Homemade Tortillas
Soft, chewy, pliable homemade tortillas made from scratch with just 5 simple ingredients (including salt and water). They’re super easy and perfect for your favorites, like burritos, quesadillas, tacos, and just about anything you like. You won’t ever want store-bought again!
Whether you’re ramping up for Cinco de Mayo or throwing a quick lunch together on the run, having tortillas in the fridge is a lifesaver. Make them yourself for extra goodness and no chemical additives.
The first time I made flour tortillas, it was with the help of a friend from Mexico. I couldn’t believe how easy it was. It also amazed me that the only difference between a simple pie crust recipe and tortillas is the temperature of the water. Pie crusts love the cold, while tortillas are heat-lovers.
Why Make Your Own Tortillas
Flat breads are popular in almost every culture. One reason they’re so popular is that they’re easy to make. You don’t even need an oven. Plus, most store-bought breads are full of ingredients I can’t even pronounce. And those of us affected by the economic setbacks are happy for a healthier and more economical way to feed the family.
How to Make Tortillas at Home
- Mix the flour, salt, and baking powder in a large bowl. (Photo 1)
- Add the lard or butter, and thoroughly mix it into the flour with your hands until it resembles coarse meal. (Photo 2)
- Pour in the water a little at a time to form a soft dough. (Photos 3-4)
- Knead – Turn the dough out onto a lightly floured surface and knead for 6-8 minutes. The dough should be soft, elastic, and smooth. (Photos 5-6)
- Divide the dough into 12 evenly sized balls for smaller tortillas or 8 for slightly larger tortillas. Let them rest to relax the gluten and make it easier to work with and produce more tender tortillas.
- Roll – Gently flatten out the dough balls and roll each of them out. Begin rolling from the center, working outwards. Rotate the disk each time you roll it.
- Heat a large cast-iron skillet or griddle over medium-high heat. As soon as the skillet is hot, place a tortilla in the pan and cook it for about 1 minute or until the bottom has a few light brown spots and the surface starts to bubble. Flip the tortilla and cook for 20-30 seconds longer. You want your tortillas to have some dark brown spots and be tender.
- Finish – Remove the tortilla with tongs and place it in a kitchen-towel-lined tortilla warmer or round container. Cover with the towel, and proceed with the remaining dough balls.
Tips and Tricks
- Hot water makes a more tender tortilla.
- Real lard makes the best tortillas, but canola oil makes an amazing vegan version.
Make-Ahead and Storage Instructions
When I get the craving, I make a double batch. Mexican abuelas keep the tortillas warm while cooking the rest by stacking them in a cotton towel and folding it over them. The towel traps the heat of the freshly cooked tortillas while keeping them moist.
Once leftover tortillas have cooled, store them in a resealable plastic bag or an airtight container to prevent them from drying out. They’ll last at room temperature for 2-3 days, in the refrigerator for up to a week, or well-wrapped in the freezer for 4-6 months.
You can also keep the dough in the fridge for 3 days or in the freezer for up to 6 months.
When you’re ready to enjoy them, simply heat them in a skillet the same way you cooked them. Or stack them up on a plate, cover with a damp paper towel, and microwave for 15-30 seconds or until warmed through.
Amazing Recipes That Use Tortillas
More Awesome Flatbread Recipes to Enjoy
Watch How to Make It
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Homemade Tortillas
Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon (6g) salt
- ¾ teaspoon (3g) baking powder
- 4 tablespoons (42g) lard or butter, softened
- 1 cup (236ml) hot water
Instructions
- Mix the flour, salt, and baking powder in a large bowl.
- Add the lard or butter, and thoroughly mix it into the flour with your hands until it resembles coarse meal.
- Pour in the water a little at a time to form a soft dough.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes. The dough should be soft, elastic, and smooth.
- Divide the dough into 12 evenly sized balls for smaller tortillas or 8 for slightly larger tortillas. Let them rest to relax the gluten and make it easier to work with and produce more tender tortillas.
- Gently flatten out the dough balls and roll each of them out. Begin rolling from the center, working outwards. Rotate the disk each time you roll it.
- Heat a large cast-iron skillet or griddle over medium-high heat. As soon as the skillet is hot, place a tortilla in the pan and cook it for about 1 minute or until the bottom has a few light brown spots and the surface starts to bubble. Flip the tortilla and cook for 20-30 seconds longer.
- You want your tortillas to have some dark brown spots and be tender. Remove the tortilla with tongs and place it in a kitchen-towel-lined tortilla warmer or round container. Cover with the towel, and proceed with the remaining dough balls.
Tips & Notes:
- If flour starts accumulating in the skillet while cooking, wipe it clean between each tortilla.
- The tortilla dough should be soft and slightly sticky, but not wet. If the dough is too moist, knead in 1-2 teaspoons of flour. If it’s too dry, add water a teaspoon at a time. Humidity, temperature, and climate can affect the texture.
- Cook the tortillas just enough to see the bubbles on the surface and a few light golden spots. If you cook them too long, they’ll get hard or stiff.
- You can swap lard with vegetable oil or light olive oil.
- Reheat tortillas on the stovetop, the same way you cooked them. Or stack them on a plate, cover with a damp paper towel, and microwave for 15-30 seconds, or until warmed through.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.
