Homemade Tortillas Recipe
Soft, warm, and wonderfully chewy, homemade tortillas are more than just a vessel for your favorite fillings—they’re a work of love that transforms any meal into a comforting, soulful experience.
Made from simple pantry staples, these tortillas carry the aroma of freshly cooked bread, the satisfying texture of hand-rolled dough, and the unmistakable taste that only comes from making them yourself.
Each bite tells a story of tradition, from the gentle resting of the dough to the magic of watching it puff on a hot skillet. Once you’ve had tortillas fresh off the pan, you’ll never look at store-bought the same way again.
Why People Will Love This Homemade Tortillas Recipe:
Unmatched Freshness – Nothing compares to the warm, pillowy texture and subtle aroma of tortillas made from scratch, straight off the skillet.
Pure, Simple Ingredients – Made with just a handful of everyday pantry staples, these tortillas are free from preservatives, additives, and artificial flavors.
Versatile Culinary Canvas – Perfect for tacos, burritos, quesadillas, wraps, or even enjoyed on their own with a swipe of butter or salsa.
Soft Yet Sturdy – Delicate enough to fold easily without cracking, yet strong enough to hold generous fillings without falling apart.
A Taste of Tradition – Brings an authentic, homemade touch to any meal, turning an ordinary dish into something truly memorable.
Key Ingredients:
All-Purpose Flour – The foundation of the tortilla, providing structure and a soft, tender bite when balanced with the right amount of fat and liquid.
Baking Powder – A subtle leavening agent that adds just enough lift, preventing the tortillas from being dense and helping create gentle air pockets.
Salt – Essential for enhancing flavor and balancing the richness of the lard, making each bite savory and satisfying.
Lard – The traditional fat that gives tortillas their signature pliability, richness, and slightly flaky texture.
Hot Water – Activates the gluten for elasticity while helping the fat incorporate smoothly, resulting in a dough that’s easy to roll and cook evenly.
Expert Tips:
Use hot water, not warm – Hot water helps the lard melt into the flour, giving the dough a silky texture and making it easier to roll thin without tearing.
Rest the dough adequately – Allowing at least 45 minutes of rest relaxes the gluten, preventing shrinkage when rolling and ensuring a soft, tender tortilla.
Roll evenly from the center outward – Apply gentle, consistent pressure with your rolling pin, turning the dough often to maintain a round shape and even thickness.
Cook on a well-heated cast iron skillet – The skillet should be hot enough to create golden spots in 30–60 seconds without burning; adjust the heat between tortillas as needed.
Keep tortillas warm and covered – Stack freshly cooked tortillas in a clean kitchen towel or tortilla warmer immediately to trap steam and preserve flexibility until serving.
Homemade Tortillas Recipe
Ingredients:
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
3 tablespoons lard
1 cup hot tap water
Instructions:
Mix Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the flour, baking powder, and salt. Mix them together until well combined.
Add Lard: Cut in the lard using your fingers, a pastry cutter, or the mixer on a low setting. Mix until the flour mixture resembles coarse crumbs.
Add Water: Gradually add 1 cup of hot tap water to the mixture. Continue mixing until the dough starts to come together. The dough should be soft but not sticky.
Rest the Dough: Cover the dough with a clean kitchen towel or plastic wrap. Let it rest for at least 45 minutes. This helps the dough to relax, making it easier to roll out later.
Shape the Dough: After resting, divide the dough into 12 equal portions for street-size tortillas or larger portions if you prefer bigger tortillas. Roll each portion into a ball.
Roll Out the Tortillas: On a lightly floured surface, use a rolling pin to roll out each ball of dough into a thin, round tortilla. Aim for an even thickness.
Cook the Tortillas: Heat a seasoned cast iron skillet over medium heat. Once hot, place one tortilla at a time in the skillet. Cook for about 30 seconds to 1 minute on each side, or until bubbles form and the tortilla develops golden brown spots. Adjust the heat as needed to prevent burning.
Serve or Store: Once cooked, place the tortillas in a clean kitchen towel to keep them warm and soft. Serve immediately with your favorite fillings or store in an airtight container.
