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You are here: Home » Basic Recipes » Flour Tortillas Recipe

Flour Tortillas Recipe

Published: Dec 17, 2012 · Updated: Sep 17, 2020 by Mely Martínez

Jump to Recipe Print Recipe

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.

How to make Flour Tortillas homemade

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

JUMP TO FULL INSTRUCTIONS

Flour Tortillas recipe | How to make homemade tortillas

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.

Flour Tortillas homemade | How to make Homemade Tortillas

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”.

Flour Tortillas homemade | How to make Homemade Tortillas

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.

Flour Tortillas homemade | How to make Homemade Tortillas

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.

Flour Tortillas homemade | How to make Homemade Tortillas

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.

Flour Tortillas homemade | How to make Homemade Tortillas

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 Tortillas homemade | How to make Homemade Tortillas

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 | Homemade Flour tortillas recipe

HOW TO MAKE FLOUR TORTILLAS RECIPE

Mely Martínez - Mexico in my Kitchen
Homemade Flour tortillas are more common in the northern states of México, where they are still made using a traditional recipe. This step by step tutorial and video will guide all the way in the process to enjoy soft and delicious flour tortillas made by you. You will love them!
4.9 from 168 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 10 mins
Cook Time 20 mins
Resting Time 30 mins
Total Time 30 mins
Course Basic Recipes, Breads
Cuisine Mexican
Servings 10 (10 IN)
Calories 147 kcal

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.

Video

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.

Nutrition

Serving: 1TortillaCalories: 147kcalCarbohydrates: 23gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 233mgPotassium: 53mgCalcium: 13mgIron: 1.5mg
Keyword corn tortilla recipe, how to make flour tortillas recipe, tortilla recipe corn
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Swathi Iyer

    December 17, 2012 at 4:30 am

    Mely, This flour tortilla looks delicious. How you prevent the stickiness of the dough. May be lard is helping here.

    Reply
    • Mely

      December 17, 2012 at 6:09 pm

      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

      Reply
      • Mari

        February 15, 2021 at 10:07 pm

        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?

        Reply
        • Mely Martínez

          February 17, 2021 at 11:33 am

          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?

          Reply
    • ismael Garcia

      March 08, 2014 at 4:18 pm

      I followed the directions exact and my dough is sticky I guess I'll add some flour let's see what happens thank you

      Reply
      • Mark Forsytbe

        February 19, 2021 at 1:25 pm

        5 stars
        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!

        Reply
        • Mely Martínez

          February 19, 2021 at 1:30 pm

          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!

          Reply
    • Anonymous

      September 21, 2015 at 9:23 am

      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.

      Reply
      • Kira

        May 14, 2020 at 1:24 pm

        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!

        Reply
        • Irene Garza

          July 25, 2020 at 8:01 pm

          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

          Reply
          • Mely Martínez

            July 26, 2020 at 11:41 am

            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

            December 22, 2020 at 11:30 am

            Hi I want to try making flour tortillas but am not sure if I need to use bleached or unbleached flour.

          • Mely Martínez

            December 22, 2020 at 7:14 pm

            Hello Karla,

            You can use either one with great results. Bleached flour sometimes has a bitter after taste.

        • Maria Gamez

          November 11, 2020 at 10:25 am

          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!

          Reply
      • Tina

        January 10, 2021 at 10:48 am

        Adding light flour to the surface where you are kneading makes a huge difference!

        Reply
        • Kim

          February 20, 2021 at 6:01 am

          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?

          Reply
          • Mely Martínez

            February 21, 2021 at 1:56 pm

            Hello Kim,
            Usually, a tortilla press is only used for corn tortillas, no for flour tortillas. FLour tortillas need to be rolled.

    • mmartinez

      September 21, 2015 at 11:31 am

      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!

      Reply
    • mmartinez

      January 25, 2016 at 3:57 pm

      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.

      Reply
    • Diana V Hernandez

      March 09, 2018 at 11:00 am

      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...

      Reply
    • Vanessa

      December 15, 2020 at 3:13 pm

      5 stars
      Mine never rose. What could I be doing wrong?

      Reply
      • Mely Martínez

        December 15, 2020 at 8:13 pm

        Hello Vanessa,
        Try to knead the dough a little longer.

        Reply
    • Teri Gonzalez

      January 03, 2021 at 6:17 pm

      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???

      Reply
      • Mely Martínez

        January 03, 2021 at 6:55 pm

        Hello Teri,
        Maybe the amount of shortening you are adding is a little bit too much. How much are you adding?

        Reply
  2. loves2spin

    December 17, 2012 at 4:56 pm

    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:

    Reply
    • Mely

      December 17, 2012 at 6:12 pm

      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

      Reply
      • Kristin C

        December 13, 2020 at 6:18 pm

        5 stars
        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.

        Reply
    • Kita

      May 16, 2020 at 12:21 am

      Is the link still available? It's not showing in the comments. Thank you.

      Reply
  3. Karen

    December 17, 2012 at 8:33 pm

    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!

    Reply
  4. Gutierrez Communications

    December 18, 2012 at 3:34 pm

    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.

