Homemade Flour Tortillas

No one can resist homemade flour tortillas.  I think I’ll have a homemade flour tortilla wine paring night soon. Who’s coming over? You won’t want to miss this one.

Ingredients: Makes 10-12  tortillas

  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 cup lard (or butter if you can’t stand lard)
Mix 2 ½ cups of all purpose flour with 1 tsp baking powder and 1 tsp salt
Gradually add ½ cup melted and warm lard and 1 cup warm water to the flour.  I know “Lard”.  A little lard never killed anyone, but a lot did.  It’s okay to splurge once in a while.
Add a little more flour if it seems too wet.  It should be moist and warm but not sticky.
Let it rest covered for one hour with a clean kitchen towel.
After an hour of rest time, get your hands ready to squeeze little balls the size of golf balls and keep them covered for 30 minutes.


You will need a rolling pin.  Here is a link to the one I have. It can help with the thickness of your pastry or tortilla.

Dust your counter or table with flour and roll out your tortillas.  See Chef Takis below.  He’ll show you how to roll.  His flour tortilla video is on youtube and below.

After the tortillas are rolled out. Place them on the griddle, a crepe pan or a skillet.  Don’t mind my bean spoon which photo bombed this picture.  I also made Smokey Pinto Beans today for dinner.
Flip the tortilla and let them brown a little.  You can press them with a clean towel if they puff up.  A little air bubble is normal.
Ta-da! The finished product needs butter and a quick shove in the mouth.  They won’t last very long, so make sure you eat a few before the kids get home.  Don’t think that they have to be a perfectly round shape either.  These are homemade and they are meant to be a work of art.  Plus, each tortilla is suppose to be shaped differently.  That’s my story and I’m sticking to it!

Make a bean burrito, make a quesadilla or just eat with butter while they are hot.  I made another batch of my Smokey Pinto Beans for bean burritos.


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