Tortillas
Soft, pliable flour tortillas with a lightly toasted, blistered surface. Made from just a handful of pantry staples, these homemade tortillas are infinitely better than store-bought — warm, tender, and ready to wrap around your favorite fillings.
For 4 servings
- mix
Combine the dry ingredients.
In a large mixing bowl, whisk together the all-purpose flour, salt, and baking powder until evenly distributed.
- mix
Work in the lard.
Add the lard to the flour mixture. Use your fingertips to rub it in until the mixture resembles coarse crumbs with no large lumps remaining.
- mix
Form the dough.
1.Make a well in the center of the flour mixture.2.Pour in the warm water gradually.3.Mix with your hand until a shaggy dough forms.TIPAdd water a little at a time — you may not need the full amount. - knead · ~6 min
Knead the dough.
Turn the dough onto a lightly floured surface. Knead for 5-6 minutes until smooth, elastic, and no longer sticky. The dough should spring back when poked.
TIPIf the dough feels dry, wet your hands slightly rather than adding water directly. - rest · ~15 min
Rest the dough.
Place the dough back in the bowl, cover with a damp kitchen towel, and let it rest for 15 minutes. This relaxes the gluten for easier rolling.
- prep
Divide and shape the dough balls.
1.Divide the rested dough into 8 equal portions.2.Roll each portion between your palms into a smooth ball.3.Cover the balls with a damp towel to prevent drying. - prep
Roll out the tortillas.
1.Lightly flour your work surface.2.Flatten a dough ball into a disc with your palm.3.Roll from the center outward, rotating after each stroke, until 7-8 inches in diameter.4.Aim for a thin, even round — about 1/8 inch thick.TIPDon't worry about perfect circles — irregular edges have rustic charm. - fry · ~2 min
Cook the tortillas on a hot skillet.
1.Heat a cast iron skillet over medium-high heat until very hot.2.Place a rolled tortilla onto the dry skillet.3.Cook for 30-45 seconds until bubbles form and brown spots appear on the underside.4.Flip and cook the other side for another 30-45 seconds.5.Transfer to a clean kitchen towel and wrap to keep warm.TIPDon't flip more than once — each side needs uninterrupted contact to blister properly. - serve
Serve warm.
Keep the cooked tortillas stacked and wrapped in the towel. Serve immediately while soft and warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use room-temperature lard for easier incorporation into the flour.
- 2Knead until the dough springs back when poked to ensure proper gluten development.
- 3Rest the dough for a full 15 minutes to relax gluten for easier rolling.
- 4Keep rolled dough balls covered with a damp towel to prevent drying out.
- 5Cook on a dry cast iron skillet over medium-high heat for best blistering.
- 6Flip tortillas only once to allow even browning and blister formation.
- 7Wrap cooked tortillas in a clean towel immediately to keep them soft and warm.
Adapt it for your goals.
Whole wheat
Replace half the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber, though you may need to add a bit more water.
veganVegan
Substitute lard with vegetable shortening or coconut oil to make the tortillas plant-based without sacrificing tenderness.
herb infusedHerb-infused
Mix in 1 teaspoon of dried oregano or cumin into the dry ingredients for a fragrant twist that pairs well with tacos.
Why this is on our healthy list.
Simple, Whole Ingredients
Made from just flour, salt, baking powder, fat, and water — no preservatives, stabilizers, or artificial additives found in store-bought tortillas.
Customizable Fat Options
The recipe allows you to choose lard (high in vitamin D) or vegetable shortening, giving you control over the type and quality of fat used.
Frequently asked questions
Tough tortillas are usually from over-kneading or too much flour dusting. Knead just until smooth and use minimal flour on the work surface.
