Flour tortillas are a staple in Mexican cuisine. In this recipe, we'll show you how to make soft and delicious flour tortillas using a traditional recipe that calls for all-purpose flour, vegetable shortening, hot water, baking powder, and salt. We'll also share some tips and tricks to help you make the perfect flour tortillas every time. So, let's get started!
In This Post
Homemade Tortillas de Harina
Flour Tortillas are a staple of the northern states in Mexico, more than Corn tortillas. There was a time when people made them by hand every single day. Nowadays, you can conveniently get good-quality flour tortillas at corner stores and grocery stores, although many people still prefer to make homemade flour tortillas at home. So, if you ever want to make your flour tortillas at home, keep reading as I share tips on how to make the perfect tortillas.
This recipe comes from my son’s nana, Mrs. Hortencia Luna, a very sweet lady who was a big part of our family while we lived in Monterrey, NL. Every day before going to work, she would buy one kilogram (2.2 lbs) of flour and transform it into (tortillas de harina) flour tortillas for her family. Mrs Hortencia was the one who showed me how to make flour tortillas, and now, after several decades, I still think of her every time I make them. Mrs Hortencia was one of those people who enjoyed making tortillas from scratch every day, and I am so thankful for that. Thanks to her, I learned how to make them and share all I have learned with you.
How to Make Flour Tortillas Recipe
Ingredients
Here is a list of ingredients you'll need to make this tortilla recipe.
- All Purpose Flour plus extra to form tortillas
- Salt
- Baking powder
- Shortening or Lard
- Hot water
Directions
Making the Dough
- In a large bowl, place the flour, baking powder, salt, and mix. With the help of a fork, pastry blender, or your hands, incorporate the shortening or lard until it resembles a coarse meal. (Please check the ingredients list below)
Note 1: Add the water little by little to form the dough since slightly less water will be needed in humid climates.
Transfer the flour mixture onto a work surface and knead for a couple of minutes until smooth.
Form the Dough Balls
- Divide the ball of dough into 10 equal portions, rolling every piece on your lightly floured work surface with the palm of your hand to form a little disk.
- Cover the dough balls, also called “Testales de harina,” with a damped, clean kitchen towel, plastic wrap, or parchment paper, and let the dough rest for 30-45 minutes.
- Note 2: The resting period will develop the gluten, making forming the tortilla disks easier. Be sure to complete this step.
Rolling the Tortillas
- After the resting period, place an ungreased griddle, cast iron skillet, or /comal (this can be a pan or skillet) over medium heat.
- Grab your Rolling Pin to help form the tortillas on a lightly floured surface. Do not add too much flour to the surface, or your tortillas will be dry.
- Now, place the dough ball onto the working area and press slightly with your hand. Set the rolling pin at the center of the dough ball and press forward without making it to the edge. Then press backward towards yourself, stopping before the edge.
- Turn the tortilla 45 degrees (like a half-turn) and repeat pressing forward and then towards you. Flip the tortilla and repeat the same process until you have a thin disk about 10 inches in diameter. If you are new to rolling tortillas, be patient; it takes a little practice.
Cooking your Tortilla
- Next, place the tortilla on your already hot Griddle or comal. This step is really quick, so be careful with your timing.
- During the first 20 to 30 seconds, the tortilla starts forming air bubbles, and light golden brown spots will show at the bottom side of the tortilla.
- Turn the tortilla, and during the next 20 seconds, more air bubbles will continue to form. Turn again; at this time, the flour tortilla will puff up like in the picture above. This last step will take about 10 seconds.
- Remove the flour tortilla and wrap it with a kitchen towel. Keep making the rest of the tortillas until you have a whole stack.
Notes and Tips about Flour Tortillas
- Your comal/griddle should be hot enough so that when cooking the flour tortillas, the spots are lightly golden brown; if they are dark brown too soon, then the heat is too high, and if the tortillas take longer to cook, then the heat is too low.
- In México, it’s very common to find shortening in ¼ kilo sizes packages and flour in 1-kilo sizes. Those are the measurements of flour tortillas that were made for a large family.
- Hot to warm water helps the fat blend smoothly with the flour and creates a pliable dough.
- Traditional recipes use lard, but you can substitute it with vegetable shortening, butter, or even neutral-flavored oils for a different texture and taste.
- You will have to reduce the amount indicated in the ingredients list and practice to see if you like them that way.
- Please read all these notes before you start making your flour tortillas; you’ll be glad you did.
The new video with instructions on how to make 8 flour tortillas is at the end of the post.
What to serve with flour tortillas.
Flour tortillas are a versatile ingredient that can be served with a variety of dishes. They are commonly used to make shredded beef tacos, burritos, steak quesadillas, and fajitas. You can also serve them as a side with soups, stews, or other grilled meats. They can be used as a base for pizza, as a wrap, or just a bit of butter. The options are endless!
More Authentic Mexican Recipes
PS. If you also want to learn how to make corn tortillas, check this POST. En español Tortillas de harina.
I hope you make flour tortillas! If this recipe was helpful to you, come back and let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
-Mely
Frequently asked questions about Mexican Flour Tortillas.
Before I share my recipe, here are a few questions I've been asked about this homemade recipe.
What are flour tortillas made from?
The traditional recipe uses flour, lard, water, salt, and baking powder. In the northern states of México, people used to make them every day, and we consider them the BEST recipe for flour tortillas: the traditional recipe uses 1 kilo of All-purpose flour, ¼ of a kilo of Vegetable Shortening, hot water as needed, a dash of baking powder, and a pinch of salt. However, most cooks will omit the baking powder.
What is the difference between tortillas and flour tortillas?
In Mexico, it is common to refer to tortillas as the corn tortillas consumed throughout the country. In the country's north, the flour tortilla is made of all-purpose flour (or a mix of whole wheat and all-purpose flour).
Are flour tortillas better than corn tortillas?
In terms of nutrition, corn tortillas are better than flour. They are low in calories and carbs and higher in fiber. Regarding taste, this will depend on your tastes and what you eat with them, like tacos, burritos, or quesadillas.
What flour is best for flour tortillas?
The best flour for flour tortillas is all-purpose flour, as it provides the perfect balance of structure and softness. However, other types of flour can be used based on your preferences or dietary needs:
How to store and reheat your tortillas
To store the tortillas, let them cool completely. Then, place them in a plastic bag in the refrigerator; you can always put some parchment paper between each tortilla to prevent them from sticking.
To reheat the tortillas, place them on a hot griddle/comal and warm them the same way you cook them, turning twice. The air bubbles will form again, but not as big as when cooking.
If you would like to freeze your tortillas, let them cool off completely, then place parchment paper between each tortilla and place them in a freezer bag. To defrost, take as many tortillas as you want and let them thaw overnight in the refrigerator, or leave them on your kitchen counter until they are at room temperature. Then, proceed to reheat in your hot griddle.
For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español Visit Us at Mexico en mi cocina.
📖 Recipe
Flour Tortillas
Ingredients
- 2 ½ cups All Purpose Flour plus extra to form tortillas.
- 1 teaspoon salt
- ½ teaspoon baking powder
- ⅓ Cup shortening or Lard
- 1 cup hot water * See Note
Instructions
Making the Dough
- In a large bowl, place the flour, baking powder, salt, and mix. With the help of a fork, pastry blender, or your hands, incorporate the shortening or lard until it resembles a coarse meal.
- Slowly add the hot water a little at a time until the dough holds together. Only add some of the water at a time. See note above.
- Transfer the flour mixture onto a work surface and knead for a couple of minutes until smooth.
- Form the Dough Balls
- Divide the ball of dough into 10 equal portions, rolling every piece on your lightly floured work surface with the palm of your hand to form a little disk.
- Cover the dough balls, also called “Testales de harina,” with a damped, clean kitchen towel, plastic wrap, or parchment paper, and let the dough rest for 30-45 minutes.
- Note 2: The resting period will develop the gluten, and forming the tortilla disks will be easier. Be sure to complete this step.
Rolling the Flour Tortillas
- After the resting period, place an ungreased griddle, cast iron skillet, or /comal (this can be a pan or skillet) over medium heat.
- Grab your Rolling Pin to help form the tortillas on a lightly floured surface. Do not add too much flour to the surface, or your tortillas will be dry.
- Now, place the dough ball onto the working area and press slightly with your hand. Set the rolling pin at the center of the dough ball and press forward without making it to the edge. Then press backward towards yourself, stopping before the edge.
- Turn the tortilla 45 degrees (like a half-turn) and repeat pressing forward and then towards you. Flip the tortilla and repeat the same process until you have a thin disk about 10 inches in diameter. If you are new to rolling tortillas, be patient; it takes a little practice.
Cooking your Tortilla
- Next, place the tortilla on your already hot Griddle or comal. This step is really quick, so be careful with your timing.
- During the first 20 to 30 seconds, the tortilla starts forming air bubbles, and light golden brown spots will show at the bottom side of the tortilla.
- Turn the tortilla, and during the next 20 seconds, more air bubbles will continue to form. Turn again; at this time, the flour tortilla will puff up like in the picture above. This last step will take about 10 seconds.
- Remove the flour tortilla and wrap it with a kitchen towel. Keep making the rest of the tortillas until you have a whole stack.
Video
Notes
- Add the water little by little to form the dough since, in humid climates, slightly less water will be needed.
- Add the baking powder if you live at sea level. You can still make the flour tortillas without the baking powder; maybe they won't puff too much, but they will still come out fine.
- Your comal/griddle should be hot enough so that when cooking the flour tortillas, the spots are lightly golden brown; if they are dark brown too soon, then the heat is too high, and if the tortillas take longer to cook, then the heat is too low.
- In México, it’s very common to find shortening in ¼ kilo sizes packages and flour in 1-kilo sizes. Those are the measurements of flour tortillas that were made for a large family.
- Hot to warm water helps the fat blend smoothly with the flour and creates a pliable dough.
- Traditional recipes use lard, but you can substitute it with vegetable shortening, butter, or even neutral-flavored oils for a different texture and taste.
- You will have to reduce the amount indicated in the ingredients list and practice to see if you like them that way.
- The new video with instructions on how to make 8 flour tortillas is at the end of the post.
- Store the tortillas in a plastic bag in the refrigerator.
- To reheat the tortillas, place them in a hot griddle/comal and warm them the same way you cook, turning twice. The air bubbles will form again, but not as big as when just cooking.
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Janelle
These are fantastic!! I followed every step and had no issues. I used butter and they were delicious. Thank you so much for the recipe!!
Marshall
This is the best flour tortilla recipe I have found. I don't even use the baking powder. Easy to remember the 1 kg AP flour and 250 g lard makes 32 x 10" Tortillas. We usually cut that in half unless we're having guests for Tex-Mex. Thanks
Shelby
I’ve never been successful at making homemade tortillas until I came across this recipe! They came out perfect!
Adriana
Hi there,
Is there a certain brand of flour and shortening you most commonly use? Thanks
Mely Martínez
Hello Adriana,
Use all purpose flour, the most popular shortening use in Mexico is the INCA brand and in USA Crisco.
Glen
Hello Ms Martinez, my name is Glenn I'm wondering how thick do you roll out your flour tortillas.TU 😋
Mely Martínez
Hello Glen,
About less than an 1/8 of an inch. You can roll them thicker or thinner.
Happy cooking!
Jennifer
I made these and they turned out perfectly. Will be saving this recipe.
Stacey Davis
Excellent recipe. I have tried several and this is by far the best one. I mix the dough with my stand mixer. Letting my dough balls rest for 45 minutes works well for me to reduce them shrinking when I cook them. Thanks for a great recipe!
Michele
The recipe was easy to follow (I halved it)and I did need my dough longer; barely used additional flour, even when rolling out. They rolled out well, it is important to do it as you say in the notes to get a circle tortilla. I used my Blackstone to heat/cook the tortillas which worked well. Only issue I had was that they did taste like flour a bit.
Bret Smith
Would you please forward the video as a reply to my comment because it does not appear under “video” above at least not for me. Thanks.
Mely Martínez
Hello Bret,
You can also watch the video on youtube, here is the link: flour tortillas
Adriane
I had never made tortillas before trying this recipe. I’ve made it about 5 times now and I keep getting better and better. These are so outrageously delicious. I’m not saying I’ll NEVER buy store bought again, but I’m certainly going to avoid it! They just make SUCH a difference. I’ve done small tortillas and also large burrito size and it just tastes so incredible. Now I’m spoiled! I don’t want anything less! Fresh homemade tortillas are like a revelation to me.
Carissa
First time making my own tortillas. They turned out well overall. I used refined coconut oil for the shortening. Didn't get them perfectly shaped but have hope that I will get better with practice.
homar
interested on the lay out . very eye appealing.
Dionna
Nearly 30 years ago, I lived in Monterrey, NL with a lovely family for about two months while attending school. They often made flour tortillas which were my favorite! We'd eat them with sliced avocado and crema; meat; or have them plain with butter. Soooo goood! Sadly, I can no longer have gluten, but I still want to make these. Do you think this recipe will work with Bob's Red Mills 1 to 1 GF Flour? And if so, is there something specific I need to do when working the flour?
Mely Martínez
Hello Dionna,
I'm so glad you loved the recipe! Yes, you can use Bob’s Red Mill 1-to-1 Gluten-Free Flour as a substitute. The dough might feel a bit different since gluten-free flours don't have the same elasticity, so I recommend handling it gently. You may need to add a little extra water to get the right consistency, as gluten-free flour tends to absorb more liquid. Also, let the dough rest for 10-15 minutes before rolling to help it hydrate. The tortillas may be slightly more delicate, but they should still taste delicious!
