Make Flour Tortillas with this ultimate guide so they always come out soft & delicious! They melt in your mouth and I guarantee you’ll never want to get store bought again.
Authentic Flour Tortillas
These tortillas go perfect with any Mexican dish or even alone! Enjoy with Papas con huevo, healthy beef chorizo, Bistec Ranchero or my easy to make Caldo de queso con papas.
My Mama’s legacy lives on as my siblings and I make her tortillas. She was the master of homemade flour tortillas and was known for that by anyone who knew her. She had to be since she would make kilos of tortillas each day to feed her nine kids!
My sister Brenda is also known for her homemade flour tortillas and she helped me with the troubleshooting section. Oh and I also have two brothers that live Guanajuato Mexico that have their own tortillerias. I can say that making the best tortillas runs in the family!!
Other tortillas recipes you may like:
**This post was originally published on May 2020. It has been updated to be more helpful.
The Ingredients
- Flour: All purpose flour is used for traditional tortillas. Just make sure it’s fresh and not stale.
- The Fat: This is the key ingredient that will make your tortillas soft and pliable. I use Crisco vegetable shortening (at room temperature) but the traditional way is with lard. These two fats will give you the authentic flour tortilla flavor. An alternative is margarine as it has the same texture of shortening. Just make sure it’s almost at room temperature.
- Now that I’m in Portugal, I use Planta in butter flavor (sabor a manteiga).
I have not tested making tortillas with coconut oil even though it’s a popular request. I would discourage you to use liquid fat as the tortillas won’t be as soft and will get hard quicker.
- Salt: Use table salt as it gives the best flavor. If using kosher, sea salt or any other coarse salt, dissolve it in the hot water you’ll use to make the dough. Otherwise, the flavor won’t incorporate in the dough as well.
- Water: The water has to be as hot as your hands can handle it (if kneading by hand). If using your stand mixer, then use boiling water. The hot water is what will make your tortillas soft by incorporating the fat with the flour perfectly.
- Baking Powder: This ingredient is optional. You don’t need a lot of it since you don’t want to make them super fluffy!
Tools you’ll need
Make the dough for flour tortillas
Be sure to check out the full recipe and ingredient list below
Kneading by Hand:
- In a very large bowl, whisk the flour, salt & baking powder.
- Add the vegetable shortening/butter and incorporate well until it’s all blended and crumbly.
- Add the hot water little by little and begin to knead. Knead for 8 to 10 minutes until dough is smooth and elastic. The longer you knead the masa it will release the gluten allowing for a light fluffy tortilla.
- Dough should not be sticky to the touch. If it’s sticky then add 1/2 teaspoon of flour at a time until it’s no longer sticky. Don’t add too much since this could make your tortillas hard later on.
Kneading with a Stand Mixer:
- In the bowl of a stand mixer and the whisk attachment in place, add the flour, salt & baking powder. Whisk until well incorporated.
- Add the shortening/butter or lard and mix well until crumbly. Scrape the sides with a spatula to incorporate all flour as you go along.
3. Change to the dough hook and turn to speed 2. Start adding the hot water little by little (about ¼ cup at the time).
4. Mix until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic.
The dough should not be sticky to the touch. If it’s sticky then add ½ teaspoon of flour at the time until it’s no longer sticky. Don’t add too much since this could make your tortillas hard later on.
5. Let the dough rest: Place the dough in a large bowl and cover with a damp towel and let rest for 15 to 20 minutes.
Rolling technique
Rolling a tortilla is an art onto itself! Just keep trying. The more you make tortillas the better you’ll get! Regardless of what shape they come out (like a flower, like a map, like a chancla? lol), they will be delicious!
Let’s get rolling!
- Sprinkle a little flour on a clean surface such as your kitchen counter.
- Spread with a rolling pin, from the center outwards without reaching the ends. Rotate the dough to give a round and thin shape.
- As you roll the tortilla turn the tortilla to the fat edge and roll. Keep turning the tortilla and rolling the fat edge.
How to cook the Flour Tortillas
Cooking the tortillas is another important step for getting soft tortillas: Cook it too long? they will come out hard and crack later on. Not cooked enough? they will be doughy or crack later on.
There are a few factors that could affect exactly how long you cook your tortilla for 1) the type of stove (gas or electric) you have, 2) the type of pan you use, or 3) your city’s altitude (the same way it affects baking). So just keep practicing and adjust the guidelines below until you get it right!
The Comal/Skillet You can use any regular nonstick griddle/comal or even a large frying pan. I tried cooking them in a cast iron skillet and for some reason they came out very hard so now I stick to a normal comal.
