Homemade flour tortillas made with butter and lard deliver tender, pliable results every time when mixed in a stand mixer. This straightforward recipe produces restaurant-quality tortillas without special equipment beyond basic kitchen tools.
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In the bowl of a stand mixer, combine the all-purpose flour and a heavy pinch of salt.
Add the softened butter or lard to the flour mixture.
With the mixer on low speed, slowly stream in 1 cup of very hot water.
Knead the dough with the dough hook attachment for about 5 minutes. The dough should be smooth but still quite sticky.
Form the dough into a ball, place it back into the mixing bowl, and cover with a kitchen towel.
Let the dough rest in a warm place for 15 to 20 minutes.
After resting, divide the dough into equal-sized balls and place them on a lightly floured tray.
On a well-floured surface, use a rolling pin to roll each dough ball into a thin, round tortilla. Keep rolling until it's almost see-through.
Heat a comal or dry skillet over medium-low heat. Place a tortilla on the hot surface and cook for 30 to 45 seconds.
When the tortilla starts to bubble, flip it and cook for another 30-45 seconds, until both sides have light golden-brown spots.
Remove the cooked tortilla and keep it warm while you repeat the process with the remaining dough.
Store cooled tortillas in an airtight container at room temperature for 2 days, or freeze for up to 3 months; reheat on a skillet or over a flame.
stand mixer with dough hook · cast-iron skillet or griddle · rolling pin
Yes, but lard creates a more authentic texture and flakier layers. Using only butter will yield slightly denser tortillas with less separation.
Hot water helps the fat incorporate evenly and produces softer, more pliable tortillas. It also speeds hydration of the flour.
The dough should be smooth, slightly sticky, and come together in a ball after stand mixer mixing. It should not be dry or stiff.
Yes. Prepare the dough, wrap it tightly, and refrigerate for up to 2 days. Bring to room temperature before rolling and cooking.
Warm them directly over a gas flame for 10–15 seconds per side, or wrap in foil and heat in a 350°F oven for 5–7 minutes.
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