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

Cost: $0.74

Equipment

Large mixing bowl
Greased cast-iron skillet or griddle

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.

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