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.

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4.54 from 13 votes

Homemade Tortillas

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!

Prep Time8

Cook Time2

Resting time1 20

Total Time1 30

Course: Bread

Cuisine: Mexican

Servings: small tortillas

Calories: 58kcal

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

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

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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.

Linda says:

September 3, 2021 at 10:38 am

Anybody understand step 2?

2. Add the “2 cups” PLUS 2 tbsp lard or shortening

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.

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!

Mary Hunt says:
September 3, 2021 at 5:28 pm

Yes 1/2 cup plus 2 tbsp.

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.

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!

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!!

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!

How to Make Flour Tortillas—Scrumptiously Delicious and Super Cheap!