Quickly scan this ingredient list:
Bleached wheat flour, interesterified soybean oil, hydrogenated soybean oil, water, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate, sugar, sodium acid pyrophosphate, calcium propionate, sorbic acid, potassium sorbate, monoglycerides, enzymes, sodium stearoyl lactylate, wheat starch, sodium metabisulfate.
When combined, these ingredients will make:
A) cement
B) barbiturates laced with bleached flour
C) flour tortillas from a big supermarket chain
If you guessed A or B you were close!
And here is the ingredient list for your soon-to-be incredible homemade flour tortillas:
Homemade Flour Tortillas Recipe
3 cups all-purpose unbleached flour, 3 Tablespoons lard, 1.5 teaspoons salt, 1 cup warm tap water.
Four ingredients!
They taste better than storebought tortillas.
They are healthier.
They cost 8 cents each.
And luckily they cannot be used as a cement alternative.
Before we make them, let’s talk about ingredient #2 up there: lard. Be honest, are you magnetically repelled from lard and anything that even remotely resembles it?
That’s OK, it’s a tough word to swallow.
Lard.
I am biased because I use it all the time. When done right it can be one of the cleanest fats out there. It’s balanced more towards unsaturated fats, so it actually has more in common with olive oil than it does with butter. At the very least, it can be considered an equal alternative to conventional fats and oils.
Please try making homemade tortillas with good quality lard at least once in your life. Yes, you can make them with conventional oils, just know that every time you do you are causing Mexico to shed a tear. (Here's a version made using olive oil.)
Most local butchers, and some gourmet stores, will carry farmer direct lard in their freezers. This is a good option for your first batch of homemade tortillas. Here’s what it looks like in my butcher's freezer:
Of course, you can always make your own lard too. It’s super easy and will keep in the fridge for months.
That's what we are using today, but it's definitely not a requirement for these homemade tortillas. (Here’s a step by step tutorial on how to make your own lard if you want to try it eventually.)
The least attractive option for lard is the baking section of your supermarket where you’ll find shelf-safe lard that’s loaded with hydrogenated oils. This isn't a viable long term solution for your blossoming lard needs.
OK, got your lard handy?
Stir the salt into the flour. Add the lard and use your hands to mix it in.
Coat each bit of lard with flour and squish it between your fingers. You’ll feel it disintegrate into the flour mixture.
Once all the lard is mixed in, add the warm tap water.
Stir it as much as you can with a spoon and then dump the whole thing onto a flat surface.
Knead this clump into a ball and keep adding the stray bits of flour. Continue kneading until you have a cohesive ball.
Cover and let rest for 30-60 minutes. This will make the dough less elastic when rolling it out.
After resting, divide into golf ball sized chunks and roll them between your hands.
Dough balls this size will make tortillas 5-6 inches in diameter. If you have time, let these rest for another 15-30 minutes. It's OK if you don't, they will just be a little more elastic when you roll them out.
I like to roll these out super thin, to the point where you can almost see through them. Using a tapered rolling pin will help as it’s easier to push into the middle of the tortilla, but a standard rolling pin works fine too.
Keep flipping them over and rotating them so you are always rolling in opposite directions.
If they are sticking to the surface or the rolling pin, add a light dusting of flour onto the rolling pin.
Don’t worry about making them into perfect circles. It’s impossible to do, and if they have irregular shapes they will taste better.
Heat up a comal or skillet to medium-high temperature. On my stove 6 out of 9 on the big burner does the trick for these tortillas.
Add the tortilla to the comal. Cook until you see bubbles forming:
Ideally, this will happen in 45-60 seconds. If it's taking longer to bubble raise the temp of the stove. If they are bubbling instantly then lower the temp.
When you flip it over you'll see some light brown spots. Perfect!
Cook the opposite side for the same amount of time and set aside to cool.
Continue with the rest of the batch, but be sure to take a moment to do some quality control:
This batch made 14 thin, light, delicious flour tortillas.
