This homemade flour tortilla recipe is one I’ve tinkered with for years, and it finally hits the sweet spot: easy to roll, super flexible, and soft with just the right amount of chew.
They come together fast with simple pantry ingredients, but the flavor and texture feel like something you’d get at your favorite local spot. Once I nailed these, store-bought tortillas became a backup – not the go-to. No fancy tools needed either. A rolling pin (or even a wine bottle) gets the job done!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Ways to use homemade tortillas
Use these tortillas for tacos, enchiladas, quesadillas, or chimichangas.
They’re also great with some scrambled eggs, breakfast potatoes, sausage and a little guacamole and pico de gallo. It’s making me hungry just typing this out!
However you use them, you’ll want to keep a stack on hand!
Flour Tortillas without Lard?
Flour tortillas have been a staple in northern Mexico and the American Southwest for generations. Traditionally, they’re made with just four simple ingredients: flour, lard, salt, and warm water. The dough is mixed and kneaded by hand, rolled out into thin circles, and cooked on a hot, dry griddle called a comal.
This recipe stays true to the spirit of the original, but with one small twist – I use melted butter instead of lard. It’s what I usually have on hand, and it still gives the tortillas great flavor and a soft texture. Lard has a slightly different taste and feel, so if you have some, I definitely recommend trying it out. Either way, these homemade tortillas are a delicious way to bring something warm and fresh to the table.
A quick note: This recipe offers a simplified version using butter, but if you’re interested in exploring traditional methods, I highly recommend checking out recipes from Mexican and Mexican-American cooks who carry on that tradition beautifully.
Why you’ll love this recipe:
- Made with butter instead of lard – easy and flavorful
- No special equipment needed
- Tender, soft texture that stays flexible
- Easy to customize with spices or flour swaps
Once you try these homemade flour tortillas, you might never go back to store-bought. They’re quick, comforting, and way more delicious when made fresh. Let me know how yours turn out – or how you mix it up with your own add-ins!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- All-purpose flour. Provides the structure and stretch. Whole wheat flour can be used for a nuttier version – just expect slightly denser results.
- Baking powder. Helps create puff and softness. You can leave it out for chewier tortillas.
- Kosher salt. Balances the flavor. Sea salt or table salt works – just use less if swapping with table salt.
- Butter. Adds rich flavor and tenderness. You can use oil, shortening, or lard if preferred. I generally don’t have lard or shortening in my house, so butter it is!
- Hot water. Helps bring everything together into a smooth, elastic dough. Add more or less as needed until the texture feels right.
How to make Homemade Flour Tortillas (without lard)
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Measure dry ingredients. Melt the butter and heat the water.
Make the dough
Whisk flour, baking powder, and salt. Pour in the melted butter and hot water.
Stir until a shaggy dough forms, then knead until smooth.
Rest
Cover and rest the dough for 20 minutes. This is important, as it helps the tortillas become soft and pliable.
Roll out the tortillas
On a lightly floured work surface, divide the dough into 14 balls. Using a rolling pin, roll each into a 6-inch round.
Cook the tortillas
Heat a skillet over medium-high heat, and cook each tortilla until golden brown spots form and the tortillas puff a little. Flip once or twice for even cooking.
Serve
Stack in a clean kitchen towel to keep warm and soft. Use immediately or store (see notes below about storing)
Troubleshooting Homemade Tortillas: Common Problems and Fixes
My tortillas are too thick or shaped weirdly.
Be sure to let the dough rest before rolling. It helps the dough roll out easier and stay flat. Also, your first time making these, let’s be real – they’re not going to be perfect. Keep trying until you get it right!
They don’t puff up or get those nice brown spots.
Your pan might not be hot enough. Try turning up the heat.
They turn dry or crack after cooking.
Don’t cook them too long, and don’t use too much flour when rolling. That can dry them out. Cooking tortillas just until golden spots appear and minimizing excess flour can maintain softness.
The dough is too sticky or too dry.
Sticky? Add a little flour. Dry? Add a tiny bit more hot water. The dough should feel soft but not wet.
