Fresh Homemade Flour Tortillas
Prep time
Cook time
Total time
easy fresh homemade flour tortillas, soft and chewy goodness.
Recipe type: Flatbreads
Cuisine: Mexican
Serves: 8-10
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1½-3 tbsp lard or shortening
  • 1 cup hot water
  1. Add all dry ingredients into mixing bowl, stir to combine.
  2. Add lard or shortening, cut into flour mixture until well incorporated, should have a mealy look.
  3. Slowly add hot water, a little at a time, until the flour mixture comes together. Don't use all the water if you think it will make the dough to wet or add more if its too dry and it won't come together easily.
  4. Knead 5 minutes.
  5. Cover and let rest at room temperature for at least 20 minutes.
  6. Pinch off dough, roughly the size of a large plum or smaller, depending on the size of tortilla you want. With practice you'll learn what size works best for your needs.
  7. Place a cast iron comal to heat over medium to med-high setting as you roll out your tortillas. Letting it get nice and hot slowly has always been a key step.
  8. Flatten ball slightly, then roll out as thinly as you can without tearing the dough or making holes. I never roll out more then two tortillas at a time, prevents the dough from drying out too much while waiting to cook them.
  9. Once the comal is sufficiently hot enough, start cooking your tortillas, one at a time.
  10. Cook first side for 1-2 minutes or until you start to see lots of bubbles appearing on the surface, the amount of time needed will all depend on how hot the comal/skillet is. You may have to adjust the temperature, up or down, so that your tortillas are bubbling/browning without burning. This comes with practice.
  11. When bubbles appear on top of dough, lift the edge to check to see if the bottom has begun to brown lightly in spots. If it has go ahead and flip the tortilla to cook the other side. If not, then give it a few more seconds, then flip and cook the second side when its ready.
  12. Cook second side for 1-2 minutes, adjust time as necessary to get the desired results.
  13. When tortilla appears properly cooked and is adequately browned, transfer cooked tortilla to a dish towel lined container that has a tight fitting lid. Place tortilla in towel, wrap and close lid. This is an important final step in cooking the tortillas. When they come off the comal they need to steam a bit to soften them. Usually by the time you're done cooking all the tortillas they are ready to eat. The towel allows them to steam without getting wet from the condensation that will collect in the container.
  14. Once tortillas have steamed sufficiently, serve and enjoy!
Recipe by Culinary Zest at