homemade flour tortillas

Categories: Breads, Pizza, Tarts, Posted by Sandy Bergsten


9 oz. (2 cups) unbleached all-purpose flour; more for kneading and rolling

1 teaspoon salt

1/4 teaspoon baking powder

1/4 cup cold vegetable shortening, cut into small pieces



In a medium bowl, stir together the flour, salt, and baking powder. Add the shortening and cut it into the flour with a pastry blender or two table knives until the mixture resembles a coarse meal. Stir in 2/3 cup warm water with a fork until a shaggy dough forms. Turn the dough out onto a floured surface, or put in a mixer fitted with a dough hook, and knead until smooth and soft, about 3 to 4 minutes, re-flouring the surface as necessary.

Portion the dough into ten equal balls (about 2 ounces each). Cover the dough balls loosely with plastic wrap and let rest at room temperature for at least 30 minutes and up to 2 hours.

When ready to cook the tortillas, heat a large skillet or griddle over medium heat until hot. Working with one ball of dough at a time (keep the remaining dough covered) and using just enough flour to prevent sticking, roll the dough into an 8-9 inch round. The dough should be so thin that you can almost see through it.

Peel the dough off the counter and lay it in the hot skillet or on the griddle. Cook until the tortilla bubbles and puffs and the bottom browns in spots, about 45 to 60 seconds. If any huge bubbles form, pierce them so the tortilla cooks evenly. Flip with a spatula and cook until the second side gets brown in spots and any translucent, raw-looking areas become opaque, another 45 to 60 seconds. (If the tortillas brown too quickly or start burning in spots, reduce the heat to medium low.) Transfer the cooked tortillas to a clean dishtowel and cover to keep warm. Repeat with the remaining dough, stacking and covering each tortilla as it is cooked.

Make Ahead Tips

These tortillas taste best when freshly made. They’ll stay pliable as long as kept warm. Leftover tortillas may be frozen (let cool thoroughly first.) Rewarm individual cooled or thawed tortillas on a griddle or skillet, or wrap several tortillas in foil or heat in a 350 degree oven until warm and pliable, about 10 minutes.


Makes 10 tortillas

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