Flour Tortilla Recipe

Combine dry ingredients

In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt until evenly distributed.

Incorporate fat

Add 3 tablespoons vegetable shortening, lard, or softened butter to the flour mixture. Using your fingertips, a pastry cutter, or two knives, cut the fat into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces.

Add liquids

Make a well in the center. Add 3 tablespoons warm water, 3 tablespoons warm milk, and 1 tablespoon oil. Using a fork or your hand, gradually incorporate the flour into the liquids until a shaggy dough forms.

Knead the dough

Turn the dough out onto a lightly floured surface (use up to 1/4 cup extra flour sparingly). Knead for about 2–3 minutes until the dough is smooth, soft, and slightly tacky. If dough is too dry, add water 1 teaspoon at a time; if too sticky, add flour 1 teaspoon at a time.

Rest the dough

Form the dough into a ball, coat lightly with a film of oil, and place in a bowl. Cover with a damp towel or plastic wrap and let rest at room temperature for 20–30 minutes. Resting relaxes the gluten and makes rolling easier.

Divide into portions

After resting, divide the dough into 8 equal pieces for 8-inch tortillas (or 10–12 pieces for smaller tortillas). Roll each piece into a smooth ball and flatten slightly with your palm.

Preheat skillet

Preheat a heavy skillet or cast-iron pan over medium-high heat until hot but not smoking (about 3–5 minutes). If using, lightly brush the skillet with a little oil and wipe off excess.

Roll tortillas

Working one at a time, place a dough ball on a lightly floured surface. Using a rolling pin, roll into a thin circle about 7–8 inches in diameter (for 8 tortillas) with even thickness. Keep other dough balls covered while you work to prevent drying.

Cook first side

Carefully transfer the rolled tortilla to the hot, dry skillet. Cook for about 30–45 seconds, until you see bubbles forming and the underside has light brown spots. The tortilla should puff in places when ready to flip.

Cook second side

Flip and cook the second side for 15–30 seconds more until it has small golden-brown spots and is fully cooked but still pliable. If it puffs, gently press with a spatula to encourage even cooking.

Keep warm

Remove cooked tortilla and stack on a plate lined with a clean kitchen towel. Cover with the towel to keep warm and soft. Repeat rolling and cooking with remaining dough, adjusting heat as needed to avoid burning.

Optional finish

If desired, lightly brush finished tortillas with 1 tablespoon melted butter or oil for extra flavor and softness.