Enjoy your tortillas!
Skye
I just made these and they are delicious and easy to make. I used white whole wheat flour and butter, and only needed about 3/4c of the hot water. My rolling skills could be improved but ultimately I'm happy. They aren't as soft as white flour but work great for quesadillas.
Mely Martínez
Hello Skye,
You’re right, it takes some practice to get the rolling technique down. I’m so happy to know you tried the recipe!
Happy cooking!
Glen
Good evening Mrs Martinez, is it possible to cut this recipe in half? And just make six tortillas possibly, also I have bluebird flower and I have bread flour does it make a difference? TU
Mely Martínez
Hello Glen,
Yes, you can make just half of the recipe, if using breand flour, your tortillas will be even better, really soft. I'm not familiar with bluebird flour. Is it an all purpose flour?
Glen
A lady I work with her name is Genevieve Begay, she says that a lot of people up on the Navajo reservation use bluebird flower it's a really soft flower they use it for making fry bread biscuits and tortillas so this is what I'm practicing with
Mely Martínez
Hi Glen,
That's wonderful! Bluebird flour is indeed a favorite on the Navajo reservation—it’s known for its soft texture, which makes it perfect for fry bread, biscuits, and tortillas. It should work beautifully with this recipe, and it's great that you're practicing with it. You’ll get a nice, tender result. Keep me posted on how it turns out!
Happy cooking!
Susanna Wyatt
This has become my favorite flour tortilla recipe! I've tried twice to have it emailed to me so I could save it, however I haven't received it yet. I don't seem to see another way to save it. Can you help me? Thank you!
Mely Martínez
Hello Susanna,
there is an option on the right-hand side near the bottom of your screen. You'll see a white circle with a pink heart—click on it to save the recipe. Thank you for visiting!
Lisa
Hi. I made the tortillas and the dough was super sticky and I had to keep flouring before rolling and flouring the rolling pin. I followed the recipe but I do live at high altitude (5600 ft). Any advice? I also use my kitchen aide for mixing and kneading. Help !!
Mely Martínez
Hello Lisa,
At higher altitudes, doughs can be stickier. Try reducing the water in the recipe slightly. Start by cutting it by 1-2 tablespoons and see if that helps. You can also gradually add more flour while mixing until the dough is tacky but not too sticky.
High-altitude dough can become tougher if kneaded too much. Mix until just combined and smooth, about 3-4 minutes should do it.
Happy cooking!
Judith Bowman
Oh Miss Melly, this is The Tortilla Recipe! I’ve made it twice and it was 5 stars both times. I won’t look for another.
Mely Martínez
Hello Judy,
Thank you so much! I'm thrilled to hear that you loved the recipe and that it's become your go-to. Your support means the world to me, and I'm so happy that these tortillas have found a place in your kitchen!
Dianne
Can I use butter instead of lard or shortening? I am dying to make these!
Thank you!
Mely Martínez
Hello Dianne,
However, you will need to add extra flour to the recipe since butter has more water content, it will make the dough a little bit sticker.
Olivia
What about making in bulk and freezing them?
Mely Martínez
Hello Olivia,
Yes, they can be frozen and store in the freezerfor up to 2 months for better taste.
Stacey
This is my first try ever making flour tortillas. I barely used half a cup of water and the dough seemed to come out perfectly. I thought that was kind of weird. The first one I did I definitely did not roll it out thin enough it came out hard. As I got going I think I got better and better at it I'm about to make a cheese quesadilla cuz that's all I have in the house. Not bad for a beginner
M23
Hi, do you add just enough water just for the dough to come together or is it supposed to be very moist? I doubled the recipe but ended up using only 1 cup of water at sea level elevation.
Mely Martínez
Hello,
Just enough water to form a soft dough.
Jerry C.
This is a fantastic tortilla recipe!
Adding water little by little is really important. I am at 2500 ft. and humidity is high right now. I used about 1TBSP less water than called for.
Although the dough is fairly wet it is easy to knead, form into balls and roll without sticking. Be generous with flour when rolling.
I served these with carnitas and my guests are still raving.
Thank you very much for this recipe!
Lynda Reid
We are from Texas and Moved to Alabama 9 yrs. ago. I have not had a good carne guisda breakfast taco since we left....I am hoping you have a good recipe for me...
Thank you!
Mely Martínez
Hello Lynda,
What is known as carne guisada in Texas is a very Texan dish. While we have a similar dish in the northern states of Mexico, we do not add cumin or flour to it. This dish, that we call "Easy Mexican Beef Stew-Cortadillo Norteño" is very similar.
Kristina
Have made tortillas with coconut oil, olive oil and lard or shortening. These with lard and shortening are the best!
Ally
I noticed the recipe in the video is a little different. Also, can these be pressed with a tortilla press?
Mine are resting now, can't wait to cook them!
Mely Martínez
Hello Ally,
I mention in the post that the recipe in the video is for a different amount of tortillas. The procedure to make them is the same.
You can't no use a tortilla press to stretch them, the dough will shrink back and you will have small and thick tortillas.
Happy cooking!
Krista Swenson
Mely! I grew up in Arizona, and have traveled to Mexico many times. Now, I live in Minnesota - long story, but love is involved! I have tried multiple times to make flour tortillas that taste like home, but I have failed until your recipe and technique. For whatever reason, I thought that I needed to use my tortilla press for flour tortillas. Then, I found your recipe and read your notes about using a rolling pin. Bingo! They are delicious. So today, I am going to try your corn tortilla recipe and your Chipotle Shrimp Tacos. It's Tuesday after all. Thank your for sharing your recipes and knowledge!
Mely Martínez
Hello Krista,
I hope you enjoy the recipe and come back to let me know about it.
Macey
Easy to make and very tasty
Jourdan Betette
Hello - do you usually use all the water or do you stop when it’s a coarse meal?
Mely Martínez
Hello,
You stop when you are able to form a soft and smooth dough.
Kat
Great recipe! Mine turned out almost perfectly! I use a tortilla press so it comes out paper thin, but when I throw it on the hot pan, you can see it instantly shrink and get thicker. Is that supposed to happen? I’d like it to stay a bit thinner than they turn out…
Mely Martínez
Hello Kat,
You need to use a rolling pin to be able to stretch the tortilla to a point where they wont shrink when place it on the comal.
Tom
Just came across your website. Lovely tortillas, thanks, and I look forward to cooking more of your recipes.
Dave
Fantastic, great info, you helped a lot, thanks 😀
My end protein level was around 12% using a 50% mix of "organic" AP flour and whole wheat flour (different brands).
I figured out that, after using 1/4 lard of the total flour weight, that it used 25% water hydration (bakers ratio). They worked out well for a first try, a little wet maybe, will try a little less lard next time. I used an induction hob, gas would be better for heat control.
Out of curiosity, I measured 3 cups of flour using the same measure cup, the same knife levelling method for each cup.
Cup 1. Was 138g, 2. 158g, 3. 140g and, a cup of whole wheat flour was 120g. Quite a difference each time. That is why it's best to use scales for dry weights and not measure cups 😉
Again, thanks for the tips and help, it made kitchen life a bit easier for this old zombie on weird split shifts... I need a proper day job with proper hours 😴
Dave
I have been searching the Internet for over 5 hours today for this recipe, I can't find any recipe that actually weighs the flour. I have used metric my entire life, I can convert most old measures but not cups of dry weight.
Because Cups are for liquid measures you can't convert it to an accurate measure of flour or sugar etc. Your cup is not the same as my cup or, the flour is a different mill size or type, was it sieved or compact from the bag to the cup etc. It all ends up in different volumes and weights of flour.
Best just to use scales for dry measures, it's by far more accurate. Could you actually take that cup measure of flour and weigh it on a scale please, oz or grams will work.
Thanks 😀
(Don't look it up online for a metric conversation, it usually ends in an error. I don't know why but, over 95% of Americans can't accurately convert US measures to metric, I just can't figure out why that is yet.) gossans
Mely Martínez
Hello Dave,
I mention the traditional recipe or most popular in Mexico. 1 kilo of all purpose flour with 250 grams of shortening, add warm water little bit little until you form a soft dough. Let it rest for 30 minutes before start forming the tortillas. This amount renders about 40 tortillas. You can reduce it to make less. You can also use less shortening. Usually the ratio of shortening is between 20% up to 25% of the weight of the flour.
Happy cooking!
Dave
Thank you Mely.
I was having a hard time yesterday. Thanks for the info, good to know the fat ratio.
Do you know the average hydration percentage for the dough mix ?
Do you know what the protein percentage of your flour is ?
(I'm have wheat flour, 10% protein AP flour and a 14% whole grain wheat.)
Thanks for the help 😘
Mely Martínez
Hello Dave,
Based in my experience the ratio of liquid needed is about 40-45% to the total AP flour weight.
Mely
Nena
I make these with my 12 year old son and the recipe is straight forward and I found the notes really helpful the first time through. I was heart broken when our local store stopped carrying fresh tortillas and decided we'd make our own from now on. I make these as a double batch using vegetable shortening as the oil. I keep some fresh in the fridge, and freeze the other half in a gallon sized ziplock freezer bag. Thanks a lot!
Wendy
Thank you very much, I made them bit with hot milk instead of the water came out perfect.
Pam
Can these be made with gluten free flour?
Mely Martínez
Hello Pam,
Yes, you can use gluten free flour.
Dave Wallace
Hi Mely,
Tried these today. Seemed to turn out very well, but cracked when I tried to roll them. Did I cook them too long? I timed them for i minute each side.
Mely Martínez
Hello Dave,
It sounds like your tortillas might have cracked due to a few possible reasons, not just the cooking time. Here are a few things to consider that might help you troubleshoot:
Hydration: If the dough wasn't hydrated enough, it might be too stiff, causing it to crack when you try to roll it. Ensure your dough is supple and slightly tacky. You might need to add a bit more water or fat to help make it more pliable.
Resting the Dough: After mixing, it's crucial to let the dough rest for at least 30 minutes. This rest period allows the gluten in the flour to relax, making the dough easier to roll out and less likely to tear or crack.
Thickness and Cooking Time: If the tortillas are rolled too thick, they might not cook through in the center as quickly as the outside, causing them to become stiff and crack. Conversely, if they're too thin, they might overcook and become crispy rather than pliable. One minute on each side is generally good, but this can vary depending on the stove and skillet. You want them to puff up a bit and get nice brown spots without becoming hard.
Temperature of the Pan: The pan should be hot enough (medium-high heat) that the tortillas cook quickly and develop small bubbles. If it’s too hot, the outside could harden before the inside has a chance to cook properly.
Keeping Them Warm: After cooking, keep the tortillas wrapped in a clean kitchen towel or a tortilla warmer. This traps steam and keeps them soft and flexible.
Try adjusting one or more of these factors the next time you make tortillas to see if it helps prevent them from cracking!
I hope you give the recipe another try, making flour tortillas takes a little bit of practicing.
Happy Cooking!
Mely Martínez
Hello Raleigh,
I appreciate your dedication to authentic Mexican recipes! You're right that traditional flour tortilla recipes typically consist of flour, salt, lard, and water without baking powder. In my recipe, I do mention that baking powder is optional for those who prefer a slightly different texture or rise in the tortillas. It's a modern variation and not part of the classic recipes.
It's wonderful that you're preserving the culinary heritage of your Mexican ancestors.
Thanks for sharing your insights!
Mely
Texas cook
My husband was cooking fajitas and I realized we only had 3 store-bought tortillas left in the fridge. So I found your recipe online and tried it. These turned out great! I felt so connected to my grandma today because of this recipe. Exactly like she would make them. Thank you!
Glen
Good evening MS Martinez, I'm wondering how thick do you roll out your flour tortillas because I'm thinking if I add the baking powder they will rise up even higher just want to make sure and my stomach and I appreciate you putting out your recipes
Mely Martínez
Hello Glen,
I usually roll my flour tortillas to about 1/8 inch thick. If you add baking powder, they’ll puff up a bit more while cooking, but that’s perfectly normal—it gives them a light, airy texture. Just be sure not to roll them too thick to avoid ending up with overly doughy tortillas. I’m so glad you’re enjoying the recipes, and thank you for your kind words!
Alison
How high heat to cook tortillas? Should you grease your griddle?
Mely Martínez
Hello Alison,
Medium-high heat, turn twice each side. Not need to grease the griddle.
John Hartog
I used a little less water and they ended up amazing! I love your recipes, everything I make turns out great. Thank you so much!
Mely Martínez
Hello John,
Thank you so much for your kind words! I'm thrilled to hear that you enjoyed the recipe and that the slight adjustment worked out for you!
I appreciate your support!
Happy cooking!
Aaron Marks
We just made these and they taste awesome! We rested the dough whole and weighed after the rest. We wanted small tortillas for mini tacos so we divided the dough into 20, instead of 10. We used parchment paper and a pyrex pie pan to flatten them evenly, then the rolling pin to thin them out. Once we got a little assembly line going they started coming out wonderfully! Next time I think we will flatten them all and stack to let them rest after the pie pan between parchment squares. I think they will be easier to roll out thin if they have a chance to sit after being flattened first. They pulled in a little bit but overall this is a great recipe!
Lydia Honzalez
Your recipe was easy to follow and they were delicious
Mely Martínez
Thank you Lydia!
Lauda
I made these tortillas, they are very tasty but i can't seem to make round and thin enough for my liking. Please help me with any tips.
