Fresh Flour Tortillas
Yield: 12 medium (8-inch) tortillas
Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 15–20 minutes
Total Time: About 1 hour 10 minutes
Ingredients
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3 cups (375 g) all-purpose flour
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1 teaspoon salt
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1 teaspoon baking powder
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1/3 cup (70 g) vegetable shortening, lard, or neutral oil
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1 cup (240 ml) warm water
Instructions
1. Mix the Dough:
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In a large mixing bowl, whisk together the flour, salt, and baking powder.
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Add the shortening, lard, or oil, and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
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Gradually pour in the warm water, stirring until the dough begins to come together.
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Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
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Cover with a damp cloth or plastic wrap and let rest for 30 minutes at room temperature.
2. Divide and Shape:
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Divide the dough into 12 equal pieces (for medium tortillas) and roll each into a ball.
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Cover the balls with a damp towel to prevent drying.
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On a lightly floured surface, roll each ball into a thin 8-inch circle. Try to keep them as round and even as possible.
3. Cook the Tortillas:
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Heat a dry cast iron skillet or heavy pan over medium-high heat until hot.
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Place a tortilla in the skillet and cook for 30–45 seconds, or until bubbles form and light brown spots appear underneath.
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Flip and cook the other side for another 30 seconds.
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Remove and place in a tortilla warmer or wrap in a clean kitchen towel.
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Repeat with the remaining tortillas.
Serving Suggestions:
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Serve warm with butter, or use for tacos, burritos, quesadillas, or wraps.
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Best enjoyed fresh but can be stored.
Storage:
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Room temperature: up to 2 days, wrapped tightly.
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Refrigerator: up to 5 days in an airtight container.
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Freezer: up to 2 months. Reheat in a dry skillet or microwave before serving.
Would you like a whole wheat version, a corn tortilla recipe, or instructions for using a tortilla press?