    Reply
    • Mely

      December 19, 2012 at 11:37 pm

      Very close by in the Cumbres area is where I used to live.

      Mely

      Reply
      • Aurora

        October 30, 2020 at 3:48 pm

        5 stars
        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!

        Reply
        • Mely Martínez

          October 30, 2020 at 5:10 pm

          Hello Aurora,
          Thank you for your kind comment. I definitely like a soft flour tortilla with butter.

          Reply
  5. Sandra

    December 19, 2012 at 2:40 pm

    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.

    Reply
    • Mely

      December 19, 2012 at 11:37 pm

      Please let me know how they turn out for you.

      Mely

      Reply
      • Philip

        October 16, 2018 at 8:01 pm

        When you say hot water, should it be boiling, or just really hot tap water?

        Reply
        • mmartinez

          October 17, 2018 at 4:06 pm

          Hello Philip,

          Very hot water, you can use hot tap water.

          Reply
        • Happy homecook

          October 11, 2020 at 7:54 pm

          5 stars
          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.

          Reply
    • Dianna A

      February 14, 2014 at 11:39 pm

      5 stars
      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

      Reply
    • Dianna A

      February 14, 2014 at 11:40 pm

      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

      Reply
  6. Byte64

    December 19, 2012 at 5:40 pm

    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

    Reply
    • Mely

      December 19, 2012 at 11:39 pm

      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

      Reply
      • Leah Drego

        June 16, 2020 at 10:24 pm

        5 stars
        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!

        Reply
        • Mely Martínez

          June 18, 2020 at 12:04 pm

          Hello Leah,
          I will try to update the recipe with grams. Thank you for trying the recipe.

          Reply
    • Nora

      January 30, 2014 at 4:55 pm

      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.

      Reply
  7. RuthSMac.

    December 25, 2012 at 3:20 pm

    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

    Reply
  8. Prieta

    January 01, 2013 at 12:22 am

    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

    Reply
  9. Gloria

    January 01, 2013 at 12:49 am

    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.

    Reply
  10. Candace

    January 08, 2013 at 12:06 am

    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! 🙂

    Reply
  11. Maha Gadde

    January 08, 2013 at 3:50 am

    5 stars
    perfectly done n explained...fluffy n fresh.
    happy new year2013
    maha This recipe is a winner!

    Reply
  12. zerrin

    January 15, 2013 at 9:15 pm

    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!

    Reply
  13. Ziho

    January 16, 2013 at 12:41 am

    Mmm qué rico Mely!

    Yo aprovecho este friecito para prepararlas y calentar la casa jeje

    Salu2

    Reply
  14. Roxanna Vath

    January 20, 2013 at 10:46 pm

    5 stars
    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.

    Reply
    • Mely

      January 28, 2013 at 12:29 am

      Hello Roxanna,

      I am so glad to hear this recipe worked for you.Blessings to you too.

      Mely

      Reply
    • Leah Drego

      June 16, 2020 at 10:26 pm

      5 stars
      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!

      Reply
      • Mely Martínez

        July 10, 2020 at 7:35 am

        Hello Leah,
        Next time I make them, I will measure the ingredient in grams and update this post. Thank you for your patience.

        Reply
  15. m19953

    February 23, 2013 at 7:10 pm

    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

    Reply
    • Mely

      February 25, 2013 at 1:53 am

      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

      Reply
  16. marggie a

    February 24, 2013 at 4:25 am

    I tried making flour tortillas, but after they cool, they crack, what could i be doing wrong.

    Reply
    • Mely

      February 25, 2013 at 1:51 am

      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

      Reply
  17. Mely

    June 08, 2013 at 1:44 pm

    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.

    Reply
  18. Jewels1900

    June 18, 2013 at 3:43 pm

    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?

    Reply
    • Mely

      June 24, 2013 at 3:17 am

      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

      Reply
  19. ninasky007

    June 19, 2013 at 5:50 am

    Hello Mely I wanted to know instead using lard can I use olive oil. If yes how much do I use.

    Reply
  20. ninasky007

    June 19, 2013 at 6:05 am

    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?

    Reply
    • Mely

      June 24, 2013 at 3:20 am

      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!

      Reply
  21. SL0073493

    June 22, 2013 at 5:39 pm

    I have always made them but never had a recipe, I'm trying this one to see how it turns out. Thanks

    Reply
  22. Mely

    June 24, 2013 at 3:20 am

    Hi, SL0073493

    Enjoy the ride and be patience, that is the key.

    Mely

    Reply
  23. Hernan M

    July 02, 2013 at 4:24 pm

    5 stars
    Thank, thank you.
    After practicing for some time, the tortillas are perfectly round.
    So long store bought tortillas.

    Reply
  24. Pensamientos Dispersos

    August 21, 2013 at 4:36 pm

    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!

    Reply
    • Mely

      August 21, 2013 at 10:53 pm

      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

      Reply
  25. rubyce

    August 31, 2013 at 1:04 am

    5 stars
    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.

