Homemade Flour Tortillas

If  you’ve ever thought about making your own tortillas at home and assumed it’d be too complicated, you need to reconsider.  There are few things that can drastically improve a great fajita or quesadilla recipe as much as adding homemade flour tortillas.  I developed the recipe, below, over the years and it is very straight forward to prepare.  If you’re like me, these crispy, chewy, flavorful tortillas will have you hooked and keep you from ever considering store bought tortillas again.


3 cups all purpose flour

 2 teaspoons salt

2 teaspoons baking powder

5 tablespoons of lard (vegetable shortening is not as good)

1 1/4 cups of warm water


Add the flour, salt, and baking powder to a food processor and pulse several times to combine.  Add the lard (best to add in 5 different spots around the food processor) and pulse the food processor blade several times to ensure that the pieces of lard are evenly distributed.  It should look like corse shards of lard are well distributed through the flour when it’s ready.  Depending on the size of your food processor, you may need to transfer the mixture to a bowl before you add the warm water.  Add the warm water slowly to the flour mixture and stir to form the dough.  Knead the dough on a well floured surface to combine all of the ingredients.  Put the dough ball back into a well greased bowl and cover with a towel for an hour to let it proof.  When it’s ready pull off pieces and roll them to form little dough balls roughly 1.5″ in diameter in your hands.  These dough balls can be frozen as well, if you want to save some (just put them on a cookie sheet and pop in the freezer until they are frozen – then add to a ziplock bag).  Next, you’ll want to roll out the dough balls on a well floured surface to form a tortilla.  Personally, I like mine a little thicker so I don’t roll them very much and I don’t even worry about the final product being perfectly round.  If you like, roll them out on a surface dusted with whole wheat flour.  It adds a nice texture to the tortilla. Place the tortillas on wax paper sheets as you make them and they’ll be ready to heat when dinner is ready.  You can refrigerate completed tortillas for up to 3 days.  Heat up an oiled cast iron skillet on medium heat and add the tortillas one at a time and flip them as they begin to brown and bubble up.