Homemade Flour tortillas are more common in the northern states of México, where they use what we consider to be the BEST recipe for flour tortillas, the traditional recipe of 1 kilo of All purpose flour, ¼ of a kilo Vegetable Shortening, hot water as needed, a dash of baking powder, and a pinch of salt. Although must cooks will omit the baking powder.
Homemade Flour tortillas
Although nowadays you can conveniently get good quality flour tortillas at the corner store, many housewives prefer to make homemade flour tortillas at home, Like Señora Hortencia Luna, a very sweet lady that used to be my son’s nana in Monterrey, NL.
Every day before going to work, she would cook one kilo of flour transformed into flour tortillas for her family. When I asked her why she always made the same amount, she told me that it was the only recipe that anyone knew. Ms. Hortencia was the one that showed me hot to make flour tortillas.
In México, it’s very common to find shortening in ¼ kilo sizes packages and flour in 1-kilo sizes.
Please make sure to read all these notes before you start making your flour tortillas, you’ll be glad you did.
At the end of the post, you will find the new video with instructions to make 8 flour tortillas.
How to Make Flour Tortillas Recipe
Note 1: Add the water little by little to form the dough since in humid climates a slightly less amount of water will be needed.
Directions to make flour tortillas
1. 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 coarse meal. (Please check the ingredients list below)
2. Slowly add the hot water a little at the time until the dough holds together. Do not add all the water at once. See note above.
3. Turn dough onto a work surface, and knead for a couple of minutes until it is smooth.
4. Divide the dough into 10 pieces rolling every piece on your work surface with the palm of your hand to form a little disk. We call these “testales”.
5. Cover the “Testales” with a damped kitchen towel or plastic wrap, 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. Do not skip this step.
6. After the resting period, place an ungreased griddle/comal over medium heat. Grab your Rolling Pin to start forming the tortillas on a lightly floured surface. If you add too much flour to the surface your flour tortillas will be dry.
7. To form the tortillas place the “testal” (ball of dough)onto the working area and press slightly with your hand, set the rolling pin at the center of the “testal” and press forward without making it to the edge and 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 of about 10 inches. If you are new to rolling tortillas, be patient, it takes a little practice.
8. Now, place the tortilla on your already hot Griddle or comal. This step is a really quick one: be careful with your timing. a) During the first 20 to 30 seconds, the tortilla starts forming air bubbles and light brown spots will show at the bottom side of the tortilla, b) turn the tortilla, and during the next 20 seconds, more air bubbles will continue to form. c) 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 with a kitchen towel. Keep making the rest of the tortillas.
Extra Notes:
*Your comal/griddle should be hot enough so that when cooking the flour tortillas the spots are light 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.
* To store the tortillas place them in a plastic bag in the refrigerator.
* 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 they were just cooking.
Flour Tortilla Recipe
Do you like flour tortillas? Do you have a special recipe for them? Please share it with us in the comments section. Thanks!
Mely,
PS. If you also want to learn how to make corn tortillas, check this POST.
En español Tortillas de harina.
HOW TO MAKE FLOUR TORTILLAS RECIPE
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
- 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 coarse meal.
- Slowly add the hot water a little at the time until the dough holds together. Do not add all the water at once. See note above.
- Turn dough onto a work surface, and knead for a couple of minutes until it is smooth.
- Divide the dough into 10 pieces rolling every piece on your work surface with the palm of your hand to form a little disk. We call these “testales”.
- Cover the “Testales” in a damped kitchen towel or plastic wrap, and let the dough rest for 30-45 minutes.
- After the resting period, place an ungreased griddle/comal over medium heat. Grab your Rolling Pin to start forming the tortillas on a lightly floured surface. If you add too much flour to the surface your tortillas will be dry.
- To form the tortillas place the “testal” (ball of dough)onto the working area and press slightly with your hand, set the rolling pin at the center of the “testal” and press forward without making it to the edge and 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 of about 10 inches. If you are new to rolling tortillas, be patient, it takes a little practice.
