Homemade Flour Tortillas
About This Homemade Tortilla Recipe
I’ve always been intimidated by homemade tortillas—until now. After doing a deep dive on Sonoran-style techniques, I learned the keys: lard, very thin rolling, and super hot cooking. I bumped up the lard to get that translucent, flexible tortilla I love, and added a touch of baking powder purely to guarantee bubbles (not traditional, but worth it).
They turned out soft, pliable, bubbly, and seriously delicious… and way easier than expected. Was I able to get them into a round circle? No. But that will come with time…
Why You’ll Love These Tortillas
Soft and flexible — no cracking, perfect for tacos and burritos.
Real flavor from lard for that authentic tortilla taste and texture.
Naturally bubbly thanks to the boiling water + small amount of baking powder.
Only 5 ingredients and ready in under an hour.
Way better than store-bought and worth every second.
Beginner-friendly, even if your tortillas aren’t perfectly round yet!
Ingredients You’ll Need
All-purpose flour
Kosher salt
Baking powder (optional but helps with bubbles)
Lard (or substitute butter/shortening)
Boiling water
How to Make Them
Mix the dry ingredients, then rub in the lard until the mixture looks sandy. Pour in boiling water and stir until a shaggy dough forms, then knead until smooth. Let the dough rest, divide it into balls, rest again, and roll out each tortilla very thin. Cook on a hot skillet until it bubbles and develops golden spots, flip, finish cooking, and keep wrapped in a towel so they stay warm and flexible.
Tips for Success
Use boiling water — it gives the dough elasticity and softness.
More lard = more translucent tortillas (a Sonoran hallmark).
Roll thinner than you think — they puff more in the pan.
High heat is crucial for those brown speckles and bubbles.
Don’t overcook or they’ll crisp instead of staying soft.
Resting the dough creates elasticity and prevents shrink-back.
Stack immediately in a towel so steam keeps them tender.
Frequently Asked Questions
Can I use butter instead of lard?
Yes! Butter or shortening works, but lard gives the most authentic chew and flavor.
Why boiling water?
It partially gelatinizes the flour and gives tortillas that soft, flexible texture.
Do I have to use baking powder?
No, traditional Sonoran tortillas don’t include it. But it helps beginners get consistent bubbles.
How do I store homemade tortillas?
Keep them wrapped in a towel and sealed in a bag. Refrigerate 3–4 days or freeze up to 3 months.
Why aren’t my tortillas round?
Neither are mine! It will improves with practice. Taste > shape.
What to Serve With Homemade Tortillas
Carnitas (perfect pairing!)
Avocado or beef tacos
Chicken fajitas
Breakfast burritos
Quesadillas
Scrambled eggs + salsa
More Recipes You’ll Love
Homemade Tortillas
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- 4–5 tablespoons lard (or butter/shortening)
- ¾ cup boiling water
Instructions
- In a medium bowl or bowl of a stand mixer, whisk together the flour, salt, and baking powder.
- Add the lard and rub into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Slowly pour in the boiling water while stirring with a wooden spoon or hook. Mix until a shaggy dough forms, then knead for 2–3 minutes until smooth.
- Cover and let rest at room temperature for 30 minutes to relax the gluten.
- Divide into 8 equal pieces (about 73 g each). Roll into balls, cover, and rest 10 minutes. On a lightly floured surface, roll each ball very thin, about 8 inches across.
- Heat a large pan over medium-high. Cook each tortilla for 30–40 seconds, until blisters appear. Flip and cook another 20–30 seconds. Flip once more for 5–10 seconds if you’d like extra mottling. DO NOT cook them for too much longer or they will become crispy like a cracker.
- Stack tortillas immediately in a clean towel or tortilla warmer so the steam keeps them soft and pliable.