Mely Martínez
Give your dough a good 30 minutes of rest—it's like a little break for the gluten to do its thing. This helps when you're shaping those tortillas, making them wonderfully thin. Now, getting them perfectly round might need a bit of practice, but keep at it, and soon enough, you'll be whipping up some beautifully round tortillas. Happy cooking!
Mark
We use a bowl to trim the tortillas to a perfect circle. We found that for tortillas for tacos we halve the recipe, and use a tablespoon measure to cut the balls from the dough - they make a perfect size, then trim with a bowl - around 5” diameter. We get 10 tortillas. We also find that grating the lard helps make the dough crumb easier.
Mely Martínez
Hello Mark,
Thank a lots for sharing all those great tips! I'm pretty sure many cooks will find them very helpful.
Happy cooking!
Mely
Deb
Make this recipe as stated exclusively! Love it! Thanks for posting.
Sarah
Excellent recipe. These came out soft and almost flakey. Great tips too. I let mine rest twice. 20min before forming discs and about 30min after! Sooo good
KIMBERLY BARTON
Can the dough be made ahead and stored in the refrigerator? If so how long will it last in there?
Mely Martínez
Hello Kimberly,
Yes, you can store in the fridge inside a plastic bag or in a covered bowl for up to 2 days. It could last longer, however the dough after 3 days will gets a light gray color.
Dina Miller
Iam Mexican watched my grandmother for years never learned. 🙁 Have been trying for years now! Never quite the same! I tried your recipe learned a few things I had missed, and amazed were the best ever!! Thank you for sharing. Now I can scold my in-laws for not telling me:)))))
Kathy Olvera
I have tried many tortilla recipes. They were okay. But tonight I made yours and after my husband tried them, he wouldn't respond when I asked him how they were. I repeated myself asking him if they were even close to his Moms? He turned around and was crying...He said they tasted just like hers! She passed away 3 years ago and he's really missed her and her tortillas. Thank you, thank you, thank you!
Mely Martínez
Hello Kathy,
Thank you for trying the recipe. It was so nice of you to made them for your husband. Hugs!
Yvonne B
I printed this recipe out years ago and finally made them this morning. They came out perfect! Light, pliable yet sturdy, lots of flaky puffs, delicious! I'm just hoping they make it until dinner as I have burritos planned!
Karen S. Rueger
It has been 30 years since I made flour tortillas. I did not have this very well put together recipe with pictures. Also, I had a gas stove then which certainly makes a difference, in my opinion. I currently have a glass/ceramic stove top and is not easy to adjust heat. I pulled out my Le Creuset cast iron skillet and started out on high heat and then reduced the heat to medium. What a difference homemade versus store bought. I have you book marked and hope to try other recipes.
joey poo bob
sooo usful
Stuart
I live at mile high - would you change the amount of baking powder? I ask because I used a tortilla press, and they were thin, but after cooking definitely too thick...thoughts?
Mely Martínez
Hello Stuart,
We actually do no change a thing to the recipe, either we live in Mexico City or Coast. However, we do not use a tortilal rpess to make them. We use a rolling pin to stretch out the tortillas.
KareBear
I wished I grew up learning to make tortillas. I did help my mom a few times but never tried learning the process. I’ve been trying to make tortillas for years with no success so I’d give up. It’s been a couple of years now that I came across your recipe it took me a few times to get them right. The one thing I changed was using less baking powder. Other than that the recipe is perfect. Thank you!!
Marc
Thanks for posting this recipe. Very explanatory and they came out perfectly. Our good friend visiting from Mexico was impressed with how they came out just like they should. So a big upvote from Mexico City!! They are terrific. I used lard since that's what his dad uses and they are SO good.
Abby
Thanks for your recipe. My family loved these. And I really appreciate your careful instructions on how to roll them out since this has been difficult for me in the past. After a few tries I got it.
Cathleen R. Palomino
My hubby and I just made these and they are delicious! My mom always made them from scratch, but sadly I never learned to make them from her. These are so much like her homemade tortillas and like my mother in law’s as well. I love that when we make and eat them, we will think of them both. Thank you for sharing your recipe!
bkhuna
I'd like to recommend that measurements of dry ingredients like flour be given in grams. Using cups leads to a wide variety in the amount of flour because of the scooping technique. Dry weights are accurate, cups are not.
Thanks you.
Marshall
I agree, but the recipe does say earlier on that 1 kg plus 250 g lard. That makes 32 x 10", so we usually half that. A little bit of salt for taste, and water as required. I don't really find the need for baking powder.
Dawn
Would lard be a suitable substitute for Crisco? I have lard on hand, and would like to save a trek into town.
Mely Martínez
Hello Dawn,
Of course, you can use lard.
Ana
I attempted to make tortillas for the first time. I noticed my dough was rather sticky even though i followed the recipe. They were sticky even when rolling them out they would stick to the board even with some flour. Anything you recommend? I need to give it another try.
Mely Martínez
Hello Ana,
The dough should be soft and manageable after at least 30 minutes rest. If yours was on the sticky side, a little extra flour will help to get the dough manageable.
Heather
Good simple recipe! I did have a bit of trouble forming the tortillas with the rolling pin but I attribute most of that to my lack of experience. I’ve made these twice - the first time they came out more like flatbread because I didn’t let the dough rest long enough and the second time they came out with the right texture but were more of square tortillas lol but hey tortillas are tortillas and I’m sure they’ll turn out much better the more I practice
Eve
I love the measurements I make them few times and I like following other people’s measurements and ingredients but it was easy to kneed. I can’t roll mine out but I use aluminum foil to stretch them out and then place it on the skillet and once the tortilla is ready to flip the aluminum comes right off.
Elaine
This is the only recipe you need to try. So good!!
Marshall
I halved the traditional recipe (500 g APF and 125 g lard, plus some salt and baking soda). These are by far the best flour tortillas I have ever made. Easy recipe and the dough is really easy to work. Also thanks for your great tips on rolling them into disks. That's always been a bit of a mystery to this gringo. 😉
Barbara
The ratio of ingredients was perfect. A mistake that I have previously made when attempting flour tortillas was that I did not roll them thinly enough. Today I made them very thin and the result was perfect. Thank you Mely for sharing your recipe.
Jordan
What kinda if shortening do you use. Like crisco?
Mely Martínez
Hello Jordan,
Yes, Crisco is fine.
Chelsea
Can you use butter instead of shortening?
Mely Martínez
Yes, you can. USe half the amount given for the shortening.
Debi
I have been able to make homemade bread, pasta, ravioli, pierogi and ice cream without an issue, but tortillas???? OMG the struggle. I found this recipe and decided ONE more time, that's it. Well I wish I would have found this recipe first!!! I have finally successfully made homemade tortillas!!! Yahoo. Thank you for your recipe and instructions! Love it!!
Angie
Hello,
Instead of butter, lard or shortening can I use avocado oil? If so, what would the amount be?
Thank you!
Mely Martínez
Hello Angie,
I will start by adding 4 tablespoons of oil.
Janie
LOVE LOVE LOVE these!!! I started making them and do not buy flour tortillas any more!!! Such a treat!!
Wendy W
The BEST!! My new go-to tortillas. I live in the Pacific Northwest and use the baking powder. They are not over 'poofy' using it. The resting of the dough is super important to make them tender. GREAT RECIPE.
Victoria
The best flour tortilla recipe I have made yet. Very east to follow and it made a soft tortilla. I did change the fat in this recipe, I used butter, in equal amounts as stated above and it worked very well. Will be using this recipe again in the future!
Nicole
Can you freeze them and if so how do you do this? Will zip lock bag work to put them in? Your suggestions helpful
Mely Martínez
Hello Nicole,
Yes, you can freeze them in Ziploc bags. I usually wramp them with wax paper first, and them into the bag.
Jim
Overall a great recipe with (1) problem. I added the water in batches per the instructions and my dough was WAY to wet to work with. The last little bit of water put it over the edge and it became a wet sticky mess. I added 1/2 - 2/3 cup more flour and got it back to workable dough. After that it was great!
Micaela Quihuis
Absolutamente igualitos de mi mamá!!! My mami always did it by feel and I could never get the measurements right. I backed off on the water a little and added a tad bit more of salt, amazing!!! Thank you for putting the measurements out there! NICELY DONE!!!
Leesa
I’ve tried a few tortilla recipes & they’ve not worked for me but this recipe was easy to follow & the tortillas came out amazing! Very delicious & my family loved them! Thank you!
Julie
Are there any adjustments that need to be made for high altitude?
Mely Martínez
Hello Julie,
No, we don't adjust according to the region's altitude.
Jerry
Testing out these with homemade chicharron and frijoles refritos burritos.
Monica
Muy ricas, blanditas y no se quiebran al doblarse!
Muy buena receta! Gracias!
Barbie
So delicious! I wanted to make fresh tortillas after my mother in law bought me a tortilla press. I followed the recipe exactly and the dough came out soft and lovely. My press only makes 8 inch tortillas so they can't it a bit thicker than I usually like but I'll simply adjust by making 12 or so tortillas next time. These are so good that I can happy eat then with a light smear of butter.
Cathy
I am so happy! I finally made fresh tortilla’s, flour rather than corn, but at least they are fresh and good. My husband thought we might be able to mix corn starch with corn meal to try to make corn tortilla’s since they don’t sell corn flour that is ground finely enough here? But I am happy to have at least made the flour tortilla’s.
Amy
Omg, this is exactly the recipe I was looking for. My last attempt was closer to naan, lol. With your recipe, my tortillas came out soft, tender, tasty - the real deal!!
Thank you!
Catherine
Thank you for posting this — the flavor is delicious! They remind me of the tortillas we enjoyed at the best Tex-Mex restaurants in San Antonio!! But whenever I make these, my texture is always off. I’ve tried all sorts of variations on the recipe: altering the cooking time/temperature, resting the dough for more/less time, using shortening vs. lard, putting in more/less water, changing the ratio of shortening to the other ingredients, rolling the tortillas out thicker/thinner…. No matter what I do, my tortillas crack when you bend them. What do I need to do differently so my tortillas will bend without cracking??
Mely Martínez
Hello Catherine,
HAve you tried reducing the amount of fat in the recipe?
Catherine
Thank you for the suggestion! This morning, I made a double recipe and instead of putting 2/3 cup shortening, I put 1/2 cup. It still cracks, but it cracks a little less…. Next time, do I dare go down to 1/3 cup— half the recommended amount?
Catherine
Made these for the first time and they turned out wonderful! Hubby and kids were loving their pork tacos with “tortillas as good as the restaurant’s.” I won’t be buying pre made tortillas EVER again.
Maja
You must get tired of hearing this, but thank you for this amazing staple recipe! After trying to re-create my MIL’s tortillas time and time again eyeballing the ingredients (and always ending up with tough tortillas that wouldn’t bubble up or bend), your guidelines have been wonderful and always produce the most authentic tortillas! Love from Toronto.
Emily
Hi, Can I premake 1 day in advance for the tortillas and heat up on the bbq grill the next day? Will the texture still be soft ?
Thanks
Mely Martínez
Hello Emily,
Yes, you can.
Nellie brown
Didn’t know you had to wait 30 minutes, to let it rest I would just roll them after a few minutes. Never had any problems is that really a plus news for me since making them over thirty years
Mely Martínez
Letting the dough rest allows for the gluten to develop, this helps to stretch the dough better.
Darline Suckla
Can you let the testals rest longer than 45 min
Mely Martínez
Hello,
Yes, you can. Make sure you cover them well or place them inside a plastic bag.
Janet Holt
It was very delicious even just the tortillas alone
sofia fernandez
Finally, flour tortillas like the ones my grandma use to make.
Thank you for answering my questions on Instagram.
Sofia
Angie
I usually measure ingredients by weight. Do you have any idea how many grams you have in the 2 ½ cups of flour? Thanks.
Mely Martínez
Hello Angie,
The weight per cup of flour is about 125 grams approx.
The rule for making flour tortillas by grams is to 1 Kilo of Flour, and add 250 grams of shortening.
However, I prefer to use a lower amount of shortening to 200 grams.
Gina
I like them best made with lard. When I lived in Mexico there was a tortilla place that made also a whole wheat tortilla. How much whole wheat flour could I substitute so they are still good but a little healthier?
Mely Martínez
Hello Gina,
I will use half all-purpose flour and half whole wheat flour.
Lindsey
These are perfect and exactly what I’ve been looking for. Thank you so much!
Can the lard be replaced with duck fat, or will that not yield the right texture since it is a liquid? Would I need to use more duck fat?
Mely Martínez
Hello,
You can actually use other types of fat, you will have to experiment with reducing the amounts.
Laura
Thank you for sharing. My first husband's mom taught me how to cook the best homemade Mexican food. He passed away in 98 and she not too long after. She never measured anything so I never mastered tortillas. I miss the days of fresh tortillas and the best food ever. Big hugs to you.
Annette
I have my daughter in law recently move to Australia from Mexico and I want to make her flour tortillas but cannot find vegetable shortening anywhere only coconut vegetable shortening which I think is only used for sweet pastries. What are other vegetable shortening’s I need to look out for? As I can only find animal lard.
Mely Martínez
Hello Annette,
You can use pork lard, that is the use they used to be made in Mexico. You can also use a mix of butter and milk or margarine. I had also made them with olive oil, just reduce the amount indicated.
Brian
do you use bleached or unbleached flour?
Mely Martínez
Hello Brian,
Unbleached is the one I use.
