Homemade Tortillas

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Homemade tortillas on a red plate. These were so quick easy to make at home! I wonder why I ever bought them at the store. And they taste so good. The best part is I always have the ingredients on hand and I can make some whenever I need to!


  • Homemade Tortillas

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    These were so quick easy to make at home! I wonder why I ever bought them at the store. And they taste so good.
    Prep Time 20 minutes
    Cook Time 1 minute
    Total Time 21 minutes
    Author Alyssa Rivers
    Servings: 12 Tortillas


    • 3 cup flour
    • 1 1/2 tsp salt
    • 2 tsp. baking powder
    • 3/4 cup shortening
    • 3/4 cup very hot water


    • In a large mixing bowl, mix the flour, salt, and baking powder together. Cut in the shortening with your fingers or pastry cutter until the flour is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead for a few minutes until smooth and elastic. Place in bowl, cover with a slightly damp dishtowel and let sit for an hour. Divide the dough into 5-6 equal pieces and roll each piece into a ball (if you are making soft taco sized tortillas, divide it into 10-12 pieces).
    • Preheat a large skillet or pan to medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla (if you want it perfectly round, get a large round plate or serving platter, flip it upside down over the dough and cut out the circle). Place into the hot skillet, and cook until bubbly, golden, and no appearance of doughy-ness, about 1 minute (DON'T OVERCOOK.. remember these are supposed to be soft flour tortillas, you don't want them to be crispy); flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer or on a large plate, covering with a slightly damp towel. Repeat with remaining dough.



    Serves: 12

    Calories228kcal (11%)Carbohydrates24g (8%)Protein3g (6%)Fat13g (20%)Saturated Fat3g (15%)Sodium293mg (12%)Potassium116mg (3%)Fiber1g (4%)Sugar1g (1%)Calcium40mg (4%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Side Dish
    Cuisine Mexican
    Keyword homemade tortillas, tortillas
    Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. My boyfriend is obsessed with tortillas and he almost always has a package in his house. He’ll be super happy when I start just making them for him. 🙂 Thanks!

  2. this will save my family a ton of money on shells we don’t usually buy bread cause my kids wont eat it but they love tortillas so this will be amazing especially since they can help me make them.

  3. We are gluten free,have you ever made these with
    a gluten free flour. Not a fan of the soft corn tortias.
    I miss flour tortias more than anything I have had to
    give up.

    1. You could try cooking oil, butter, or lard… although I haven’t tried it with any of these. But let me know if you do and how it turns out! 🙂

      1. I use real (nonhydrogenated) lard, which I believe makes the best tortillas. In a pinch, I’ve used olive oil or cooking oil.

  4. How long do these keep? Wondering if I made a few batches and put in a gallon ziploc bag if they would keep for a few days to a week?? Awesome idea though!! We go through a lot because my daughter makes PB&J roll ups with them 🙂

    1. Hmmmm everytime that I have made them we didn’t have left overs… but I am sure that they would at least keep for a week? Sorry I am not much help. 🙂

  5. thanks for this recipe i had forgotten the amounts of the things that go into the tortillas i know i will love these thanks again!

  6. Hi, FYI- I’m totally new to cooking. I tried this recipe, exactly as mentioned, but I couldn’t get my dough to be elastic. I did google it,, What am I doing wrong?

  7. Sorry I accidentally hit send on my first post. I was going to say, I googled it and I read that it may require more dough and more kneading, so I did add about half cup more and I spent about 20 minutes kneading it. It was soft still but not elastic. What am I doing wrong?

  8. I love your recipe. made it around Christmas for the first time and it was gone in no time. when my other son got home a few days later I was too lazy to look it up again and tried to remember, used not enough shortening/lard so something was off. I used self rising flour and didn’t like it.

    so today I looked it up and just made a batch. can’t wait to eat them tonight. thank you so much <3 happy new year, Nina

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