Using an ingredient list that was 4 entries long.
These will keep in the fridge for at least a week but they come with special permission to eat as soon as possible.
If you botch a few of them don't fret, it just takes a few tries to get the heat and timing of the stove right.
Once you've got that down you'll always have the option of making a batch of these beauties.
Use liberally for your tacos, enchiladas, and late afternoon snacks. Not recommended as a cement alternative.
Enjoy!
(Update: I recently tried making these flour tortillas with bacon fat and was pleasantly surprised by them. See here for results.)
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Homemade Flour Tortillas Done Right
Ingredients
- 3 cups unbleached all purpose flour
- 3 tablespoons lard
- 1.5 teaspoons salt
- 1 cup warm water
Instructions
- Add the salt to the flour and mix well. Use your fingers to crumble the lard into the flour mixture. Add 1 cup warm water and stir as much as you can with a spoon, then dump onto a flat surface and knead into a cohesive ball. Let rest for at least 30 minutes.
- Tear into golfball sized chunks, rolling between your hands to shape them into smooth balls.
- Use a rolling pin to roll them out approximately 5-6 inches in diameter.
- Heat a comal/griddle to medium high temperature and add a tortilla.
- Cook each side for 45-60 seconds or until light brown spots form.
- As one tortilla cooks, roll out the next to expedite the process.
Notes
This article we wrote on types of tortillas has a current list of all the tortilla recipes we have on our site.
You might also like our homemade bolillos recipe.
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Laura
Thanks for the recipe...and the great read! 🙂
Ella
You did not put in baking powder ? how come your tortillas have bubbles ?
Patrick
Hi Ella! I like my flour tortillas super thin so I rarely use baking powder as it seems to thicken them up. But even without baking powder you'll get those brown spots forming (bubbles) -- it's a good warning sign to give 'em a flip! Cheers.
ella
thanks for your all natural recipe. I got mine Donets your instructions . My totillas have some bubbles, not much as yours. It also got little crunchy after 5 minutes cooked. I don’t know how to make it soft and a lot of big bubbles like yours.
Patrick
Hi Ella! Do you mean 5 minutes of cooking time? That probably means the heat is too low and they'll get dense if they cook for that long. I usually use medium or slightly over medium temp on my stove and this will have them bubbling up with light brown spots forming in about a minute or so. Cheers.
Dave in SoTex
Two questions : will fat rendered from pork belly work as well? And what about duck fat?
Patrick
Hey Dave! I've never tried these tortillas using pork belly or duck fat but maybe it's time to try it as people ask about it frequently. I guess I feel like the pork belly fat is going to taste too bacon-y and I don't want that flavor in my tortillas.
Sorry I can't give a better answer but if you try it please let me know how it goes. Cheers.
Update: I tried making them with bacon fat and was quite happy with them. See here.
Chardenae
Will Armour brand lard work? It says it's 0grams trans fat... I just keep seeing all this talk bout lard and I've never cooked with it before this is my first time trying to make tortillas... So I'm not too familiar with lards... I can't wait to give these a try! Thx for all the great tips and easy directions!
Patrick
Hi Chardenae -- yeah it can get confusing because there are so many varied opinions out there about lard. There's also different labeling conventions for partially and fully hydrogenated oils -- that's why you'll see some brands claim to be trans fat free even if they contain hydrogenated oils. Here's some good info on this:
https://www.thespruceeats.com/do-hydrogenated-oils-contain-trans-fats-2246050
I use lard all the time but I usually render it at home. When buying lard I will only buy it from a freezer or fridge, usually from a local butcher. I stay away from lard that is shelf safe (in the baking aisle) as it needs to be hydrogenated to be kept at room temp.
So while I think it's okay to use any brand when getting familiar with the process of making tortillas, I think it's best to find a source that you trust if you're going to be using it regularly.
Okay hope that helps a bit, let me know if you have any other questions. Cheers.
