Homemade flour tortillas are soft, pliable flatbreads made from simple pantry staples—flour, lard, salt, baking powder, and hot water. An electric tortilla press ensures consistently thin, perfectly round results every time.
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In a large bowl, combine the all-purpose flour and lard.
Using your hands, work the lard into the flour until the mixture resembles coarse crumbs.
Create a well in the center of the flour mixture and pour in the hot water.
Mix with your hands until a shaggy dough begins to form.
Add the baking powder and salt to the dough.
Knead the dough for 5-7 minutes until it becomes smooth and elastic.
Divide the dough into small, equal-sized balls, about the size of a golf ball.
Lightly grease the tops of the dough balls with a small amount of lard.
Place the dough balls in a dish, cover with plastic wrap, and let them rest for at least 20-30 minutes.
Preheat an electric tortilla press.
Place a rested dough ball in the center of the hot press.
Close the lid and press down firmly for a few seconds to flatten the dough into a thin tortilla.
Carefully remove the raw tortilla from the press and set aside. Repeat with the remaining dough balls.
Preheat a comal or large, flat skillet over medium-high heat.
Place a tortilla on the hot comal and cook for about 30-60 seconds, until it starts to bubble.
Flip the tortilla and cook for another 30-60 seconds on the other side, until it develops golden-brown spots.
Remove the cooked tortilla and place it in a clean kitchen towel to keep warm and soft. Repeat with all tortillas.
Store cooled tortillas in an airtight container at room temperature for up to 2 days, or wrap and freeze for up to 3 months. Reheat on a griddle or in a skillet over medium heat until warm and pliable.
electric tortilla press · griddle or skillet · plastic wrap or tortilla press bags (for pressing)
Yes. Roll the dough between two sheets of plastic wrap or parchment paper using a rolling pin, or flatten by hand on a clean surface to about 1/8-inch thickness.
Lard creates flakier, more tender tortillas with better pliability than butter. It also has a higher smoke point, making it ideal for griddle cooking. Vegetable shortening is an acceptable alternative.
Use medium to medium-high heat so tortillas cook through and develop light brown spots without burning. Test with one tortilla first to adjust temperature.
Yes. Stack cooled tortillas, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Reheat directly from frozen on a skillet or in the oven.
Add flour 1 tablespoon at a time if too sticky, or a few drops of warm water if too dry. The dough should be soft and slightly tacky but not stick to your hands.
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