Tracy
Excellent recipe. I have struggled for two years trying to make tortillas. I gave it one more try tonight using your recipe and they turned out perfect! My husband said they were as good as the tortillas he used to get at a little hole in the wall place in San Diego. Mission accomplished! Can’t wait to try your other recipes. Thank You!
Miguel
Meley you are the absolute best!
Lucy
I only have pork lard, would that work?
Mely Martínez
Absolutely!
Connie G
Excellent authentic flour tortilla recipe. Just the right amount of salt and they puffed up nicely 😄
Katie
Can you make these in a skillet on the stove?
Mely Martínez
Hello Katie,
Yes, you can.
Aleda
I have been trying to perfect flour tortillas. My husbands mother is from Sonora and makes the best ones! I just can’t seem to get the hang of it! I made your recipe today and the dough was lovely! I thought this is it! I’ve got it finally!! Then nope 🙁 for some reason my tortillas are always hard after and not pliable. I can’t figure out why. I’m rolling them so thin. Flipping them twice… putting them to steam after… I just don’t know. Any advice?
Mely Martínez
Hello Aleda,
The extra flour on the rolling board is something the cause of hard tortillas, you can also try to reduce the shortening amount to about 2 tablespoons less, to see if that works for you.
Lisa
I love home made tortillas. My nana and mom used to make regularly but could not remember the amounts of ingredients. Also they did not cover their testales , I followed the recipe and did cover them, they stayed soft till the last one! I am so grateful you shared the recipe and hoping to try more of your recipes. I also wanted to add that I have also made on both gas and electric stove- on a gas stove is much better to regulate the heat.
Gloria Ortega
Thank you for the perfect recipe! Brought back memories of my grandmother making tortillas by the dozen with family and friends standing by the hot stove waiting to grab one! Next I want to try bunelos!
Susie
I have made and they’re great! Thank you g do or this recipe!
Chef Bill
Absolutely Perfect.
Lars
I made this recipe yesterday, and I used coconut oil for the shortening, which worked out well. I happened not to have shortening on hand, but I did have coconut oil.
I ended up using not much more than 3/4 cup of water, it seemed, but it was enough. Also, I divided the dough into eight portions, as I wanted slightly larger tortillas, to use for burritos, and I have a very large comal.
Cooking time on the first side was no more than 20 seconds, and second side was no more than 15 seconds. Rolling out each ball took at least one minute each.
What I liked was that the tortillas were very pliable. Ones I've made in the past were a bit too stiff, for some reason, and so I like this recipe better.
Kim
Aaammmazing! Made it 3 times now. Today's batch was doubled since we can't stop eating them.
John
My Dad always made tortillas, so I used to eat them often as a kid. Very recently I decided to try making them for myself. I've made about 5 batches now, using a different recipe each time. This recipe is the best. I like it so much that I'm not going to try any others. I followed it to the letter and I'm so happy with the result. The texture is perfect and the tortilla is thin and light yet has elasticity enough to hold as much as I can wrap up in it. Thanks. I'll be sure to try some more of your recipes. Just love these tortillas!
Steph
Anyone tried making these in high altitude? Everything’s seems different here. Curiosity maybe I’ll need more shortening or water. Thanks!
Debbie
They say the third yime is a charm. Well it was. I was getting frustrated. So i got back online and found your recipe. They came out pretty good. Not so round. But i will master that later. Thank you!!!
Alicia
Can you use a tortilla press for this?
Mely Martínez
Hello Alicia,
You can however the tortillas won't stretch as much. They will shrink. That is why is better to stretch with a rolling will or a glass wine bottle in case you do not have a rolling pin.
georgiann bonds
Good morning Mely
I have Gluten sensitive. Can these be made with either Almond, Coconut or Tapioca Flour?
Mely Martínez
Hello Georgina,
Sorry, I'm not familiar with cooking with those products.
Sherrill
This recipe was great and my tortillas turned out perfect!! I even warmed them up the next day and they were still fresh!! Follow the instructions:)
S F
I would actually use the King Arthur Gluten Free all purpose flour. Tapioca flour might work, but with the others I think you'd have a hard time rolling them out. You'd need to add something to act as the gluten to hold everything together while you rolled, such as potato/tapioca starch.
Justin
A weekly staple in our house. Easy and fun to make. Thank you!
J
Rick
My dough came out sticky which made it a task to roll out , but tasted pretty authentic. Any ideas for next time?
Mely Martínez
Hello Rick,
since there are many factors that can affect including the environmental humidity, sticky dough is easily fixed by adding a little extra flour to the dough.
Emily
Can you use butter instead of lard or shortening?
Mely Martínez
Hello Emily,
Yes, you can. However reduce the amount to avoid the tortillas to be hard or break.
Heather
Making sure you're only adding about 3TBS of water to form the dough and not adding more water than is needed to make dough is important!
Lars
Use less water. I started out with about 3/4 cup, and I did not need much more than that.
Steph
Which shortenings are best??
Mely Martínez
Hello Steph,
Just to be on the safe side use the most popular brand in your town.
Sabrina
That was such a fun recipe to try. Mine did not turn out beautiful circles, but they taste great. Very good recipe for a first time tortilla maker.
Freddie
The 8 balls came out too small to make a great bite-sized tortilla. Other than than the taste and texture were perfect. Easy to recommend.
Mely Martínez
Hello Freddie,
Regular flour tortillas in the Northeast of Mexico, are no huge tortillas. The recipe is for those home-style tortillas we are used to having in Monterrey, NL., Mexico.
Sylvia
Recommend this recipe especially for beginners including me. Thanks Mely.
Jeannie
Great recipe. I've made these several times now, and they always turn out. These are the most Authentic tasting. Thanks
taras
Great recipe! This is my first time cooking tortillas and I think they turned out pretty good, perfect instructions. Thank you from England:)
Mely Martínez
Hello,
Thank you for visiting, enjoy your flour tortillas!
Frank
Tried these and turned out dry, cracking when folded. First time making them, maybe I didn't add enough water initially. Will make again next time we have tacos.
Mely Martínez
Hello Frank,
It definitely sounds like it needs more water. One thing while making flour tortillas, you can reduce the amount of fat added and still get really good soft tortillas, but the moisture is key to get good results. I hope you give the recipe another try.
Lars
If your comal is not hot enough and you have to cook them longer than 30 seconds on the first side, they can dry out. For me, they are less likely to dry out when the comal is very hot, and mine cook in 20 seconds on the first side. Mine came out very pliable.
Personally, I would try using a hotter cooking surface. They are more pliable when cooked quickly, I think.
Sarah Long
Great recipe!
Carly Black
This recipe was absolute perfection - thank you from New Zealand 🙂
Ursula Bryan
This looks perfect. I have tried many recipes and this one seems to have a good balance of ingredients. I make all my tortillas with a press. I see that you said flour tortillas need to be rolled and have also heard it several times. I’ve also heard that using a press is fine. So, I am curious, why can’t flour tortillas be made with a press?
Mely Martínez
Hello Ursula,
You need to roll tortillas, they won't keep their shape and size using a tortilla press. A tortilla press is NOT used to make flour tortillas
Ursula Bryan
Thanks for the explanation! I personally don’t have an issue with mine keeping their size or shape when I use the press. My rest time is quite a bit longer and it works for me. Thanks for sharing your recipe!
Rouven
Now, since all of us have little experience so far, our tortillas look, shall we say, interesting. But they're absolutely delicious and a total favourite in our dorm.
Mely Martínez
Hello Rouven,
It takes practice, believe me, it took me a while to get the hang of rolling the perfect flour tortilla.
AnnaLynn
I just made flour tortillas for the first time ever using this recipe and I am just blown away. These tortillas are better than many local Mexican restaurants here in Texas. Thank you for sharing!
Mely Martínez
Hello AnnaLynn,
I'm so happy for you! Making flour tortillas requires a little practice and patience, it is so good to know you like them!
julie
my tortillas shrunk.. why?
Mely Martínez
Hello Julie,
Did you allow the dough to rest for at least 30 minutes? Gluten develops while you rest the dough, this will help you stretch the tortillas.
Lisa
I made these. I tried getting the recipe amounts from my mom but she never measured and they always came out good. So I was happy to get the measurements to make as I know the steps. They are light and fluffy and taste good.
Elizabeth
These came out perfectly. They were just like restaurant tortillas I remember from San Antonio, Texas. I have been making tortillas for the last 20 years and this is by far the best recipe ever.
Mely Martínez
Hello Elizabeth,
Aw, thank you for trying the recipe!
Mely
Cameron Battle
Wonderful recipe! I was hoping to recreate the traditional tortillas at the best Arizona Mexican restaurants. The recipe was exactly what I was looking for! My shapes were a little rough, but round by the end!
Noelia
They came out perfect. So soft and delicious!
Mely Martínez
Hello Noelia,
Thank you for trying the flour tortilla recipe. Enjoy!
Tania
Hi Mely
Thank you for sharing your wonderful recipes. I tried this yesterday but they came our seriously flat and crispy. Reading through the comments I think I added too much shortening (may try the bacon fat next time). I think our "cup" measurements are different here in South Africa 🙂
I will try the small batch measures - but do you recommend Cake Flour or Bread Flour instead of AP? AP is not commonly used here.
Mely Martínez
Hello Tania,
I haven't try cake flour, but Bread flour will render soft tortillas.
Tania
ok thanks - I'll try that! 🙂
Darlene
Great directions with clear explanations. I reduced the salt and was sorry as they came out bland — don’t do that unless you must! Otherwise the tortillas were perfectly wonderful. Used 2 tbsp less water and just a whisper of flour on marble — rolled like a dream after resting. Bubbled and colored as expected. Placed in a “dinner bowl” and covered with foil until all were cooked. Thank you for posting this!
Mely Martínez
Hello, Darlene,
Thank you for trying the flour tortillas recipe.
Christina M.
Made this today and the tortillas turned out perfect! It made about 12 tortillas in total and the second batch I did a heaping teaspoon of salt. Everyone loved them and they were easy to make. Thank you for sharing this recipe! We had chicken mole, spanish rice and refried beans! Will definately make this again!
Mely Martínez
Wow, Christina,
Your meal sounds delicious! Thank you for visiting and trying the recipes.
Frank
Best tortillas ever! Pay attention to the instructions on how to roll them out and you’ll get round tortilla! Thank you!
Christy
Hi made this recipe but 1st added the hot water in a blender with spinach....blended it well then when the recipe called for water added my spinach water... to make spinach flavored tortillas. They came out delicious. 🙂
Jill
This is my "Go-to" recipe! Works great every time. I won't eat store-bought flour tortillas, but after making these, I now have a flour tortilla to enjoy!! Thank you, Mely!
Mely Martínez
Hello Jill,
Thank you for trying the recipe.
Mhairi
Just made these for pulled pork burritos and they were phenomenal! I don't think takeaways will ever quite cut it again after these thankyou so much such a wonderful recipe and the video was great to follow
Mely Martínez
Hello Mhairi,
Enjoy your freshly made flour tortillas.
Helen Thomas
What is your go to brand for all purpose flour? Absolutely LOVE your recipes, can't stop making these or the corn ones!
Mely Martínez
Hello Helen,
I usually buy King Arthur, but you can also use Gold Medal & Pillsbury.
Erin Mucu Kindy
Excellent! I make these often now, mostly in a larger size for burritos, I make 7 from one recipe.
Carrie
Thank you for this recipe...i love it. I was reluctant to try making tortillas bc I’ve heard they can be tricky. This recipe walked me step by step. I was amazed at how easy tortillas actually are to make. I’ve made them several time now and they always come out delicious. Bye bye store bought tortillas
Mely Martínez
Hello Carrie,
Thank you fro trying the recipe, It makes me happy to know you were able to make flour tortillas using this recipe. Happy cooking.
Jeudylle
Great recipe to keep. I used butter instead of lard because I didnt have any and the tortillas still came out lovely. Thank you
Mel V
Thank you very much for sharing this recipe! I have failed at previous attempts to make homemade tortillas, but with your recipe and instructions this is the recipe that allowed me to be successful.
Daniel
Made these today with lard and they came out wonderful. Soft, chewy with that homemade flavor. Using them tonight for chicken enchiladas. Thanks for sharing!
Mely Martínez
Hello Daniel,
Thank you for trying the recipe. Happy cooking!
liza
HI Mely,
The written recipe has differebnt measurements from the recipe on your video. Which is the correct one? I ask because I think I made the video recipe twice and they came out perfect. I tried the written one today without realizing it was different and they were a little less pliable, still good, but just a tad off.Thank you. I have been searching for a great tortilla recipe since my Mom passed away. She never measured and it was hard to make it from her
Mely Martínez
Hello Liza,
Yes, the amount on the ingredients is different because they render a different amount of tortillas. The one in the video renders 8 tortillas, while the one in the recipe card is for 10. That is the only difference.
Sam
Is the flour by weight?
Mely Martínez
Hello Sam,
The measurements are by cups and tablespoons.
LeDnna
How do you deep fry the tortillas for tacos and have them com out tender and flaky?
Mely Martínez
Hello LeDnna,
I have never tried to fry a flour tortilla. Let me know if you try it.
Monica
Hello! Does the lard need to be room temp or should I refrigerate it? I can't wait to try this recipe as my first attempt to make homemade tortillas!
Mely Martínez
Hello Monica,
Room temperature.
IA
Hi! Can you make the dough ahead of time? How long does it store? Also what would the measurement be if I substituted for coconut oil?