    Reply
    • Mely

      August 31, 2013 at 5:16 pm

      Hello Rubyce,

      Thank you for taking the time to comment about your experience with this recipe. Enjoy your tortillas.

      Mely

      Reply
  26. BigGuyFromWI

    September 02, 2013 at 4:52 pm

    would it be ok to use a tortilla press instead of a rolling pin?

    Reply
    • Mely

      September 03, 2013 at 8:58 pm

      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.

      Reply
  27. Amanda Davis

    October 02, 2013 at 2:10 pm

    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?????

    Reply
    • Mely

      October 03, 2013 at 6:38 pm

      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

      Reply
  28. Ed C

    October 05, 2013 at 9:21 pm

    mine do not puff up, come out hard and not flexible

    Reply
    • Mely

      October 06, 2013 at 10:09 pm

      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

      Reply
    • Mely

      October 06, 2013 at 10:18 pm

      I forgot to add that your dough has to be very soft and not hard as for cookies or pies.

      Reply
  29. Ed C

    October 06, 2013 at 10:24 pm

    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?

    Reply
    • Mely

      October 06, 2013 at 10:57 pm

      It will need more hot water to have a softer dough.

      Reply
    • Ed C

      October 06, 2013 at 11:08 pm

      Is it possible to over knead the dough?

      Reply
    • Mely

      October 08, 2013 at 1:11 am

      That could happen, then the dough gets hard and difficult to work with.

      Reply
  30. Anonymous

    October 15, 2013 at 9:48 pm

    5 stars
    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

    Reply
  31. Anonymous

    October 16, 2013 at 12:15 am

    5 stars
    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

    Reply
    • Mely

      October 16, 2013 at 12:39 am

      Thanks a lot for the feedback Cinthia. Now, I want to have some with butter too.

      Mely

      Reply
      • Helen

        March 03, 2021 at 6:17 pm

        5 stars
        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

        Reply
        • Mely Martínez

          March 03, 2021 at 6:24 pm

          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.

          Reply
  32. Anonymous

    October 17, 2013 at 6:24 pm

    5 stars
    I most certainly will highly recommend this blog! Thanks for your help.

    Reply
    • Kristine

      December 11, 2020 at 4:59 pm

      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.

      Reply
  33. EFlo

    January 10, 2014 at 7:02 pm

    5 stars
    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!!!

    Reply
    • Mely

      January 10, 2014 at 9:57 pm

      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!

      Reply
  34. Mamcita3b1g

    January 26, 2014 at 2:18 am

    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 🙂

    Reply
    • Mely

      January 27, 2014 at 12:05 am

      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

      Reply
  35. Cliff

    February 06, 2014 at 11:07 pm

    5 stars
    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.

    Reply
    • Mely

      February 06, 2014 at 11:26 pm

      Hello Cliff,

      You are very welcome!

      Enjoy your cooking.

      Mely

      Reply
  36. Bricia Guerrero

    February 19, 2014 at 9:38 pm

    Hi. I have made the tortillas twice but when they cold they become hard. What am I doing wrong?

    Reply
    • Mely

      February 19, 2014 at 10:00 pm

      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

      Reply
  37. Bricia Guerrero

    February 19, 2014 at 10:54 pm

    Thank you

    Reply
  38. Jane Kirk

    February 27, 2014 at 7:37 am

    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.

    Reply
    • Mely

      February 27, 2014 at 3:19 pm

      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!

      Reply
      • Marlissa

        March 12, 2021 at 3:45 pm

        Hi Mely,

        In your recipe you say less oil if not using lard. Can you give measurements for olive oil? Thank you!

        Reply
        • Mely Martínez

          March 25, 2021 at 9:54 am

          Hello Melissa,
          For this recipe, only use 3 tablespoons of oil.

          Reply
  39. J Johnson

    February 27, 2014 at 8:37 pm

    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!

    Reply
    • Mely

      February 27, 2014 at 9:31 pm

      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!

      Reply
  40. Bricia Guerrero

    March 04, 2014 at 10:46 pm

    How do I know if I'm using to much shortening ?

    Reply
    • Mely

      March 05, 2014 at 10:43 pm

      Hello Bricia,

      If your tortillas get hard really soon after cooking. That is one way to know there is too much fat content.

      Mely

      Reply
  41. Denise Alonzo

    May 04, 2014 at 3:07 pm

    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?

    Reply
  42. Mely

    May 04, 2014 at 11:19 pm

    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!

    Reply
  43. claudia flores

    June 22, 2014 at 3:01 pm

    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

    Reply
  44. Mely

    June 22, 2014 at 4:35 pm

    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

    Reply
  45. suzannemateus

    August 25, 2014 at 1:57 am

    5 stars
    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.

    Reply
    • Mely

      August 25, 2014 at 2:05 am

      Hi Suzanne,

      I so glad you like them.

      Reply
  46. rayhardingkristinharding

    September 09, 2014 at 11:15 am

    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!

    Reply
    • Mely

      September 09, 2014 at 2:21 pm

      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.

      Reply
  47. Ashley Deckard

    December 16, 2014 at 4:22 am

    5 stars
    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!

