Homemade Flour Tortillas Easy

Few foods compare to homemade flour tortillas fresh off the skillet Soft pillowy and warm they are the perfect base for tacos fajitas or simply for a snack with butter and salt After years of relying on store bought versions I finally learned just how simple and satisfying it is to make tortillas from scratch They are now a regular part of my weekly rotation and I love watching them puff up as they cook

Making these reminds me of my childhood when my mother would shape the dough by hand and we would sneak a warm tortilla before dinner was even served This ritual feels like home every time I make them

Ingredients

• All purpose flour: essential for structure and flexibility choose a fresh unbleached brand for best flavor
• Lard: gives authentic flavor and rich softness seek out pure leaf lard from a butcher for extra quality
• Salt: enhances flavor use a fine sea salt for even seasoning
• Baking powder: creates a light tender bite make sure yours is fresh and clump free
• Hot water: brings the dough together and helps the gluten develop use filtered water for the cleanest taste

Step by Step Instructions

Make the Dough:

In a large bowl use your hands to mix flour lard salt and baking powder until the mixture resembles fine crumbs Pour in hot water and stir until the dough forms a sticky ball

Knead the Dough:

Transfer dough to a lightly floured surface Knead for about ten minutes until the dough is smooth and elastic It should feel soft but not tacky Add a sprinkle of additional flour if needed

Let the Dough Rest:

Cover the dough with a damp towel and let it rest for thirty minutes Resting allows the gluten to relax and makes rolling easier

Divide and Shape:

Cut the dough into eight equal pieces Cup each piece in your hand and tuck in the edges to form a smooth ball Place balls under a damp towel to keep them soft

Roll the Tortillas:

On a lightly floured surface roll each dough ball into an eight inch circle about one quarter inch thick Use a tortilla press if you have one to make the process faster and more even

Cook the Tortillas:

Heat a dry cast iron skillet or nonstick pan over medium heat Place one tortilla in the skillet and cook until bubbles appear on the surface Flip and cook for another twenty seconds on the opposite side then flip back for twenty more seconds until both sides have golden brown spots Stack cooked tortillas under a clean towel to keep warm and soft

Serve and Enjoy:

Enjoy tortillas warm either right away or with your favorite fillings

Bookmark

My favorite part of making tortillas is watching the dough turn silky smooth after kneading It is always a bonus when my kids gather round and steal the first hot tortilla off the stack We usually eat it with a pat of butter and sprinkle of salt Sometimes it turns into a spontaneous kitchen dance party

Storage Tips

Keep tortillas in an airtight container or zip bag at room temperature for up to five days To keep them extra moist and soft wrap while still slightly warm so any steam helps retain moisture For longer storage freeze stacks of tortillas separated by parchment or wax paper to prevent sticking

Ingredient Substitutions

If lard is not available use softened butter neutral oil or vegetable shortening Butter adds a richer flavor while oil makes for a slightly lighter tortilla For a dairy free option select a neutral vegetable oil Avoid gluten free flour since it will not yield stretchy foldable tortillas

Bookmark

Serving Suggestions

Flour tortillas are endlessly versatile Fill them with grilled chicken for quick fajitas make cheesy quesadillas or roll up breakfast burritos If you have leftovers brush with melted butter dust with cinnamon sugar bake until crisp and you will have an easy dessert

Cultural and Historical Context

Flour tortillas originated in Northern Mexico as a response to wheat being more widely cultivated than corn in that region Over generations families handed down their dough and rolling secrets and now flour tortillas are a staple food across both Mexican and Tex Mex cuisine Making them at home is a wonderful way to connect with food history and heritage

Frequently Asked Questions

→ What type of flour works best?

All-purpose flour delivers the ideal texture for classic, chewy tortillas. Avoid gluten-free flour for best results.

→ Is lard necessary, and are there substitutes?

While lard provides authentic flavor and softness, you can use butter, shortening, or a neutral oil as alternatives.

→ How do you keep tortillas soft after cooking?

Cover warm tortillas with a clean towel as they come off the skillet to trap steam and maintain their softness.

→ Can I make tortillas ahead and freeze them?

Yes, stack cooled tortillas with parchment between each, seal in a freezer bag, and freeze for up to six months.

→ What's the best way to reheat homemade tortillas?

Warm them in a dry skillet, wrapped in foil in the oven, or briefly in the microwave until soft and pliable.

→ Do I need a special pan for cooking?

A flat cast-iron skillet or comal works great, but any large, heavy skillet will cook tortillas evenly.