Grandma’s homemade flour tortilla recipe! This delicious Mexican recipe has been passed down through four generations in our family. Although you can use lard to make these tortillas, Grandma preferred using Crisco shortening. There’s something very special about a freshly made tortilla hot off the comal smothered with melted butter. Mmmm…so darn good. This recipe’s a keeper!
- 7 cups all-purpose flour
- 1 tablespoon baking powder
- 2 + 1/2 teaspoons salt
- 3/4 cup Crisco shortening, cut into small pieces (or fresh lard)
- 2 + 1/2 cups warm water (super hot water if using lard)
- Add the flour, baking powder and salt to the bowl of a stand mixer. Mix well. Add in the shortening and mix until blended. Slowly pour in the water. Mix for 90 seconds on low speed or until all ingredients are well incorporated and the dough pulls away from the sides of the bowl. The dough should be very smooth and velvety. If needed, add a bit more flour or water to achieve this desired texture.
- Transfer the dough to a well-floured board. With clean hands, knead the dough for 5 minutes. Cover the dough with a clean kitchen towel and allow it to relax for 20-30 minutes. Do not skip these important steps!
- Tear the dough into 18-20 small pieces. Roll each piece between your hands to form a ball just slightly larger than a golf ball. Place the balls of dough on a cookie sheet and cover them with a clean (just very slightly damp) kitchen towel so they don’t dry out.
- Preheat your black cast-iron comal (or griddle or skillet) over medium-low heat. Depending on your stovetop (gas or electric) and the type of griddle you’re using, you may need to raise the heat to medium.
- With a wooden rolling pin, roll out your flour tortillas into circles that are approximately 8 inches in diameter. If you prefer thinner tortillas, roll them out into 10-inch circles.
- Place the first flour tortilla on the comal or griddle. Slowly count to 20. Flip the tortilla over and start counting to 20 again. Each tortilla should be cooked after being flipped 4-5 times, counting to 20 between each flip. As the tortillas cook they will slightly rise and some may look extra puffy before deflating. Your tortillas will have small brown patches when cooked, but should be soft and tender.
- As the first flour tortilla comes straight off the comal, enjoy it with a delicious pat of melted butter! Ahhh…there’s nothing better than the taste of Grandma’s fresh homemade flour tortillas!
FREQUENTLY ASKED QUESTIONS
- Why let tortilla dough rest? The reason for letting tortilla dough rest is to give the flour enough time to fully absorb the water which will result in a nicer more beautiful texture. When the gluten is given ample time to rest the flour tortilla dough will be much easier to roll out and you’ll be able to make thinner tortillas.
- How to knead dough? Here’s how to knead dough. With clean dry hands, gather the dough together into a ball. Press down on the dough and with the heels of your hands, stretch it out in front of you by pressing it forward and flat. Fold the dough in half, turn it 45 degrees, and repeat the process using the heels of your hands.
- How long do tortillas last? When refrigerated, homemade flour tortillas will stay nice and fresh for up to 5 days. After your fresh flour tortillas have been cooled, place them in a large zip-top bag and stick them in the refrigerator.
- How do you reheat tortillas? Your tortillas can be reheated on a comal or griddle, or wrapped in slightly damp paper towels and placed in the microwave for a few seconds.
- Category: Breakfast, Lunch, Dinner, Taco Tuesday
- Method: Stovetop
- Cuisine: Mexican, Mexican-American, Tex-Mex
Keywords: homemade tortillas, flour tortilla recipe, how to make tortillas