    Reply
  48. Julie Mcelvain

    January 02, 2015 at 8:56 pm

    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!!!

    Reply
    • Mely Martinez

      January 02, 2015 at 9:02 pm

      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!

      Reply
  49. Renee Adams

    January 13, 2015 at 8:41 am

    5 stars
    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!

    Reply
    • Mely Martinez

      January 14, 2015 at 6:31 pm

      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!

      Reply
  50. Anonymous

    July 21, 2015 at 8:44 pm

    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!

    Reply
    • mmartinez

      July 21, 2015 at 9:05 pm

      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

      Reply
  51. Anonymous

    August 11, 2015 at 9:44 pm

    5 stars
    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!

    Reply
  52. Anonymous

    September 14, 2015 at 7:24 pm

    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!

    Reply
    • mmartinez

      September 15, 2015 at 1:37 am

      Hello,

      You can send me the picture via email. Check the contact section, the information is there. Thanks for visiting.

      Reply
  53. Anonymous

    September 23, 2015 at 10:34 pm

    5 stars
    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! =)

    Reply
  54. Audrey De la Rosa

    December 23, 2015 at 3:22 pm

    5 stars
    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!

    Reply
  55. Kristen

    January 10, 2016 at 11:28 pm

    Where is your email as I am struggling with this very thing!

    Reply
  56. mmartinez

    January 11, 2016 at 12:08 am

    Hello Kristen,

    Check my email info here: Contact me

    Reply
  57. GloriaMarquez

    January 12, 2016 at 7:42 pm

    pin not working doesn't redirect to your page

    Reply
    • mmartinez

      January 13, 2016 at 12:45 am

      Hello Gloria,

      The long picture or one of the pictures above? Thank you for letting me know.

      Reply
  58. Luciano Castro

    March 13, 2016 at 12:33 am

    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?

    Reply
  59. mmartinez

    March 13, 2016 at 3:16 am

    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!

    Reply
  60. just beth

    April 28, 2016 at 8:00 pm

    5 stars
    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!

    Reply
  61. E. Michelle Crowder

    May 26, 2016 at 5:29 pm

    5 stars
    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!

    Reply
  62. Deanne Nelson

    June 16, 2016 at 1:36 pm

    This sounds like my nana's recipe, which I did not have and was looking for! Thank you! I will try it this weekend!

    Reply
  63. Joyinthemorning

    July 01, 2016 at 3:09 pm

    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).

    Reply
  64. MrsGixxer

    July 02, 2016 at 2:51 pm

    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!!

    Reply
    • mmartinez

      July 12, 2016 at 4:47 pm

      Hello MrsGixxer,

      I hope you come came to tell us your experience making flour tortillas for the first time.

      Reply
    • mmartinez

      July 12, 2016 at 4:47 pm

      Hello MrsGixxer,

      I hope you come came to tell us your experience making flour tortillas for the first time.

      Reply
  65. MrsGixxer

    July 13, 2016 at 12:15 am

    5 stars
    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!

    Reply
    • mmartinez

      July 13, 2016 at 6:27 pm

      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.

      Reply
  66. Anonymous

    July 19, 2016 at 9:43 pm

    How much is a kilo. What is the English translation? Thanks.

    Reply
    • mmartinez

      July 20, 2016 at 2:58 pm

      Hello,

      One kilo equals 2 Lbs. plus 3 oz.

      Reply
  67. Timo Nelson

    August 23, 2016 at 5:23 pm

    5 stars
    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.

    Reply
  68. Unknown

    September 12, 2016 at 11:23 am

    5 stars
    Add water slowly. You may not need the whole cup. Perfect recipe! ❤ Thank you!

    Reply
  69. Becky Vaughn

    October 15, 2016 at 9:51 pm

    5 stars
    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!

    Reply
    • mmartinez

      October 17, 2016 at 11:16 pm

      Hello Becky,

      I'm so glad that you were able to replicate your mom's flour tortillas. Enjoy!

      Reply
  70. Gertrude

    April 10, 2017 at 2:17 pm

    5 stars
    The BEST tortilla I have ever made! Thank you so much!!!

    Reply
  71. Unknown

    April 19, 2017 at 10:56 pm

    5 stars
    This is a great recipe. Thank you for sharing.

    Reply
  72. Anna Austin

    June 10, 2017 at 12:41 am

    5 stars
    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!

    Reply
    • mmartinez

      June 10, 2017 at 12:56 am

      Thank you Anna,

      Enjoy you tortilla making! I find it is therapeutic to roll out those tortillas.

      Reply
  73. Rosie Rose

    July 09, 2017 at 1:31 pm

    5 stars
    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!!

    Reply
  74. Anonymous

    July 29, 2017 at 6:33 pm

    can I use a healthy oil, somehow?

    Reply
    • mmartinez

      July 31, 2017 at 8:28 pm

      Hello,

      You can use other type of fats instead of shortening or lard.

      Reply
  75. Diana B.

    August 11, 2017 at 6:58 pm

    5 stars
    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.