Important Notes When Making Homemade Tortillas:
Ingredient quality matters – Use fresh all-purpose flour, high-quality lard (or a suitable substitute), and fine salt for the best flavor and texture.
Dough texture is key – The dough should feel soft and pliable but not sticky; if too dry, add small splashes of hot water, and if too wet, dust lightly with flour.
Uniform dough balls ensure even cooking – Weigh or eyeball the portions so each tortilla cooks at the same rate and size.
Timing is crucial during cooking – Overcooking will dry out the tortillas, while undercooking will leave them doughy; watch for light golden spots as the signal to flip.
Proper storage extends freshness – Store cooled tortillas in an airtight container or zip bag at room temperature for up to 2 days, or freeze with parchment between them for longer storage.
How To Enjoy Homemade Tortillas After Cooking:
Serve them fresh and warm – Tortillas taste best right off the skillet; wrap them in a clean kitchen towel to keep them soft and steamy until serving.
Pair with vibrant fillings – Use them as a base for tacos, quesadillas, burritos, or wraps filled with grilled meats, roasted vegetables, beans, cheese, and fresh salsas.
Enjoy as a side bread – Tear pieces of warm tortilla to scoop up soups, stews, or saucy dishes for a rustic, comforting touch.
Turn them into crispy snacks – Lightly brush with oil, cut into wedges, and bake or fry for homemade tortilla chips served with guacamole or salsa.
Repurpose leftovers creatively – Use day-old tortillas for enchiladas, chilaquiles, tortilla casseroles, or as a base for a quick tortilla pizza.
Nutrition Information:
YIELDS: 12 tortillas | SERVING SIZE: 1
Calories: 150 kcal | Total Fat: 4.5 g | Saturated Fat: 1.6 g | Monounsaturated Fat: 1.9 g | Polyunsaturated Fat: 0.5 g | Cholesterol: 0 mg | Sodium: 200–250 mg (depending on added salt) | Total Carbohydrates: 25 g | Dietary Fiber: 1.5 g | Sugars: 0.5 g | Protein: 3.8 g
Frequently Asked Questions:
Can I use butter or vegetable shortening instead of lard?
Yes. While lard provides the most authentic flavor and tenderness, butter will give a richer taste and vegetable shortening will yield a softer texture. Just keep the fat measurement the same.
Why is it important to rest the dough before rolling?
Resting allows the gluten strands in the flour to relax, making the dough easier to roll out without shrinking back. It also improves the tortilla’s tenderness.
How do I keep my tortillas soft after cooking?
Immediately stack cooked tortillas in a clean kitchen towel or tortilla warmer to trap steam. This keeps them pliable and prevents them from drying out.
Can I make the dough ahead of time?
Yes. You can make the dough up to 24 hours in advance and store it in the refrigerator. Bring it to room temperature before rolling for best results.
Why are my tortillas tough or chewy?
Overcooking or rolling the dough too thick can lead to chewy tortillas. Cook them quickly over medium heat and aim for even, thin rounds for the best texture.
How do I know when the skillet is hot enough for cooking tortillas?
Heat the skillet over medium heat until a drop of water sizzles and evaporates almost immediately. If the skillet isn’t hot enough, tortillas may turn out dry and pale; too hot, and they’ll burn before cooking through.
Should I use a rolling pin or can I press the dough with my hands?
A rolling pin ensures thin, even tortillas, but if you’re skilled, you can pat them out by hand for a more rustic look. For uniform results, a rolling pin or tortilla press is recommended.
My tortillas don’t have brown spots—what went wrong?
Brown spots indicate proper heat and contact with the skillet. If they’re missing, your heat may be too low, or you’re flipping too soon before bubbles form.
Can I make tortillas gluten-free with this method?
Yes, but you’ll need to substitute with a gluten-free all-purpose blend and slightly adjust water amounts. The texture will be more delicate, so handle the dough gently.
How can I roll perfectly round tortillas?
Start by shaping each dough ball as smooth and round as possible before rolling. Roll evenly from the center outward, rotating the dough frequently to maintain a circular shape.