Mely Martínez
Hello IA,
Yes, you can store it in the fridge for a couple of days. Make sure to let it rest and bring to room temperature before forming the tortillas.
If using coconut oil, add half of what the recipe says for shortening.
Karen Fratesi
Great recipe! They turned out perfect! We had them with brisket, spanish rice and pintos tonight. It was great! I only actually cooked four of the tortillas tonight. Is it possible to keep the testales in the refrigerator tonight and cook them tomorrow? I’m beat tonight! 🥱
Mely Martínez
Hello Karen,
Yes, you can keep them in the fridge. Wait until they are at room temperature before rolling the tortillas.
Hilary
Can I use a tortilla press or is that more for corn tortillas?
Thanks!
Mely Martínez
Hello Hilary,
To make flour tortilla you need to roll the dough to form them. After resting the dough, the gluten has developed and it allows for a smooth dough that it is easy to roll and stretch. A tortilla press is for corn tortillas.
Odilia
Can I use my mixer to mix Being I Can’t use my arm to well. Thank You.
Mely Martínez
Hello Odilia,
Yes, you can use the mixer or a food processor. The dough mix really quick.
Abrar Mohammed
I made it today it was amazing, my family love it.
thank you for the recipe.
Meagan Nielson
Outstanding!!!! Thank you so very much. I can't thank you enough for sharing with everyone in internet land. Thank you for such detailed instruction. I was in panic mode because all the recipe I was trying were awful. They had no flavor at all. I could tell just by reading that this was a wonderful recipe. Thank you, thank you, thank you.
Caitlin
Great recipe! Only thing I changed second time around was adding a little extra salt but they are so good 🙂
DavidM
This is a fantastic recipe, very easy to make. I will need a lot of practice to make mine as perfectly round as yours, but the flavor makes the store-bought kind taste like cardboard. I'm never buying another flour tortilla again!
And you're right to warn against using all the water. I used 7/8 of a cup and I probably should have used even a little less. It made the tortillas a little harder to roll, but didn't trouble me otherwise.
I see also that it seems to use a little more fat than other recipes, and I think that's probably what helps keep the tortillas so wonderfully soft and chewy.
Thanks for the wonderful recipe and very helpful video!
William Newton
Can you use corn meal mix instead of flour? I'd rather have the corn taste.
Mely Martínez
Hello,
If you want a corn taste make corn tortillas. You can find the link HERE, and use masa harina, NOT cornmeal. Happy cooking!
Anita Venegas
Hi Mely - I tried your flour tortilla recipe yesterday, and it came out perfect. I've tried a few others, but none gave me that fresh homemade taste of my mom's tortillas that I remember. I'll be using your recipe from now on. Thank you so much! You and my daughter share the same name. She's Amelia (aka Meli).
Angie
Just like my grandma used to make!! I'm so excited to be able to serve a piece of her legacy to my family! I may try next time to omit the baking powder as I don't believe my grandma ever used that. I do make with Lard as my grandma did. I can't keep them on hand...My husband and sons eat them as I make them! I had to actually swat my husband's hand away so we can have tacos tonight.
Ara
Hello
Can I use butter instead of lard? If so, how much? Thanks!
Mely Martínez
Hello Ara,
You can use it but only about 2 tablespoons to avoid the tortillas from getting crispy.
Vivian
Delicious. Why do so some recipes omit the baking powder?
Mely Martínez
Hello Vivian,
Traditionally, baking powder is not used, and actually not needed. It is just a personal preference.
Jessica
Can I let the dough rest for longer than 45 minutes?
Mely Martínez
Yes!
MARIA NATHANIEL
These came out perfect! I just LOVE them, just how my mom and grandma used to make. I've tried other recipes and they weren't quite right. Thank you so much, I will be making these time and time again.
L
The written recipe and the video one have different measurements. Which is the correct one?
Mely Martínez
Hello Lulopez,
Each one renders a different amount of tortillas, please check them both.
Natalie Gladys
Mely, THANK YOU so much for sharing this recipe and making the video! I just made these tortillas and they turned out perfectly!!!
Catherine
This recipe is the real deal for homemade Mexican tortillas.the trick is getting the heat just right when you fry them up but this is a perfect recipe.
Laura Rodriguez
*** Soft, pliable & delicious! Perfect. My family loved them. Thanks for sharing.
Cindy
How soft do you want the dough to be?
Mely Martínez
Hi Cindy,
As you can see in the video it has to be very soft.
mimi
can i use butter instead of shortening?
Mely Martínez
Hello Mimi,
Yes, but reduce the amount in the recipe, read the comments about it above, since butter will make them a little too hard and dry.
Marya
I tried making these three time and they came out tough and they didn’t bubble ! What am I doing wrong !?
Mely Martínez
Hello Marya,
Maybe you over-knead the dough, did you let the dough rest enough time? Send me an email.
Roberto Gutierrez
Apreciable Mely, ha pasado algún tiempo desde que compartí mis notas sobre tus recetas tan excelentes. Ésta es mi favorita. Este domingo me quedé sin tortillas (compradas en la tienda), así que hice el atento...como dicen en Monterrey, "salieron de peluche" QUE RICAS! Muchísimas gracias, Roberto
Mely Martínez
Hola Roberto,
Me encanto eso de "Peluche" se nota que somos de la misma generación. Me hiciste soltar una carcajada! 'Saludos!
California Cook
Forget store bought! I will never buy flour tortillas again! So easy to make if you follow the detailed directions closely. Tried other recipes and they never came out right. These were perfect! Used my clean hands to mix the dough. I smashed the really big bubbles down a little with a spatula so the tortilla cooked evenly. Left the little bubbles alone. My husband ate 7 in one sitting and I ate the other three! Thank you SO much for this great recipe! ❤
Mely Martínez
Hello California Cook,
Thank you fro trying the recipe. Remember, you can always double or triple the amount to make more.
Carmen
Soy del noroeste de Mexico, de la tierra de la carne asada, tortillas grandes y coyotas! Hice esta receta y paso la aprobacion de mis hijos. Lo unico diferente fue que hice las tortillas mas chicas porque mi comal es chico. Esta receta es perfecta! Gracias por compartirla y explicarla tan bien. Por cierto, yo tampoco entiendo porque siempre hacen la misma cantidad de harina (1kg) 🤷♀️. Que este de lo mejor.
Helen
Made these this morning and they turned out awesome! Just like the taquerias I went to as a kid. Well, except mine where no where near a perfect circle haha! But the texture and flavor are perfect. Definitely saving this recipe for future use! Thank you for posting!
Mely Martínez
Hello Helen,
Thank you for trying the recipe. Flour tacos sound really good!
Esmelda
I live in Denver, does this recipe work at high altitudes or do I need to make adjustments?
Mely Martínez
Hello Esmeralda,
There are several things that you need to consider when baking or in this case making a flour flatbread at high altitudes. What can work for you won't for your neighbor.
I used to live in the City of Toluca, which is located at 8,750 feet above sea level, near Mexico City, and always made this recipe without any changes. Maybe, you will need more liquid or use a higher protein flour, like bread flour. And, increase the high at cooking time.
I hope this works.
Esmelda
I tried the recipe as is and the tortillas came out very good. Some were a little tough but good. I will try them with the bread flour. Thank you for sharing this recipe..
Nancy
These have a good flavor. My first time rolling! I watched the video several times, which was sooo helpful. Mine still came out a bit tough: too much handling; too much flour; not thin enough;... I will make these again, this time trying my tortilla press first, then rolling thinner if needed.
Jojo
I made these flour tortillas this morning for our breakfast burritos. SUPER delicious. I think we're going to use the rest for quesadillas for dinner tonight! Thank you for my new go-to flour tortilla recipe.
ethalfrida
I made this yesterday and they are unbelievable. I mixed the dough in my bread maker on the dough setting and it was perfect. However, When they hit the hot skillet they shrink. What am I doing wrong?
Mely Martínez
I answered you in a previous comment, you also need to let the dough rest for at least 30 minutes and roll the tortillas using a rolling pin.
ethalfrida
I made these yesterday and they are unbelievable. I missed the dough in my bread maker on the dough setting and it was perfect. However, When I use the tortilla press they shrink once they hit the hot skillet. What am I doing wrong?
Mely Martínez
Hello,
Flour tortillas are rolled using a rolling pin to stretch them and form them, a tortilla press is not used for that purpose.
Sharon
YUM and thanks for explicit directions!
Alane Garcia-Dube’
Help they came out like pita bread 🤦🏻♀️
Mely Martínez
Hello,
Did you let the dough rest? Gluten develops when you allow the dough to rest, this helps you at the time of forming the tortillas, stretching the dough becomes easier.
Jay
Hi Mely, do you have to use a specific type of flour? I live in Europe and only have access to regular flour rather than a special mexican variety/brand.
Mely Martínez
Hello Jay,
I use regular All-purpose flour.
Gibby213
This did not work. This was far from a tortilla, more like a flatbread. I followed the recipe to a t. I used shortening. Should I have used lard?
Mely Martínez
Hello Gibby, As I mentioned in the post above, please practice, practice, do not give up, the recipe does work fine.
Kelly
Can you use a tortilla press instead of rolling?
Mely Martínez
Hello, no sure if you can. They won't roll the same way as using the rolling pin.
Cindy
Thank you for the idea of making these as a Christmas gift! I’m going to do that!
How long will these tortillas last? I’m sure they’ll be so delicious they won’t last long 😉
Thanks!
Mely Martínez
Hello Cindy,
The flour tortillas usually last 7 days in the fridge in a Ziploc plastic bag.
Sylvia
Love making home made tortillas, this recipe for Tortillas and all her recipes are perfectly, tried and true. I have made many of these recipes and they all come out perfectly delicious.
paul
thank you for the recipe. I love all your beautiful pictures. I need to get out the cast iron skillet so I can get that good high heat that I need to get these perfect. thank you again.
Andrea
Hi - it looks as though the recipe at the end of your video and the one in the blog are different. Which is correct or are both?
mmartinez
Hi Andrea,
The recipe in the video uses the same quantities as the recipe card at the bottom of the post. Please let me know if you have any questions, I'll be happy to help you!
Frederik
?
I also recognized. In the recipe below the text, it is 2,5 cups of flour and 1/3 cup of lard and at the end of the video it is 1 3/4 cup of flour and 1/4 cup of lard.?!?
mmartinez
Hello Frederick,
The recipe in the video renders 8 tortillas, the recipe in the blog, renders 10 tortillas.
Theresa
How much oil should I use if I'm out of manteca???
mmartinez
Hello Theresa,
For the amount of flour indicated in the recipe using only 4 tablespoons of oil.
Tania
I like the rolling pin in your pictures, where can i buy one like that?
mmartinez
Hello Tania,
Is a french style rolling pin, you can find it HERE
Rose prince
Hi Mely, I've tried several of your recipes and they've all turned out great. My husband absolutely loves your charro beans! He likes them best when I use Carnitas as one of the meats. But about this flour tortilla recipe... It's great! And I know that because it's the same recipe I've used for 40 years. It does take practice for them to turn out perfect. Mostly it's about not making the dough too dry and making sure the griddle is plenty hot because if it's not hot enough, the tortillas dry out and get stiff before the bubbles get golden brown. I also add the water slowly, letting the faucet run very low. And when I feel the dough is starting to hold together, I stop adding the water. The next recipe of yours, that I'd like to try is your churro recipe. I've been using mine for years but yours justmight be better! Thanks for all your great recipes that I get in my emails.
mmartinez
Hello Rose prince,
Thank you for trying the recipe. I hope you like the churros! 😉
Jeff Bellamy
had almost 1/2 cup of water left over
mmartinez
Hello Jeff,
And how does your tortillas came out?
Chantal
These tortillas are great! It's the only recipe I use when I don't have to be eating gluten-/grain-free. Instead of shortening or straight lard, however, I use my leftover bacon grease from fantastic, high-quality bacon. It makes them delectable!
Carol
I was just going to ask if I could use bacon drippings!!! Yay I will definitely try it now!!!
mmartinez
Hello Carol,
You can use that bacon dripping and make some amazing tasty flour tortillas.
Debbie
Do you use 1/3 cup of the bacon grease?
Andrea Lopez
Not sure if this helps, but we’re making these flour tortillas today and used 1/3 of our leftover bacon grease. If I’m not mistaken, bacon grease is pretty much lard, since lard comes from the fat of the pig. My boyfriend just strained the bacon bits out of the grease by melting it using a double boiler method (jar with lard in boiling water) and straining it through a paper towel. I imagine a cheesecloth would work well too.
The tortillas are currently resting. Can’t wait to see how they turn out!!!
Andrea Lopez
Sorry I meant to put 1/3 cup of our leftover bacon grease!!
Amber Acosta
I have used so many of your recipes but I have to reply to THIS ONE! This is the first time I have made my own flour tortillas. I am a Mexican-American, American born young woman but my family never made tortillas or really much from scratch. So, I am learning about my culture's food through YOU. These by far were the best thing that I have had... I am brought to tears thinking about the women who came before me and made these with their hands. Thank you for providing me with a gift of my ancestors! Cheers to you.
mmartinez
Hello Amber,
Treasure what you learn and pass it on to your kids. Thank you for taking the time to write your kind comment. You just made my day!
Laura
Hi there!
Just wondering if the cups are US Or metric?
I'm in australia so just need to check. Also,I'm going yo use my new tortilla press, will this be ok?
