Homemade flour tortillas recipe Share this recipe on Facebook
A recipe for homemade flour tortillas. The tortillas can be used for fajitas, burritos, chimichangas, homemade nachos or any other Mexican dish that uses them. This recipe will make 12 tortillas, 8-10" in diameter. Increase the ingredients used to make more tortillas (double the ingredient quantity to make 24 tortillas).
Preparation time: 10 minutes, Cooking time: 10 minutes, Serves: 4
3 cups unbleached flour
2 tsp baking powder
1 tsp salt
4 to 6 Tbsp vegetable shortening (or lard)
1 1/4 cups warm water (use more or less, as needed)
In a bowl add the flour, baking powder and salt and mix well.
Add the vegetable shortening or lard. Using a fork or your hands cut the vegetable shortening and start mixing it with the dry ingredients.
Start adding the warm water, a little at a time. Knead and add more water until your dough is soft and not sticky. Use enough water to achieve the desired result. Knead the dough for a few more minutes until soft and elastic.
Form the dough into a long roll and using a knife, cut it into 12 roughly equal sized fieces. Place the dough into a large bowl, cover with a damp cloth and let them rest for 10 - 20 minutes.
Bring a comal or griddle to medium - high heat.
Dust each piece of dough with a little flour and start rolling it out using a rolling pin. Start rolling from the center outwards and turn the dough a few times. Try to make a round tortilla, 8-10" in diameter, of equal thickness.
To cook the tortillas, lay them one at a time on the hot comal or griddle, wait for a few seconds and flip them over. It only takes a few seconds on each side to cool. When ready, the tortillas should have lots of nice brown speckles on each side.
Place cooked tortillas on a plate, one on top of the other and cover them with a towel, to keep them warm and moist.
Notes and tips
If the tortillas puff while cooking them, use a towel or similar to press them down.
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