Flour Tortilla

Recipe by DEckhardt

Homemade Flour Tortilla Recipe.

Top Review by CookBookCollector

Awesome and Easy! I've been meaning to rate but I keep forgetting to take pictures so I did this time! THis has been the only recipe I've used and it makes them perfect everytime!! I even doubled the recipe this time and it made 30! I've got a small tortilla press and it has never made thin tortillas. SO what I do is take a Plastic freezer bag, cut the sides open and the closure system off and end up with a big single fold piece of plastic. I place the ball of dough in the center of one side and lay the other side over it and press down. Then I take my small dough roller and start rolling it out. As I roll out the dough between the sheets of plastic I turn it just a little clockwise after every roll. Making a circle with the turns, you can make your tortilla closer to being round and get it paper thin. Have your skillet/griddle ready and peel back one side of the bag and then peel off then tortilla and lay it on the heat source. The dough does not stick to the plastic and you don't have to use flour. They are a labor of love, but SO very worth the end result!!! Thank you so much for posting!

Ingredients Nutrition


  1. Combine the flour, salt, and shortening in a large bowl and mix together until crumbly, as for pie dough. Add water and mix until you can gather the dough into a ball. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover with plastic wrap and set aside to rest for at least 30 minutes or up to 2 hours.
  2. To form the tortillas, divide the dough into 12 equal portions. Roll each portion between the palms of your hands to make a ball. On a lightly floured surface, roll out each ball into an 8 inch circle. Layer the circles between sheets of plastic wrap as you go.
  3. To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until beginning to smoke. Place a tortilla in the pan and cook for 30 seconds. Turn and cook on the other side until slightly puffed and speckled brown on the underside but still soft enough to fold, about 30 seconds. Remove and continue until all the tortillas are cooked, stacking them as you go. Serve right away or cool, wrap in plastic wrap and refrigerate for up to 3 days.

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