How to Make Authentic Mexican Flour Tortillas from Scratch—No Experience Needed!

October 30, 2024/27 Comments/in DIY, Food and Recipes /by Mary Hunt

Nothing beats the taste of freshly made flour tortillas—and the best part? This easy flour tortilla recipe uses just a few pantry staples to make a delicious batch right at home. While store-bought tortillas do the job, homemade ones have a depth of flavor and warmth that elevate any dish. Perfect for tacos, quesadillas, or simply slathered with butter, this flour tortilla recipe brings a comforting, homemade touch to your meals that’s hard to beat.

Once upon a time, there was a restaurant located in Fountain Valley, California. Mañanas’ claim to fame? Fresh, hot, homemade flour tortillas. Mañanas had a machine—a big, long, crazy machine—set right out in the open in plain sight. It alone was worth the trip, if only to watch a tiny ball of dough start at one end, go through a series of squishers and rollers, fly onto to a sizzling hot pan; get flipped at just the right moment, then deftly fall into a waiting basket at the other end. This thing was amazing—and super fast! As a basket filled, off it would go to a table of waiting, hungry, drooling patrons.

Why Homemade Flour Tortillas are Worth It

Every Friday night, we and our friends were among those loyal customers. We’d slather those hot tortillas with butter, roll them up, and try to mind our manners while we scarfed down tortillas. As quickly as one basket emptied, it would be whisked away and replaced with a full one.

I don’t have words to adequately describe how delicious, comforting, absolutely fabulous. The memories are poignant. We built deep, long-lasting friendships over fresh, hot, homemade tortillas. The restaurant failed, but the friendships remain to this day.

Here’s some good news. You can make tortillas at home. You don’t need a machine, although wouldn’t that be fun! With a few simple ingredients, this flour tortilla recipe, a heavy skillet or griddle, and a bit of patience, you’re well on your way. You can do this, like now.

Key Ingredients for the Perfect Tortilla: Lard vs. Shortening

The essentials are simple: flour, salt, baking powder, lard (or shortening), and warm water. Traditional flour tortillas use lard, lending a rich flavor and soft texture. If lard isn’t your first choice, vegetable shortening, vegetable oil, or even coconut oil can be great substitutes in this flour tortilla recipe.

Lard: For those craving a classic, slightly richer flavor, lard is the way to go.
Shortening or Coconut Oil: These will produce a lighter flavor with a soft texture.
Kosher Salt vs. Table Salt: Kosher salt is less salty than table salt. If you’re using table salt, reduce the amount to ¾ teaspoon.

Hot water brings it all together, helping the dough stay smooth and easy to roll. Just make sure it’s very warm—not boiling, but hot enough to dissolve everything nicely.

MORE: How to Make Taco Seasoning Mix and What to Do With It

What Sets Tortillas Apart in the World of Flatbreads

To understand tortillas a bit better, let’s look at where they fit in the world of flatbreads. Flatbread refers to any type of bread made from flour, water, fat, and salt, which is then flattened or rolled. The simplicity of these ingredients means that many cultures have their own flatbread recipes, from tortillas to pita and naan.

Tortillas can be made with or without leavening, which is the agent (like baking powder or yeast) that makes bread rise. This is why tortillas can be thin and soft, allowing for easy folding and wrapping. In contrast, other flatbreads, like pita or naan, often use baking soda or yeast, giving them a slightly puffed or airy texture. From ultra-thin to slightly thick, flatbreads can vary widely but are generally eaten without slicing, which gives tortillas their distinctive spot in the flatbread family.

Step-by-Step Instructions for Making Homemade Tortillas

Making tortillas might sound tricky, but it’s really not. Just follow these simple steps:

Mix Dry Ingredients: In a large mixing bowl, combine flour, baking powder, and salt.
Cut in the Fat: Add ½ cup plus 2 tablespoons of lard (or shortening) to the flour mixture. Use a pastry cutter or fork to work it in until it resembles coarse crumbs.
Add Water: Pour in hot water gradually, stirring gently until the mixture forms a rough dough.
Knead the Dough: Turn the dough onto a floured surface and knead lightly 30–40 times. Adjust with small amounts of flour or water if needed until smooth.
Rest the Dough: Cover the dough and let it rest for 1 hour. This resting period is key for a soft, pliable texture.
Roll into Balls: Divide the dough into small balls about the size of ping-pong balls for regular tortillas or golf balls for larger ones.
Final Rest: Cover the dough balls with a towel and allow them to rest for an additional 20 minutes.
Cook: Preheat a cast-iron skillet or griddle over medium to medium-high heat. Roll out each ball very thin and place it on the skillet.
Flip Quickly: Cook each tortilla for about 20–30 seconds on each side, watching for light brown spots. Stack cooked tortillas and cover with a towel to keep warm.

