Homemade Tortillas

This post was last updated on July 30, 2014 to include new images and a recipe video.

How to make tortillas

I have had it up to *here* with store-bought tortillas.

Homemade Tortillas recipe by Lacey Baier, a sweet pea chef

Now, usually, homemade anything is better than store-bought.  Agreed?

Sure, it’s easier to just drop a box of croutons or a bag of bagels into your cart at the store — or that jar of Alfredo sauce that’s on sale…

Homemade Tortillas

But, is it better?

Not for me.

The same goes for homemade tortillas.  Yes, they require a little bit of work and make a little mess, but they are so ridiculously good — you won’t even care.

Homemade Tortillas recipe by Lacey Baier, a sweet pea chef

Go ahead.  Try them out once.

Homemade Tortillas recipe by Lacey Baier, a sweet pea chef

I’m betting, once you bite into your first hot, homemade, melt-in-your-mouth flour tortilla, you won’t be sorry.  Or the second.

Or the third.

Watch me make this recipe!

Homemade Tortillas

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5.0 from 1 reviews
Homemade Tortillas
 
Prep time
Cook time
Total time
 
These homemade tortillas are to-die-for-delicious. Please try them - you won't regret it!
Author:
Recipe type: Easy
Serves: 15
Ingredients
  • 1½ cups all-purpose flour
  • 1 cup bread flour
  • 2½ tsp. baking powder
  • 1¼ tsp. kosher salt
  • ½ cup lard (or vegetable shortening) plus 1-2 tbsp., as needed
  • 1 cup hot water
Instructions
  1. In a large mixing bowl, combine both types of flour, baking powder and salt.
  2. Drop ½ cup lard by the spoonfuls into flour mixture and, using a pastry cutter, your fingers or a fork, cut lard until it crumbles and is evenly dispersed in the flour. Slowly add the hot water and stir together until mixture sticks to itself. If not quite moist, add 1-2 more tbsp. lard, as needed.
  3. Knead, in the mixing bowl, for 3-5 minutes or until dough forms a ball and becomes less sticky. Cover bowl with tea towel and let rest for 1 hour.
  4. Break the dough into 14-16 smaller pieces and roll the pieces into balls. Cover balls of dough for an additional 30 minutes.
  5. Preheat a large skillet over medium-high heat. Using a well-floured rolling pin, roll one dough ball at a time into a thin, round tortilla. Make sure the ball is rolled out to be very, very thin. Carefully place onto the hot skillet and cook until bubbly and golden, about 30-40 seconds. Flip the tortilla over and continue cooking until golden on the other side.
  6. Wrap the cooked tortilla in a clean tea towel until ready to eat. Repeat with the remaining dough.
  7. Serve immediately or, once completely cool, store in an air-tight bag or container. To warm, wrap in damp paper towel and microwave for 20-30 seconds or wrap in foil and warm in oven.
 

Comments

  1. Marianne Beltjens says

    Do you think it would be ok if I refrigerate the dough balls for a day before rolling and cooking them?

    Thanks!

  2. Colleen says

    I no longer have to keep looking for the perfect floured tortilla! thank you! These are so soft and yummy! My search stops here! Now can you come up with a yummy corn tortilla? please?????

  3. Jen says

    I’m trying these today with butter instead of lard and with homemade bread flour. To make your own bread flour, just add 1 tsp vital wheat gluten for every cup of all-purpose flour.

  4. says

    great detailed recipe! thank you so much. I used butter instead of lard, turned out kind of oily but really soft and delicious. Will try using coconut oil next time. Thanks!!

  5. Eli says

    Great recipe but try substituting the bread flour with Self Rising Flour and minus the Baking Powder…same great taste and results! 😉

  6. says

    I used coconut oil rather than lard, and to cut time in time for my dinner I only let them sit for 1/2 hour. They were delicious! The rolling pin didn’t work too well for me so after a few swipes with it I just hand pressed them out. The thinner the better! Mine weren’t quite as pretty, but they sure were good! Thanks!

  7. Porky says

    We have found out don’t get in a hurry, let them rest when you form the small balls, and you can get them rolled so thin you can almost read a newspaper through them. Also makes them very pliable. Have to try your recipe instead of our old timer one.

  8. Joy says

    Had to tell you how big a fan my family is of this recipe. We will never buy store bought tortillas again. These are on our table at least once a week! Thanks so much for sharing such an amazing recipe!!

  9. Robin says

    Any thoughts about turning this into a whole wheat tortilla? Could you substiture Whole wheat flour for the AP to get more fiber and whole grain??

  10. Tracee says

    There is nothing better than the tortillas at Chuy’s. I miss Austin so much! We’ll be back in April to visit family and Chuy’s and The County Line are on our radar…

  11. Megan says

    I have made these before (not with your recipe and I bet they will be even better!) but the problem that I had was getting my very thin tortilla safely to the pan without folding and overlapping during the trip. Any ideas? They are so amazing but was frustrating because of my lack of coordination, maybe?

    Thanks for the recipe – can’t wait to try them!

      • Megan says

        Thank you! They are amazing – really! As I can’t have yeast, I made these instead of flat bread and since I have to make them thicker, yes, because of my lack of coordination, they tasted just like flat bread. YUM!

    • Jep says

      Try to gently roll the tortilla around your rolling pin and then unroll into the pan. I use this trick with pastry dough all the time, but it could work with tortillas as well.

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