I have lost count on the many times I have prepared flour tortillas. No lie, it will be forty years in 2026 since I attempted the first time on my own. The countless times I watched mom prepare a whole five-pound bag to feed a family of ten! Did I attempt a whole five-pound bag on my own? Never! Back then I had to figure out my own measurements for 12 -16 tortillas. That was the challenge for a few years. There were no one minute tutorial videos in 1986. Lol! Over the years I went adjusting the recipe and method to find what worked best for me. Mother’s Day is just around the corner and preparing flour tortillas reminds me of her.
Fat is fat, is fat!
What is the best fat to use in a flour tortilla recipe? The best fat is whatever works best for you! You are the one that will be enjoying them, so who cares what someone tells you is right? I have used every fat imaginable, lol! I have tried vegetable shortening, natural rendered pork lard, beef tallow, coconut oil, olive oil, vegetable oil, avocado oil, Irish butter and bacon fat. What did I like the best? Natural rendered pork lard, bacon fat and Irish butter. One major thing I have learned over the years is that I do not need to add as much fat as I thought. For every 1 cup of all-purpose flour, I add a heaping tablespoon of fat. So basically, you could say for 3 cups of ap flour I mix in 4 tbsps. of fat. The hot water will vary almost every single time.
Roll with it!
Rolling pins? I have had a few! From the traditional 1950’s looking wooden pins with the different colored handles to different artisan looking pins. Again, find what works best for you and what is comfortable for you. I personally have issues with my wrists and the tapered end rolling pin that is picture above is what works best for me. That beautiful rolling pin was a special gift from the nice people at Mexico 1492. I discovered their website about five years ago and have several of their special pieces. They are meticulous when it comes to packing the merchandise before shipping it. Unfortunately, that rolling pin is not available, but they have others as well as my favorite wooden bean smasher. I love it! If you are looking for a special unique gift imported directly from Mexico, please check out their website.
But the tortillas don’t look cooked all the way!
I get that comment often. The thing is that if you are not using baking powder or white vegetable shortening, the tortillas will have a different look in the end. In my experience, the baking powder and shortening version roll out slightly thicker and cook up to look lighter in color. The version with no baking powder can be rolled out super thin and are almost see through. When they cook up, they look half cooked because they are translucent or semitransparent in some spots.
Below are the tortillas prepared with 1 tsp. of baking powder, and I used vegetable shortening instead of natural rendered pork lard. Thet are thicker and lighter in color.
No Frills Flour Tortillas
Equipment
- Rolling Pin
- griddle
Ingredients
- 4 tbsps. fat, natural lard, Irish butter, bacon fat, beef tallow…oil… Irish butter is pure butter and does not contain any water like some other brands
- 3/4 tsp. salt
- 3 cups all-purpose flour, plus 1/2 cup more for dredging later
- 1 c Hot water
- 2 tbsps. vegetable shortening or fat of your choice this is to lightly coat the tops of the dough once you shape each ball
Instructions
- Cream the lard or butter with a spoon. Add the flour and salt. Using your hands, cut in the butter until you have small crumbles. Gradually mix in the hot water. Don't add it all at once because you may not need it all. The dough should feel sticky.
- Transfer the sticky dough to a flat surface and knead aggressively for 7-8 minutes, The dough should look fairly smooth and feel soft. Cover the dough with a damp paper towel or with plastic wrap. Let it rest for 15 minutes.
- After 15 minutes, divide the dough into 12 equal balls. Shape each one by gently rolling in the palm of your hand while you use your fingers to tuck the dough under to shape a disc. See video. Rub the shortening on your hands and apply a light coat over the tops of all of the discs. Cover once again and let them rest for 10-15 minutes.
- In the meantime, preheat your griddle (comal) at medium heat. You want it to be very hot but not smoking hot or the tortillas will burn. Take one disc at a time and dredge it through the small bowl of flour. Place it on a flat surface and begin to roll the disc up, then down applying a little bit of pressure as you go across the center. Rotate slightly flipping it over if needed and repeat until you have a mostly uniform round 10-inch tortilla. Lay the rolled out uncooked tortillas on a flat surface. Roll out 6, then take one at a time and cook it.
- Once you place the tortilla down on the hot griddle, you should here sizzling sounds and small bubbles should start to form. After about 20 seconds you should see a lot of bubbles, flip the tortilla over. Cook for another 20 seconds. Flip one more time and at this time the tortilla should inflate. Cook for a few more seconds, careful not to burn yourself with the steam when removing the tortillas. Store in a large, covered tortilla warmer as you cook them. Repeat with the remaining discs. The steam created in the warmer will soften the tortillas further. If not eating right away, let them cool before storing in a plastic storage bag.
- You can leave them on the counter for two days but then refrigerate them for up to 6 days. Reheat on a preheated griddle for 10-15 seconds per side. Transfer to a tortilla warmer.
Notes
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Thank you so much!! I’ve tried many times to make tortillas with other people’s recipes & they never turned out. This is the first method that absolutely worked!! I need some practice, but my with this method my first try was not just edible but actually GOOD! I can’t tell you how happy I am – I was about to give up trying all together. You have taught me several things over your website & I am very appreciative!
That makes me sooo happy Suzy!! Never give up! Have a wonderful weekend!
Can you use your tortilla press? Instead of rolling?
Unfortunately, no. The only press for flour tortillas is a heated press that is electric.