Homemade Flour Tortillas (Authentic Mexican Recipe with Lard)
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Updated Mar 25, 2026, Published Jun 29, 2020
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There is nothing like a warm, freshly made flour tortilla straight off the comal. Soft, warm, homemade flour tortillas fresh off the comal are one of life’s simplest and most comforting foods.
If you grew up on the border like I did in El Paso, flour tortillas weren’t just food, they were part of everyday life. Whether wrapped around carne asada or slathered with butter, homemade tortillas always hit different. Flour tortillas have always been a part of my life growing up on the border, and this is the method I still use in my kitchen today.
Once you make these homemade flour tortillas from scratch, you’ll never go back to store-bought.
Making flour tortillas with my grandma’s rolling pin always transports me back to her cocina. I remember sitting at the kitchen table watching her roll out dozens of the softest flour tortillas you could imagine.
Here I am as a little girl with my grandma and cousin, eating a homemade flour tortilla.
The best part was when she let me snag one from the top of the stack. Honestly, there’s nothing more comforting than a tortilla still warm from the comal, especially when you slather it in butter.
If you’ve ever had a fresh, homemade flour tortilla, you know exactly what I mean. And if you haven’t, this recipe will change that.
These photos of my mom making flour tortillas from scratch, just as my grandma used to, always make me so happy.
Did you know? I was quoted by The Daily Meal sharing tips on different types of tortillas and how to use them — including why homemade flour tortillas like these are worth the extra step.
Table of Contents
- What Are Flour Tortillas?
- From Your Kitchens to Mine
- Ingredients & Substitutions
- Why Use Lard in Flour Tortillas?
- How to Make Homemade Flour Tortillas
- Serving & Topping Suggestions
- Common Mistakes When Making Flour Tortillas
- Mexican Flour Tortillas Expert Tips & Tricks
- Storage & Reheating Instructions
- Frequently Asked Questions
- More Mexican Basics
- Homemade Flour Tortillas (Authentic Mexican Recipe with Lard)
What Are Flour Tortillas?
Flour tortillas are soft, pliable flatbreads made with flour, lard, water, and salt. They are a staple in Northern Mexico and commonly used for tacos, burritos, and quesadillas.
Unlike corn tortillas, which are made with masa harina and have a more earthy flavor.
They’re incredibly versatile and used for everything from migas breakfast tacos and chorizo egg burritos to green chile quesadillas, and are often served alongside dishes like chicken fajitas.
Why This Is Muy Bueno
- Authentic flavor – Made the traditional way with lard for rich, classic taste
- Soft & pliable – Perfect for rolling tacos and burritos without breaking
- Simple ingredients – Pantry staples you likely already have
- Better than store-bought – Fresh tortillas are next-level
- Rooted in tradition – Inspired by Northern Mexico and El Paso home cooking
From Your Kitchens to Mine
One of my favorite parts of sharing recipes is hearing how they come to life in your kitchens. These messages mean everything to me.
⭐️⭐️⭐️⭐️⭐️
“Another recipe that came out like my mom’s, and she loved them too. All these years I didn’t think I could make them…”
— Reynalda C.
⭐️⭐️⭐️⭐️⭐️
“I made these for the first time with my teen and we had so much fun rolling them. I’ve tried at least three other recipes and none came out this good. These were by far my favorite and so easy to make.”
— Stephanie
⭐️⭐️⭐️⭐️⭐️
“I’ve tried a few recipes, but yours is the closest to my grandma’s I have found.”
— Abe A.
From your kitchens to mine, thank you for trusting me with your family recipes.
Ingredients & Substitutions
This homemade flour tortillas recipe uses simple pantry staples to create soft, authentic tortillas.
👉 The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- All-Purpose Flour: This recipe is made with basic white flour for a soft, tender texture.
- Lard: My grandma always used the blue box of Morrell lard, and so do I. Pork lard is traditional for authentic Mexican flour tortillas and gives them the best flavor and soft, tender texture. For a more neutral taste, use shelf-stable lard; for richer flavor, fresh lard or even bacon fat works beautifully. If you prefer a vegetarian option, you can substitute vegetable shortening 1:1. Some readers have used softened butter with good results, but I have not tested it myself. Keep in mind that liquid oils and butter can slightly change the texture since they affect the fat-to-flour ratio, so a solid fat will give you the best results. If you love recipes that use traditional lard, try my pork carnitas or refried beans.
- Baking Powder: A small amount of leavening helps the tortillas puff slightly as they cook, creating a softer, lighter texture.
