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Homemade Flour Tortillas

These tortillas are easy to make, soft and oh-so-delicious! Make them part of your dinner night and you'll never go back to store-bought again.
Course dinner, Main Course, Snack
Cuisine Mexican
Keyword burrito, flour tortillas, mexican, tacos, tortillas
Prep Time 20 minutes
Cook Time 10 minutes
Servings 10 7" tortillas
Author Erin Vittoria


  • 240g (2 cups) All purpose flour
  • 42g (3 Tbsp) Lard, butter, or shortening softened
  • ¾ tsp baking powder
  • 1 tsp kosher salt
  • 118g (½ cup) warm water


To make the dough:

  • Mix flour, baking powder, and salt
  • Add softened lard, butter, or shortening. Mix well with a fork or your fingers until the flour is coated and the mixture looks sandy.
  • Pour in half of the warm water and mix together. Keep adding more water, little bits at a time and stir until a dough forms and can start to be kneaded. (You'll know when you have enough water in your mixture when you don't have to add more flour as you knead. The dough shouldn't be sticking to your hands.) The dough should be smooth and soft. If it's sticking to your hands, add a tiny bit more flour. If it is tough and a little dry, add more water.
  • Knead dough by hand for 7-8 minutes, or in a stand mixer for around 5 minutes. Your dough should be nice and smooth. (Windowpane test: Pull up a little bit of the dough and try to stretch it thin without it tearing. If it tears easily, knead it for longer. If you can see light through it and it doesn't tear, you've kneaded it enough) Rest in a bowl covered with plastic wrap for at least 15 minutes.

To cook tortillas:

  • Heat a comal or cast iron skillet on medium-high. You want your pan to be very hot but not as hot as the sun. Divide dough into small or big balls. About the size of a golf ball will do for regular sized tortillas. If you're picky like me, bring out the scale to divide them equally.
  • Roll out each dough ball on a lightly floured surface. Keep turning the round after every roll, adding a little more flour as you go to prevent sticking to the table. (light dusts of flour!) Roll out as thin as you can, until you see the color of the table through it.
  • In you dry, hot pan (no oil), lay each thin dough round out. It should start getting little bubbles on the surface. Cook for about 40 seconds, then flip. Cook tortilla for another 40 seconds. You can flip once more if you notice any spots are still a little raw. You can also press on the top with your spatula to let those spots hit the pan better. Transfer cooked tortilla to a bowl lined with a tea towel and place the tortilla in it. Cover with a lid. This will trap the steam and keep them soft. Repeat with the remaining tortillas.