How To Make Flour Tortillas Recipe

I filmed a short Homemade Flour Tortillas video that reveals a three-ingredient method and one surprising trick I learned from my abuela.

This Flour tortilla video recipe started as a tiny experiment in my tiny kitchen and turned into something I couldn’t stop making. Using just all purpose flour and warm water I found a few goofy tricks that make the rounds puff and taste like the Homemade Flour Tortillas you see in videos, without the fuss.

I kept the flops in the footage because, honestly, that’s when you learn. If you’ve ever been curious after watching a Tortilla Recipe clip, come along — it’s messy, a little imperfect, and way more doable than it looks.

Ingredients

• All purpose flour: Mostly carbs small protein little fiber gives structure and chew to tortillas.
• Lard or shortening or neutral oil: Pure fat, makes tortillas tender and flaky not heart healthy if overused.
• Warm water: Hydrates the dough helps gluten form keeps tortillas soft after cooking.
• Salt: Enhances flavor balances sweetness controls gluten a bit essential for good taste.
• Baking powder: Light leavening adds slight puff and tenderness not much flavor by itself.
• Sugar optional: A touch of sugar speeds browning and adds subtle sweetness if you like.
• Overall note: Simple pantry items calorie dense mostly carbs and fats pair with veggies for balance.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 1/2 teaspoon (about 3 g) fine salt
• 1/2 teaspoon (about 2 g) baking powder
• 2 tablespoons (28 g) lard or vegetable shortening, or 2 tablespoons neutral oil like canola
• 3/4 cup (180 ml) warm water
• 1 teaspoon (4 g) granulated sugar, optional

How to Make this

1. In a large bowl whisk together 2 cups (250 g) flour, 1/2 tsp (about 3 g) salt, 1/2 tsp (about 2 g) baking powder and 1 tsp (4 g) sugar if you want a touch of sweetness.

2. Add 2 tbsp (28 g) lard or vegetable shortening, or 2 tbsp neutral oil; use your fingertips to rub the fat into the flour until the mix looks like coarse, pea sized crumbs.

3. Pour in about 3/4 cup (180 ml) warm water a little at a time and mix with a fork until a shaggy dough comes together.

4. Turn dough onto a lightly floured surface and knead 2 to 4 minutes until smooth and slightly springy; it should feel soft and a little tacky, add just a sprinkle of flour only if its too sticky.

5. Cover the dough with a damp towel or plastic wrap and let it rest 20 to 30 minutes so the gluten relaxes, this makes rolling way easier.

6. Divide the dough into 8 equal pieces for larger tortillas or 10 for smaller ones, roll each into a ball and flatten slightly with your palm.

7. On a lightly floured surface roll each ball into a thin circle about 6 to 8 inches across, dont over flour the work surface or the tortillas will be dry; if the dough snaps back let it rest 1 minute and roll again.

8. Heat a cast iron skillet or heavy nonstick pan over medium high heat until hot but not smoking; cook each tortilla about 20 to 45 seconds per side, flip when you see bubbles and brown spots, it should puff a bit.

9. Stack cooked tortillas as you go and wrap them in a clean towel or put in a tortilla warmer to keep soft and pliable, pressing gently so they stay flat.

10. Serve warm or cool completely and store in an airtight bag in the fridge for 2 to 3 days or freeze for up to 2 months; to reheat use a hot skillet or microwave wrapped in a damp paper towel.

Equipment Needed

1. Large mixing bowl, big enough to whisk and knead in
2. Whisk and a fork for mixing the dry ingredients and bringing the dough together
3. Measuring cups and spoons, plus a kitchen scale if you want more exact amounts
4. Pastry cutter or just your fingertips to rub the fat into the flour, works either way
5. Rolling pin and a clean lightly floured surface or pastry board to roll the tortillas out
6. Bench scraper or sharp knife to divide the dough into even pieces
7. Heavy skillet or cast iron pan, plus a spatula or tongs for flipping
8. Clean towel or plastic wrap and a tortilla warmer or insulated container to keep them soft and warm

FAQ

How To Make Flour Tortillas Recipe Substitutions and Variations

Make warm, soft flour tortillas at home. Theyre quick, flexible, and taste way better than store bought. Below is the ingredient list, a simple method, and a few handy swaps if you dont have something on hand.

