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A pile of soft homemade flour tortillas
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Homemade Flour Tortillas

These delicious Flour Tortillas are so easy to make at home, and they are a world apart from store-bought! They make a great addition to any Mexican meal.
Course Side Dishes
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Medium Tortillas
Calories 180kcal
Author Ana Frias

Equipment

  • COMAL: You can use any regular nonstick griddle/comal or even a large frying pan.

Ingredients

  • 3 cups all-purpose flour tortillas (plus more to dust when rolling)
  • 1 teaspoon table salt
  • ½ teaspoon baking powder Optional
  • ½ cup vegetable shortening (plus more to coat the tortilla dough) or ¼ cup vegetable or canola oil or butter
  • 1 cup very hot water

Instructions

KNEADING BY HAND:

  • In a very large bowl, whisk the flour, salt & baking powder.
  • Add the Crisco or lard and incorporate well blended and crumbly.
  • Add the hot water little by little and begin to knead. Knead for 5 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 stand mixer bowl and the whisk attachment in place, add the flour, salt & baking powder. Whisk until well incorporated.
  • Add the Crisco or lard and mix well until crumbly. Scrape the sides to incorporate all flour as you go along.
  • Change to the dough hook and turn to speed 2. Start adding the 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

  • At this point you can form the balls or let it rest in one ball (I prefer the last method).
  • Coat the masa with a little crisco and place inside a large glass bowl.
  • Place a paper towel on top of the dough, then cover with a kitchen towel.
  • Let rest covered for a minimum of 20 to 30 minutes.

ROLLING TECHNIQUE

  • 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.

COOK THE TORTILLAS

  • First get the comal very hot on medium high heat, then lower to medium heat before you start cooking the first tortilla. 
  • The comal is ready for the tortillas when you see steam coming out of it.
  • Add the tortilla and cook until it starts to bubble on the edges, about 30 seconds.
  • Flip and 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 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

Notes

Heat: The comal is ready for the tortillas when you see steam coming out of it.
If possible, use a dish towel that has been washed without any strong soaps or does not have 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!)
Storing: Let the flour tortillas cool completely inside a dish towel. Place them in a ziplock and store in refrigerator up to 3 weeks or freeze up to 6 months.

Nutrition

Serving: 1large tortilla | Calories: 180kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 22mg | Fiber: 1g