The Fresh Loaf

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Help! I lost my flour tortilla recipe.

rholcomb1's picture

Help! I lost my flour tortilla recipe.

Does anyone out there have a tried and true flour tortilla recipe?  I am supposed to make enchilladas for dinner but I lost my recipe for the tortillas.  Thanks, I know you all will be of help, as always!


edh's picture

I hope this isn't a non-favor, as I've never tried this recipe, but the friend who gave it to me swore by it; it came from a little old lady who made all her own.

3 cups flour

1 Tbsp baking powder

1 tsp salt (give or take a bit, to taste)

1/4 cup oil

1 cup warm water (approx)

Mix all the dry ingredients together, then make a hole in the middle.

Put the oil and 3/4 of the water in the hole. Mix together with hands; add more of the water until the dough is soft and not too sticky.

Divide the dough into 12 or 13 balls.

Take a ball in your hands and with the palm of your hand flatten as much as possible.

Roll out with a rolling pin (she doesn't say how much, but I gather you've made tortillas before, so you'll have a better sense than I!)

Cook in a hot pan with just a little oil, flipping as soon as bubbles appear.


Hope this works!


browndog's picture
4 c flour
2 tsp salt
1 tsp baking powder
4 tbsp shortening
1 1/2 c warm water, approx.

  1. Combine dry ingredients in medium bowl and cut in shortening.
  2. Make a well in center of dry ingredients. Add water, a small amount at a time,and work into a dough.
  3. Knead until smooth,cover, and set aside 10 minutes.
  4. Form dough into 8-12 balls the size of an egg. Roll each into a 6" circle.
  5. Heat a griddle on medium high heat. Cook for a minute on each side, til lightly speckled.
These are my standard tortillas, but I have another recipe I have often used that does not include any baking powder and uses lard rather than shortening. Otherwise the recipes are identical. The baking powder obviously makes a more pillowy product, just a matter of what you prefer. You can't beat homemade tortillas.
Maeve's picture

Flour Tortillas

2 Cups AP flour (I use 1 cup KA bread flour and 1 cup home-milled whole wheat flour)
1-1/2 tsp Baking powder
1 tsp Salt
2 tsp Vegetable oil (I use olive oil)
3/4 Cup Lukewarm milk (2% is fine)

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.

Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)

Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.

Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than ¼-inch thick.

Transfer the tortilla to a hot, dry skillet or griddle (cast iron is best). It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

Skibum's picture

I made this recipe last week and enjoyed fresh tortillas all week long.  The dough keeps well in the fridge and I like the fact that I can have a fresh flour tortilla in 5 minutes!  Every time I buy tortillas from the store, I end up throwing most of them out and they don't freeze well.  Quesedillas coming up!!!

Luego, Brian

hornedfox's picture


I use this one from Gothicgirl and its the best I have tasted



Heidela123's picture

I learned to make tortillas 35 years ago
The recipes above are all great and your tortilla should become your own I think not a bread you have to be strict with
You can use self rising flour if you cared to make it super easy
I have put buttermilk in as well

Camping we cook them on a flipped wok over the coals

But always always do we, have we and should we use good freshly rendered ( not the self side hydrogenated Manteca in the blue carton, is horrible i think!) lard, goose fat, schmaltz for a bread like a tortilla. I use what ever of those I have on hand from cooking. The best veg for me is with ghee, favorite vegan version is with coconut oil was by far the best of the veg tortillas to me)
The fat should be a naturally saturated fat to make the perfect flour tortilla

Sorry I hope my tone is passion not rude

Yerffej's picture

Delightfully passionate and not the slightest hint of rude.


hornedfox's picture

Now I am going to have to try this with ghee


Yerffej's picture

Tortillas made with ghee are very very good,  I prefer lard.


Heidela123's picture

Especially if you render it
Or EVEN better find a Mexican market that makes chicharrones and buy their lard

Full disclosure
For our daily tortilla
Durum flour tiny tiny bit of salt, lard ( no baking soda or powder) and water
Takes practice ( I will try to measure the next batch if anyone wants exacts)

you want soft, workable, not over or under worked dough
Rolls well with wooden dowl

Pure, simple, perfect tortillas are more art than science to me

Skibum's picture

I also roll mine out with a wooden dowel 1 1/2" diameter, smoothed and oiled.  We don't need ne stinking rolling pin!

Luego, Brian

Heidela123's picture

Exactly 1 1/2 inch! With an impressive patina because you NEVER wash it or your nicely aged comal

( or and well seasoned cast iron flat griddle )

It is so worth learning to make the perfect tortilla

Antilope's picture

On YouTube is an episode of Rick Bayless in his show One Plate at a Time making homemade flour tortillas.
The episode is called "Making Quesadillas". A search on YouTube for Rick Bayless Flour Tortillas will find the episode.

I made these recipe notes while watching that episode: 

Rick Bayless Homemade Flour Tortillas

Makes One Dozen, 7-inch, flour tortillas

3/4 cup (175 gr) cold tap Water
1 tsp (6 gr) Table Salt
2 3/4 cups (3/4 lb) (340 gr) All Purpose Flour
1/3 cup (65 gr) Shortening (vegetable or pork fat)

Mix salt into the cup of water.
Place flour and shortening in food processor.
Pulse until shortening is well mixed.
With food processor running, pour in salty water slowly.
Process until dough forms a ball. It should be slightly sticky.
Remove from food processor and roll dough out into sausage shape on slightly floured counter.
Cut into 6 even size pieces.
Cut each of the 6 pieces in half to make 12 pieces of dough.
Roll each piece of dough into a ball.
Place 12 dough balls on plate and cover with plastic wrap.
Let dough balls rest on plate, covered with plastic wrap on counter, for 1/2 hour.
Roll out each dough ball into a 7-inch tortilla, one at a time as you cook them. Dust counter with a little flour
while rolling out tortilla. Using a rolling pin, roll out tortilla from the center to edge, while rotating tortilla.
Cook in a dry or slightly oiled cast iron skillet over medium heat.
Turn over after a minute or two.
Cook until tops of bubbles that form are browned.
As each tortilla is cooked, stack in a cloth lined (clean dish towel, etc) basket and cover with the cloth.
They will steam and soften each other as they sit in the covered basket while you cook the remaining tortillas.

Makes 12 flour tortillas.

Source: One Plate at a Time with Rick Bayless, episode "Making Quesadillas", as viewed on YouTube.