The Heat: First get the comal very hot on medium high heat, then lower to medium heat before you start cooking the first tortilla. If the comal is not hot enough, then the tortillas may get hard since you have to cook it longer.
The comal is ready for the tortillas when you see steam coming out of it.
Time to cook:
- Add the tortilla and cook until it starts to bubble on the edges, about 30 seconds.
- Flip when it starts to bubble, start turning then turn it around with a a paper towel like if you were playing a music disk. This way the tortilla cooks evenly since sometimes the comal is not heated evenly. Cook on this side about 50 seconds.
- Flip again. This is the last turn and it’s when you’ll get those big bubbles. Do not poke them! Cook for about 50 seconds.
- Remove from the comal immediately and transfer to a tortillera or a clean kitchen towel and cover.
Important!
Use a dish towel that has been washed without any strong soaps and does not have fabric softener. Often these smells will transfer to the tortilla! Or you can also line the dish towel with paper towels inside to act as a barrier (I do this regardless)
How to Store And Freeze Tortillas
Prior to storing, let the tortillas cool completely inside a dish towel.
- Refrigerate – Place them in a ziplock bag and store in refrigerator up to 3 weeks.
- Freeze – I really doubt you’ll have leftovers, but if you do you can store them in the freezer for up to three months. Freeze in an airtight in a ziplock bag. When ready to use, take out and let them thaw in the refrigerator.
How to warm flour tortillas
Place them on a comal again and heat thru on both sides until soft and pliable. Serve right away.
On a gas stove, you can place them directly on the flame and heat thru on both sides. This is my preferred method as the char flavor on the tortilla is so delicious!
FAQs
Yes! Follow this process so that the dough does not get hard:
* Make the dough and form a ball. Coat it with a little a vegetable shortening.
* Place it inside a large glass bowl, then cover with a paper towel on top of the dough.
* Cover with a kitchen towel and cover the entire bowl with plastic wrap.
* Leave on counter overnight.
It all depends on the size you make them and the type of fat you use. For this recipe, there are 22 grams of carbohydrates for one large tortilla.
If the comal is not hot enough when you start cooking, the tortillas may come out hard. Or you may need to knead longer to release the glutens. See step above on how long to knead for and the cooking times.
You’ll love these too!
More Mexican Recipes
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Homemade Flour Tortillas
Equipment
- Stand mixer or if kneading by hand: A large plastic bowl.
- Rolling Pin
- Comal, nonstick griddle or a nonstick large skillet.
Ingredients
- 3 cups all-purpose flour tortillas (plus more to dust when rolling)
- 1 teaspoon table salt
- ½ cup vegetable shortening (plus more to coat the tortilla dough balls)
- 1 cup hot water
- 1 teaspoon baking powder, optional
- 500 grams all-purpose flour (plus more to dust when rolling)
- ¾ tablespoon table salt
- 100 grams Vegetable shortening in butter flavor (spreadable)
- 1 cups hot water
- 1 tablespoon vegetable oil to coat the tortilla dough balls
Instructions
KNEADING BY HAND:
- In a very large bowl, whisk the flour, salt & baking powder.
- Add the vegetable shortening/butter and incorporate well until it's all blended and crumbly.
- Add the hot water little by little and mix with your hands. Knead for 8 to 10 minutes until dough is smooth and elastic. The longer you knead the masa it will release the gluten allowing for a light fluffy tortilla.
- Dough should not be sticky to the touch. If it's sticky then add ½ teaspoon of flour at the time until it's no longer sticky. Don't add too much since this could make your tortillas hard later on.
KNEADING WITH A STAND MIXER:
- In the bowl of a stand mixer and the whisk attachment in place, add the flour, salt & baking powder. Whisk until well incorporated.
- Add the shortening/butter or lard and mix well until crumbly. Scrape the sides with a spatula to incorporate all flour as you go along.
- Change to the dough hook and turn to speed 2. Start adding the hot water little by little (about ¼ cup at the time).
- Mix until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic.
- Dough should not be sticky to the touch. If it's sticky then add ½ teaspoon of flour at the time until it's no longer sticky. Don't add too much since this could make your tortillas hard later on.
REST TIME
- Place the dough in a large bowl and cover with a damp towel and let rest for 15 to 20 minutes.
PREPARE COOKING THE EQUIPMENT
- Heat the comal/skillet until very hot on medium high heat, then lower to medium heat before you start cooking the first tortilla.