- Salt: A touch of salt enhances the flavor. Table salt and fine sea salt work well. If using kosher salt, you may need to add a bit more due to its larger grain size.
- Hot Water: Using hot water helps develop the gluten, making the dough more elastic and easier to roll. The water should be hotter than lukewarm, but not boiling.
Why Use Lard in Flour Tortillas?
Lard is the traditional fat used in authentic Mexican flour tortillas, especially in Northern Mexico.
- It creates a soft, tender texture
- Adds rich, savory flavor
- Helps produce those signature light, flaky layers
While you can substitute it, lard truly gives you that classic tortilla experience.
How to Make Flour Tortillas (Quick Overview)
- Cook on a hot comal until bubbly
- Mix flour, baking powder, and salt
- Cut in lard until crumbly
- Add hot water to form dough
- Knead until smooth and elastic
- Roll into thin circles
How to Make Homemade Flour Tortillas
Unlike some recipes, this dough does not require a long resting time. The combination of hot water and kneading creates a soft, elastic dough that’s ready to roll right away.
Step 1: Preheat the comal. Place a comal, griddle, or cast-iron skillet over medium-high heat and allow it to heat up. Cast iron’s natural non-stick surface means you don’t need any extra fat.
Step 2: Mix dry ingredients. In a bowl, combine flour, baking powder, and salt.
Step 3: Cut in the lard. Use your hands or a pastry cutter to mix until the texture is crumbly.
Step 4: Add water. Gradually mix in hot water until a soft dough forms. The dough may feel slightly sticky.
Step 5: Knead the dough. Transfer the dough to a cutting board or smooth surface and knead until it becomes pliable and springy, about 3–5 minutes. If needed, lightly sprinkle with flour.
Step 6: Shape the dough. Form 2 to 2½-inch dough balls.
Step 7: Roll out the tortillas. On a lightly floured surface, with a rolling pin, roll each dough ball into a 7 to 8-inch circle. If the dough is sticky, lightly dust your surface and rolling pin with flour.
Step 8: Cook the tortillas. Place each rolled tortilla onto the hot comal. After cooking the first side, flip and cook the other side.
When air pockets form, gently press them down with a rolled-up kitchen towel, just like Grandma did.
Don’t press too hard, or the tortillas can become tough.
Step 9: Keep warm. Place cooked tortillas in a tortilla warmer or wrap them in a clean dish towel while you cook the remaining dough.
Check out this video of my mom making homemade flour tortillas to see just how easy it is to whip up a batch.
Serving & Topping Suggestions
Wondering what to make with homemade flour tortillas next? There are so many delicious ways to use them, from classic Northern Mexican dishes to Tex-Mex favorites. Here are a few ideas to get you started:
- Tacos: Flour tortillas are commonly used in Northern Mexico and along the border. Try them with migas breakfast tacos or machaca con huevo tacos for a comforting, homemade meal.
- Burritos: Spread easy homemade refried beans on a warm tortilla with shredded cheese for a simple and satisfying bean burrito. You can also make egg and chorizo breakfast burritos for a hearty, freezer-friendly option. For something extra special, tuck cheesy chiles rellenos and beans into a tortilla for my all-time favorite road trip bite.
- Dessert: Want a fun dessert option? Try these mini tortillas with ricotta and grilled peaches for a sweet and savory treat that reminds me of my grandma.
- Snack: From slathering with butter while warm, to adding a strip of roasted green chiles or homemade salsa casera, a simple sprinkle of salt, or for a touch of sweetness, a dash of cinnamon and sugar. Every kid who grew up on the border or in Mexico has their favorite way to enjoy homemade flour tortillas.
- Fajitas: Serve with steak fajitas, sheet pan fish fajitas, or chicken fajitas stuffed into fresh flour tortillas with guacamole, sautéed peppers, onions, and salsa. You can’t go wrong. Fajitas are always a hit.
- Leftovers & chips: Have extra tortillas? Cut them into wedges and make homemade flour tortilla chips. You can also refrigerate or freeze them for later (see storage tips below).
Common Mistakes When Making Flour Tortillas
Even though homemade flour tortillas are simple, a few small mistakes can affect the texture and flavor. Here are some common issues and how to avoid them:
- Dough is too sticky: Add a light dusting of flour while kneading or rolling, but don’t overdo it or the tortillas can become dry.
- Tortillas are tough or stiff: This usually means they were overworked, rolled too thick, or overcooked. Keep them thin and cook just until light brown spots form.
- Not enough heat: A hot comal is key. If the surface isn’t hot enough, tortillas won’t puff or develop those signature bubbles.