    Reply
  76. Kimberly

    August 30, 2017 at 6:31 pm

    5 stars
    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 🤗

    Reply
    • mmartinez

      September 19, 2017 at 3:02 pm

      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.

      Reply
  77. Gina Bisaillon

    November 28, 2017 at 5:40 pm

    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?

    Reply
    • mmartinez

      November 28, 2017 at 5:48 pm

      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.

      Reply
  78. Ruthie

    December 04, 2017 at 12:55 am

    5 stars
    Out of this world.
    Thank you Mellie
    for bringing Mexico into my kitchen!

    Reply
  79. Kay

    February 13, 2018 at 3:59 pm

    5 stars
    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

    Reply
  80. Diana V Hernandez

    March 09, 2018 at 11:12 am

    5 stars
    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....

    Reply
  81. Laura

    April 25, 2018 at 7:30 am

    5 stars
    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?

    Reply
    • mmartinez

      April 25, 2018 at 8:46 am

      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!

      Reply
  82. K Olivas

    May 07, 2018 at 4:15 pm

    5 stars
    The very best flour tortillas

    Reply
  83. Andrea

    May 23, 2018 at 2:28 am

    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!

    Reply
    • mmartinez

      May 23, 2018 at 8:27 am

      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.

      Reply
  84. Julia

    July 28, 2018 at 1:02 am

    4 stars
    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.

    Reply
    • mmartinez

      July 28, 2018 at 7:15 am

      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?

      Reply
  85. Rose Prince

    September 06, 2018 at 12:48 am

    5 stars
    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.

    Reply
    • mmartinez

      September 07, 2018 at 3:00 pm

      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.

      Reply
    • Veda

      March 29, 2019 at 6:55 pm

      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 ?

      Reply
      • mmartinez

        April 01, 2019 at 6:53 am

        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.

        Reply
  86. Karen

    September 07, 2018 at 3:04 pm

    Hi Mely! Rancho Gordo FB page included a link to this tortilla recipe today!

    Reply
    • mmartinez

      September 13, 2018 at 1:25 pm

      Hello Karen,
      How nice of them! Thanks a lot for letting me know.

      Reply
  87. Deborah

    September 18, 2018 at 10:06 am

    5 stars
    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!

    Reply
    • mmartinez

      September 18, 2018 at 10:26 am

      Hello Deborah,
      Thank you for trying the recipe. So glad to know you like the flour tortillas. Happy cooking!

      Reply
  88. Lucy

    October 01, 2018 at 12:51 pm

    What is another surface to use for rolling the dough besides the wooden cutting board?

    Reply
    • mmartinez

      October 01, 2018 at 8:40 pm

      You can use your kitchen table or your kitchen counter.

      Reply
  89. JulliDietz

    December 05, 2018 at 5:13 pm

    5 stars
    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.

    Reply
  90. Yessenia

    December 11, 2018 at 3:12 pm

    5 stars
    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!

    Reply
    • mmartinez

      December 14, 2018 at 6:37 pm

      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.

      Reply
  91. Laura

    January 10, 2019 at 5:37 am

    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

    Reply
    • mmartinez

      January 10, 2019 at 2:12 pm

      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.

      Reply
      • Jackie

        October 04, 2019 at 9:49 pm

        hi - why can't you use a tortilla press? I bought one just to make this recipe!! haha :p

        Reply
        • Heather

          December 07, 2019 at 5:52 pm

          I used a tortilla press too and they were thick and hard. Next time a rolling pin!

          Reply
  92. Amber Acosta

    February 12, 2019 at 3:10 pm

    5 stars
    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.

    Reply
    • mmartinez

      February 12, 2019 at 5:48 pm

      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!

      Reply
  93. Chantal

    February 18, 2019 at 10:06 pm

    5 stars
    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!

    Reply
    • Carol

      April 30, 2019 at 4:38 pm

      I was just going to ask if I could use bacon drippings!!! Yay I will definitely try it now!!!

      Reply
      • mmartinez

        May 02, 2019 at 2:23 pm

        Hello Carol,
        You can use that bacon dripping and make some amazing tasty flour tortillas.

        Reply
    • Debbie

      May 28, 2019 at 12:42 pm

      Do you use 1/3 cup of the bacon grease?

      Reply
      • Andrea Lopez

        October 27, 2019 at 12:00 pm

        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!!!

        Reply
        • Andrea Lopez

          October 27, 2019 at 12:00 pm

          Sorry I meant to put 1/3 cup of our leftover bacon grease!!

          Reply
  94. Jeff Bellamy

    February 21, 2019 at 6:03 pm

    had almost 1/2 cup of water left over

    Reply
    • mmartinez

      March 02, 2019 at 11:10 am

      Hello Jeff,
      And how does your tortillas came out?

      Reply
  95. Rose prince

    February 23, 2019 at 4:37 am

    5 stars
    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.

    Reply
    • mmartinez

      February 24, 2019 at 11:02 am

      Hello Rose prince,
      Thank you for trying the recipe. I hope you like the churros! 😉

      Reply
  96. Tania

    March 08, 2019 at 6:27 pm

    I like the rolling pin in your pictures, where can i buy one like that?