ROLLING TECHNIQUE
- Sprinkle a little flour on a clean surface such as your kitchen counter.
- Grab a handful (a little larger than a golf ball) of the dough and set the rest of the dough aside still covered with the towel.
- Spread the dough ball with a rolling pin, from the center outwards without reaching the ends. Rotate the dough to give a round and thin shape.
- As you roll the tortilla turn the tortilla to the fat edge and roll. Keep turning the tortilla and rolling the fat edge.
COOK THE TORTILLAS
- Before you begin, make sure the comal/skillet is hot. It's ready for the tortillas when you see steam coming out of it.
- Carefully, add the tortilla and cook until it starts to bubble on the edges, about 30 seconds.
- Using your fingers or a spatula, flip it. When it start to bubble, start turning then turn it around with a with a paper towel like if you were playing a music disk (watch video on mark ) . This way the tortilla cooks evenly since sometimes the comal is not heated evenly. Cook on this side about 50 seconds.
- Flip it once again. This is the last turn and it's when you'll get those big bubbles. Do not poke them! Cook for about 50 seconds.
- Remove from the comal immediately and transfer to a tortillera or a clean kitchen towel and cover.
Video
Muy Delish Notes:
- Now that I’m in Portugal, I use Planta in butter flavor (sabor a manteiga).
- Heat: The comal is ready to cook the tortillas when you see steam coming out of it.
- Use a dish towel that has been washed without any strong soaps and does not have fabric softener. Often these smells will transfer to the tortilla! Or you can also line the dish towel with paper towels inside to act as a barrier (I do this regardless!)
- Refrigerate – Place them in a ziplock bag and store in refrigerator up to 3 weeks.
- Freeze – I really doubt you’ll have leftovers, but if you do you can store them in the freezer for up to three months. Freeze in an airtight in a ziplock bag. When ready to use, take out and let them thaw in the refrigerator.
Add Your Own Private Notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Followed this recipe to a “T”, and my tortillas are seriously struggling to stay soft…and trust me, I am no tortilla-making-amateur. Very disappointed, as I was impressed with the change up in the recipe with your choice to use the butter flavored shortening. Was excited to see how that variation changed the flavor but alas it really didn’t matter when I was biting into what felt like cardboard. :/
They taste good. But they got brittle & like cardboard. How do I fix that?
Hi Angelica, thanks for making these flour tortillas! If they get hard, it could be that you’re over cooking them. The heat could be too high or just cook them for a little less time. Also, are you covering them right after you make them? They need to stay covered at all times! They’re supposed to get a little firm once they cool and as soon as you warm them up again, they will get soft. How are you storing them as soon as you cook them?
Super awesome, and super easy to make ! I made a double recipe, I also use my homemade tortilla press (not a lot of counter space to roll them out)& boy are my arms tried 🤣🤣😜. I made these today for Easter supper per son & daughter-in-law’s request, and they were able to take some home ! Low heat, and cover right away keep them very soft. I used Butter flavor Crisco, plus coat them when setting aside to rest makes them very flavorful !
Thank you Ana for your time, and effort to explain details !!
Wonderful!! Thank you so much for sharing an authentic recipe.
I’ve never made tortillas before and didn’t have much confidence, but after some trial and error with the thickness it came out great! I really appreciate the video tutorial, it made it much easier to visualize. I’ll be using this recipe any time I make tortillas, thank you so much!
This is the best recipe. The combination of the correct amount of lard makes an authentic tortilla. A lot of the recipes call for little oil, makes the tortillas not able to press thin, its to elasticity. Been looking for one with more oil or lard. Thank you
Awe I appreciate that Debra. You’re right! I think many tortillas recipes don’t add much fat either and they end up being more like a pita. Flour tortillas is not something you diet on 😂. Have a great day! xo, Ana
Hi Denise, is 1 tbsp., but is optional.
These flour tortillas turned out light and puff up nicely on the griddle. The difference between these and all other store-bought tortillas is like the difference between a croissant and a hard dinner roll. The best tortillas recipe we have found!
Recipe is a good start but I didn’t have much luck. They turned out very flour tasting and not soft and pliable. I redid the recipe, adding 3/4 C shortening, 1/4 tsp baking soda, used the whole cup of water. I did not knead for 8 minutes, that is overkill and makes the dough tough. I did not cook for 50 seconds on each side, that’s too much. 30 seconds first side, maybe 45 on the second flip, and about 20 more seconds on the final flip. Much better results!
Out of all of the flour tortillas recipes that I have tried this one is the best( I’ve tried MANY).The tortillas have a very good flavor are soft and overall delicious. Thank you so much for the recipe and for explaining very well.
