Homemade Flour Tortillas (New Recipe)
When One Tortilla Recipe Just Isn’t Enough
If you’ve been around the farmhouse kitchen long enough, you know I already have a favorite tortilla recipe — the one made with milk and butter that turns out soft, rich, and absolutely perfect for dessert tortillas (especially brushed with butter and dusted in cinnamon sugar).
But recently, I made an adjustment and stumbled upon another version that completely surprised me — and now, I honestly can’t pick between them. Both are delicious in their own way. The first is soft and buttery with a rich flavor that’s perfect for cozy comfort food, while this new recipe has a lighter, more flexible texture, and keeps beautifully, making it perfect for everyday use and meal prep, and storage.
If you want to see the original recipe click here, or see new recipe below.
Why I Love This Version
- Made with simple pantry staples and comes together in minutes.
- The dough is soft, forgiving, and easy to roll by hand.
- They cook up beautifully — tender, flexible, and perfect for tacos, wraps, or quesadillas.
- And maybe best of all, they stay fresh and soft a bit longer than my original recipe.
The Recipe
Ingredients
- 6 Cups All-purpose flour
- 1 Tsp Baking Powder
- 2 Tsp Sea Salt
- 1/2 Cup softened butter or lard
- 2 1/4 Cup Warm water
Instructions
- In a large bowl, combine flour, salt and baking powder
- Add butter or lard to the flour mixture and cut in with your fingers or a pastry cutter, until combined.
- Slowly pour in the liquid, stirring and kneading as you go until dough forms and the sides of the bowl are clean.
- Knead for several minutes until the dough is soft and smooth.
- Divide the dough into equal pieces and roll each into a ball.
- Cover the dough balls with plastic and a kitchen towel, and let rest for about 20 minutes.
- On a lightly floured surface, roll each ball into a thin round. You can also use a tortilla press for a more perfectly round tortilla.
- Heat a dry pan over medium heat and cook each tortilla for about 30–60 seconds per side, flipping when bubbles appear.
- Stack the cooked tortillas in a clean towel as you go to keep them warm and soft.
Which One Do I Prefer?
Honestly, I can’t choose — and that’s saying something.
My first recipe (you can find it here on the blog) is rich and buttery, and it makes the best dessert tortillas ever — think buttery, and melt-in-your-mouth when topped with sugar and cinnamon.
This new version has a simpler base and a clean, neutral flavor that works beautifully for savory meals. It holds up well, stores a little longer, and stays flexible even after reheating.
So really, it depends on what kind of day it is:
- The first recipe is for comfort.
- This new recipe is for convenience.
And both belong in the farmhouse kitchen.
Farmhouse Serving Ideas
- Fill with our delicious Pork Chili Verde, beans and rice for the perfect taco or burrito
- Use them as breakfast wraps for eggs and bacon.
- Or enjoy them warm from the skillet with butter, cinnamon, and sugar for a sweet, simple dessert.
In the end, homemade tortillas don’t need to be perfect — they just need to be made with love.
Amazing Homemade Flour Tortillas
Ingredients
- 6 Cups All-purpose flour
- 1 Tsp Baking Powder
- 2 Tsp Sea Salt
- ½ Cup softened butter or lard
- 2 ¼ Cup Warm water
Instructions
- Instructions
- In a large bowl, combine flour, salt and baking powder
- Add butter or lard to the flour mixture and cut in with your fingers or a pastry cutter, until combined.
- Slowly pour in the liquid, stirring and kneading as you go until dough forms and the sides of the bowl are clean.
- Knead for several minutes until the dough is soft and smooth.
- Divide the dough into equal pieces and roll each into a ball.
- Cover the dough balls with plastic and a kitchen towel, and let rest for about 20 minutes.
- On a lightly floured surface, roll each ball into a thin round. You can also use a tortilla press for a more perfectly round tortilla.
- Heat a dry pan over medium heat and cook each tortilla for about 30–60 seconds per side, flipping when bubbles appear.
- Stack the cooked tortillas in a clean towel as you go to keep them warm and soft.
