Homemade Flour Tortillas Easy (Printer-Friendly)
Soft, foldable tortillas made simply with flour, lard, and hot water. Enjoy fresh with your favorite fillings.
# What You’ll Need to Cook:
→ Dough
01 -
320 g all-purpose flour
02 -
60 g lard (or butter, shortening, or neutral oil as substitute)
03 -
5 g salt
04 -
4 g baking powder (optional)
05 -
180 ml hot water
# Steps to Prepare:
01 -
In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Mix well to distribute evenly.
02 -
Add lard to the bowl and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
03 -
Pour in hot water gradually, stirring with a wooden spoon or hand until a shaggy dough forms.
04 -
Transfer dough to a lightly floured surface and knead for about 10 minutes by hand (or 5 minutes with a stand mixer dough hook), until the dough is smooth and elastic. If sticky, add small amounts of flour as needed.
05 -
Place the dough in a bowl, cover with a damp towel, and let rest for 30 minutes to relax gluten and ease rolling.
06 -
Cut the dough into 8 equal portions. Shape each piece into a ball by tucking in the edges and rolling gently.
07 -
Keep dough balls covered with a damp towel. Working with one at a time, roll each ball on a lightly floured surface into a round approximately 20 cm in diameter and 0.5 cm thick. Alternatively, use a tortilla press for consistent results.
08 -
Heat a comal, cast-iron skillet, or non-stick pan over medium heat. Place a tortilla in the hot pan and cook until bubbles appear on the surface, about 30 seconds. Flip and cook for 20 seconds, then flip once more for 20 additional seconds. Transfer cooked tortilla to a plate and cover with a clean towel.
09 -
Repeat with remaining dough balls. Serve tortillas warm or cool completely for storage.
# Extra Cooking Tips:
01 -
Stack tortillas with parchment or wax paper between layers to prevent sticking during storage.
02 -
For best results, cook on a medium-hot surface to ensure softness without drying out.
03 -
Tortillas freeze well; separate with paper and store airtight for up to 6 months.