None of this worked out properly. Followed exactly, dough matched descriptions everything looked good but is not holding its size after cutting or pressing and doesn’t cook up at all how you’d like. I got naan bread.
This marks my first Mexican recipe that didn’t pan out, typically I’d blame myself but feeling like this re idea not right or missing a critical step in the directions. Maybe I missed it in all the scrolling and ads.
2 stars. Will try again with diff recipe, maybe reply here again to let people know.
1 dozen of the softest most deliciously successful tortillas I’ve ever made. I usually make misshaped rocks. These are so easy to make. I’ll never hand knead again! The mixer made a big difference. Thanks!
Outstanding recipe, simple to follow simple to make and just outstanding!
Wow! This tortilla recipe is excellent! I did have a little issue with my first two tortillas burning and I set my comal a little under medium and they cooked beautifully. The masa rolled out excellent! My family loved them! This will be my go to tortilla recipe. Thank you so much.
Just like my grandma used to make except I make balls before resting for 20 minutes. They came out perfect!
These are the Best Tortillas ever!!!! Thank You Ana <3
These tortillas are delicious!! Thanks for the recipe and the video. For anyone having trouble finding the video at the top, like I did, turn off your adblocker and it will appear after refreshing the page.
I realize you know this but, for those new to homemade flour tortillas . This is a real deal back in the day , great G-ma recipe . Right down to using hot water to bring the ingredients together. Thank you for your awesomeness
Hi, I’ve been making Brian Lagerstrom’s version of flour tortillas for his chicken quesadillas, check it out. First ones I’ve made, I think they’re great. I’ve also been using all organic, like King Arthur organic all purpose flour, and organic sunflower oil..his didn’t call for any baking powder, and they’ve been fantastic. I may try organic butter, or organic lard, but the organic sunflower oil seems to work amazingly well both inside them and for frying the quesadillas..super light, not oily or greasy at all..when I ran out and tried organic soybean oil, I didn’t like them as much.
I am thankful for this recipe. The tortillas taste and feel just like when I was a child. My complaint for decades has been “Not enough tortillas to eat” as though they are rare and expensive, or the ones I find in restaurants or stores are thick, doughy, and odd-flavored, many times with a sour smell. I decided I’d have to make them myself, and after striking out on another recipe, I found yours and they are as authentic as can be. I remember fondly a trip to Mexico though where delicious tortillas were rained down upon me in abundance. It was the part of my trip I always remember and tell.
I forgot to rate the recipe, but 5 stars, definitely. My wife and son were really happy with my earlier attempts, but I told them “NO, it is not right, the real tortillas are far better,” but after I made your recipe last night, they realize what I was trying to make for them. They ate too much and begged me to make them again tonight!
Hello, I tried this tortilla recipe and it is awesome. I’ve been making tortillas most of my adult life but I wanted to try a different way of making them since I have osteoarthritis on both my wrists and hands, my hubby brought me a kitchenaid mixer and I bought myself a tortilla maker. I did try my own but it just didn’t come out right until this wonderful tortilla recipe. Thank you for sharing this, it will help many of us that can’t use our hands as much but still want to make a good meals for our families.
Recuerdo la primera vez que hizo tortillas de harina. Mi esposo, mi primer hijo, y yo vivimos con una familia en Piedras Negras, Mexico por cinca semans. Fue parte de nuestro preparcion para ser misioneros in Sur America. La abula me enseno. Primeramente las tortillas paracia un cuadro, per con practico mejorarse. Buenos memorias!
To confirm, to use butter, I should use 1/4 cup butter not 1/2 cup butter?
I’ve used a good handful of homemade tortilla recipes, but this is the keeper. Most recipes have too much baking powder — making for thicker, puffier tortillas — but these taste truer to restaurant quality. Great taste, texture and flexibility. In the future, I’d make it into 14 tortillas to fit in my 10 in cast iron skillet.
So how much lard should I use? 1/2 cup or 1/4 cup?
I’m not the author, but I’d do 1/2 cup. Most other recipes substitute lard and shortening at 1:1.
These are perfect, authentic flour tortillas. Manteca makes all the difference. I have tried other recipes and wasn’t happy. I did cheat with a tortilla press I picked up in the Mercado many years ago. The magic moment is when the whole tortilla puffs up.
You are awesome thanks so much! Beautiful background to the recipe and tips
Okay, I finally found the video (“jump to video” does not take you there, BTW), and I have one question: did your mother really use a standing mixer with a dough attachment to make tortillas? I live in a Latino country where these are not easy to find. Besides, I’m guessing they’re not common in a lot of Mexican homes.