- Pressing too hard: When air pockets form, gently press with a towel. Pressing too hard can make tortillas dense instead of soft.
- Dry tortillas: Be sure to keep cooked tortillas wrapped in a towel or in a tortilla warmer to trap steam and keep them soft.
Mexican Flour Tortillas Expert Tips & Tricks
- Use hot water: Hot (not boiling) water helps the dough come together smoothly and creates a soft, pliable texture without needing a long rest.
- Knead until springy: The dough should feel smooth and elastic. If it springs back slightly when pressed, it’s ready.
- Roll them thin: Aim for tortillas about 7–8 inches wide. They don’t need to be perfectly round, but thinner tortillas will be softer and more tender.
- Keep your comal hot: A properly heated comal is key for getting those signature bubbles and light brown spots.
- Work as you go: Roll one tortilla, cook it, then continue. This keeps the dough from drying out and makes the process more manageable.
- Use a towel to press gently: When bubbles form, lightly press with a rolled-up kitchen towel, just like Grandma did. This helps them cook evenly.
- Keep tortillas warm and covered: Stack cooked tortillas in a tortilla warmer or wrap them in a clean kitchen towel to trap steam and keep them soft.
Pro Tip from My Kitchen
Don’t stress about perfectly round tortillas. Growing up, ours were never perfect, but they were always warm, soft, and made with love. That’s what matters most.
Storage & Reheating Instructions
When it comes to these soft homemade flour tortillas, you have a few options: enjoy them fresh or store and reheat flour tortillas for later.
- Serve warm: Fresh off the comal is always best. Keep tortillas warm and covered by wrapping them in a clean dish towel or placing them in a tortilla warmer to keep them soft and pliable. They can be left at room temperature for up to 2 days.
- Refrigerate: Store leftover tortillas in a sealed zip-top bag with excess air pressed out. Refrigerate for up to 5 days.
- Freeze: Flour tortillas freeze beautifully for up to 6 weeks. Let them cool completely in a single layer, then stack with parchment or wax paper between each tortilla to prevent sticking. This makes it easy to grab just what you need.
- Reheat: Warm tortillas on a comal or cast-iron skillet over medium heat until soft and pliable.
👉 And I beg you… please don’t reheat flour tortillas in the microwave.
Frequently Asked Questions
Absolutely! Homemade flour tortillas are softer, more flavorful, and far better than store-bought. Once you taste a warm, freshly made tortilla, you’ll never go back.
All-purpose flour works best for soft, tender tortillas.
Fat makes these homemade tortillas soft and pliable, you need some fat in the dough. This recipe calls for lard, but feel free to use butter, oil, or shortening.
Fat is key. Lard gives the best texture and flavor, helping create soft, pliable tortillas.
Not necessarily. This recipe uses hot water and kneading to create a soft, elastic dough that’s ready to roll right away. If the dough shrinks as you roll it, let it rest for 10–15 minutes.
Flour tortillas are best rolled out with a rolling pin. The gluten in the dough makes them springy, so rolling gives you better control over thickness and shape.
More Mexican Basics
Did you make these homemade flour tortillas? Leave a 🌟 star rating and let me know how they turned out. I love hearing how they come to life in your kitchen!
Ready to make the best homemade flour tortillas? Let’s get started.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Homemade Flour Tortillas (Authentic Mexican Recipe with Lard)
Ingredients
- 4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 1/8 teaspoon salt
- 2 tablespoons lard or shortening
- 1 1/4 cups hot water
Instructions
- Place a (griddle or cast-iron skillet) over medium-high heat and allow it to heat up.
- In a bowl combine all the dry ingredients. Add the lard or shortening and combine until you have the consistency of small crumbs.
- Add the hot water and mix well with your hand. The mixture may be a little sticky. Knead on a cutting board or smooth counter until dough is pliable and springy. Sprinkle with flour if the dough is too sticky.
- Form 2 to 2½-inch dough balls. With a rolling pin, roll out the dough balls to form 7 to 8-inch disks. If the dough is sticky, sprinkle board and rolling pin with flour to make it easier to roll out the dough.
- As you roll out each disk, place on the hot comal to cook, it will take 1 minute or less on each side. After cooking the first side, turn tortilla over and let it cook on the opposite side; when tortilla starts to form air pockets press down gently on it with a rolled up kitchen towel (like Grandma did) to release the air. Don’t press too much, or it will make tough tortillas.
- Keep the tortillas warm in a tortilla warmer or under a clean dish towel while you make the rest.