Tips for Cooking and Storing Tortillas

Getting the heat just right can be a little tricky, but it makes all the difference:

Temperature: You want a hot surface—too hot, and they’ll burn; not hot enough, and they’ll turn crisp. Adjust as needed to get soft, warm tortillas with light browning.
Cover to Keep Warm: Stack cooked tortillas and cover them with a towel to keep them soft and warm until serving.
Storing Leftovers: Once cool, store tortillas in a covered container in the fridge. Reheat briefly in a microwave or wrap them in foil and warm in the oven.

You can also cut the rolled-out tortillas into wedges, bake them in a 350°F oven until crispy, and sprinkle with salt for easy homemade tortilla chips.

MORE: Easy Cream Cheese Chicken Enchiladas for Busy Weeknights

Creative Ways to Use Homemade Tortillas

Your homemade tortillas are more than just a side. Here are some fun ways to make the most of them:

Breakfast Burritos: Fill with scrambled eggs, cheese, and your favorite breakfast veggies for a quick morning bite.
Tortilla Pizzas: Layer with marinara, cheese, and toppings for a quick, thin-crust pizza. Or why not try a Taco Bell-inspired Mexican Pizza? Simply layer seasoned refried beans, ground beef, and cheese between two tortillas, top with sauce and more cheese, then bake until crispy and bubbly!
Tortilla Soup Strips: Cut tortillas into thin strips, fry or bake until crispy, and use as a topping for soups.
Homemade Chips: Slice into wedges, season, and bake or fry for homemade tortilla chips.
Cinnamon Sugar Tostada: Bake a tortilla until crispy, then sprinkle it generously with a delightful mixture of cinnamon and sugar. For an extra indulgent treat, drizzle with caramel sauce.

Enjoy experimenting with these options—whether you keep it simple or get creative, there’s nothing quite like the taste of homemade tortillas fresh from your own kitchen. Enjoy and have fun!

MORE: How to Make Delicious Chicken Quesadillas in 7 Minutes

Print Recipe Pin Recipe

4.58 from 14 votes

Authentic Mexican Homemade Flour Tortillas

Just four ingredients plus water—simple, fresh, and so delicious! These tortillas are bound to disappear faster than you can make them, whether dipped in salsa or just slathered with butter. Trust me, you may want to double the recipe!

Prep Time8

Cook Time2

Rest Time1 20

Total Time1 30

Course: Bread

Cuisine: Mexican

Servings: small tortillas

Calories: 119kcal

Ingredients

2 ½ cups all-purpose flour (363 g)
2 ½ tsp baking powder (12 g)
1 tsp kosher salt (6 g) (or ¾ tsp table salt)
1 cup very warm water (8 oz)
1/2 cup + 2 tbsp lard (120 g) or vegetable shortening, vegetable oil, or coconut oil (see Note)

Instructions

Combine Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, and salt.
Add the Fat: Cut in the lard (or shortening) using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add Water: Slowly pour in hot water, stirring gently until the dough forms and isn’t too sticky.
Knead: Transfer dough to a lightly floured surface. Knead gently 30-40 times until smooth, adding flour if too sticky, or a little water if too dry.
First Rest: Cover the dough in the bowl with a clean towel and let it rest for 1 hour.
Form Dough Balls: Divide the dough into ping-pong-sized balls for small tortillas or golf-ball-sized for larger ones. Place them on a tray and cover with a towel, allowing them to rest for another 20 minutes.
Cook Tortillas: Preheat a cast iron skillet or griddle to medium-high heat. Roll each dough ball very thinly. Place one tortilla on the hot skillet and cook for 20-30 seconds on each side, until slightly browned but still soft.
Keep Warm: Stack cooked tortillas, covering them with a towel to stay warm. Serve immediately or allow to cool before storing in an airtight container.

Notes

Fats: Traditional tortillas use lard, but vegetable shortening, coconut oil, or vegetable oil also work. If using a solid fat, cut it in rather than stirring.

Salt: If you only have table salt, use a bit less (¾ tsp). Kosher salt is less "salty," so we use more.

Water Temperature: Ensure water is hot but not boiling for best results.

Rolling Tip: If the dough springs back when rolling, let it rest for a few more minutes.

Cooking Tip: A hot surface is key for tender tortillas. Watch carefully and adjust the heat as needed for soft tortillas that don’t crisp.

