Homemade Flour Tortillas

Based on a recipe from Alex Stupak and Empellon

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 05/16/2018, viewed by 454 , 0 Comments

If you've ever tried to make flour tortillas at home and been disappointed, it's because you didn't use this recipe. You'll never look at store bought tortillas the same way again.

What you will need

1 tsp (7 g) salt

1 lb (450 g) ap flour

4 oz (100 g) lard or other shelf-stable fat

1 cup (240 ml) warm water

How to cook

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cipe. I've tried bacon grease, duck fat, schmaltz, pork lard and butter, all with good results. That being said, manteca is the best.

You can use any most any fat that is stable at room temperature for this recipe. I've tried bacon grease, duck fat, schmaltz, pork lard and butter, all with good results. That being said, manteca is the best.

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hould be able to squeeze the dough into a ball that crumbles easily.

Squish the flour and shortening through your hands until fully mixed. You should be able to squeeze the dough into a ball that crumbles easily.

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 maybe. Pour the water into the dough.

The water should be just a little on the warm side, around body temperature maybe. Pour the water into the dough.

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 to pull away from the bowl.

Mix by hand until the water is thoroughly incorporated and the dough begins to pull away from the bowl.

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Knead the dough briefly to bring it together into an elastic ball.

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hese are some rustic, homemade tortillas. Flavor and texture is more important than shape.

Cut the dough into four chunks of equal size. No need to be perfect here, these are some rustic, homemade tortillas. Flavor and texture is more important than shape.

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maller pieces. Try to keep a consistent size, but again, don't let it worry you.

One by one, divide each piece of dough in half, then cut each half into 3 smaller pieces. Try to keep a consistent size, but again, don't let it worry you.

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gh ball shape. It's okay if they're kinda wrinkly.

Take each small chunk of dough and roll it between your palms to form a rough ball shape. It's okay if they're kinda wrinkly.

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or about an hour.

Put a clean kitchen towel over the dough balls and set them aside to rest for about an hour.

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to press a ball of dough out flat. You can use a small rolling pin and roll them out as well, but that takes more patience and skill than I'll probably ever have.

We're going to cook the tortillas now. Before frying, use a tortilla press to press a ball of dough out flat. You can use a small rolling pin and roll them out as well, but that takes more patience and skill than I'll probably ever have.

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works great for this. Peel your tortilla from the press and place it into the pan. It should begin to bubble after a minute or so.

Heat a pan over medium-high heat. Tortillas like a hot, dry pan. Cast iron works great for this. Peel your tortilla from the press and place it into the pan. It should begin to bubble after a minute or so.

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ss wet, it's time for a flip.

When you see some air pockets form and the dough starts to look a little less wet, it's time for a flip.

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t off for consumption. This recipe yields 24 tortillas, so you better get a move on.

This one is done. It has some nice golden brown spots on both sides. Send it off for consumption. This recipe yields 24 tortillas, so you better get a move on.

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