Leena
Thanks for a great recipie, i've even made homemade lard for the first time because of this 🙂
Small problem though, some of my tortillas gets hard/crispi either the whole one or parts of it. I forgot to check the time when cooking them. Have i used to much heat or cooked them too long?
Some recipies say that you need to keep the finished tortillas between two plates to keep them soft, but this tends to get them a bit wet as well. What do you to with the ones that are done?
Thanks again.
Patrick
Awesome Leena so glad you like them!
Yeah that usually means they have been cooked for too long, i.e. the heat is too low. I put my stove somewhere between medium and medium high and this will form brown spots in about a minute. If it's taking much longer to form those brown spots then you know you need to raise the heat.
I usually just stack 'em up and lightly cover them with a kitchen towel as I make them. They will always be best right off the stove so lately I only make as many as I will use that day, storing the extra dough balls in the fridge and pulling them out as I need them. Otherwise you can store the cooked tortillas in a Ziploc in the fridge -- to warm them up I usually put them in a hot, dry skillet (in a single layer) until heated through.
Okay hope this helps a bit, let me know if you have any other questions. P.S. Homemade lard, awesome!
Carrie Weeks
I used everything you said and followed instructions. They are a little harder than a local taco truck’s. Theirs are soft and fluffy. How do I get that texture?
Patrick
Hi Carrie, bummer to hear this as I normally don't have that problem with this recipe -- I wonder if maybe the heat was too low and they were on the stove for too long. About how long do you think they were cooking?
Kim Wilson
Can you use the fat left in the pan after cooking bacon
I always put it in a can in my fridge and eventually toss it.
Patrick
Ha I do the same exact thing! You could probably use it but I think you would end up with bacon tortillas as it has a much stronger flavor than traditional lard.
Jennifer Hall
Just wanted to say...we live in New Mexico my daughter's boyfriend's Nana makes her tortillas this way. Uses the leftover bacon grease along with little crispy bits remaining. They are tastey! I don't know if it would exactly work for this recipe (may need tweaking) but I have googled and found at least 1 recipe for them.
Cindy Pruitt
This recipe is amazing! I will never buy store bought again, especially how awful they taste compared to these. I purchased a palote to roll them out with. So easy. I definitely let them rest at least an hour. Easier to roll for sure. Thank you for sharing amazing recipes!
Patrick
Thanks much for the feedback Cindy!
Greg
Hi, what is wrong with the lard that is in the baking section? I bought that before I read where you said not to use it, but, since I had it I used it anyway. Is that why the tortillas came out hard? I can't really roll them into a burrito, because they break apart.
Patrick
Hi Greg, most lards in the baking section will have hydrogenated oils to make them shelf-safe -- this puts them in the trans-fat realm and for health reasons I usually stay away from those.
This could also affect how soft the tortillas come out in the end -- but keep in mind that it's hard to make huge, elastic, burrito sized tortillas at home without adding any additional ingredients. I had the same idea as you and looked into this for awhile (like adding xanthum gum for elasticity) but then just kind of fell in love with the mediumish, taco sized tortillas and have stuck with that.
Hope this helps a bit, let me know if you have any other questions. Cheers.
William Smith
Hi,
I've tried to make the tortilla following mentioned procedure but I found it difficult to make the dough non-sticky. When I first made the dough, it was too sticky and after adding some extra flour on that, it was so difficult to roll. Can you please give any solution on this? Thanks in Advance
Patrick
Hi William thanks for your note -- trust me I've been there. Getting the dough consistency can be a pain the first couple times you make tortillas. Sometimes adding the water incrementally will help you find the right balance. So for example, this recipe uses 1 cup water. Start by using just 3/4 cup water and combining as much as you can. Most likely it won't form into a dough because there's not enough water yet. Add an additional 1-2 Tablespoons of water at a time until it forms into a cohesive dough. This should prevent it from becoming too sticky, i.e. too much water.
I hope this helps a bit. I know it can be super frustrating when the dough goes bonkers but trust me it gets easier. Feel free to get in touch if you have any other questions. Cheers.