March 27th, 2014

Homemade Flour Tortillas

flour tortillas

YUM! Tortillas are easier to make than you might think. In fact, my third grader did a lot of this particular batch. And you know these are going to taste so much better than those bagged tortillas we buy at the grocery store.  These tortillas pair perfectly with our delicious Tortilla Soup or any other mexican food.

Homemade Flour Tortillas


2 1/2 cups flour
2 1/2 teaspoons baking powder
1 1/4 teaspoons salt
10 Tablespoons Lard or shortening
1 cup hot water


Combine the flour, baking powder and salt in a large bowl. Add the lard or shortening in spoonfuls to the flour mixture; use a pastry cutter to combine the ingredients until it resembles coarse crumbs.

Slowly pour the hot water into the bowl while stirring to bring the mixture together. Lightly knead the dough with your hands about 1 minute, or until the dough becomes a cohesive ball and is less sticky.

Cover the bowl with a towel and allow dough to rest about 1 hour. Divide dough into 16 equal balls and place on a tray. Cover the dough with a towel and let rest another 30 minutes.

When ready to cook tortillas heat a dark or cast iron skillet/griddle to medium high heat. One by one, roll out the balls of dough until VERY thin. Cook each tortilla for about 20-30 seconds on each side, removing while tortillas are still soft with slightly brown spots. Remove and stack tortillas; may cover with a towel to keep warm. Serve immediately or allow to cool completely before storing in an airtight container.


* Make sure the water you pour in is hot, but not boiling.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will
crisp before it browns.
* Do not overcook tortillas. Watch them because they cook fast!


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