Homemade flour tortillas

    (1101)
    1 hour

    This homemade flour tortilla recipe produces warm and soft tortillas perfect for tacos or burritos.


    6 people made this

    Ingredients
    Serves: 24 

    • 500g plain flour
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • 2 tablespoons (about 25g) lard
    • 355ml water

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Whisk the flour, salt and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles breadcrumbs. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
    2. Preheat a large pan over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot pan and cook until bubbly and golden; flip and continue cooking until golden on the other side. Keep the cooked tortillas warm; continue rolling and cooking the remaining dough.

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    Reviews & ratings
    Average global rating:
    (1101)

    Reviews in English (866)

    by
    1278

    I wish I could give this recipe more stars! I've been using Tortillas I from this site and thought it was the best one I had found ... until this one came along. I love the fact that you don't have to use boiled water, and that you don't have to let it rest for 10 minutes. This was fast and easy to make. I halved the recipe and divided the dough in 8 golf-size balls and rolled out as thin as I could (about the width of a dime). It felt like I was rolling pizza dough instead. I lightly floured my rolling pin and surface when it was a bit sticky, and rolled from the center out, rotating the dough 90 degrees ever so often. I got smooth edges, but if the edges are jagged then too much lard/shortening was added. I cooked each tortilla for 10-20 seconds on the first side and a little less on the second size. The I wrapped them in a clean dishtowel and stored them in a shopping bag. THE BEST PART OF ABOUT THIS RECIPE IS THAT THE TORTILLAS ARE PLIABLE! Thanks for sharing this wonderful recipe, LaDonna!  -  11 May 2009  (Review from Allrecipes US | Canada)

    by
    1108

    If you cant eat lard, you can insted use margarine, they taste the same.  -  18 Apr 2009  (Review from Allrecipes US | Canada)

    by
    762

    I wanted to make quesadillas, but didn't have tortillas, and didn't feel like running to the store for some. I 1/2ed this recipe because I didn't need very many. My husband LOVED them!!! And I was wondering how he'd react, as he's very picky. He thinks these really are so much better than store bought. I did substitute shortening for lard, and used hot water. The dough is nice and stretchy, and I could roll them very thin with a wooden roller. So delicious. I was surprised though, especially with my baking experience, that 1/2 the recipe made only 4, 8-10 inch tortillas. I guess 2 cups of flour doesn't go far in this recipe, but there really aren't any other ingredients so I guess that's it. So good though. You won't regret using this one.  -  17 Apr 2009  (Review from Allrecipes US | Canada)

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