Flour Tortilla Recipe

"Recipe for making flour tortillas from Thibeault's Table. Credit to Ann from the gardenweb internet addy as the majority of this receipe comes from her post: http:// ths.gardenweb.com/ forums/ load/recipex/ msg0611460316237.html?7 I like this easy recipe for tortillas that uses staples usually on hand. I am battling cancer and cannot eat yeast or sugar, so tortillas are a great alternative to bread!"
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Liz L. photo by Liz L.
photo by Owen H. photo by Owen H.
photo by Liz L. photo by Liz L.
photo by LetsCookAndEat photo by LetsCookAndEat
Ready In:


  • 2 cups flour (you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)
  • 12 teaspoon salt
  • 14 cup vegetable shortening or 1/4 cup vegetable oil
  • 1 teaspoon baking powder
  • 12 cup warm water (may possibly need to add more, up to 3/4 cup) or 1/2 cup milk (may possibly need to add more, up to 3/4 cup)


  • Sift the flour, salt & baking powder into a large mixing bowl.
  • Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.
  • Add the milk or water, working the liquid into the dough until a sticky ball forms.
  • Wrap in plastic and let rest for at least 30 minutes.
  • Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
  • Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/8" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.
  • Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.
  • (I place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking the rest.) Serve warm.~~.

Questions & Replies

  1. Has anyone tried these on a tortilla press?
  2. Just wondering if a bread machine would work for making the dough ?
  3. For a gluten free tortilla, what flours combination would you suggest?
  4. Curious, what is the advantage to milk over water? Where do you buy chorizo fat?
  5. Has anyone tried to freeze or refrigerate? Do they reheat well? How long do they last in the fridge?


  1. Very good. May I suggest using Lard (Manteca in Spanish) which is the traditional way? We now know that Crisco and vegetable oils are not nearlyas healthy as yes, believe it or not, pig fat!
  2. Great recipe. I made the tortillas with canola oil instead of shortening, used water, and did 1/2 c. of whole wheat flour, 1 1/2 c. all purpose. In the future I will likely make them only with A.P. flour when using them for tacos/fajitas but for use as wraps I think the combination of wheat and A.P. flour works well. This recipe was very easy and makes delicious tortillas. I will definitely continue to use this recipe instead of purchasing tortillas at the store.
  3. I double this batch and make it about every 2 weeks. I use the water part and it turns out great! I have tried with milk but since water is more readily available I go with that. I also do half and half of white flour and whole wheat (I tried doing all whole wheat and it was not to my liking) I used to buy tortillas all the time and now I make them myself!
  4. I Love this recipe! This is the same recipe I made when I was just a little girl. I will save it to make it for my family from now on:)
    • Review photo by Liz L.
  5. Used Fae' s tweaks and added a few of my own made an amazing tortilla will never buy store ones again. I used chorizo fat instead of oil and they worked out perfect the slight orange tinge and the flavour would recommend
    • Review photo by Owen H.


  1. I used 3 cups of flour and no salt for a lower sodium option. I also used 1 cup of warm water.
  2. Husband was wowed!! I had store bought pkg of tortillas in fridge of questionable age and freshness, so i tossed it and used this recipe to make my own. First time ever making from scratch! They were soooo awesome and tender!! Family says I am not allowed to buy store bought ones ever again! I also used coconut oil instead. (Organic, and without coconut flavor) Tender and perfect, didn't over or under cook! Beginners luck! First couple were a tad too thick, so rolled out thinner. And I didnt bother to cut into perfect rounds. Fam totally loved a few tiny irregular crispy edges here and there.
  3. Used chorizo oil instead of vegetable oil
  4. Increased salt to 1 tsp which was a little bit too much. Will try 3/4 tsp salt next time. Decreased baking powder to 1/2 tsp and it worked fine.
  5. Yummy!!! Great recipe!! I, like many other people that have commented, use water instead of milk and they turn out fabulous!! :) no more store bought tortillas for this family!!! :)


I am a "Girl Raised In The South" or grits living in New England; that's a website in itself! I homeschool my children and work part time. For fun, I sing! I collect cookbooks, the first one I started with was the Moosewood Restaurant. I tend to cook without measuring or writing things down. I just get in there and create. My children will ask me if I wrote down what I did when they like a dinner, if they don't it isn't mentioned. I get bored easily and coming up with ideas for dinner is the one major drawback for me. Also I have a low natural appetite and forget to eat during the day. I have to make reminders for myself. My dad is the same way so maybe it is hereditary.
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