Homemade Tortillas Recipe

By Staff
12 tortillas SERVINGS


  • 3 cups all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 to 6 tablespoons lard, cold and coarsely chopped
  • 1-1/4 cups warm water


  • In large bowl, combine flour, baking powder, and salt. Using pastry blender, cut in lard until mixture resembles coarse crumbs. Add warm water, a little at a time, adding just enough to form dough that is soft and no longer sticky (do not use hot water).
  • Turn dough out onto floured board, and knead until soft and pliable, 2 to 3 minutes. Divide dough evenly into 12 portions the size of golf balls. Cover with linen towel, and let dough rest for at least 10 minutes.
  • Dust each ball with a little additional flour, and roll out with rolling pin or “palote,” as thinly as possible without tearing, 1/16 inch or thinner.
  • Heat griddle, comal, or cast-iron skillet over medium-high heat. (Do not use a very hot griddle or the tortillas will cook too quickly.)
  • One at a time, lay tortilla on hot griddle. Let brown for a few seconds on one side, and then turn over and brown other side. Each side should be nicely speckled. 
  • Place cooked tortillas on towel or in tortilla warmer to keep warm while you cook the remaining tortillas.

If you’ve never looked at the ingredients list on a package of store-bought tortillas, you should. Forgo the additives and make your own — authentically prepared with lard — from pure ingredients. Serve warm with butter and honey for a snack, or with fixings for burritos or wraps for a meal.


  • Published on Dec 15, 2016
© Copyright 2022. All Rights Reserved - Ogden Publications, Inc.