Thanks
mmartinez
Hello Laura,
The cups are the standard US (one cup equals 236 ml.) Flour tortillas are made using a rolling pin, a tortillas press won't work. You can use the tortilla press for corn tortilla making.
Jackie
hi - why can't you use a tortilla press? I bought one just to make this recipe!! haha :p
Heather
I used a tortilla press too and they were thick and hard. Next time a rolling pin!
Yessenia
I need help!! My tortillas come out hard/dry every time I’ve tried!! What am I doing wrong?? Mexican here trying to make some homemade tortillas!! Lol please help me, my husband says I’m a fake Mexican because I can’t make tortillas!
mmartinez
Try reducing the amount of flour in the dough and also do not add too much or none flour to the surface where you are rolling the tortillas.
JulliDietz
I tried your recipe last year, but my tortillas came out looking like an elephant ear. I tried again early this month, and still my tortillas looked funny. But, as you mention in your comments. It takes practice. After 3 tries. my tortillas are now round. Thank you for such a tasty flour tortilla. My grandma would be proud.
Lucy
What is another surface to use for rolling the dough besides the wooden cutting board?
mmartinez
You can use your kitchen table or your kitchen counter.
Deborah
I made them just as written. They are exceptional! Soft and tender, and they roll beautifully without shrinking back! Perfect for our breakfast burritos of Chorizo con Huevos! I make my own chorizo with pork from my local farmer and local eggs. This morning they were even better with these delicious tortillas! Thank you!
mmartinez
Hello Deborah,
Thank you for trying the recipe. So glad to know you like the flour tortillas. Happy cooking!
Karen
Hi Mely! Rancho Gordo FB page included a link to this tortilla recipe today!
mmartinez
Hello Karen,
How nice of them! Thanks a lot for letting me know.
Rose Prince
Thank you for this good recipe, Mele. I've never actually had a recipe because I learned from my mother, who just threw things in the bowl without measuring. Three common mistakes made when making tortillas are that one, the comal isn't hot enough, so by the time the bubbles get the right golden color, the tortillas have over cooked and started to dry out. The second thing is that they add too much flour, which makes the dough heavy and tough so the tortillas turn out tough and heavy. And last, allowing them to sit for 30-45 minutes also makes a positive difference.
mmartinez
Hello RosePrince.
Yes, you are right, so many key elements while making flour tortillas, if we follow those steps our tortillas will be soft, pliable and perfect.
Veda
How do you know if you’re adding too much flour? Do you mean when you’re rolling them . I’ve tried to make them and followed different recipes but mine always come out too thick and heavy , so I tried again and added more water then they were too sticky and added flour but they still were sticky and falling apart 😩. I’m a great baker and I can make great biscuits or even pie crusts etc . But I can’t get the hang of this I don’t know why ?
mmartinez
Hello Veda,
I know your pain, making flour tortillas takes a little bit of practice and letting the dough rest for at least 30 minutes before rolling the tortillas. Keep practicing, you will see that with time you will get the hang of it.
Julia
I have added an egg to my tortillas. They come out more like fry bread a little thicker. Your recipe is close to my grandmothers. Thankyou.
mmartinez
Hello Julia,
So interesting you added an egg to the flour tortilla. Do you mean to the dough? Or to make egg tacos with your flour tortilla?
Andrea
This recipe looks great! But I would like to replace the shortening with butter. Will I still be able to use 1/3c of butter, or will I need to adjust the measurement? If so, how much should I use?
Thank you!
mmartinez
Hello Andrea,
You can use other types of fats, like butter, margarine or oil. You will need to adjust the amounts since each one will affect the dough in different ways. If you prefer to use butter, reduce the amount to half the indicated in the recipe.
K Olivas
The very best flour tortillas
Laura
These came out perfect! Definitely made me think of being in the kitchen with my abuela as a child. Question - do you think the dough could be refrigerated for a day or so befor cooking after letting the testales rise?
mmartinez
Hello Laura,
I'm glad to know you like them. Yes, you can refrigerate the dough for at least three days. It's better if you already divided the dough into small balls before refrigerating them. Bring to room temperature before starting to roll the tortillas. Provecho!
Diana V Hernandez
Hi ! I'm from South Texas also. Saw your recipe and saw that baking powder is optional, but you did add it. I've never used a recipe, you know how it is, And my tortillas actually always stayed soft even until the next day..... But you know al long as there are fresh tortillas, they don't last long anymore..... I remember making them three times a day. But now, low carb has me and my hubby off them....
Kay
I've made this recipe many many times. Tweaked it by a little less salt and a little more baking powder.. Very good. Reminds me of my Anna's tortillas. Thank you
Ruthie
Out of this world.
Thank you Mellie
for bringing Mexico into my kitchen!
Gina Bisaillon
I lived in Mexico for over 20 years and became addicted to tortillas - especially the corn ones. But I also love the flour kind and homemade is the best if you live in Canada as I do.
I haven't tried your recipe yet because I need to know which method you use for measuring the flour? It makes a huge difference! I just wish you would give the weight instead. The lard too. I see you have a scale right there in the video!!!
Could you add that information?
mmartinez
Hello Gina,
As I mentioned above the most traditional recipe is for one kilo of flour and uses 250 grams of shortening. But, if you use a little bit less of shortening you still get a manageable dough. Nowadays, I use 250 grams of flour and 50 grams of shortening, it makes 8 tortillas, we are a small family.
Kimberly
I've made tortillas in the past. They were awesome. Although after a few years I forgot how much of what I used. I found your recipe and it was 'perfect' I do however have a question, when I make the tortillas they come out perfect, until they sit for a few minutes then the edges get hard and cracker like. What am I doing wrong? Any idea?? Thank you for your help and Thank you for your recipe 🤗
mmartinez
Hello, Kimberly, Try to reduce the heat and keep the tortilla perfectly wrapped on a kitchen napkin. You can also reduce the amount of fat to 2/3 of what you are using.
Diana B.
I've been making my own tortillas for the past several months now, about once a week. This is the third flour recipe I've tried. The first one with shortening or lard. Maybe it's because I'm gaining more experience, but this is the best recipe and my search is over. The tortillas were easy to press, didn't crack when I put in the hot skillet and came out quite yummy. Thank you.
I'll have to try the corn one from this site too. Still trying to perfect those.
Anonymous
can I use a healthy oil, somehow?
mmartinez
Hello,
You can use other type of fats instead of shortening or lard.
Rosie Rose
Thank you for this recipe. I loved watching mi abuela roll out perfect round tortillas. Your recipe came out perfect. Now if I could just get them round. I will admit over the years I can say I've improved. They no longer look like the 50 states; just a little wonky. Mil gracias!!
Anna Austin
Thank you so much for this recipe. My mom made the best tortillas but until now I've never come close to making them as good as hers. By the second batch dough was perfect. They cook up light and delicious. Perfect with my Chile Colorado! Thank you!
mmartinez
Thank you Anna,
Enjoy you tortilla making! I find it is therapeutic to roll out those tortillas.
Unknown
This is a great recipe. Thank you for sharing.
Gertrude
The BEST tortilla I have ever made! Thank you so much!!!
Becky Vaughn
My mom always made flour tortillas from scratch, but she never measured her ingredients and I never bothered to learn from her. Then I moved 600 miles away from her and I found myself craving her tortillas. I just can't do the store bought kind. I am so glad I found your recipe! They came out tasting exactly like hers!
mmartinez
Hello Becky,
I'm so glad that you were able to replicate your mom's flour tortillas. Enjoy!
Unknown
Add water slowly. You may not need the whole cup. Perfect recipe! ❤ Thank you!
Timo Nelson
Hello Mely,
I have enjoyed your blog on tortillas. The comments I read are from individuals who are trying this recipe for the first time and have no reference to "how" to make dough. No insult intended, but for years, I periodically made dough for tradition Navajo Frybread, and tortillas.
This is not easy to learn, someone has to help you learn how to make the dough and how it should "feel". This is the hardest part of conveying how to make dough, it should be elastic but not sticky, and kneading is as important as letting the dough rest and allow the gluten to do the work.
So, as fate would have it. My wife really likes tortillas and frybread, (she is Filipino), as luck would have it, my mother stayed with us one summer, and she really learned from a master! So, I paid attention too, and soon my dough was as good as anyone I know. We opened a concession business, and featured tortillas and frybread. For six years now, I have made 16 cup batches, 2-3 times a day. Simple can be deceiving, it takes a LOT, of practice to make a great batch of dough.
Anonymous
How much is a kilo. What is the English translation? Thanks.
mmartinez
Hello,
One kilo equals 2 Lbs. plus 3 oz.
MrsGixxer
Hi Mely! I did post a comment but then it disappeared! My tortillas turned out really good. I followed the instructions and the suggestions posted above. The most helpful was your very detailed directions, especially the water, and the comments on kneading. I would say my biggest struggle was finding just the right temperature setting on my stove but I found it. I'm sure the next time I make them they will be even better. I just don't want to eat too much bread so I have to watch how often I make them. How well do they freeze? Can they be frozen after they have been rolled out but before being cooked? Thanks for a great recipe and instructions!
mmartinez
Hello,
They can be frozen, but you need to place a piece of plastic between each tortilla, and then place inside a freezer bag. To reheat, bring to room temperature and warm on the skillet.
MrsGixxer
I'm making these today and I can't wait. I have been craving some good homemade tortillas. I'll let you know how it goes especially since I have never made them before!!
mmartinez
Hello MrsGixxer,
I hope you come came to tell us your experience making flour tortillas for the first time.
mmartinez
Hello MrsGixxer,
I hope you come came to tell us your experience making flour tortillas for the first time.
Joyinthemorning
Hello, I bought some masa flour, do you not use this instead of American white flour? I have kept it for a couple months, now I am ready to make tortillas! I need to ask what temperature the "hot water" is? My former husband boiled water, and used it steaming hot (if I remember correctly).
Also, a tip for anyone on the lard: I found that bacon grease is a good substitute, and I mix it half and half with shortening for pie crust (does NOT taste like bacon, amazingly).
Deanne Nelson
This sounds like my nana's recipe, which I did not have and was looking for! Thank you! I will try it this weekend!
E. Michelle Crowder
This is my new go to recipe for flour tortillas. Easy and fast. I've been making tortillas for many years. They are a staple here in New Mexico. These are by far the best!
just beth
Hola, Mely y muchas gracias! My family moved to Los Angeles area from Oregon when I was a teenager and we encountered all the "good stuff" so we're spoiled for anything else. Love Mexican, Salvadoran (pupusas...YUM), Guatemalan........ So glad to find your site. There's a small town not far from here where I know I can find lard because that, to me, makes tortillas just right. Nothing quite like arroz frijoles y queso burritos made with fresh homemade tortillas. Mucho gusto!
mmartinez
Hello Luciano,
Add one more water, about one teaspoon at a time. Just to test the dough. Lower the heat in your griddle, and check your cooking time. If the heat is to high and you leave the tortilla longer that needed, it will get dry and crispy. Please let me know if this helps. Happy cooking!
Luciano Castro
Mely hi, I'm from Brazil, all right with you? made pasta however it was too crunchy, it breaks, is not flexible and did not inflate, what is the reason ?? I suspect it's because I too knead the dough, what do you think?
GloriaMarquez
pin not working doesn't redirect to your page
mmartinez
Hello Gloria,
The long picture or one of the pictures above? Thank you for letting me know.
mmartinez
Hello Kristen,
Check my email info here: Contact me
Kristen
Where is your email as I am struggling with this very thing!
Audrey De la Rosa
Tried this recipe in every way except added 1/2 tsp more of salt. They were DELICIOUS!!!! Tasted just as great as the Mexican restaurants here in the valley (with homemade tortillas of course). Can't wait to try making the menudo!
Anonymous
Tried these the other night and they were PERFECT!! Used my KitchenAid mixer with the mixing paddle to start, then used my dough hook for the kneading. Love that thing! Made the process soooooo easy! Tortillas were super tasty, puffed, tasted great! Invested in a cast iron skillet and a temperature gun to see what the best temp is (about 515F!) Thicker than I'm used to having, so about to try again and omit the baking powder. Wish me luck! Hopefully, the skillet and temp gun will help with my corn tortillas, too! Thank you for all your recipes and insight! I'm also trying your cheese recipe as we speak - fingers crossed! =)
Anonymous
Hi, I'm so glad to have found your website! There is a fabulous taco we found while traveling that looks like yours do when they are in the puffy stage. Is there a way I can send you a photograph of what I'm wanting to replicate to see if you have any ideas about how I can create them? Thanks!
mmartinez
Hello,
You can send me the picture via email. Check the contact section, the information is there. Thanks for visiting.
Anonymous
These are amazing! No comparison to store bought flour tortillas. My mom would always give us as kids a flour tortilla with sour cream and a sprinkle of salt, roll it up and give it to us. Tan sabrosas!
Anonymous
These are the exact same ingredients my mom uses but she just shows us and I need measurements haha. I'll be attempting to make them again but this time I know exactly how much to add what.
Gracias!
mmartinez
Hi there,
If you need further help, please don't hesitate to ask. I will be happy to answer your questions. And remember, it takes a little practice to make flour tortillas. But, once you get it, you will be happy to make them yourself.
Saludos!
Mely
Renee Adams
Hola Mely,
I made these Wonderful flour tortillas and my kids y I just loved them! You are so thoughtful to include such exact directions.
In the past, I made some that were pretty tough with a recipe from a different site.
But THESE were just right:) I was able to watch for those bubbles. I kept having to adjust the heat under my comal. The first ones bubbled and puffed perfectly but then I had some that didn't. My heat had gotten too low! Those couple turned out kind of hard but the next ones (after adjusting the heat) bubbled and puffed.
