Flour Tortillas Recipe

Ingredients

Weigh the flour if possible. Add the water gradually; different flours absorb different amounts.

• 3 cups (375 g) all-purpose flour
• 1¼ tsp (about 7 g) fine salt
• 1¼ tsp (about 5 g) baking powder
• 6 Tbsp (75 g) softened lard or vegetable shortening
• 1 cup (240 ml), plus up to 2 Tbsp as needed hot water

Baking powder can help with lift, but steam, dough moisture, even rolling, and pan heat also affect puffing.

Method

1. Mix the dry ingredients and work in the fat

   Whisk the flour, salt, and baking powder in a large bowl. Work in the softened lard or shortening with your fingertips or a fork until the mixture is crumbly and the fat is evenly distributed.

2. Add the hot water gradually

   Start with about three-quarters of the water, stirring with a spoon. Add more a splash at a time until the dough comes together with no dry flour. It should feel soft and slightly tacky, rather than wet. Let it cool enough to handle before kneading.

3. Knead for about 5 minutes

   Turn onto a lightly floured counter. Knead until smooth and soft. If sticky, knead a little longer; if it remains wet and difficult to handle, add flour a teaspoon at a time. Avoid adding enough flour to make a stiff dough.

4. Divide and rest

   Divide into 12 equal pieces, roughly 58 g each. Roll into balls, then flatten gently into thick discs, called testales. Cover with a damp towel or plastic wrap and rest for 30–60 minutes. If the dough springs back while rolling, cover it and give it another 15–20 minutes.

5. Preheat the comal

   Heat an ungreased comal, cast-iron skillet, or heavy griddle over medium-high heat for about 5 minutes. Around 400°F is a starting point; adjust the heat as you cook so brown spots develop without scorching.

6. Roll to about 8 inches

   Dust the counter lightly. Use a rolling pin to roll each disc from the center outward, turning it a quarter turn between passes. Aim for an even circle about 8 inches across and roughly 1/16 inch thick. Brush off excess flour before cooking.

7. Cook briefly on both sides

   Cook the first side for about 30–45 seconds, until bubbles rise and brown spots form underneath. Flip and cook for 20–30 seconds, then flip back for about 10 seconds if needed. That is two flips and three brief cooking stages. Some tortillas will balloon; others will form smaller pockets. Remove when cooked through but still pliable. Stay at the griddle and adjust the timing to your pan.

8. Keep the stack covered

   Transfer each tortilla immediately to a clean towel in a bowl or tortilla warmer. Fold the towel over the stack after each addition. Let the covered tortillas soften in their own steam for about 10 minutes before serving.

Keeping and reheating

Let the tortillas cool before sealing them in a food-storage bag. Refrigerate for up to 5 days, or freeze with parchment between the tortillas for up to 3 months. Thaw before reheating.

If something goes wrong

Cracks when folded

Try a shorter cooking time, keep the tortillas covered, and avoid excessive rolling flour.

Does not puff

Check that the pan is hot and the dough is rolled evenly. Puffing varies; a tortilla can be soft and properly cooked without ballooning.

Springs back while rolling

Cover the dough and rest it another 15–20 minutes.

Dry or floury surface

Use less flour on the counter and brush off the excess before cooking.

Tough or leathery

Avoid prolonged cooking. Increase the heat slightly if browning takes too long.

Sticky dough

Knead a little longer. If it remains too wet to handle, add flour a teaspoon at a time.

Optional butter variation

For a richer batch, add 3 tablespoons of melted butter along with the lard. Begin with 3 tablespoons less water, then add water as needed to reach the same soft dough consistency. Watch the browning closely. This variation may need a little adjustment with your flour and pan.