Homemade Flour Tortillas

Name: Homemade Flour Tortillas
Prep time: 15 min
Cook time: 15 min
Ingredients: 3½ cups all purpose flour; 1 teaspoon salt; 1/2 cup lard (or fat of choice); 1 cup hot water

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These easy homemade flour tortillas are so much better than store-bought. A combination of flour, salt, water, and the fat of your choice is all you need to make these soft, pliable tortillas. Perfect for serving with fajitas or your favorite taco fillings!

Plate filled with homemade flour tortillas.

Warm, fresh, homemade flour tortillas are one of life’s greatest comfort foods. They are perfect for loading up with chicken fajitas, or steak fajitas. Serving on the side with Mexican Picadillo or Carne Guisada. Smearing with butter, sprinkling with cinnamon sugar and serving as a dessert. Or simply enjoying on their own for a tasty snack.

Once you realize how easy it is to make your own fresh tortillas at home you won’t want the ones from the market anymore!

Flour Tortilla Ingredients & Substitutions

Ingredients needed for homemade flour tortillas.

Flour: Use an all purpose flour or a 1:1 gluten free option.
Lard: This is the fat that is used in the tortillas, lard is rendered pork fat. You can make your own at home by cooking down pork fat, or you can use store-bought. Substitutes include:
- avocado oil
- butter
- bacon fat
- shortening
If you’re looking for fluffier tortillas you can add 1 teaspoon baking powder to the flour and salt before adding in the fat and water.

Find the complete recipe card below with measurements and full instructions.

How to make Flour Tortillas

First, heat the water to a hot temperature but not boiling, this can be done on the stovetop or in the microwave. Add the lard and stir, allowing it to completely melt.

I LOVE this method. Most recipes will tell you to mix the fat into the flour until it’s like coarse meal. But I find that the fat is more evenly dispersed in the tortillas and that the entire process is just a bit easier using this method.

Mix the Dough

In a large mixing bowl, combine the flour and salt. Pour the melted lard and water into the mixing bowl with the flour mixture.

Knead with the dough hook on a stand mixer on low for about 10 minutes. If not using a stand mixer, knead the dough by hand on a lightly floured surface for 10-15 minutes.

Once the dough is no longer sticky and the dough has a smooth appearance then it’s ready.

Mixed together flour tortilla dough in a bowl.

Let the Dough Rest

Divide the dough into 12 equal sections. Roll and pinch each portion of dough to form a small ball. Place the dough portions on a lightly floured baking sheet, or on a floured counter. Cover with a clean kitchen towel and let sit for 30 minutes.

Once the dough has sat for 30 minutes, heat a skillet over medium low heat. Lightly sprinkle flour on a clean counter top and lightly sprinkle a rolling pin.

Roll them out

Using your fingers, gently flatten out one tortilla, spinning as you go so that it flattens and creates a circle. If you notice a lot of resistance in the dough, let it rest a bit longer to allow more gluten formation. If the tortilla dough is soft and pliable, easy to press out with your fingers, continue and roll out the tortilla nice and flat in a round shape. The tortilla should be rolled thin and be slightly transparent.

Cook the Tortillas

Place the tortilla on the hot skillet, allow to cook for about 60 seconds, you will notice bubbles forming, don’t press them down. After 60 seconds, take a peek at the bottom to check the color of the tortilla, brown spots should have formed, if not, increase the heat slightly. If dark, almost black spots have formed, decrease the heat.

Flip the tortilla and continue to cook the other side for another 30-45 seconds, bubbles will still form and brown spots will appear.

Remove the tortilla from the skillet and place on a plate or in a tortilla warmer. If you don’t have a tortilla warmer you can place the tortillas on a clean towel that you can fold over to cover the tortillas. This will help them stay warm while you cook the rest.

A flour tortilla being cooked in a skillet.

Store

Leftover tortillas can be stored in a sealed container or bag at room temperature for 1 day. Store in a sealed container in the refrigerator for 3-4 days. Reheat them to help soften back up either in the microwave or in a skillet on the stovetop. (If you have stale tortillas you can always use them to make migas for breakfast.)

Freeze

Make a large batch of flour tortillas for future use. When freezing multiple tortillas it is important to separate each one with a piece of waxed or parchment paper, so that they don’t stick together. Once separated, wrap the stack of tortillas in foil and place in a freezer-safe plastic bag. Store in the freezer for up to six months.

When ready to use, place the tortillas in the refrigerator to thaw overnight. To reheat place the tortillas on a hot skillet briefly just to heat through, or place on a heat safe plate, cover with a damp paper towel and microwave for 15-20 seconds until warm.

Flour Tortilla FAQs

What should my tortilla dough look like?

Homemade flour tortilla dough should be smooth. If it has a stretched dough appearance, add a bit more flour and knead a bit longer. Once the dough is smooth and you can touch it and your hands come away clean, no dough sticking, then you are ready to separate the dough to rest!

Why are my tortillas shrinking when I roll and cook them?

If your tortillas are shrinking the gluten hasn’t developed enough. Let the dough rest longer and then try rolling them out again.

Do I need a stand mixer?

You do not need a stand mixer to make this flour tortilla recipe. Without a stand mixer knead the dough for about 15 minutes by hand.

Can I use a tortilla press for flour tortillas?

Typically you do not use a tortilla press for flour tortillas. This is something that is used for homemade corn tortillas. Use a small rolling pin for making flour tortillas.

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