Ingredients

• 2 cups (250 g) all purpose flour
• 1/2 teaspoon (about 3 g) fine salt
• 1/2 teaspoon (about 2 g) baking powder
• 2 tablespoons (28 g) lard or vegetable shortening, or 2 tablespoons neutral oil like canola
• 3/4 cup (180 ml) warm water
• 1 teaspoon (4 g) granulated sugar, optional

Method
1. In a bowl whisk the flour, salt, baking powder and sugar together.
2. Cut in the lard or shortening with a fork or pastry cutter until the mixture looks like coarse crumbs. If youre using oil, stir it in with the dry mix until evenly moistened.
3. Add the warm water a little at a time and mix until a shaggy dough forms. Turn onto a lightly floured surface and knead about 1 to 2 minutes until smooth and slightly springy. Dont overwork it.
4. Cover the dough with a damp towel or plastic wrap and let it rest at room temperature for at least 20 minutes. This relaxes the gluten and makes rolling easier. I sometimes let it rest 30 to 60 minutes if I have time.
5. Divide the dough into 8 equal pieces for medium tortillas, roll each into a ball and flatten slightly. On a lightly floured surface roll each ball into a thin circle about 7 to 9 inches across. Aim for even thickness so they puff up.
6. Heat a dry skillet or cast iron pan over medium high heat until hot. Cook each tortilla about 30 to 45 seconds per side, watching for brown spots and a little puff. If it puffs, dont press it down. Transfer cooked tortillas to a towel and wrap to keep warm and soft.
7. Serve warm. Theyre great for tacos, burritos, quesadillas or just slathered with butter.

Quick tips
– If dough cracks while rolling let it rest a bit longer or add a teaspoon of water.
– A very hot pan helps them puff, but if it smokes the tortillas will char. Adjust heat as needed.
– Stack and wrap in a towel to keep them soft.

Substitutions

• Flour: Use whole wheat flour for nuttier flavor, swap half whole wheat and half all purpose to keep them tender, or try bread flour for chewier texture. For gluten free use a 1 to 1 gluten free flour blend and add about 1/4 teaspoon xanthan gum if the blend has none.
• Fat (lard, shortening, oil): Use unsalted butter for richer, slightly savory flavor, use olive oil if you like a fruitier note, or use coconut oil for a hint of sweetness. If using soft butter or oil measure the same volume.
• Warm water: Substitute warm milk for softer, richer tortillas, or use a nondairy milk like oat or soy for dairy free. You can also do half water half milk for extra tenderness.
• Baking powder and sugar: If you dont have baking powder mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar to replace 1 teaspoon baking powder and scale down for smaller amounts. Sugar is optional, omit it or swap with 1 teaspoon honey or maple syrup for a touch of sweetness.

Pro Tips

– Measure flour the right way: spoon it into your cup or better yet use a scale. If you scoop you’ll pack the flour and end up with dry, tough tortillas. Trust me, a small difference in flour can mess everything up.

– Pick your fat like you mean it. Lard gives the best flavor and super pliable tortillas, shortening is close, oil works but you lose some richness. If you use oil, add a tiny splash more water when mixing, the dough can feel stiffer otherwise.

– Don’t rush the rest and rolling. Let the dough relax the full rest time, and if a ball springs back while you roll just let it sit for a minute then try again. Roll from the center out, rotate the dough often so circles stay even, and avoid dumping a ton of flour on the surface or they’ll dry out.

– Heat control and storage matter. Get the pan screaming hot then back off a tad so each side only needs a quick 20 to 45 seconds, otherwise you’ll get hard brown spots. Stack cooked tortillas in a towel or a warmer so steam keeps them soft, and freeze flat with parchment between them for easy thawing later.