Hi Miel! She did not use it as she passed away 10 years ago and did not have that in Mexico. I do use it for mine since I like to save time (I also make my tamales with a standing mixer! Modern times what can I say lol) but also knead it by hand once in a while. I’ll make a video on how to knead them by hand…is on my to-do list :).
The majority of my readers are in the U.S. where mixers are very common. One of the things that stop people from making homemade tortillas is the intimidation of the kneading process. That’s why I’m showing how to do them this way since I want everyone to experience the amazing flavor these have. The method of how it is achieved does not change the end result 🙂
Have a great day!
I’d love to be able to say that I enjoyed your video….but where the heck was it?????
Hola Miel! What do you mean by “where was it”? It’s on the post towards the top. Once you start watching the video, make sure to click “stay” to continue watching the rest of the video. Enjoy!
I think it’s because the links don’t work. Clicking “Jump to Video” takes you to the recipe. Clicking “Print Recipe” opens a tab of this page all over again but never lets you print.
Muchas gracias por la receta Ana!! Deliciosas tortillas y muy facil de preparar paso a paso con tus instrucciones.
Espero que te gusten! Gracias por tu review 😀
Not all tortillas are the same. The quality, flavor, texture etc. varies so much. Who would have known? My limited knowledge of this left me to think the store bought commercial tortillas were what a tortilla was. Shame on me! Once you have a “real” tortilla you will never go back to those. This recipe is fairly easy considering other recipes I’ve seen so now I can have the real deal whenever I want. These are great tortillas!
What size should the little balls of dough be or how much should they weigh? Do you just pull the big lump of dough into smaller lumps using your hands or cut them with a bench scraper?
Watching the video, she cuts in half, and then those halves in half…. and at the end it looks like 10 equal sized balls.
Followed this recipe to the letter and the tortillas came out very brittle. Not sure what the issue is
Same here! I knew I couldn’t be the only one.
need more information about the comal!!! where to buy etc. also too many ads popping up for me to enjoy the user experience :)!
Hi Miranda! You really don’t need a special Comal and can actually use any griddle. Just make sure it distributes the heat evenly as some of them tend to get wobbly and some parts get hotter than others. But if you’re ready to invest in a good Comal, you can buy something like this
Sorry about the ads popping up! I will check the settings with my ad network to make sure it’s a pleasant experience. Thanks for the feedback.
I’ve had so many tortilla fails and I was losing my mind trying to understand what I was doing wrong. Your recipe, thorough instructions, and helpful tips fixed it! These were some of the most delicious tortillas. For those having issues, time matters! knead it a bit longer, let it rest a bit longer, it made all the difference in light, puffed, stretchy tortillas!! This is a GREAT recipe!!
Followed the recipe exactly, and it was more like a Johnnie Cake than a tortilla. Definitely a disappointment.
So sorry to hear this KVM. They have never come out like a cake for me or anyone else that has made them following this recipe. Perhaps you added too much baking powder or you did not use very hot water? What kind of flour did you use?
A tortilla is a tortilla is a tortilla. NOT! I’ve learned over the years that there’s a BIG difference from one tortilla to the next. Especially store bought ones. Well now I don’t have to worry about that because I can make my own with this recipe and they’re the bomb.
I woke up this morning remembering that I had promised myself to master tortilla making during my retirement. When I opened my email, there was your wonderful and well written recipe and directions! It’s a sign that I have put this off long enough. I have some scribbled notes after consulting with my mom many years before she passed and I have 2 kinds of comals so I can experiment. I knew several ladies who made them outside. What a wonderful scent for the neighborhood! When my mom made them she would place one with cheese near the bottom of the stack to keep the cheese melted until we “found” the treasure with a warning to “share with your sister!” Love your recipes – thank you so much.
Dear Elle, I love reading your comments since you have such a poetic to convey your words. So beautiful and I can just picture your memories and beautiful moments with your mom. We have that in common where we both lost our moms and their cooking is what connect us. I hope you get to make these wonderful tortillas and please do let me know who they turn out with different comales.
All the best to you and thank you so much for stopping by! XO, Ana
Ana Excelente herencia familiar.
Muchas Gracias por compartir la receta.! ?
Muchas gracias Manita!!! Me da gusto que la aprueves! bechos!
These tortillas are amazing! I have tried yours and I can attest to that!
Thank you so much Monica! I’m so happy you like them as they are one of my favorite things to eat. Stay well!