warm to the touch, not scalding, to help the fat stay pliable during mixing.
The ones that keep coming up.
Why are my tortillas tough?
Usually, this means the dough was kneaded too long or didn't rest enough. Let the gluten relax completely.
Can I use olive oil?
You can, but the texture will be slightly different—less flaky and more bread-like.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe