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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 minutes
Cook Time2 minutes
Resting time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Bread
Cuisine: Mexican
Servings: 20 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

  1. 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.
  2. 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. 
  3. Make sure the water is VERY warm (hot, but not boiling).
  4. 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.
  5. 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.
  6. 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. 
  7. Enjoy and have fun! 

Nutrition

Serving: 1tortilla | Calories: 58kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 34mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Calcium: 10mg | Iron: 1mg