They tear or crack when I fold them.
Make sure you knead the dough well and let it rest before rolling. That helps make them flexible.
Kylee’s Notes
- Mix gently. Don’t overwork the dough – just knead enough to smooth it out.
- Rest the dough! This step prevents shrinking and makes rolling easier.
- Roll evenly. Use flour sparingly to avoid sticking but don’t overdo it.
- Look for bubbles. They’re a sign your pan is hot enough.
- Keep warm. Stack under a towel to keep them soft and pliable.
How to store Flour Tortillas
Room temperature: Store in a zip-top bag or container for up to 2 days.
Fridge: Keep in an airtight bag for up to 5 days.
Freezer: Layer with parchment, freeze in a bag for up to 3 months.
Reheating Tips
Warm in a hot skillet for 15–20 seconds per side, or microwave with a damp paper towel for about 15 seconds. Don’t overheat – they can dry out fast!
Easy Tortilla Variations to Try
Add Some Flavor
Stir these into your dry ingredients before adding water and butter:
- Garlic powder – for a savory kick (start with ½ teaspoon)
- Onion powder – adds depth (½ teaspoon is plenty)
- Chili powder or smoked paprika – for a little warmth and color
- Dried herbs – like oregano, thyme, or rosemary (1 teaspoon total)
You can also mix in a handful of chopped fresh herbs like parsley, cilantro, or chives for a pop of green and fresh flavor.
Try Different Flours
Swap out part of the all-purpose flour (up to 50%) to change the flavor and texture:
- Whole wheat flour – makes the tortillas heartier and slightly nutty
- Spelt flour – a good option for a mild, earthy flavor
- Bread flour – adds a little more chewiness
- Gluten-free blend – use a 1:1 gluten-free flour mix for homemade gluten-free flour tortillas, but results may vary (they might be more delicate). Try my homemade corn tortillas, too!
💡 If you’re using a flour that’s more dense, like whole wheat, you may need a little extra hot water to keep the dough soft.
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Homemade Flour Tortillas from Scratch
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- ½ cup butter (melted)
- 1 cup hot water (adjust as needed)
Directions
Get prepped
- Measure out the 3 cups all-purpose flour, 1 ½ teaspoons baking powder, and 1 ½ teaspoons kosher salt. Melt the ½ cup butter and heat your 1 cup hot water. Get your mixing bowl, rolling pin, and skillet ready.
Mix dry ingredients
- In a large bowl, whisk together the 3 cups all-purpose flour, 1 ½ teaspoons baking powder, and 1 ½ teaspoons kosher salt. If using a stand mixer, attach the dough hook.3 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 ½ teaspoons kosher salt
Add wet ingredients and form dough
- Slowly stir in the 1 cup hot water and melted ½ cup butter using a spoon or rubber spatula. Once a shaggy dough forms, knead gently in the bowl until a rough dough ball comes together.½ cup butter, 1 cup hot water
Knead the dough
- Transfer to a lightly floured surface and knead for 1-2 minutes until smooth. If sticky, dust with a little extra flour.
Rest the dough
- Cover with a clean kitchen towel or plastic wrap and let rest for 20 minutes so the gluten can relax.
Divide and roll
- Divide the dough into 14 equal portions. Roll each into a ball, then flatten into a 6-inch round using a floured rolling pin or tortilla press.
Cook the tortillas
- Heat a dry skillet over medium-high heat. Lightly brush with oil. Cook one tortilla at a time, about 30 seconds per side, until bubbles form and golden spots appear. Flip once more for about 10 seconds, then remove.
Keep warm and serve
- Stack tortillas in a clean dish towel to stay warm and soft. Serve fresh or cool and store for later.
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Notes
- Mix gently. Don’t overwork the dough – just knead enough to smooth it out.
- Rest the dough! This step prevents shrinking and makes rolling easier.
- Roll evenly. Use flour sparingly to avoid sticking but don’t overdo it.
- Look for bubbles. They’re a sign your pan is hot enough.
- Keep warm. Stack under a towel to keep them soft and pliable.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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