How to Make Flour Tortillas

Have you ever had an intense desire for those scrumptious and soft yummy tortillas you only usually have in restaurants? Do not worry at all as you can make Flour Tortillas yourself, at your home, and within only a few minutes.

Making soft and fresh Flour Tortillas is fun and does not take much time. These mouth-watering tortillas are wonderful excuse to get your friends and rest of the family members into the kitchen to help you out. Although, preserved flour tortillas are in most grocery stores but nothing tastes better than these hot tortillas fresh off the Comal with a little butter and rolled up. In addition to that, they are inexpensive to make as well.

Preparation Time: Approximately 15 Minutes
Serving Size: Just about 15 tortillas
Utensils: Bowls, Tong, Comal, or a skillet, cloth, plastic wrap, stove


– (3 cups) all-purpose flour
– (2 teaspoons) baking powder
– (1 teaspoon) salt
– (4 to 6 tablespoons) lard or vegetable shortening
– (1 ¼  cups) warm water (approximate)


  • 1

    Take a large mixing bowl and place 3 cups of all-purpose flour in it.

  • 2

    Add 1 tablespoon of salt and 2 tablespoons of baking powder into the bowl.

  • 3

    Now, use both of your hands or a whisk in order to mix the lard with the flour-mixture and continue until it is fully incorporated and the lumps are gone.

  • 4

    Make a hole in the center of the ingredients in your bowl and gently pour in warm water, mixing the ingredients in the bowl with either your hands or a large fork.

  • 5

    Continue to work it in the bowl until you get a soft, non-sticky dough with a mass.

    Note: Do not pour in the water all at once. The better way is to add in a small amount at a time and to add more according to your need.

  • 6

    Once you obtain the dough, move it around the sides of the bowl in order to pick up any flour remaining in the bowl.

    Note: Make a dough that is neither too hard nor too loose.

  • 7

    Now, knead the dough for around 8 to 10 minutes, folding it into half, pressing it down, and folding again until smooth. You can pour in a little more warm water or flour in order to get the dough according to your requirement.

    Note: Knead the dough in a way that it should be a little sticky but not hard.

  • 8

    Properly cover up your dough with a piece of cloth, towel or plastic wrap and let it rest at room temperature for about 10 to 15 minutes.

    Note: Give the dough enough time until it absorbs the ingredients properly, which will give you soft tortillas after cooking.

  • 9

    Now, a little bit of shortening on your hands, roll the dough into 15 tight balls of same size, folding them over with your fingers and spinning.

  • 10

    Now, place them on a cutting board and allow them to rest at least 5 to 10 minutes. It will help the gluten to loosen up and make the dough balls much smooth to shape and roll.

  • 11

    Place one of the dough balls on a lightly floured surface of the cutting board.

  • 12

    Take a rolling pin and roll the dough ball out smoothly. To get a perfectly round tortilla, you just have to roll the dough ball into one direction, make a ¼ turn and then roll again. Make another ¼ turn in the opposite direction and roll.

  • 13

    Carry on the rolling and turning of the dough till you get a circle tortilla. Repeat the same method with the rest of the dough balls.

    Note: Roll the dough balls thinner or thicker, keeping your requirement in mind.

  • 14

    Take a large cast-iron griddle, Comal, or a skillet and place it on your stove over medium heat.

  • 15

    Now, pick up one of the raw tortillas on your hand and gently place it in the center of the hot skillet. Change its direction time to time with a Tonga until it begins to puff up with air pockets and gets small brown spots on both sides.

    Note: Spend at least 30 seconds on cooking each side of the tortilla. You might have to raise or slow down the heat in the process.

  • 16

    Now, place your soft tortilla folded kitchen towel to keep it warm and repeat the same method with the remaining raw tortillas.

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