    Reply
    • mmartinez

      March 08, 2019 at 7:04 pm

      Hello Tania,
      Is a french style rolling pin, you can find it HERE

      Reply
  97. Theresa

    July 12, 2019 at 12:56 pm

    How much oil should I use if I'm out of manteca???

    Reply
    • mmartinez

      July 12, 2019 at 2:23 pm

      Hello Theresa,
      For the amount of flour indicated in the recipe using only 4 tablespoons of oil.

      Reply
  98. Andrea

    August 01, 2019 at 9:47 am

    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?

    Reply
    • mmartinez

      August 02, 2019 at 7:42 am

      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!

      Reply
      • Frederik

        September 04, 2019 at 6:34 am

        ?
        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.?!?

        Reply
        • mmartinez

          September 04, 2019 at 3:01 pm

          Hello Frederick,
          The recipe in the video renders 8 tortillas, the recipe in the blog, renders 10 tortillas.

          Reply
  99. paul

    August 21, 2019 at 11:33 pm

    5 stars
    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.

    Reply
  100. Sylvia

    August 25, 2019 at 9:22 am

    5 stars
    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.

    Reply
  101. Cindy

    December 08, 2019 at 9:08 am

    5 stars
    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!

    Reply
    • Mely Martínez

      December 08, 2019 at 7:37 pm

      Hello Cindy,
      The flour tortillas usually last 7 days in the fridge in a Ziploc plastic bag.

      Reply
  102. Kelly

    January 27, 2020 at 9:14 pm

    Can you use a tortilla press instead of rolling?

    Reply
    • Mely Martínez

      January 28, 2020 at 1:52 pm

      Hello, no sure if you can. They won't roll the same way as using the rolling pin.

      Reply
  103. Gibby213

    January 29, 2020 at 6:58 pm

    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?

    Reply
    • Mely Martínez

      January 30, 2020 at 12:25 pm

      Hello Gibby, As I mentioned in the post above, please practice, practice, do not give up, the recipe does work fine.

      Reply
  104. Jay

    February 09, 2020 at 8:39 am

    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.

    Reply
    • Mely Martínez

      February 10, 2020 at 7:16 pm

      Hello Jay,
      I use regular All-purpose flour.

      Reply
  105. Alane Garcia-Dube’

    February 17, 2020 at 7:44 pm

    Help they came out like pita bread 🤦🏻‍♀️

    Reply
    • Mely Martínez

      February 17, 2020 at 7:49 pm

      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.

      Reply
  106. Sharon

    March 10, 2020 at 10:38 am

    5 stars
    YUM and thanks for explicit directions!

    Reply
  107. ethalfrida

    March 13, 2020 at 1:38 pm

    5 stars
    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?

    Reply
    • Mely Martínez

      March 13, 2020 at 3:53 pm

      Hello,
      Flour tortillas are rolled using a rolling pin to stretch them and form them, a tortilla press is not used for that purpose.

      Reply
  108. ethalfrida

    March 13, 2020 at 1:42 pm

    5 stars
    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?

    Reply
    • Mely Martínez

      March 13, 2020 at 6:16 pm

      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.

      Reply
  109. Jojo

    March 14, 2020 at 9:51 am

    5 stars
    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.

    Reply
  110. Nancy

    March 20, 2020 at 4:48 pm

    5 stars
    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.

    Reply
  111. Esmelda

    March 22, 2020 at 12:39 pm

    I live in Denver, does this recipe work at high altitudes or do I need to make adjustments?

    Reply
    • Mely Martínez

      March 22, 2020 at 3:41 pm

      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.

      Reply
      • Esmelda

        March 23, 2020 at 8:15 am

        5 stars
        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..

        Reply
  112. Helen

    March 23, 2020 at 11:36 am

    5 stars
    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!

    Reply
    • Mely Martínez

      March 23, 2020 at 1:04 pm

      Hello Helen,
      Thank you for trying the recipe. Flour tacos sound really good!

      Reply
  113. Carmen

    March 25, 2020 at 5:03 pm

    5 stars
    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.

    Reply
  114. California Cook

    March 28, 2020 at 6:24 pm

    5 stars
    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! ❤

    Reply
    • Mely Martínez

      March 28, 2020 at 7:32 pm

      Hello California Cook,
      Thank you fro trying the recipe. Remember, you can always double or triple the amount to make more.

      Reply
  115. Roberto Gutierrez

    March 30, 2020 at 9:52 pm

    5 stars
    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

    Reply
    • Mely Martínez

      March 31, 2020 at 6:33 pm

      Hola Roberto,
      Me encanto eso de "Peluche" se nota que somos de la misma generación. Me hiciste soltar una carcajada! 'Saludos!

      Reply
  116. Marya

    March 31, 2020 at 2:22 pm

    I tried making these three time and they came out tough and they didn’t bubble ! What am I doing wrong !?

    Reply
    • Mely Martínez

      March 31, 2020 at 6:32 pm

      Hello Marya,
      Maybe you over-knead the dough, did you let the dough rest enough time? Send me an email.

