Homemade Flour Tortillas

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I’m not sure why, but there have always been a few kitchen tasks I put off because they sounded harder than they were. Flour tortillas were one of them. Maybe it was because I heard “good tortillas” meant lard — and as a “white-girl from the suburbs”, that sounded… unthinkable. I had zero experience with that growing up!
Well, I waited far too long.

The first time I made these (without lard, by the way), I was shocked at how simple they were — and stunned at how incredible they tasted.

We still use butter now for tortillas (because really — everything is better with butter), even though I do now render and cook with lard from the pigs we raise. The flavor and texture are just perfect. We always have fresh goat’s butter on the shelf for everything in our home, and it brings this recipe to life.

I make the dough in my stand mixer, but you absolutely can do this by hand.

Shaping the Tortillas

Here’s how I turn dough into soft, warm rounds:

  • Break the dough into equal-sized pieces.
  • Roll each into a smooth ball — this gives you a more evenly shaped tortilla.
  • If you have a tortilla press (I use one), you can press it — then, if you like thinner or more rustic rounds, roll them a little further with a rolling pin.
  • Test one or two first to decide how thick you like your tortillas and go from there.

Cooking

  • Heat your frying pan over medium heat.
  • Place a tortilla into the dry pan with no oil. Right away, slide it slightly with your finger so it doesn’t stick — you’ll get a feel for the correct heat after a few turns.
  • Sometimes it will puff in the middle, and sometimes it won’t. That’s okay — just make sure you flip before it burns.
  • I cook one or two at a time, stacking them as they finish. If they seem crisp right off the pan, don’t worry: they’ll soften in the stack as the warmth continues to steam them.
  • Need to reheat later? Wrap in a damp paper towel (or towel + foil) and warm in the oven.

Storage

Separate each tortilla with a square of PFOA-free parchment paper and slip into a zip-top bag. Store in the refrigerator for up to a week — or freeze to keep them for even longer.

With Freshly Milled Flour

If you are a freshly milled flour user, I like slicing in freshly milled soft white wheat flour for a deeper texture and flavor.

  • Use 1½ cups all-purpose flour + 1¼ cups freshly milled soft white wheat (equivalent of 385 g if you’re using grams).
  • After the dough rests for 30 minutes, the freshly milled flour will absorb extra moisture, so if the dough was slightly sticky at first—don’t worry.

Helpful Equipment to Have

Bonus: Dessert Tortillas

We also make extra tortillas for dessert. Re-warm one in the pan, then top with melted butter and powdered sugar — this is a Tafoya family favorite.

Homemade Flour Tortillas

You will never buy store bought flour tortillas again!! Incredibly easy and delicious, this will become a staple in your household!
Makes about a dozen 8 inch tortillas

Ingredients

  • 2 ½ Cups All Purpose Flour Freshly milled soft white wheat works well also but will produce more of a whole wheat tortilla. If using freshly milled use 385 grams.
  • 1 Tsp Baking Powder
  • ½ Tsp Sea Salt
  • ¼ Cup Melted Butter
  • 1 Cup Whole Milk We use raw goats milk

Instructions

  • Whisk dry ingredients together in a bowl
  • Melt butter in a small saucepan and add milk.
  • Add milk mixture to dry ingredients and mix well.
  • Let dough ball sit in a warm area for 30 min
  • Knead dough for 2 min and then break in to smaller pieces (about 12)
  • Use a tortilla press to press them to your desired thickness. You can alternatively use a rolling pan and roll them out on a floured surface.
  • Test a couple thicknesses in the beginning to see how you like them. You can make them as small, big, thick or thin as you like.
  • Heat frying pan over med heat, and place tortilla in the pan dry. Cook for about 30 seconds to one minute, until it starts to bubble up, and then flip. Repeat process until they are all cooked.
  • Place in between 2 damp paper towels and wrap with foil to keep warm while you cook them, serve immediately.
  • They can be stored in the refrigerator for a week or frozen for a year

Notes

Our family loves to make extra for dessert tortillas! To make dessert tortillas, reheat a tortilla in the frying pan, and top with melted butter and powdered sugar! This is a Tafoya family fave!
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4 Comments

  3. 5 stars
    I loved it!! So easy and delicious 😋 I made mine and shaped them into a molded pan just for them . I filled them with homemade chicken salad. I made enough for dessert and filled them with fruit salad dusted with powdered sugar and whipped cream!!!

    Reply