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Homemade Flour Tortillas

This traditional flour tortilla recipe makes soft and delicious homemade tortillas that taste much better than store-bought. Do not substitute vegetable oil or shortening for the lard.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine Mexican
Servings 24 people
Calories 1215.4 kcal

Equipment

  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Rolling Pin
  • 1 Large Skillet Cast iron is ideal for even heat.
  • 1 Tortilla Warmer Essential for keeping tortillas soft and warm after cooking.

Ingredients
  

Main

  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons lard
  • 1 ½ cups water

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Whisk flour, baking powder, and salt together in a mixing bowl. Rub in lard with your fingers until mixture resembles cornmeal. Add water and mix until dough comes together. Dotdash Meredith Food Studios
  • Transfer dough onto a lightly floured surface; knead for a few minutes until smooth and elastic. Divide dough into 24 equal pieces and roll each piece into a ball. Dotdash Meredith Food Studios
  • 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. Dotdash Meredith Food Studios
  • Serve and enjoy! Dotdash Meredith Food Studios

Notes

1. The use of lard is critical for traditional flavor and texture; it creates tender, pliable tortillas. Do not substitute with vegetable oil or shortening. Ensure the lard is thoroughly rubbed into the flour mixture until it resembles fine cornmeal for optimal distribution.
2. Kneading is key. Aim for a smooth, elastic dough, which indicates proper gluten development, leading to soft tortillas that won't tear easily when rolled.
3. The skillet temperature is vital. Too low, and tortillas will dry out; too high, and they will burn before cooking through. Medium-high heat typically works best. Watch for bubbles and light golden spots as your cues to flip and remove.
4. Keep cooked tortillas in a warmer or wrapped in a clean towel to maintain their warmth and softness.