      Reply
  117. mimi

    March 31, 2020 at 3:17 pm

    can i use butter instead of shortening?

    Reply
    • Mely Martínez

      March 31, 2020 at 6:29 pm

      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.

      Reply
  118. Cindy

    April 01, 2020 at 8:01 pm

    How soft do you want the dough to be?

    Reply
    • Mely Martínez

      May 01, 2020 at 1:25 pm

      Hi Cindy,
      As you can see in the video it has to be very soft.

      Reply
  119. Laura Rodriguez

    April 04, 2020 at 6:50 pm

    5 stars
    *** Soft, pliable & delicious! Perfect. My family loved them. Thanks for sharing.

    Reply
  120. Catherine

    April 04, 2020 at 7:53 pm

    5 stars
    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.

    Reply
  121. Natalie Gladys

    April 05, 2020 at 11:53 am

    5 stars
    Mely, THANK YOU so much for sharing this recipe and making the video! I just made these tortillas and they turned out perfectly!!!

    Reply
  122. MARIA NATHANIEL

    April 05, 2020 at 12:55 pm

    5 stars
    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.

    Reply
    • L

      April 19, 2020 at 2:19 pm

      The written recipe and the video one have different measurements. Which is the correct one?

      Reply
      • Mely Martínez

        April 19, 2020 at 4:36 pm

        Hello Lulopez,
        Each one renders a different amount of tortillas, please check them both.

        Reply
  123. Jessica

    April 13, 2020 at 10:03 am

    Can I let the dough rest for longer than 45 minutes?

    Reply
    • Mely Martínez

      April 13, 2020 at 12:01 pm

      Yes!

      Reply
  124. Vivian

    April 13, 2020 at 6:58 pm

    Delicious. Why do so some recipes omit the baking powder?

    Reply
    • Mely Martínez

      April 13, 2020 at 7:12 pm

      Hello Vivian,
      Traditionally, baking powder is not used, and actually not needed. It is just a personal preference.

      Reply
  125. Ara

    April 14, 2020 at 6:57 am

    Hello
    Can I use butter instead of lard? If so, how much? Thanks!

    Reply
    • Mely Martínez

      April 14, 2020 at 12:37 pm

      Hello Ara,
      You can use it but only about 2 tablespoons to avoid the tortillas from getting crispy.

      Reply
  126. Angie

    April 14, 2020 at 3:14 pm

    5 stars
    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.

    Reply
  127. Anita Venegas

    April 15, 2020 at 7:14 am

    5 stars
    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).

    Reply
  128. William Newton

    April 20, 2020 at 7:11 pm

    Can you use corn meal mix instead of flour? I'd rather have the corn taste.

    Reply
    • Mely Martínez

      April 21, 2020 at 9:49 am

      Hello,
      If you want a corn taste make corn tortillas. You can find the link HERE, and use masa harina, NOT cornmeal. Happy cooking!

      Reply
  129. DavidM

    April 22, 2020 at 11:22 am

    5 stars
    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!

    Reply
  130. Caitlin

    April 26, 2020 at 1:22 pm

    5 stars
    Great recipe! Only thing I changed second time around was adding a little extra salt but they are so good 🙂

    Reply
  131. Meagan Nielson

    April 28, 2020 at 8:32 am

    5 stars
    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.

    Reply
  132. Abrar Mohammed

    May 01, 2020 at 12:37 pm

    5 stars
    I made it today it was amazing, my family love it.
    thank you for the recipe.

    Reply
  133. Odilia

    May 01, 2020 at 2:51 pm

    Can I use my mixer to mix Being I Can’t use my arm to well. Thank You.

    Reply
    • Mely Martínez

      May 01, 2020 at 6:46 pm

      Hello Odilia,
      Yes, you can use the mixer or a food processor. The dough mix really quick.

      Reply
  134. Hilary

    May 02, 2020 at 10:56 am

    Can I use a tortilla press or is that more for corn tortillas?
    Thanks!

    Reply
    • Mely Martínez

      May 02, 2020 at 1:28 pm

      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.

      Reply
  135. Karen Fratesi

    May 03, 2020 at 7:52 pm

    5 stars
    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! 🥱

    Reply
    • Mely Martínez

      May 04, 2020 at 11:51 am

      Hello Karen,
      Yes, you can keep them in the fridge. Wait until they are at room temperature before rolling the tortillas.

      Reply
  136. IA

    May 04, 2020 at 6:45 pm

    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?

    Reply
    • Mely Martínez

      May 04, 2020 at 7:03 pm

      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.

      Reply
  137. Monica

    May 05, 2020 at 3:01 pm

    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!

    Reply
    • Mely Martínez

      May 05, 2020 at 5:00 pm

      Hello Monica,
      Room temperature.

      Reply
  138. LeDnna

    May 05, 2020 at 7:51 pm

    5 stars
    How do you deep fry the tortillas for tacos and have them com out tender and flaky?

    Reply
    • Mely Martínez

      May 06, 2020 at 9:12 am

      Hello LeDnna,
      I have never tried to fry a flour tortilla. Let me know if you try it.

