Nothing beats a fresh homemade flour tortilla; they are a staple in our house. Flour tortillas are delicious and combine a dense but chewy, favorable eating experience. They make any taco better, and in truth, they are not that hard to make. They take a little time and practice.

Tips on making flour tortillas

Animal lard, or as we call it, Manteca, is the best; however, if you can’t find it, vegetable shortening will work.
Don’t worry about the tortillas being round. There is a Spanish saying that translates to they don’t go in round.
Your skillet or griddle needs to be hot and set to high. We have found that you can put it on our gas stove at eight and let it preheat for at least 5-10 minutes.
You can freeze any leftover tortillas and reheat them in the microwave or on your griddle for 30 seconds.

Dishes that You can Pair Tortillas

Ingredient List

Flour
Baking powder
Salt
Lard
Warm water

How to Make Homemade Flour Tortillas

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Start by adding your flour, baking powder, and salt, and mix to combine.

Then add your Lard. Work in your lard until it’s well incorporated.

Create a well in the bowl of your dry ingredients and add water a little at a time. (You may not use all the water, which could take more; it depends on the humidity.)

The dough will be sticky at first. Knead it until the bowl is clean and your shoulder is tired, and then knead it for two more minutes.

Once the dough is kneaded to the proper texture, divide it into eight 2-inch balls.

You’re now ready to begin rolling out and cooking the tortillas.

Work a dough ball into a disc with the center thinner and thicker edges.

Begin rolling out the disc on a floured surface. Do not apply too much pressure as you roll them out.

The consistent back-and-forth motion creates the rolled-out tortilla. Don’t worry about getting them perfectly round; that will come with time and practice. You will want to roll them out to about 1/16th of an inch thick.

Place the tortilla on a rocket-hot griddle or a nonstick skillet to cook.

Cook each tortilla for 1 ½ to 2 minutes, flipping from side to side every 15 seconds.

Once cooked, they may feel stiff; however, place them in a tea towel with the other warm tortillas, and they will limber back up.

Here is a little video that will walk you through how to make tortillas.

Flour Tortilla

Print Recipe Pin Recipe

Course Side Dish

Cuisine Mexican

Servings tortillas

Equipment

griddle or nonstick skillet
Rolling Pin

Ingredients

4 cups Flour
3 tbsp Baking Powder
1/2 tsp salt
1/4 cup lard
1/2 to 3/4 cup warm water

Instructions

Start by adding your flour, baking powder, and salt, mixing to combine.
Then add your Lard. Work in your lard until it's well incorporated.
Create a well in the bowl of your dry ingredients and add water a little at a time. (You may not use all the water, which could take more; it depends on the humidity.)
The dough will be sticky at first. Knead the dough till the bowl becomes clean and your shoulder is tired, and then knead it for two more minutes.
Once the dough is kneaded to the proper texture, divide it into eight 2-inch balls.
You're now ready to begin rolling out and cooking the tortillas.
Work a dough ball into a disc with the center thinner and thicker edges.
Begin rolling out the disc on a floured surface. Do not apply too much pressure as you roll them out.
The consistent back-and-forth motion is what will create the rolled-out tortilla. Don’t worry about getting them perfectly round; that will come with time and practice. You will want to roll them out to about 1/16th of an inch thick.
Place the tortilla on a rocket-hot griddle or even a nonstick skillet to cook.
Cook each tortilla for 1 ½ to 2 minutes, flipping from side to side every 15 seconds.
Once cooked, they may feel stiff; however, place them in a tea towel with the other warm tortillas, and they will limber back up.