Tip for Tortilla Chips: Roll out dough, cut into wedges, and bake at 350°F until crisp. Sprinkle with salt or seasonings.

Nutrition

Question: What’s your favorite way to use homemade tortillas beyond tacos and burritos? Let’s hear your tortilla secrets.

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27 replies

Sandy says:
May 2, 2026 at 2:52 am

Could I use whole wheat flour?
Reply
- Mary Hunt says:
  May 6, 2026 at 12:20 pm
  
  Yes! King Arthur recommends swapping by volume not by weight. Give it a try on a small batch and tell us how it worked!
  Reply
Auntie says:
November 10, 2024 at 8:30 pm

I will never buy grocery store tortillas again! So cheap and easy to make. My family went crazy over these. I save the bacon grease now that I used to throw away so this really just costs me the price of flour. Great instructions, I didn’t use all the water.
Reply
- Mary Hunt says:
  November 11, 2024 at 1:08 pm
  
  So happy to hear this went well for you!
  Reply
jtd says:
November 9, 2024 at 4:38 am

can the tortillas be frozen?
Reply
- Mary Hunt says:
  November 10, 2024 at 9:50 am
  
  Yes, you can freeze homemade flour tortillas, and I’m here to say it’s a total game-changer for those “I-need-dinner-in-ten-minutes” kind of nights. There’s no reason to let your from-scratch efforts go stale just because you can’t eat a dozen tortillas in one sitting (although, no judgment if you could!).
  
  Let ’em cool: If you rush them into the freezer while they’re still warm, you’ll end up with soggy, freezer-burned discs instead of fresh, fluffy rounds. So patience is key—think of it as a little rest period after all that time on the griddle.
  
  Layer Smartly: Here’s a trick to avoid pulling out a frozen tortilla brick when you need just one or two. Stack them with a piece of parchment or wax paper between each tortilla.
  
  Wrap it Up: Once they’re layered, give the whole stack a tight wrap in foil or plastic wrap. Or, slide them into a freezer bag and squeeze out as much air as you can, unless you’re going for the “tastes like freezer” flavor (nobody’s favorite). Double-bagging can also help keep out those funky freezer smells.
  
  Label and Freeze: Write the date on the package (trust me, you won’t remember in two months), and pop them in the freezer. Use them within a couple of months for the best flavor—though I’d be surprised if they last that long!
  
  Thawing & Reheating
  
  When you’re ready to to use the tortillas, pull them out and let them sit at room temp for about 10-15 minutes. Or, if you’re in a hurry, wrap them in a damp paper towel and zap them in the microwave in 10-second bursts. Want that just-made feel? Throw them on a hot skillet for a few seconds—crispy edges, warm center, and good-as-new flavor.
  Reply
Anita says:
October 30, 2024 at 7:35 pm

My tortilla recipe is similar (but without baking powder) – my kids far prefer homemade to store-bought tortillas. They’re a full meal when filled with refried beans and your favorite salsa. We make the beans from scratch too.
Reply
Fun w grandkids. says:
September 20, 2021 at 4:59 pm

I borrowed rolling pins from friends. Got a plastic tablecloth any will do. Pulled out my electric pancake griddle. Set in the middle of the table. Mixed up a batch of dough. With the kids help of course. Gave each child a rolling pin some balls of dough and flour. We got busy rolling. I could adjust temperature as needed. Some were funny shaped, but we had a blast and they were delicious.
Reply
Linda says:
September 3, 2021 at 10:38 am

Anybody understand step 2?

2. Add the “2 cups” PLUS 2 tbsp lard or shortening
Reply
- Mary Hunt says:
  September 3, 2021 at 5:27 pm
  
  Should be 1/2 cup PLUS 2 tbsp, as listed in ingredients. Sorry for that screw up. Fixed in the recipe now.
  Reply
elle says:
September 3, 2021 at 9:48 am

Help please! Instruction #2 says to “Add the 2 cups PLUS 2 tbsp lard or shortening.” Shouldn’t that be 1/2 cup plus 2 tbsp??

Has anyone tried this with gluten free flour blends? If so, which ones and how did it work?

