Flour Tortillas Recipe

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder and salt until evenly combined.

Cut in fat

Add the vegetable shortening (or lard) to the flour mixture. Use a pastry cutter, two knives, or your fingertips to work the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add oil and water

Make a well in the center and pour in the warm water and the 2 tablespoons of oil. Using a fork or your hand, gradually incorporate the flour into the liquid until a shaggy dough forms.

Knead to smooth

Turn the dough out onto a lightly floured surface and knead 6–8 times until it comes together into a smooth, slightly tacky but not sticky ball. If dough feels dry, add up to 1 tablespoon more warm water; if too sticky, sprinkle a little flour.

Rest

Divide the dough into 8 equal pieces (for 8 medium tortillas) using a bench scraper or knife. Roll each piece into a tight ball, then flatten slightly. Cover with a clean kitchen towel or plastic wrap and let rest at room temperature for 15–30 minutes to relax the gluten (this makes rolling easier).

Roll out

Warm a heavy skillet (cast-iron or nonstick) over medium-high heat while you roll. On a lightly floured surface, working with one dough ball at a time, use a rolling pin to roll each ball into a thin circle about 7–9 inches (18–23 cm) in diameter. Aim for even thickness; rotate and flip the dough as you roll to maintain round shape. Sprinkle minimal flour as needed to prevent sticking.

Cook first side

Optional: lightly brush the hot skillet with a small amount of oil or butter, then wipe away excess so surface is just lightly greased. Place a rolled tortilla in the hot skillet and cook for about 30–45 seconds, until you see bubbles forming and the bottom has pale brown spots.

Cook second side and puff

Flip the tortilla and cook the other side for about 20–30 seconds; press gently with a spatula where it puffs to encourage even cooking. If desired, flip again briefly (5–10 seconds) to get a few brown spots. The tortilla should be cooked through, flexible, and have some golden brown spots but not be crispy.

Keep warm

Transfer cooked tortillas to a clean kitchen towel or a tortilla warmer and cover to keep warm and soft. Stack them as you finish cooking. If the tortillas cool and stiffen, reheat briefly in a hot skillet or wrapped in foil in a low oven.

Serve

Serve warm for best flexibility with fillings, or store cooled tortillas in an airtight container or plastic bag at room temperature up to 2 days or refrigerated up to 1 week. Reheat before using.