Homemade Flour Tortillas Recipe

5 from 16 votes

Homemade Flour Tortillas Recipe

Once you make these Homemade Flour Tortillas from scratch, you'll never go back to store-bought! They’re soft, pliable, and have just the right amount of chew. Made with simple pantry staples—flour, baking powder, salt, and your choice of lard or butter—these tortillas are surprisingly easy to make and totally worth the extra few minutes in the kitchen. Use them for tacos, quesadillas, burritos, wraps, or just warm and slathered in butter.

Prep Time10

Cook Time5

Resting Time30

Total Time45

Course: Side Dish

Cuisine: Mexican

Servings:

Author: Brianna May

Equipment

Ingredients

3 1/4 cup all-purpose flour
1/2 Tablespoons 1 1/2 teaspoons EACH baking powder & Morton kosher salt
1 cup hot water
6 Tablespoons lard or unsalted butter, room temperature

Instructions

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
3 1/4 cup all-purpose flour, 1/2 Tablespoons 1 1/2 teaspoons EACH baking powder & Morton kosher salt
Cut in the Fat: Add the room temperature lard or butter. Use a fork (or your fingertips) to work it into the flour until the mixture is crumbly and resembles coarse sand with some pea-sized bits of fat throughout.
6 Tablespoons lard or unsalted butter,
Add Water & Knead: Pour in the hot water and stir with a fork until a shaggy dough forms. Switch to your hands and knead the dough in the bowl or on a lightly floured surface for about 3–4 minutes, until it becomes smooth, elastic, and slightly tacky but not sticky. If the dough is too sticky, add a bit more flour, 1 tablespoon at a time. If it’s too dry or crumbly, add a splash of warm water and knead again.
1 cup hot water
Cut into Portions: Transfer the dough to a clean work surface and form it into a rough log or disk. Use a bench scraper or sharp knife to cut the dough in half, then cut each half into quarters. Finally, cut each quarter into 4 equal pieces to make 16 portions.
Shape & Rest: Roll each piece into a smooth ball, then press gently into a small, thick disk about 1 inch thick. Place the disks on a plate or tray, cover with a clean kitchen towel or plastic wrap, and let them rest at room temperature for 30–45 minutes. This allows the gluten to relax for easier rolling.
Roll the Tortillas: Place a dough disk on a square piece of parchment paper. Using a rolling pin, gently press down and roll outward from the center, applying even pressure to start flattening the dough. Every couple rolls, rotate the parchment and dough about 45 to 90 degrees to help keep the tortilla round. To prevent sticking and promote even thickness, carefully flip the dough over a couple of times during rolling, by peeling the dough off the parchment and flipping it. Aim to roll the tortilla as thin as possible, about 6–8 inches wide. You should not need extra flour, but if the dough feels sticky or sticks to the rolling pin, sprinkle a very small amount of flour to avoid drying out the dough.
Cook the Tortillas: Use the parchment paper as a sling to carefully transfer the rolled tortilla onto the hot skillet—this prevents tearing and keeps your hands clean. Heat a large skillet or griddle over medium heat until hot. Cook each tortilla for 30–60 seconds per side, or until bubbles form and golden brown spots appear. Flip once during cooking. Adjust the heat if needed. Stack cooked tortillas in a clean kitchen towel to keep warm and soft.

Notes

Use Hot (Not Boiling) Water: Water that’s hot to the touch (around 120–130°F) works best to hydrate the dough and incorporate the fat evenly.
Use Parchment Paper: This make it easy to rotate the tortilla directly on the counter because the parchment paper slides, it also make it easy to transfer it to the pan without the tortilla shrinking back if you peel it off first.
Let the Dough Rest: Don’t skip the rest period! This helps the gluten relax so the tortillas are easier to roll thin without springing back.
Don’t Overcook: If the pan is too hot or you cook the tortillas too long, they’ll dry out and become crisp. Watch for golden spots and soft bubbles—then flip!

Nutrition