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This recipe never lets me down and is a crowd favorite. I grew up with Grandmas tortillas which were made with lard and I've tried just about every recipe (with lard) on this site and they crack when folded and are dry the next day. Not this one though, tortillas are pliable even the next day. I can roll them out thick or thin. This is the only tortilla recipe I use and I highly recommend!

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mwalker5 August 07, 2010

okay. i made this recipe once before, and i was really happy with it. one of the reasons i picked it was because it didn't have lard or shortening in it. today i tried to make it healthier, so... i did 2 cups white, 2 cups whole wheat. i had to add quite a bit more water to it than recommended, and they were SO tough to roll out. they took longer to cook, and they definitely weren't as nice to use once we were ready for dinner. oh yea... i forgot the cloth in the bowl after they were cooked. do not attempt to change this recipe, use as is... and you will be happy. :)

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ahungrywolfe January 28, 2010

I LOVE this recipe. Over time I've made some MINOR changes. I use white whole wheat flour. Only 1 tsp of baking powder. I also let the dough rest for at least an hour. Then roll the dough into balls and let the balls sit for a bit. It really makes the rolling out easier and the tortillas end up perfect. My kids (3,5,7) and my husband (who pulls out his, "I lived in Mexico, i know how mexican food is supposed to taste" card anytime I try new mexican food) gobble them up!

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karal73 April 12, 2013

This was our first time making tortillas. These are very easy to make and have an authentic flavor.

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2Bleu February 06, 2010

Wow! These were so good. Like 500 times better than the ones in the store. I never knew that tortillas could actually taste like anything.

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KRex October 16, 2009

What a great recipe!! The detailed directions make it easy for even a novice tortilla maker like myself to create fresh, delicious tortillas! The only changes I made were to use whole wheat pastry flour, sodium-free baking powder, half the amount of water, and to replace 1 tablespoon of flour (per tortilla) with cornmeal (for tortillas similar to the organic whole wheat-corn tortillas at Trader Joes). To be able to make tortillas instead of having to buy them is empowering! I'll be using this recipe often! Thanks for sharing it, Julia Rodriguez!!

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So Cal Gal August 05, 2009

Thanks for the recipe. I found these tasty and easy to make. I used my non-stick pancake griddle (the kind that uses no-oil) to cook them and they turned out geat. I think when I make them again and try to roll them a bit thinner- too thick for my sis.

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Chef Betsy S. June 15, 2010

Good tortillas! Is there some secret to keeping them soft for longer than a day?

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LittleJo January 23, 2010

Wow. So good and very easy. I found that the way to make them thinner is by using just a sprinkle of flour on both sides while rolling. Just a dust...don't use too much flour. Keeper recipe. Thank you for posting it. No more buying those stale flour tortillas that are super expensive.

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YungB July 30, 2009

These were a hit! They have a good texture- perfect for breakfast tacos, fajitas or burritos. Thanks for this easy and delicious recipe!

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chbeir May 23, 2009
Flour Tortillas Diaz