Once upon a time, there was a restaurant located in Fountain Valley, Calif. 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.

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! If you’ve got flour, salt, baking powder, lard (or vegetable shortening) and water, and a heavy skillet or griddle, you’re there! You can do this, like now.

By way of background, tortillas are one in the world of flatbreads. Flatbread refers to any bread made with flour, water, fat and salt and then flattened or rolled. Some flatbreads are unleavened, meaning they do not contain an agent like baking soda or yeast to make them rise. Tortillas can be made with or without leaveningl

Other flatbreads, like Pita bread and Naan often include baking soda or yeast depending on the recipe. Flatbreads range from super thin to slightly puffy and even thick, but eaten without being sliced.

Homemade Tortillas

Name: Homemade Tortillas
Prep time: 8 min
Cook time: 2 min
Total time: 90 min
Ingredients: 2 ½ cups all-purpose flour (363 gr); 2 ½ tspn baking powder (12 gr); 1 tspn Kosher salt (6 gr) ((or ¾ tspn table salt)); 1 cup hot water (8 oz); 1/2 cup + 2 tbsp lard (120 gr) (or vegetable shortening, vegetable oil, or coconut oil (see NOTE 1))

Just 4 ingredients plus water—that's all you need to turn out hot, fresh, tortillas that are sure to be devoured as fast as you can make them! Dipped in salsa or just slathered with butter—is there anything better? You might want to double the recipe. You're going to go through these fast!

4.54 from 13 votes

Print Pin Rate

Course: Bread

Cuisine: Mexican

Prep Time: 8 minutes

Cook Time: 2 minutes

Resting time: 1 hour 20 minutes

Total Time: 1 hour 30 minutes

Servings: small tortillas

Calories: 58kcal

Cost: $1

Equipment

Large mixing bowl
Greased cast-iron skillet or griddle

Ingredients

2 ½ cups all-purpose flour (363 gr)
2 ½ tspn baking powder (12 gr)
1 tspn Kosher salt (6 gr) (or ¾ tspn table salt)
1 cup hot water (8 oz)
1/2 cup + 2 tbsp lard (120 gr) or vegetable shortening, vegetable oil, or coconut oil (see NOTE 1)

Instructions

Combine flour, baking powder, and salt in a large mixing bowl.
Add the 1/2 cup PLUS 2 tbsp lard or shortening. Use a pastry cutter (or fork) to combine ingredients until it looks like coarse uniform-size crumbs.
Slowly, pour in the hot water, stirring gently until the mixture comes together and is not too sticky.
Turn out the dough onto a floured surface (cutting board, counter, or pastry cloth).
Lightly knead 30 to 40 times. If too sticky, add a little flour and work it in with your hands. Too stiff? Add water as needed to achieve a smooth dough.
Cover bowl with a clean towel and let rest in the bowl for 1 hour.
Divide the dough up and roll into balls about the size of a ping-pong ball for regular size tortillas, or the size of golf balls for larger tortillas, placing them on a tray or cookie sheet.
Cover again with a towel and allow to rest for another 20 minutes
When you are ready to make tortillas, heat a cast iron skillet or griddle to medium/medium high heat. One by one, roll out a torilla so it is very thin and toss onto the skillet or griddle. See NOTE 4.
Cook on each side for only 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots.
Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a covered container.
To warm, heat for just a few seconds tortillas in the microwave, or wrap in foil and warm in a hot oven.

Notes

Other oils or fats will do here. Traditionally, flour tortillas are made with lard. Alternatively, you can use vegetable shortening, coconut oil or vegetable oil. If solid, you will want to cut in that lard, shortening, etc, instead of stirring it in.
Don't worry if you don't have kosher salt. Table salt is a fine substitute, just use less (3/4 tspn is about right). Kosher salt is not as "salty," which is the reason you will want to use 1 tspn.
Make sure the water is VERY warm (hot, but not boiling).
If the dough is too "elastic" and springy when you try to roll it out, let it rest a few more minutes until it calms down.
The secret to tender tortillas, is to cook them quickly on a hot surface. But you don't want them to burn. Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. Watch carefully, adjusting the temperature as needed. You want them to be soft, not crisp.
Rather have tortilla chips? Cut the rolled out dough into wedges and bake them in a 350 F. oven until crisp. Sprinkle with salt or other seasonings of choice.
Enjoy and have fun!

Nutrition

Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

First published: 3-26-20; Receipe revised & updated 9-3-21

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Please keep your comments positive, encouraging, helpful, brief,
and on-topic in keeping with EC Posting Guidelines

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!

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.

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!

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

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.

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.

Lottie Parker says:
March 26, 2020 at 1:57 pm

Thanks for that tip. Anytime I can use a machine, I love it

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.

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

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.

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. 😉

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