I was very happy with the flavor and super soft texture. I used mostly lard and some coconut oil (solid).
I think next time I will try a butter and coconut oil mixture. So happy and now there is the scent of lovely fresh tortillas in the house and a sense of reconnecting with my heritage.
Gracias!
Mely Martinez
Hello Renee Adams,
Thank you for commenting and explaining your experience with the recipe. I am sure it will be helpful for other readers.
Happy cooking!
Julie Mcelvain
Today was my second attempt at making tortillas, I used butter flavored Crisco, Both attempts my dough looked and felt perfect but the out come was odd...I have never tasted a home made tortilla before, with that said it is a possibility I don't know what I am looking for other then wanting them to come out as beautiful as yours and that didn't happen. I will keep trying until I get the look and texture I want. I make your pazole all the time and my family loves it I just thought I could give them a little extra treat. I will not give up till mine look like yours. Happy New Year Mely!!!
Mely Martinez
Hello Julie Mcelvain,
Making flour tortillas takes a little patience and practice. The first time I tried to make them, I was a teenager, I got so frustrated until my mom came to help me out.
Please, do try again until you finally get the result you are looking for.
Happy 2015!
Ashley Deckard
My husband made homemade taco meat and I made these tortillas for us and our huge family and I must say this was the best Mexican food I have ever put in my mouth! Thank you for this recipe because we will never buy store bought tortillas again! I will keep following your recipes, because if they are half as good as this one, they will go into our family recipe book!
rayhardingkristinharding
I am in Cambodia and my husband is homesick for Mexican food (we're from the States), so I am going to try your recipe. I have vegetable oil because that is easy to come by, will that work? I may be able to find enough margarine for the recipe, would that be better? Thank you!
Mely
Hello Rayhardingkirstinharding,
Margarina should work just fine and also vegetable oil. Just do not add the same amount of oil. Reduce to 1/4 cup.
suzannemateus
I love your blog! I made these flour tortillas today and they turned out great. The whole time I just kept thinking of my abuelita.
Mely
Hi Suzanne,
I so glad you like them.
Mely
Hooa Claudia,
El agua tibia se la tienes que agregar poco a poco. Amasas y si sientes que necesita mas agua, le pones una cucharada de agua tibia. Vuelves amasar hasta que sientas la masa suavecita y manegable. Espero esto te ayude.
Mely
claudia flores
Mil gracias Mely eres lo maximo. Me encantan las tortillas de harina. Mi problema es que la masa me queda muy aguada o muy dura. El agua es lo mas dificil para medir...Ayuda please!!! SALUDOS
Mely
Hello Denise,
I know it can be frustrating at the beginning, because it takes some practice. You can reduce the amount of shortening to 1/5 of the weight of the flour and even avoid the use of the baking powder. They still come out fine. Sometimes, I just mix 500 grams of flour and 100 grams shortening, salt and water as needed to form a soft dough.
Try it this way and come back to let me know how did it work for you.
Happy cooking!
Denise Alonzo
Hi Mely, I'm from San Antonio and just recently I've tried to make homemade tortillas, but with no success on the texture. I don't know what I'm doing wrong. They shrink and get hard after they have cooled. They don't come soft and fluffy. How do I get them to come out that way and stay that way?
Bricia Guerrero
How do I know if I'm using to much shortening ?
Mely
Hello Bricia,
If your tortillas get hard really soon after cooking. That is one way to know there is too much fat content.
Mely
J Johnson
Hi Mely,
I am searching for organic flour tortilla recipes and I found yours. Your recipe is very clear to explain and I am very intersted to make your recipe. Since I noticed that many recipes do have 5 ingredients - flour, salt, baking powder, lard or oil, and water. I need your honest opinoin.... Can I replace lard for butter, shortening, or oil? If so, what do you recommend for best taste -- butter or shortening or oil? If oil, what kind of oil? I had been making bread and pizza dough through many different recipes and I found right one for bread and pizza dough. I hope your recipe would be my first best recipe of flour tortilla so I don't have to follow other recipes until I find right taste of tortilla. Thanks!
Mely
Hello J Johnson,
The baking powder is really optional, most cooks don't add it unless you want a little most puff in your tortillas.
Fat choices: Well, traditionally used to be lard back in the day. Shortening has been the main fat now for decades in Mexico.
For flavor butter is the best, but then you will have to reduce the amount in order to avoid hard tortillas when they cool. I had used olive oil and know of people that only use 2 Tablespoons of vegetable oil with great results. Personally, I stick to shortening. Everyone has a personal taste, what will be yours?
Happy cooking!
Jane Kirk
Mele,
I just started making my own flour tortillas a month ago. Will you recipe work with coconut oil? I will be trying this tomorrow for our Mexican dinner. Your instructions are so easy to follow. Thank you very much.
Mely
Hello Jane,
I had tried making the tortillas using olive oil and vegetable oil. I guess coconut oil will work fine. Let me know how they turn out.
Happy Cooking!
Marlissa
Hi Mely,
In your recipe you say less oil if not using lard. Can you give measurements for olive oil? Thank you!
Mely Martínez
Hello Melissa,
For this recipe, only use 3 tablespoons of oil.
Bricia Guerrero
Thank you
Bricia Guerrero
Hi. I have made the tortillas twice but when they cold they become hard. What am I doing wrong?
Mely
Hello Bricia,
It could be too much flour. Try using the recipe by weight to be more exact with the flour-fat ratio. Try small amounts like the following: 250 grams flour, 50 grams shortening, salt to taste and 3/4 cup of hot water. Do not use to much flour to roll the tortillas. Sometimes just dusting the rolling pin is enough. With this recipe you will make 8 medium size tortillas.
Please do not hesitate to contact me with further questions.
I will be glad to help.
Mely
Cliff
I first must say 'Thanks!' for such a wonderful blog! That said, let me add another reason to make your own wheat tortillas: I was truly astounded at the ingredient list in my favorite store brand wheat tortillas, once I looked at it, after eating them with relish for years and years. After that epiphany, there is no turning back for me: I'm a home-made wheat tortilla guy from now on! Thanks again for this recipe, and all you are doing here.
Mely
Hello Cliff,
You are very welcome!
Enjoy your cooking.
Mely
Mamcita3b1g
Hello Mely,
Why don't mine puff? My corn ones didn't either. I am only using a skillet though. I don't have a cast iron one comal yet. Thanks 🙂
Mely
Hello Mamcita3b1g,
You need to knead the dough very well and wait a little more time when you have to turn the tortilla for the second time, then flip and press gently the center of the tortilla with a spatula and then release to let it puff.
Mely
EFlo
Mely you are an angel!!! My grandmother passed away before I learned to make her amazing tortillas. Over the years I have tried dozens of recipes and none even came close to authentic.
I made your recipe today with tears of joy as they are the same as the wonderful tortillas I enjoyed growing up. Many blessings and thanks to you!!!
Mely
Hello Eflo
I am so glad you like the results of this recipe. They are not easy to make at first but practice really pays at the end.
Thank you for stopping by.
Happy cooking!
Anonymous
I most certainly will highly recommend this blog! Thanks for your help.
Kristine
I made these today! Haven't eaten them yet, but I was surprised at how easy theyr were to make. My dough was a nice texture and not sticky.
Anonymous
I have tried to make flour tortillas in the past, sometimes the recipe worked, but the tortillas had to be eaten fresh as reheating them ruined their texture. I've tried at least five or 6 other recipes, some from "prominent" cooks or websites - yeah, we know they can never beat authentic, generational home coooking- but, I digress, I want to tell you that your recipe is FABULOUS! Using lard has always repelled me, but note to all other pig-averse: I made mine with softened, room temperature butter, unsalted, and they are to die for. They remained pliable, soft and tender. A winner. Thanks, Mely!
~Cynthia
Mely
Thanks a lot for the feedback Cinthia. Now, I want to have some with butter too.
Mely
Helen
Hi!!
Love this recipe, only thing, my flour tortillas rarely rise. I've bought 3 comals thinking that was the error. Can you help?? I've followed the recipe to the T. Still, rarely small bubbles.
Thanks
Mely Martínez
Hello Helen,
Try extending the kneading time a couple of extra minutes. Also, and as a last resource, you can add 1/2 tsp of baking powder.
Velisha
Hare Krsna Ms. Mely! Thank you so much for sharing this recipe with the world. We are transcendental vegetarians so we can't use lard. Also, we had no shortening, so I substituted butter for the shortening. I used 1/3 c plus 1 full tsp of butter. The entire 1 cup of hot water at our high, dry elevation worked perfectly. They came out perfectly !!! They are exactly what I've always wanted a flour tortilla to taste like. They are the Perfect consistency, so soft and flavorful. I am so pleased and entirely grateful to you and Señora Hortencia Luna. I've tried many , SO many recipes and none have ever been this good, this authentic tasting. Thank you for helping us to make such a perfect offering to the Lord. I'm looking forward to learning more from you 🙂
Hare Krsna, Namaste and Tiano ti !
Mely Martínez
Hello Velisha,
Thank you for your kind comment. Enjoy your tortillas and pass the tortilla-making skill to the young generations.
Anonymous
I made the flour tortillas for the first time. I tried several other online recipes but this time yours really work. They even puff a little.
Gracias.
Tina Brown
Ed C
Thanks, we attempted 4 or 5 times with no success. One thing you added about dough needing to be soft, mine was not. What does this indicate?
Mely
It will need more hot water to have a softer dough.
Ed C
Is it possible to over knead the dough?
Mely
That could happen, then the dough gets hard and difficult to work with.
Ed C
mine do not puff up, come out hard and not flexible
Mely
Hello Ed,
Making flour tortillas is tricky. I used to get so desperate when trying the first times. Please do have some patience and keep trying, as it takes practice to master the feel of the dough. Read again all the steps, give some time to the dough to rest, and it will develop the gluten content to make it easier to form into circles. Check the heat on the griddle, that is essential when cooking the tortillas to make them puff.
I do not know where do you live, but is you want or have some time to use skype, please let me know. i will be happy to help you.
Mely
Mely
I forgot to add that your dough has to be very soft and not hard as for cookies or pies.
Amanda Davis
My tortillas r good but they r not as soft as they should be, kinda hard when I reheat n they crack when folded. What am I doing wrong?????
Mely
Hello Amanda,
Try adding a little bit more water like a tablespoon at time, it always depends of the humidity in your area or even your kitchen environment. When rolling the tortillas the less flour over the working area the better. Sometimes, I even reduce the amount of shortening to less than the 1/3 cup, and they still come out soft and fluffy. If you add more shortening than needed they will get crispier due to the excess fat content.
If you still have some questions while working with the dough please send me an email for a faster reply. My email is in the contact section.
Mely
BigGuyFromWI
would it be ok to use a tortilla press instead of a rolling pin?
Mely
Hello BigGuyFfrom WI,
I know some people uses that method of a tortilla press. Personally, I do not have experience of making flour tortillas that way. But for sure next time I will try and post an update about it.
rubyce
I love this recipe. I have tried many but I just couldn't get them to come out soft or even puff. I added a bit of water at a time like you said and I only used 1 1/2 cups (Minnesota has very humid summers) but they came out just like my mom's homemade tortillas. Thanks for the recipe.
Mely
Hello Rubyce,
Thank you for taking the time to comment about your experience with this recipe. Enjoy your tortillas.
Mely
Pensamientos Dispersos
Hello Sra. Mely,
I would like to make flour tortillas but using oil either olive or canola.
Should I use 1/3 of cup of oil then?
Thanks!
Mely
Hello,
Yes, use about 4 tbsps. of oil. Sometimes I use olive oil instead of shortening. The dough texture changes a little bit but it works fine.
Mely
Hernan M
Thank, thank you.
After practicing for some time, the tortillas are perfectly round.
So long store bought tortillas.
Mely
Hi, SL0073493
Enjoy the ride and be patience, that is the key.
Mely
SL0073493
I have always made them but never had a recipe, I'm trying this one to see how it turns out. Thanks
ninasky007
Hi Mely, I was checking out your recipe. I wanted to make tortillas from scratch but I wanted to know instead of lard can I use olive oil or canola oil. If yes how much?
Mely
Hello ninasky007,
Yes, you can use any other type of fat. Like olive oil or canola. The results will be slightly different than using lard or shortening, not as soft but still a pliable tortilla.
Happy Cooking!
ninasky007
Hello Mely I wanted to know instead using lard can I use olive oil. If yes how much do I use.
Jewels1900
Hello Mely, I want to start by saying that I really enjoy your blog! When I have flour tortillas at our local Mexican restaurant(not a chain restaurant, very good home cooked style food) they are very soft and silky. I have made flour tortillas at home & although they taste good, I have been unable to recreate that wonderful, soft & silky consistancy. I tried adding more homemade lard but they just ended up being more opaque. I also tried used part cake flour & part all purpose flour, that came a little coser to the consistancy I was looking for, but not quite there yet. Is there some trick to making them so soft?
Mely
Hello Jewels1900,
You do not mention where do you live, but let me tell you that when I was living in South Texas one thing that I enjoyed at the local restaurants was there flour tortillas. Those tortillas are a slight different than the ones we make in Mexico, they are thicker and silky as you mention. When I asked one of the cooks one time, she told me that they mix margarine and a little bit of milk to the flour mix, but I never tried to make them that way at home.
Keep experimenting and please let me know your result.
