There are few things better in the world than a fresh-cooked flour tortilla. The aroma alone is reason enough to make them at home. The feel of a warm, flour-dusted tortilla against your lips, the soft, chewy bite, and the taste of a touch of charring is an experience you won’t get in any other food. You definitely won’t get it with a store-bought tortilla, but you will with this authentic flour tortilla recipe.
I grew up in a small mining town in central Arizona. Stepping into a friend’s house to find her mother flipping the day’s tortillas on the stove was one of my greatest joys. Inhaling the tummy tickling fragrance of charred flour on an heirloom comal, I prayed they would give me one. Which, of course, they did – plain or slathered with butter and honey. Certainly, it was the look of longing in my eyes that made them do it. It was probably pretty pathetic, the truth be told.
My best friend’s mother taught me how to stretch tortillas by hand when I was thirteen. As a result, I got pretty good at it. Even though, I made a lot of wonky, hole-y tortillas, at first. I don’t stretch them by hand anymore. It’s easier to roll them with a rolling pin. Believe me, they still taste as good, even if I don’t look as impressive while I’m making them.
Different Flour Tortilla Recipes
Flour tortillas are made in different sizes and textures. Some are made with baking powder and are relatively small, thick, and a bit bread-y. They’re good for scooping and dipping beans, eggs, and other foods. This is the type of tortilla I encountered most often when I lived in New Mexico. It was actually quite a shock to my senses when I first saw them. Who makes fat tortillas? But, they quickly found their way into my heart and stomach. (I’ll post a recipe for those soon.)
This flour tortilla recipe is for my favorite type – my first love so to speak – the large, thin, unleavened tortillas. Tear and fold them to scoop food or use them to make burritos, chimichangas, and quesadillas. Drizzle them with honey or slather on butter with sugar and cinnamon for a quick treat that you and your family will love. I serve them with creamy refried beans and green chile meat or use them to dip into salsa verde. That’s always a hit at my house. (I’ll post those recipes soon, as well.)
Tortillas are not hard to make, but it’s important to follow the recipe, exactly, to get the best results. If you need help troubleshooting, please let me know in the comments below. I’ll do my best to help you.
Love this flour tortilla recipe? Let me know below! And, please, pin this recipe and share it with your friends.
Check out my How to Make Chili con Carne with Beans recipe. These tortillas go great with chili! Or, if you have a hankering for tacos, but hate the boxed shells, I show you how to fry your own in How to Make Fried Taco Shells.
Did you make this recipe? Please, rate it on the recipe card above and/or comment below. I’d love to hear how you liked it. Thanks!
Nutritional information is an estimate based on information from online calculators.
12 servings per container
Serving Size1 servings
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 1.74g 9%
- Cholesterol 4mg 2%
- Sodium 437mg 19%
- Amount Per Serving% Daily Value *
- Potassium 45mg 2%
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Sugars 0.11g
- Protein 4g 8%
- Calcium 1%
- Iron 14%
- Vitamin D 2%
- Thiamin 30%
- Riboflavin 15%
- Niacin 15%
- Vitamin B6 1%
- Folate 61%
- Phosphorus 6%
- Magnesium 3%
- Zinc 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Instead of butter, I used olive oil, and followed the rest of your recipe and instructions. The tortillas tasted great, albeit not perfectly round! We used them to make build-your-own bean burritos at the table. Both fun and delicious, thank you for the recipe. I especially appreciate that you thoughtfully responded to my question about substituting lard for butter.
Anytime! I’m glad the change worked out for you. Thanks for letting me know!
May I use better instead of lard?
I’ve never tried using butter, only lard or vegetable shortening. I’ve heard it can be done, though. You’ll need to use more butter than lard, since butter has less fat than lard. Try using about 25% more butter. So, to replace 1 cup of lard, you’d use 1 1/4 cup of butter. Let me know, how they turn out!
You mention here “to replace 1 cup of lard” but the recipe calls for 1/4 cup. Which amount is correct? thanks! 😉
Follow the recipe. It’s just that to replace the lard, you need 25% more butter. I was using a ‘round” number in my comment. I should’ve been more specific. You would use about 1/3 cup of butter to 1/4 cup of lard.
Excellent flour tortillas! This is the fourth recipe for flour tortillas that I’ve tried recently, all of them a bit different. And, this one is the winner! This recipe made the big, soft tortillas I have wanted for making burritos. The recipe is simple and anyone should be able to make these delicious, fresh tortillas. Just follow the directions, as written. The resting of the dough is important, And, get your skillet hot, but don’t cook them too long. We’re having these warm tortillas with picadillo tonight and the remaining ones will be used for burritos another day. ¡Que rico!
So happy you like them! I’ve been using this recipe for 40 years and it’s never let me down. 🙂
If I am repeating steps 4 and 5. That means taking all the balls of doe and mixing again for ten minutes, then die balls again? I’ve never made tortillas. I want them perfect. Thanks
Hi Janet. No. You repeat before you break them down into the smaller balls. Hope this helps. 🙂
I don’t have any vegetable shortening, do you think it will work if I use refined/unflavored coconut oil?
I’ve never tried it, but it should be fine, as long as it’s in its solid state and unflavored. Swap it 1:1. Let me know how it turns out!
Awesome tortillas! Thank you Kim.
You’re so welcome, Debbi! Glad you liked them!