Thanks!
Reply
- Mary Hunt says:
  September 3, 2021 at 5:28 pm
  
  Yes 1/2 cup plus 2 tbsp.
  Reply
Linda says:
September 3, 2021 at 9:29 am

For an equally delightful taste treat, try making homemade corn tortillas using masa harina and a tortilla press. My kids loved pressing them while mom did the cooking. You will never buy a pre-made corn tortilla again once you taste a fresh one.
Reply
Cathy says:
April 7, 2020 at 11:16 am

I just made these. How fun! I fried them 2 at a time on my large cast iron griddle. After the last 2 were done, I spread very lightly with butter and sprinkled with cinnamon and sugar, yum! Am looking forward to making these with my 2 little granddaughters when we can get together again, I’m missing them terribly! Next time I might try adding herbs or spices. I love naan bread that these remind me of. Going to look for a naan recipe this afternoon and try making that too. Thanks for the recipe, Mary!
Reply
Bonnie says:
March 28, 2020 at 10:20 am

How timely was this post! I had planned to make tacos with leftover roast beef (our favorite) on Friday. I cut the recipe in half to try it & I only needed 4. O. MY. They were delicious!!! So easy!! Definitely a keeper!
Thank you!!
Reply
Polly Deal says:
March 28, 2020 at 7:14 am

I bet you could run the dough in a pasta maker, just keep it in the big flat disc!
Reply
Kathy Barr says:
March 27, 2020 at 9:30 am

I found that purchasing a tortilla press (inexpensive) and the local mexican market was the best investment. You roll the dough in a ball and place it ball in between in sheets of wax paper. Perfect size!
Reply
Lori Cole says:
March 27, 2020 at 6:20 am

Rosa’s is the restaurant in Texas with great tortillas. My friend Aurora tried to teach our Girl Scout troop. I lacked the rolling skills. She said to roll once, pick up and flip from hand to hand then repeat three times. Perfect six inch circles every one of hers.
Reply
sue says:
March 26, 2020 at 5:21 pm

The recipe looks easy and good. Two of my favorite things! I’ve never make flour tortillas but my mom used to make lefse, which is a Norwegian flatbread similar to a tortilla, made with mashed potatoes.
We slathered them in butter and gobbled them down! Still one of my favorites!
Reply
Janet says:
March 26, 2020 at 11:33 am

I’m so excited to try it. So simple and I can make my own chips!
I look forward to your email every morning. You are doing a terrific job
Excellent info in the crazy times we now experience. Cheers andmthnks, janet
Reply
Judy says:
March 26, 2020 at 11:12 am

Thanks for this. We are running out of flour in my area. Everyone is baking and cooking.
Reply
Marla Baldinelli says:
March 26, 2020 at 10:34 am

I’ve been making flour tortillas for ages–can’t remember the last time I bought any. Homemade just taste better. The recipe I use is an old one, but similar to this one, although it makes a dozen. However, the method is a tiny bit different. In mine, you combine 3 tablespoons of vegetable oil with a 1/2 cup of the flour, mix until combined well and then freeze for at least 30 minutes. Then you put the rest of the flour (in my recipe, it’s 2 1/4 cups) in a food processor, and combine with the oil mixture in pulses. Dissolve the salt in hot water, then drizzle in the saltwater while the food processor is running. You can add a little more water, roughly a tablespoon at a time, if needed. You let the machine run until the dough makes a ball. Should be lovely and soft, not too sticky (can add a little flour if your mixture is sticky). Divide into 12 balls and let rest for 30 minutes before trying to roll out. I often make a batch and freeze the individual balls for use later, since I hardly ever need a dozen at a time. I’ve even made these with half whole wheat flour, although my husband prefers white flour.
Reply
- Lottie Parker says:
  March 26, 2020 at 1:57 pm
  
  Thanks for that tip. Anytime I can use a machine, I love it
  Reply
Kay Jones says:
March 26, 2020 at 10:25 am

Take the time to make these
5 cups unsifted flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup bacon drippings
2 cups buttermilk
Prepare like the other recipe, but grease the griddle with a bit of bacon drippings and cook. Not heart healthy, but also not for everyday use like the plain ones.
Reply
Gina Stevens says:
March 26, 2020 at 9:36 am

I lived in CA, in the seventies, and remember seeing those machines. I also remember Mexican restaurants giving everyone sopapillas as a freebie in the end or the meal. Good times. Fond memories. In Louisiana, they would call that “lagniappe” (pronounced lan-yap) or “something extra.” According to Webster’s, it’s Louisiana-French. Always enjoy your column. xxooxx
Reply
Cindy am says:
March 26, 2020 at 9:27 am

Yum! I can’t wait to try these! I made some last week using a different recipe from another source, but these look simpler.
Reply
Cally Ross says:
March 26, 2020 at 9:11 am

I love tortillas! homemade are the best. I’d love to have seen that machine, or to own one! it probably needs a bigger space than i could offer though. 😉
Reply

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4.58 from 14 votes (5 ratings without comment)