Soft, pliable homemade tortillas
Flour Tortillas
Prep Time
15 min
Cook Time
15 min
Total Time
45 min
Servings
12
12 tortillas
Difficulty
Easy
Cost
Budget
$
Flour Tortillas
Soft, pliable homemade tortillas
★4.7(20)
Impossibly soft and pliable flour tortillas made with just five simple ingredients. These tender wraps are leagues better than store-bought for tacos, burritos, and quesadillas.
15m
Prep Time
15m
Cook Time
45m
Total Time
12
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Homemade flour tortillas are one of the biggest upgrades you can make in your kitchen. The fat (lard or oil) creates tender layers, and a brief rest makes the dough easy to roll thin.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Mexican cuisine is one of the world's great culinary traditions, built on generations of knowledge about how to coax maximum flavor from simple ingredients. Flour Tortillas captures that spirit with a combination of bold spices, fresh elements, and time-tested techniques that work beautifully in any home kitchen.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 3 cups all-purpose flour
- 1/3 cup vegetable oil or lard
- 1 cup warm water
- 1 tsp salt
- 1/2 tsp baking powder
- Extra flour for rolling
Instructions
- 1
Mix flour, salt, and baking powder. Cut in oil or lard until mixture resembles coarse crumbs.
- 2
Add warm water and stir until a shaggy dough forms. Knead for 2 minutes until smooth.
- 3
Divide into 12 balls, cover with a towel, and rest for 15 minutes.
- 4
Roll each ball into a thin circle about 8 inches in diameter on a lightly floured surface.
- 5
Cook on a dry, hot skillet for 30-45 seconds per side until puffed and lightly browned.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Vegetable oilLard or shortening
Lard gives the most authentic flavor and texture
All-purpose flourWhole wheat flour (half)
Heartier flavor with a slightly denser texture
Tips & Storage
Pro Tips
Let the dough rest—this makes rolling much easier and prevents the tortillas from shrinking back.
Lard produces the most authentic flavor and tender texture, but oil works well too.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store stacked with parchment between them in a sealed bag for 3 days. Freeze for 2 months.
Reheating
Warm in a dry skillet for 15 seconds per side or wrap in damp paper towels and microwave.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background.
Nutrition Facts
Per serving (0mg) · 12 servings
Calories150
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein3g
Carbohydrates5g
Fat23g
Fiber200mg
Sugar1g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why are my tortillas tough?
- Either too much flour was added or the dough did not rest long enough before rolling.
- Can I make these ahead?
- Yes—cook, cool, stack with parchment, and refrigerate or freeze.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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