Video
Notes
- No dough rest needed: This recipe uses hot water and kneading to create a soft, elastic dough that’s ready to roll right away. If your dough shrinks while rolling, let it rest for 10–15 minutes.
- Use lard for best results: Lard gives the most authentic flavor and soft texture. Vegetable shortening can be used as a substitute, but the flavor will be slightly different.
- Roll them thin: Thin tortillas (about 7–8 inches wide) will be softer and more tender.
- Keep tortillas warm: Stack and wrap cooked tortillas in a clean towel or tortilla warmer to keep them soft and pliable.
- Don’t overcook: Cook just until bubbles form and light brown spots appear. Overcooking will make tortillas stiff.
- Make ahead tip: Tortillas can be refrigerated or frozen and reheated on a comal for best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Jeanine Thurston / Video by Pure Cinematography
This recipe is also published in the Muy Bueno cookbook.
This was my second time making these and they were terrible, I have no idea what I did wrong. The first time they were amazing and this time they were like crackers.
Hi Jeff,
Did you use warm/hot water? The temperature of water usually makes a big difference. Don’t give up! It takes lots of practice 😉
I knew this was the recipe I wanted to try when I read your first few sentences. My husband just asked me if we had a rolling pin and I pulled out the wooden one that I used to watch my grandma make tortillas with. I asked for it years ago! She is still alive but in a nursing home and that was one of few items that I wanted from her home! Your story made me smile!
When I told my husband I’ll make tortilla after watching you video. He insisted we do not own a tortilla presser. I told him rolling pin works! He insisted it will not work. First question:does that really make a huge difference?
As I started rolling and cooking it, I was thinking the tortilla I ate is thin so I rolled it really thin! But it just gets crisp… By 6th piece I try to make it more round but less thin. When cook finally the whole piece fully puffed up! Question 2:So shd I roll it really thin or it should be able to puff up thickness?
Hi Mae,
A tortilla press only works for corn tortillas. You have to use a rolling pin for flour tortillas. Thickness is truly a personal preference. I prefer mine a little thicker 😉
Hi Yvette,
I wanted to thank you and your mother for a truly wonderful recipe.
I have tried many internet recipes and could never find the rest taste and texture until now. I made a half batch, stacked between wax paper, and then cooked.
The only issue I had was that the dough was too sticky and I couldn’t free all the tortillas from the wax paper. Did I just have too much water in the dough? Also, do you need to rest the dough at all before rolling to reduce the dough elasticity?
Hi Bruce,
I’m so happy to hear our recipe was wonderful. We don’t use wax paper, so I can’t answer that question. And no, we don’t rest the dough. This dough recipe is meant to roll directly and cook as soon as rolled. Hope that helps.
Enjoy!
Omg thx my husband and kids love these not hard at all …. It’s letting the kids pitch in and knowing all the recipes were just in your kitchen, thank you so much my kids and I enjoyed making them !!!
Omg thx my husband and kids love these not hard at all …. It’s letting the kids pitch in and knowing all the recipes were just in your kitchen, thank you so much my kids and I enjoyed making them !!!
I tried these tonight, and my dough was a bit tough. Therefore they were too thick and tough. Any advice for next time? I’m presuming I used the right measurements and didn’t mis-read. LOL!
I’m sorry to hear the dough was tough Amy. Maybe the water was not warm enough or the pouring of the water was too slow? Are you using all purpose flour? ~Vangie
Wonderful video and recipe. I’m making them now and it truly IS an art to make tortillas. I’m loving it though and so is my daughter!! My son and daughter eat them faster than i can make them!! Delicioso!! Muy Bueno!!!
HOW INCREDIBLY DELICIOUS AND EASY IS THIS RECIPE? ! I am an incredible Brazilian home cook and I can whip up a banquet out of anything #MCGYVER. But if there is one thing i’m terrible at is flour tortillas from scratch. Today all of that changed. WOW. My kids and my husband truly savored every last one. I have a few leftover dough balls ziploced up for bfast. So happy to add this recipe to my family’s cookbook. Obrigada!
Hi
I loved the video. You know what Indian flat bread called ‘roti’ or ‘chapati’ is made in exactly the same way. The only difference is that instead of white flour(all purpose flour) we use whole wheat flour and there is no baking powder added to the flour.
Thanks.
Wow, super interesting Madhu! Thanks for sharing, and so happy to hear you enjoyed the video.
When i was little growing up in the San joaquin Valley, we lived in farm labor camps. My mom would cook for the Eastetn indian farmworker men. She made those”tortillas” out of wheat flour for them. They were delighted but we didn’t like them, we wanted the texan flour ones. 🙂