Homemade Flour Tortillas Recipe
Rubbing the fat directly into the flour before adding water coats the gluten strands in fat, which is what keeps these tortillas soft and pliable instead of stiff and cracker-like once they cool.
- Prep
- 45 min
- Cook
- 15 min
- Total
- 60 min
- Servings
- 12
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/3 cup vegetable oil or lard
- 1 cup warm water
Nutrition per serving
- Calories
- 167
- Protein
- 3g
- Carbs
- 24g
- Fat
- 6g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- 2Add the oil or lard and rub it into the flour with your fingers until the mixture looks like coarse, sandy crumbs with no large lumps of fat remaining.
- 3Pour in the warm water and stir with a fork, then your hands, until a rough, slightly sticky dough comes together.
- 4Turn the dough out onto a lightly floured surface and knead for 3-4 minutes, until smooth and elastic.
- 5Divide the dough into 12 equal pieces, roll each into a smooth ball, cover with a damp kitchen towel, and let rest for 20-30 minutes at room temperature.
- 6Working with one ball at a time on a lightly floured surface, roll it out into a thin, roughly 8-inch round.
- 7Heat a dry skillet or comal over medium-high heat with no oil. Cook each tortilla for 30-45 seconds per side, until raised bubbles form and light brown spots appear.
- 8Stack the cooked tortillas inside a clean kitchen towel as they come off the skillet to trap steam and keep them soft and pliable.
Tips & variations
- Lard gives a more traditional flavor and a slightly flakier texture than vegetable oil, and it's the classic choice in most Mexican households.
- If tortillas puff up like a balloon on the skillet, press down gently with a spatula so the whole surface makes contact with the heat and cooks evenly.
- Roll from the center outward in all directions rather than back and forth in one line, which helps keep the round shape even instead of oval.
- For extra-soft tortillas, brush each one lightly with melted butter as it comes off the skillet.
Storage & reheating
Store cooled tortillas in a resealable bag or airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Reheat directly on a dry hot skillet for about 20 seconds per side, or wrap a stack in a damp paper towel and microwave for 20-30 seconds. To freeze, stack with parchment between each tortilla and freeze in a bag for up to 3 months; thaw at room temperature before reheating.
Tips from the Tulo kitchen
- Weighing the flour instead of scooping with a measuring cup gives more consistent dough from batch to batch, since scooped flour can pack in 20-30 grams heavier per cup.
- Keep unrolled dough balls covered while you work through the batch; exposed dough dries out at the edges and tears when rolled.
FAQ
Why are my tortillas tough or hard to roll out?
This usually means the dough wasn't rested long enough after kneading. The gluten needs at least 20 minutes to relax, otherwise it springs back and resists rolling into a thin, even round.
Can I use bread flour instead of all-purpose flour?
Bread flour has more protein and develops more gluten, which makes the dough noticeably stiffer and harder to roll thin. All-purpose flour is the right balance of structure and tenderness for tortillas.
Can I make the dough ahead of time?
Yes. Wrap the kneaded dough tightly in plastic and refrigerate for up to 24 hours. Let it come to room temperature for about 20 minutes before dividing and rolling.
Why do my tortillas turn hard as they cool?
Tortillas without enough fat in the dough dry out and stiffen as they cool. Stacking them in a towel right off the skillet traps steam and keeps them pliable.
