Tortillas de Harina (Homemade Flour Tortillas)
A hot dry comal and a short dough rest are what separate a soft, pliable tortilla from a stiff, cracker-like one. Resting the dough after kneading lets the gluten relax so each round rolls out thin without springing back, and cooking on a bare, screaming-hot skillet sets the surface fast enough to trap steam, which is what makes the tortilla puff and stay soft instead of drying out.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 12
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/3 cup lard or vegetable shortening
- 1 cup warm water
Nutrition per serving
- Calories
- 139
- Protein
- 3g
- Carbs
- 24g
- Fat
- 3g
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 flour, baking powder, and salt.
- 2Add the lard and rub it into the flour with your fingers until the mixture looks like coarse sand, with no large chunks of fat remaining.
- 3Pour in the warm water and mix with a fork, then your hands, until a rough dough forms.
- 4Turn the dough onto a lightly floured counter and knead for 3 to 4 minutes, until it's smooth and springs back slowly when poked.
- 5Cover the dough with a damp towel or plastic wrap and let it rest at room temperature for 20 to 30 minutes.
- 6Divide the dough into 12 equal pieces and roll each into a smooth ball.
- 7Working one at a time, roll each ball into a thin round about 8 inches across, dusting with flour as needed to prevent sticking.
- 8Heat a dry skillet or comal over medium-high heat until very hot. Cook each tortilla for 30 to 45 seconds per side, until light golden blisters appear and it puffs slightly.
- 9Stack the cooked tortillas inside a folded kitchen towel to keep them warm and soft while you finish the rest.
Tips & variations
- Lard gives the most traditional flavor and the flakiest texture, but butter or a neutral vegetable shortening both work as a 1:1 swap.
- Rolling the balls slightly thinner in the center than at the edges helps them puff more evenly on the comal.
- For a richer flavor, swap the water for warm whole milk.
- If the dough feels stiff after resting, knead in an extra teaspoon or two of warm water before dividing it.
Storage & reheating
Stack cooled tortillas with parchment between layers and store in a zip-top bag at room temperature for up to 2 days, or refrigerated for up to a week. Freeze for up to 3 months. Reheat directly on a hot dry skillet for 20 to 30 seconds per side, or wrap a stack in a damp paper towel and microwave for 20 to 30 seconds.
Tips from the Tulo kitchen
- Letting the rolled-out rounds rest for a minute or two before they hit the skillet keeps them from shrinking up as they cook.
- A cast iron skillet or steel comal holds heat more evenly than a nonstick pan, which helps the blistering happen consistently across the whole batch.
FAQ
Why are my flour tortillas tough instead of soft?
Overworking the dough during kneading or skipping the rest period both overdevelop the gluten, which makes the tortillas chewy and stiff rather than soft and pliable.
Can I make the dough ahead of time?
Yes. Wrap the rested dough tightly and refrigerate for up to 2 days; let it come back to room temperature for about 30 minutes before dividing and rolling.
Do I need a tortilla press?
No, a rolling pin works fine for flour tortillas since the dough is soft and elastic, unlike the drier masa used for corn tortillas, which really does benefit from a press.
Why do my tortillas puff up with air pockets on the skillet?
That puffing is steam trapped between the two sides of the dough as it cooks; it's a sign the skillet is hot enough and is normal, the tortilla will flatten back out once it's off the heat and pressed under a towel.
