Homemade Flour Tortillas Recipe

If you cant eat lard, you can insted use margarine, they taste the same.

I wish I could give this recipe more stars! I've been using Tortillas I from this site and thought it was the best one I had found ... until this one came along. I love the fact that you don't have to use boiled water, and that you don't have to let it rest for 10 minutes. This was fast and easy to make. I halved the recipe and divided the dough in 8 golf-size balls and rolled out as thin as I could (about the width of a dime). It felt like I was rolling pizza dough instead. I lightly floured my rolling pin and surface when it was a bit sticky, and rolled from the center out, rotating the dough 90 degrees ever so often. I got smooth edges, but if the edges are jagged then too much lard/shortening was added. I cooked each tortilla for 10-20 seconds on the first side and a little less on the second size. The I wrapped them in a clean dishtowel and stored them in a shopping bag. THE BEST PART OF ABOUT THIS RECIPE IS THAT THE TORTILLAS ARE PLIABLE! Thanks for sharing this wonderful recipe, LaDonna!

I made these tonight and had to come here to say they were delicious! I used the exact measurements. I made two changes: I used fresh rendered pork lard from the butcher’s section of my local Mexican market (not the lard brick); I also kneaded the dough for about 5 minutes then formed the dough balls placing them in the bowl and covering the bowl with plastic, resting the dough for 40 minutes before rolling out the tortillas. This worked like a charm. My husband said they were better than store bought tortillas. **UPDATE** Once they cooled down, I refrigerated the left over tortillas overnight in a large ziplock bag. They heated up the next day on my comal just fine and were still pliable, soft and delicious!

up the lard to at least a heaping quarter cup and let the dough rest an hour or two and the tortillas will be perfect. also i used a cast iron tortilla press

Loved it and I disobey a clear instruction) warning*do not substitute lard with butter" I DID! It's still great

Wonderful recipe! I've started using lard instead of "vegetable" shortening in all my baking so this was a natural. I used 3 T of lard instead of 2. I also used hot water. I let the "dough" rest under cover about 10 minutes before pulling into balls. These were the tortillas of my childhood in NM. My picky husband loved them too! Way cheaper than buying tortillas preserved with who knows what in the store and so much better.

Great. I only had shortening so used that. Used hot water. Whipped dry ingredients and shortening in the Blendtec then through it in the kitchenaid mixer with the water to knead for five minutes and came out super smooth. Most time consuming thing was that my griddle only held three and a time but kids enjoyed flattening the dough balls. Family loved them.

Simple, I used butter instead of lard and because I used just 1 cup of flour, I eyeballed the butter and it worked perfectly, it yielded 2 large ones which filled me up. A bit messy to make but a staple for my lunchbox.

Great recipe! But don't do a full whole wheat flour replacement as I just tried, they end up tough in comparison to all purpose flour, which I've used for this recipe before (I always try recipes as written before modifying) and they're always perfect. Do wrap them in a dish towel and stick them in a plastic bag as you're making them. The moist heat keeps them soft. If you don't have a comal, just flip a cast iron pan over on the burner, upside down, to give you a larger surface for large flour tortillas (corn tortillas you'd make smaller and they fit inside pans well enough).

I was told by an expert that they taste Mexican. They do have a good taste but they are a little chewy. I may need more lard. Next time I need to roll the dough into balls first so my assembly line: balls, tortilla press, skillet works betters.

They came out great, i doubled the salt and the lard, next time i would add more lard for a softer tortilla. You could increase it to a quarter or even half a cup and it would be fine. I would not try to make 24 out of this, you end up with very small tortillas. I wanted big ones for breakfast burritos so I personally made 6 large ones out of this, probably like 12 inch tortillas. Roll them as thin as you can before cooking, its easy to end up with a too thick tortilla. I will definitely use this recipe again because its so much simpler than many others out there and the outcome is just as good if not better

Didn't have lard, used butter instead.

Followed recipe exactly. Simple and delicious!

Love this recipe! It's my go to for making flour tortillas now! No need for store bought at all anymore.

I like this recipe for flour tortillas, I had to flour everything quite heavily to keep the raw dough from sticking . My only other recommendation would be to not overwork the dough, the more you work it , the tougher it gets to roll out thinly.

Worked great! Looks and tastes like a tortilla. Simple ingredients I had on hand.

Absolutely nailed the flavors.

Great recipe. Followed to a T. People saying it was too dry probably don't measure dry ingredients correctly. It came out absolutely perfect for me but I also know how to cook and follow recipes

It would help to have a press or roller to create a thinner tortilla.

I followed the recipe to the letter, but used a mixer with a dough hook and a tortilla press to make them real thin. They still thickened up when I cooked them. Additionally they aren’t that pliable, especially as they cool down, but get a little softer once reheated. My half Mexican wife says they are stiff because I over mixed the dough. Maybe. Taste wise they are just okay. I agree they are more of a flatbread than a tortilla.