Homemade Flour Tortillas

By Chelsie Kenyon

Updated 04/03/19

Stack of tortillas in pan

Tom Grill/Getty Images

  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
72 Calories
5g Fat
5g Carbs
1g Protein
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Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 72
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 1mg 0%
Sodium 138mg 6%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Protein 1g
Calcium 29mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make these tortillas fresh yourself and taste the difference! These homemade tortillas are flour, not corn like some Mexican recipes call for. 

Ingredients

  • 2 cups flour
  • 1/4 cup shortening (or lard—you can substitute butter or cold vegetable shortening)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup water (warm)

Steps to Make It

  1. With a pastry blender or back of a fork, blend flour, baking powder, salt, and shortening, until it resembles coarse meal.

  2. When well combined, slowly add water until soft dough forms. Add additional warm water as necessary.

  3. Knead for 5 minutes.

  4. Separate into 12 portions for small tortillas and 6 portions for large tortillas. Heat a comal or griddle over medium heat.

  5. Roll each ball of dough out into a round shape, approx. 1/8 inch thick.

  6. Place each raw tortilla on the hot comal and cook on each side for about 1 minute. If it puffs up at all, you can poke a hole in the puffed area to release the steam. Cook it until it is no longer doughy.

  7. Remove from the comal and place onto a plate covered with a towel. Use the edges of the towel to pull over the tortillas as you cook them, to keep them warm.