      Reply
  139. Sam

    May 06, 2020 at 5:18 pm

    Is the flour by weight?

    Reply
    • Mely Martínez

      May 07, 2020 at 11:11 am

      Hello Sam,
      The measurements are by cups and tablespoons.

      Reply
  140. liza

    May 08, 2020 at 9:10 am

    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

    Reply
    • Mely Martínez

      May 08, 2020 at 12:44 pm

      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.

      Reply
  141. Daniel

    May 16, 2020 at 1:43 pm

    5 stars
    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!

    Reply
    • Mely Martínez

      May 17, 2020 at 2:42 pm

      Hello Daniel,
      Thank you for trying the recipe. Happy cooking!

      Reply
  142. Mel V

    May 17, 2020 at 7:57 pm

    5 stars
    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.

    Reply
  143. Jeudylle

    June 05, 2020 at 6:31 am

    5 stars
    Great recipe to keep. I used butter instead of lard because I didnt have any and the tortillas still came out lovely. Thank you

    Reply
  144. Carrie

    June 10, 2020 at 3:57 pm

    5 stars
    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

    Reply
    • Mely Martínez

      June 10, 2020 at 4:58 pm

      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.

      Reply
  145. Erin Mucu Kindy

    June 22, 2020 at 3:43 am

    5 stars
    Excellent! I make these often now, mostly in a larger size for burritos, I make 7 from one recipe.

    Reply
  146. Helen Thomas

    July 09, 2020 at 8:10 am

    5 stars
    What is your go to brand for all purpose flour? Absolutely LOVE your recipes, can't stop making these or the corn ones!

    Reply
    • Mely Martínez

      July 10, 2020 at 7:34 am

      Hello Helen,
      I usually buy King Arthur, but you can also use Gold Medal & Pillsbury.

      Reply
  147. Mhairi

    August 15, 2020 at 3:13 pm

    5 stars
    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

    Reply
    • Mely Martínez

      August 15, 2020 at 3:15 pm

      Hello Mhairi,
      Enjoy your freshly made flour tortillas.

      Reply
  148. Jill

    October 21, 2020 at 9:39 am

    5 stars
    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!

    Reply
    • Mely Martínez

      October 21, 2020 at 11:42 am

      Hello Jill,
      Thank you for trying the recipe.

      Reply
  149. Christy

    November 01, 2020 at 5:40 pm

    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. 🙂

    Reply
  150. Frank

    November 11, 2020 at 2:05 pm

    5 stars
    Best tortillas ever! Pay attention to the instructions on how to roll them out and you’ll get round tortilla! Thank you!

    Reply
  151. Christina M.

    December 27, 2020 at 6:57 pm

    5 stars
    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!

    Reply
    • Mely Martínez

      December 30, 2020 at 9:07 am

      Wow, Christina,
      Your meal sounds delicious! Thank you for visiting and trying the recipes.

      Reply
  152. Darlene

    December 29, 2020 at 5:41 pm

    5 stars
    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!

    Reply
    • Mely Martínez

      December 30, 2020 at 8:44 am

      Hello, Darlene,
      Thank you for trying the flour tortillas recipe.

      Reply
  153. Tania

    February 01, 2021 at 7:02 am

    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.

    Reply
    • Mely Martínez

      February 01, 2021 at 2:28 pm

      Hello Tania,
      I haven't try cake flour, but Bread flour will render soft tortillas.

      Reply
      • Tania

        February 03, 2021 at 8:53 am

        ok thanks - I'll try that! 🙂

        Reply
  154. Noelia

    February 04, 2021 at 2:07 pm

    5 stars
    They came out perfect. So soft and delicious!

    Reply
    • Mely Martínez

      February 04, 2021 at 6:16 pm

      Hello Noelia,
      Thank you for trying the flour tortilla recipe. Enjoy!

      Reply
  155. Cameron Battle

    February 06, 2021 at 10:23 am

    5 stars
    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!

    Reply
  156. Elizabeth

    February 13, 2021 at 5:59 pm

    5 stars
    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.

    Reply
    • Mely Martínez

      February 13, 2021 at 7:40 pm

      Hello Elizabeth,
      Aw, thank you for trying the recipe!
      Mely

      Reply
  157. Lisa

    March 18, 2021 at 12:45 pm

    5 stars
    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.

    Reply
  158. julie

    March 19, 2021 at 6:09 pm

    my tortillas shrunk.. why?

    Reply
    • Mely Martínez

      March 20, 2021 at 5:18 pm

      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.

      Reply
  159. AnnaLynn

    March 28, 2021 at 11:01 am

    5 stars
    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!

    Reply
    • Mely Martínez

      March 28, 2021 at 2:29 pm

      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!

      Reply
  160. Rouven

    April 14, 2021 at 11:21 am

    5 stars
    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.

    Reply
    • Mely Martínez

      April 14, 2021 at 1:42 pm

      Hello Rouven,
      It takes practice, believe me, it took me a while to get the hang of rolling the perfect flour tortilla.

      Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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