Traditional Flour Tortillas
Master traditional flour tortillas with this easy from-scratch recipe. Soft, tender, flaky, and beautifully puffed every time.
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1½ tsp kosher salt
- 5 tbsp softened pork lard, plus more for coating
- ¾ cup plus 1–2 tbsp hot water, comfortable to the touch
Instructions
Make the Dough
- In a large mixing bowl, mix the all-purpose flour and salt until evenly combined.
- Add the softened lard and work it into the flour with your fingertips until the mixture resembles coarse crumbs and no large pieces of lard remain.
- Gradually add the hot water, kneading between additions. Stop adding water once the dough comes together and all the flour is fully incorporated.
- Transfer the dough to a clean, non-stick work surface and knead for 5 to 8 minutes, or until smooth, soft, and elastic. The dough should feel hydrated, hold its shape, and no longer stick to your hands.
- Shape the dough into a tight ball and divide it into 3-ounce portions. Form each portion into a smooth ball by tucking the edges underneath or gently rolling it against the work surface under the palm of your hand.
- Arrange the dough balls on a parchment-lined sheet pan. Lightly coat each one with softened lard to prevent drying. Cover with plastic wrap and let rest at room temperature for 30 minutes to 1 hour.
Roll the Tortillas
- Work with one dough ball at a time. Lightly flour a clean work surface and the top of the dough ball. Using a rolling pin, roll the dough into a 10 to 11-inch round.
- The tortillas should be very thin, almost translucent—you should be able to see your hands through them.
- Avoid tears and folds, as they can prevent the tortillas from puffing properly.
Hold the Rolled Tortillas
- Option 1: Countertop Method- Place each rolled tortilla on a lightly floured, non-stick work surface, leaving space between them.
- Option 2: Parchment Paper Method- Place the rolled tortillas between lightly floured sheets of parchment paper.
- In my experience, the tortillas stay easy to handle for about 25 to 30 minutes when stored between parchment sheets.
- After that, they become softer and more delicate, so I recommend working in batches if you need more time.
Let the Tortillas Rest
- Keep the tortillas in the order they were rolled, with the first tortilla rolled remaining at the top of the stack or at the beginning of the row. Cook it first, as the additional resting time often encourages a better puff.
Cook the Tortillas
- Heat a cast-iron, nonstick, or carbon steel comal until thoroughly heated. On my carbon steel comal, the sweet spot is around 490–500°F.
- Place a tortilla on the hot comal. Cook until small bubbles form, the dough changes color, and a few golden brown spots appear on the underside, about 45 to 50 seconds.
- Flip and cook the second side until larger bubbles develop and more golden brown spots appear, about 25 to 30 seconds. This is often when the tortilla begins to fully puff.
- Flip one final time and cook for 10 to 15 seconds, or until cooked through. Use caution when handling puffed tortillas, as they trap hot steam inside. A spatula can make handling easier.
- Transfer the tortilla to a clean kitchen towel or tortilla warmer and keep covered. Repeat with the remaining tortillas.
- Not every tortilla will fully puff, but they should still be soft and tender when kept covered.
Notes
Helpful Tips
Add the water gradually. The dough should feel smooth, hydrated, and soft after kneading. If it feels dry, add a little more water as needed.
Learn to read the tortillas. Timing is helpful, but visual cues matter most. Watch for bubbles, color changes, and golden brown spots.
Watch the heat. If a tortilla begins to burn before it has a chance to bubble and cook through, the comal is likely too hot.
Handle with care. Puffed tortillas trap hot steam inside. A spatula can make flipping and removing them easier.
Even experienced cooks end up with the occasional round-squarish tortilla. Focus on rolling the dough thin and evenly, and the flavor will be just as good.
Nutrition
Serving: 1TORTILLACalories: 243kcalCarbohydrates: 36gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 8mgSodium: 438mgPotassium: 50mgFiber: 1gSugar: 0.1gCalcium: 8mgIron: 2mg
Nutrition information is automatically calculated and intended as an approximation only.