Mely
Mely
Hello Erickarx,
That could also be a good reason for the tortillas not getting bubbles at the time of cooking.
Mely
PS. If you want we could skype, to help you get it right. Do not get frustrated, it takes some time and practice to get the feel of the dough. Just keep practicing.
marggie a
I tried making flour tortillas, but after they cool, they crack, what could i be doing wrong.
Mely
Try adding a little bit more water to the dough and when rolling the tortillas avoid using to much flour. Sometimes it doesn't need flour in the working area at all.
Please let me know how does it work the next time.
Mely
m19953
Mely,
I am making this recipe, But I had to substitute the shortening or lard with olive oil. I will post back to let you know how they come out!
Thanks for sharing.
Mariel
Mely
Hello Muriel,
Please come back and let me know. I sometimes use olive oil when making half whole wheat and half all purpose flour. They always come out very soft.
Mely
Roxanna Vath
Hi, Mely.
I came across you website by chance. I made your tortilla recipe and they came out delicious!!! Thank you for sharing your recipe with the world. Blessing.
Mely
Hello Roxanna,
I am so glad to hear this recipe worked for you.Blessings to you too.
Mely
Leah Drego
Made this recipe! Turned out perfect! Would you be able to give me measurements in gms for more accuracy. Thank you so much for such a detailed recipe!
Mely Martínez
Hello Leah,
Next time I make them, I will measure the ingredient in grams and update this post. Thank you for your patience.
Ziho
Mmm qué rico Mely!
Yo aprovecho este friecito para prepararlas y calentar la casa jeje
Salu2
zerrin
It looks like it's not that difficult to make tortillas at home! I love to play with dough, I must try to make these tortillas soon!
Maha Gadde
perfectly done n explained...fluffy n fresh.
happy new year2013
maha This recipe is a winner!
Candace
Happy New Year, Mely! Thank you so much for sharing this tutorial on making tortillas. There is absolutely no comparison between homemade tortillas and the ones that are store bought. I love the smell of a freshly made tortilla and the taste is sooo much better than the ones in the package. I'm sharing this with my "tortilla making hubby". Maybe he will give your recipe a try this weekend! 🙂
Gloria
Mely, hi. I make tortillas at least 3 times a week. Yours are looking delish and now I feel like going in the kitchen to make some.:) Just popped in to wish you a very Happy New Year to you and yours. Enjoy the new year, have health, happiness, and peace. Take care.
Prieta
Las tortillas de harina no me salen por más que lo intento! Mely, te deseo lo mejor para el 2013 y que te colme el cielo de bendiciones. Feliz Año!
Besos,
Prieta
RuthSMac.
Hello, Mely! me gustan las tortillas de arina, me encanta comerlas con miel. No se hacerlas, a veces meto mano cuando alguna de mis amigas prepara pero asta ahi. En una de esas me animo, tu receta se me easy, a ver que tal me va.
Merry Christmas an Happy new year!! Mely, I wish for you and family the best as always.
xoxo
Byte64
Hace mucho que quiero acabar de escribir una entrada acerca de la diferencia entre tortillas de harina y "piadina" (una tortilla de harina que hacen por estos rumbos).
El día en que finalmente me anime a terminarla, voy a poner un enlace a tu entrada Mely.
Por cierto, acá todo mundo piensa que la "verdadera" tortilla mexicana es la de harina de "Casa Fiesta", ya sabes...
Un abrazo querida Mely
Mely
A mi me ha pasado algo parecido Flavio. Pero para eso estamos aunque sea poco a poquito mostrarle a la gente lo que es Mexico.
Saludos!
Mely
Leah Drego
Made this recipe! Turned out perfect! Would you be able to give me measurements in gms for more accuracy. Thank you so much for such a detailed recipe!
Mely Martínez
Hello Leah,
I will try to update the recipe with grams. Thank you for trying the recipe.
Nora
Mely, cuando estuve en Monterrey, puse leche en lugar de agua (como me aconsejó una de mis lectoras) y me gustaron mucho.
Flavio, yo ya hice las piadinas y también a todo mundo le gustaron, son muy ricas.
Sandra
oh yum yum, i love warm homemade flour tortillas slathered in butter. Thank you!
I've tried other recipes in the past with not a very good outcome. I hope these work for me.
Mely
Please let me know how they turn out for you.
Mely
Philip
When you say hot water, should it be boiling, or just really hot tap water?
mmartinez
Hello Philip,
Very hot water, you can use hot tap water.
Happy homecook
This recipe for tortillas was very good. Made these tortillas at home for family. All the tips for resting and rolling the tortillas were helpful. Thank you Mely.
Dianna A
Just for the record this IS the BEST tortillas recipe I've ever made. And now the only one I use and share with friends. I use a cuisinart. I put in flour, baking soda and salt and mix for around 1 min. Add lard mid 2 min. And as it's mixing pour slowly 1 cup hot water and Co tinge mixing for maybe 2 minutes. I put container in a kitchen warm place for 30 min. And I end up with wonderful tortilla dough. Thank you for sharing
Dianna A
Just for the record this IS the best tortillas recipe I've ever made. And now the only one I use and share with friends. I use a cuisinart. I put in flour, baking soda and salt and mix for around 1 min. Add lard mid 2 min. And as it's mixing pour slowly 1 cup hot water and Co tinge mixing for maybe 2 minutes. I put container in a kitchen warm place for 30 min. And I end up with wonderful tortilla dough. Thank you for sharing
Gutierrez Communications
Mely, I really appreciate your continued loving dedication to La Comida de Nuestra Tierra. I posted this one on my facebook page. When did you live in Monterrey? All my tias live there. We grew up in Colonia Las Mitras, next to Simon Bolivar in the traffic circle.
Mely
Very close by in the Cumbres area is where I used to live.
Mely
Aurora
Hi Mely, there are alot of tortilla recipes out there and not Mexican; your recipe is how my mama used to make them, with lard. I didn't get the measurements before she passed on. They are like little soft pillows, so good with mantequilla! Gracias for sharing!
Mely Martínez
Hello Aurora,
Thank you for your kind comment. I definitely like a soft flour tortilla with butter.
Karen
Thank you! Love this recipe. I have tried different recipes and I constantly failed. I found this recipe yesterday and followed the directions. I didn’t use all the water… I was afraid it’ll get too sticky. The tortilla was soft that it seemed like it melted in my mouth. The best tortilla recipe. Thank you. I wish I could post a picture.
Mely Martínez
Hello Karen,
You can send us the recipe by email or share it on your Instagram account and tag @mexicoinmykitchen. That is where we share all our reader's pictures.
Karen
Oh, how I love homemade tortillas and miss living close to the border when I could get them anytime. I've made them in the past, but mine turn out too dry, so I will try again and make sure I don't use too much flour. Thanks, Mely!
loves2spin
I love your tutorial here, Mely! It makes the process very clear. I've been making my own since 1976. A Hispanic friend told me how to do it. She said, just use some biscuit dough and she described how to cook them. I have made as much as 10 cups of flour into tortillas at one time when our children were still at home! I remember that amount would take 45 minutes to bake on the griddle. Now, when I make them for me and my husband, I only need 1 cup of flour! 🙂 Here is a blog post I did on the way I make them now:
Mely
Wow! Yolanda those were a lot of tortillas. Thanks for sharing the link to your whole wheat tortillas. I also have a similar recipe but with the addition of 2 Tablespoons of olive oil.
You know for those times when we switch to the more healthy version of tortillas.
Mely
Kristin C
Delicious! Made as directed, I only needed a little more than 3/4 cup of water to get the right consistency. I normally make mine with shortening and finally got my hands on lard. So good, just like my grandmother used to make. Thank you for sharing this recipe.
Kita
Is the link still available? It's not showing in the comments. Thank you.
Swathi Iyer
Mely, This flour tortilla looks delicious. How you prevent the stickiness of the dough. May be lard is helping here.
Mely
Hello Swanthi,
If the dough is too sticky maybe reduce the amount of water your recipe calls for. The dough should be soft but firm. The texture is not similar to the one for bread.
Mely
Mari
Hi Mely
What can you use instead of shortening? Can mase de harina be used? And how long can you keep the dough before you must cook it if trying to prep in advance?
Mely Martínez
Hello Mari,
You can use margarine, oil, or butter, but for each of those types of fats, you will need to reduce the amount.
What do you mean by mase de harina?
Tom
Hi Mari,
Masa Harina is a corn flour and probably shouldn't be substituted for the AP flour used here. You can make corn tortillas quite easily using other recipes, though!
As for the dough, you can easily let it rest a few hours or overnight in the fridge. I wouldn't go for more than a day or two, but it should be fine for short times.
ismael Garcia
I followed the directions exact and my dough is sticky I guess I'll add some flour let's see what happens thank you
Mark Forsytbe
Mely,
My girl... I stumbled across your website a few years back. I married a wonderful Hispanic woman, but I'm the one that loves to cook. I've tried so many different recipes from here and none have ever failed or filed to impress. I just finished making 3 dozen of these little clouds of love for the family, and my wife had me make some for the neighbors last night.
I rolled them very thin this time and was able to yield about 16 per batch (super awesome for buttered tortillas). The final dozen or so had sat for well over an hour while I was cooking them up and the softness of those final ones is undescribable. They literally melt in your mouth. Thank you for being my go-to for everything I cook now!
Mely Martínez
Hello Mark,
Thank you for visiting Mexico in My Kitchen, and for trying the recipe. Those flour tortillas are addictive, and as you mention with butter, they are awesome. Happy cooking!
Anonymous
Hello Swathi, I am professionally trained in baking and the reason the dough is sticky is because you haven't kneaded it enough to allow gluten to develop. Mely's recipe is great. Just mix the ingredients in a bowl, then start kneading the sticky dough in a clean surface. After some kneading, it will stop being sticky and the pieces of dough that were sticking between your fingers will stick to the ball of dough (which won't be sticky anymore)
Don't add flour to make it less sticky, it will just make the finished product less soft and is a common mistake.
Kira
This was very helpful! Once the gluten forms it pulls away from the bowl. I made the mistake the first time adding flour. Making breads, it is good to learn the science! Thank you!
Irene Garza
Hello Mely!
I love all of your recipes...thank you! I want to make the homemade flour tortillas but was wondering if it’s okay to use all purpose gluten free flour?
Thanks!
Irene
Mely Martínez
Hello Irene,
I wish I can say yes, but I still need to experiment using that type of flour. Just to be on the safe side, if you make them, reduce the amount of shortening by 2/3 of what the recipe indicates. I hope you come back to let me know your results.
Karla
Hi I want to try making flour tortillas but am not sure if I need to use bleached or unbleached flour.
Mely Martínez
Hello Karla,
You can use either one with great results. Bleached flour sometimes has a bitter after taste.
Maria Gamez
I just made tortillas using this recipe last night and this morning and they came out so good! Soft and fluffy just like we like them. I did follow the recipe all the way including the part where it says to add the water a little at a time. I stopped adding when my dough came together so I ended up leaving about 1/4 of it. Thank you for sharing this recipe I will use it all the time now!
Tina
Adding light flour to the surface where you are kneading makes a huge difference!
Kim
The ingredients are so close to some Fry bread recipes, funny how the only thing seperating fry bread and tortillas is lard/shortening. Never really paid that much attention since I usually can just buy homemade tortillas anywhere. Growing up in Arizona you can find Fry bread and tortillas easily. So glad I have these ingredients in my cupboard already. Gonna have to try it with my tortilla press to save the rolling out process. Have you tried this recipe with a press? Should I make the disk size smaller?
Mely Martínez
Hello Kim,
Usually, a tortilla press is only used for corn tortillas, no for flour tortillas. FLour tortillas need to be rolled.
mmartinez
Thank you for your wonderful comment. I'm sure it will help a lot of people achieve the texture needed to make flour tortillas.
Regards and happy cooking!
mmartinez
It could be several reasons. Sometimes, over-kneading the dough, the temperature of the griddle or the timing while cooking. Believe me, it takes lots of practice, until you find the perfect setting on your own stove for the heat temperature, and the feel of the dough while kneading it.
Diana V Hernandez
To prevent dough from being sticky, just add water in small amounts to begin with.... Then you'll realize it's not sticky at all...
Vanessa
Mine never rose. What could I be doing wrong?
Mely Martínez
Hello Vanessa,
Try to knead the dough a little longer.
Teri Gonzalez
Hi Miley,
I use 3 cups A/P flour 2 teaspoons baking powder and salt and warm water about cup. Can you tell me why my tortillas do not stay plyable, kinda hated the next day. What am I doing wrong???
Mely Martínez
Hello Teri,
Maybe the amount of shortening you are adding is a little bit too much. How much are you adding?
Josh
OMG. AMAZING recipe. Thank you so much!
Janie
Excited about this recipe and trying to replicate tortillas purchased in Sonoyta, Mexico. Great taste of these but I found mine were not as stretchy and flexible as those from Sonoyta. Any tips to increase stretch and flexibility? Thanks.
Mely Martínez
Hello Janie,
Fat (Lard or Shortening): The fat content plays a big role in the texture. Make sure you’re using enough fat. You can try slightly increasing it to improve the stretch. Kneading the dough well helps develop the gluten, which contributes to the elasticity. Knead for 3-5 minutes until the dough is smooth and soft.
Do not forget to rest the dough. Letting the dough rest is key! After kneading, cover the dough and let it rest for at least 30 minutes or up to an hour. This relaxes the gluten, making the dough easier to roll and stretch without tearing.
Happy cooking!