- Now, place the tortilla on your already hot Griddle or comal. This step is a really quick one: be careful with your timing. a) During the first 20 to 30 seconds, the tortilla starts forming air bubbles and light brown spots will show at the bottom side of the tortilla, b) turn the tortilla, and during the next 20 seconds, more air bubbles will continue to form. c) turn again; at this time the tortilla will puff up like in the picture above. This last step will take about 10 seconds. Remove the tortilla and wrap with a kitchen towel. Keep making the rest of the tortillas.
Notes
- Add the water little by little to form the dough since in humid climates a slightly less amount of water will be needed.
- Add the baking powder if you live at sea levels. You can still make the flour tortillas without the baking powder, maybe they won't puff to much, but they will still come out fine.
- The resting period will develop the gluten and forming the tortilla disks will be easier. Do not skip this step.
- *Your comal/griddle should be hot enough so that when cooking the tortillas the spots are light 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.
- * To store the tortillas place them 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 them, turning twice. The air bubbles will form again but not as big as when they were just cooking.
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
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
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!
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?
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.
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!
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.
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
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.
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
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
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.
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! 🙂
Maha Gadde
perfectly done n explained...fluffy n fresh.
happy new year2013
maha This recipe is a winner!
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!
Ziho
Mmm qué rico Mely!
Yo aprovecho este friecito para prepararlas y calentar la casa jeje
Salu2
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.
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
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
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.
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
ninasky007
Hello Mely I wanted to know instead using lard can I use olive oil. If yes how much do I use.
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!
SL0073493
I have always made them but never had a recipe, I'm trying this one to see how it turns out. Thanks
Mely
Hi, SL0073493
Enjoy the ride and be patience, that is the key.
Mely
Hernan M
Thank, thank you.
After practicing for some time, the tortillas are perfectly round.
So long store bought tortillas.
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
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
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.
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
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.
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.
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
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
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.
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!
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
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
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
Bricia Guerrero
Thank you
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!
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!
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
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?
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!
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
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
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.
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.
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!
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!
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!
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
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
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
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! =)
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!
Kristen
Where is your email as I am struggling with this very thing!
mmartinez
Hello Kristen,
Check my email info here: Contact me
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.
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?
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!
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!
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!
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!
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).
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.
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.
Anonymous
How much is a kilo. What is the English translation? Thanks.
mmartinez
Hello,
One kilo equals 2 Lbs. plus 3 oz.
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.
Unknown
Add water slowly. You may not need the whole cup. Perfect recipe! ❤ Thank you!
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!
Gertrude
The BEST tortilla I have ever made! Thank you so much!!!
Unknown
This is a great recipe. Thank you for sharing.
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.
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!!
Anonymous
can I use a healthy oil, somehow?
mmartinez
Hello,
You can use other type of fats instead of shortening or lard.
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.
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.
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.
Ruthie
Out of this world.
Thank you Mellie
for bringing Mexico into my kitchen!
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
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....
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!
K Olivas
The very best flour tortillas
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.
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?
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.
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.
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!
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.
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.
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.
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!
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!
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!!
Jeff Bellamy
had almost 1/2 cup of water left over
mmartinez
Hello Jeff,
And how does your tortillas came out?
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! 😉
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
Sharon
YUM and thanks for explicit directions!
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.
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.
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.
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.
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..
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!
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.
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.
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!
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.
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.
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.
Laura Rodriguez
*** Soft, pliable & delicious! Perfect. My family loved them. Thanks for sharing.
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.
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!!!
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.
Jessica
Can I let the dough rest for longer than 45 minutes?
Mely Martínez
Yes!
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.
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.
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.
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).
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!
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!
Caitlin
Great recipe! Only thing I changed second time around was adding a little extra salt but they are so good 🙂
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.
Abrar Mohammed
I made it today it was amazing, my family love it.
thank you for the recipe.
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.
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.
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.
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.
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.
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.
Sam
Is the flour by weight?
Mely Martínez
Hello Sam,
The measurements are by cups and tablespoons.
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.
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!
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.
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
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.
Erin Mucu Kindy
Excellent! I make these often now, mostly in a larger size for burritos, I make 7 from one recipe.
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.
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.
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.
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. 🙂
Frank
Best tortillas ever! Pay attention to the instructions on how to roll them out and you’ll get round tortilla! Thank you!
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.
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.