Owl Creek Farm » Recipes » Breads » Homemade Tortillas

Homemade Tortillas

by Amy
Ditch stale, expensive store bought tortillas! A helper makes these quick and easy to make.
20200202 132728 3 scaled


20200202 132728 3 scaled

Homemade Tortillas

Owl Creek Farm owlcreek.ca
Ditch stale, expensive store bought tortillas! A helper makes these quick and easy to make.
Be the first to vote!
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 2 hours
Course Bread
Cuisine Mexican
Servings 32 tortillas


  • 6 cups flour all purpose white
  • 2 tsp salt
  • 2 tsp baking powder
  • cup lard (recommended) or olive oil
  • 2 cups warm water 100-105°


Using Lard without Mixer (recommended)

  • Combine flour, salt, and baking powder in large bowl, whisk to blend.
  • Add lard to bowl, and using clean (or gloved) hands, "squish" the flour mixture into the lard repeatedly until it resembled coarse crumbs (I like to take handfuls of the flour/lard and rub my hands together, it does a great job breaking up the lard into the flour).
    20200310 112417 scaled
  • Pour warm water into bowl and mix by hand until well incorporated, then turn out onto lightly floured surface and knead until dough ball is smooth.
    Instructions continue in "Now that it's dough" below...
    20200310 112820 scaled

Using Olive Oil with Countertop Mixer

  • Combine flour, salt, and baking powder in a counter top mixer, stir to combine.
    20200209 1140263444671655206103764 scaled
  • Turn mixer on and add oil and water, let run until dough comes together and forms a ball, then mix for another minute just until smooth; approximately 1-2 minutes. Turn dough out onto lightly floured surface.
    20200209 114658 scaled

Now that it's dough....

  • Divide dough into 32 equal portions* (see note), forming each into a smooth ball. Let balls rest on the counter, covered with a clean tea towel, for 20-60 minutes. If the dough ball keeps trying to shrink when you try to roll it out, let them rest for another 15 minutes. The longer they rest, the easier they'll roll out, but don't let them sit so long that they dry out.
    20200310 115255 scaled
  • After resting, roll out each dough ball.
    20200310 124909 scaled e1583872489983
  • You're going to be rolling them very, very thin - so that they are almost transparent. Use enough extra flour so the dough doesn't stick to the rolling pin.**
    20200310 122652 scaled
  • Heat a 10-12" nonstick pan over medium high heat (adjust as necessary). Place one raw tortilla in pan and let cook for 15-30 seconds, until bubbly, then flip over and let cook for another ~10 seconds.
    20200310 124218 scaled
  • You want the "bubble spots" lightly brown within that first 15-30 seconds, otherwise they'll overcook and be tough and chewy.
    20200310 124227 scaled
  • Remove from pan and serve warm, or allow to cool for a few minutes and quickly store in a gallon/large zip lock bag for up to a week in the fridge. Makes approximately 32, 8-9" tortillas.
    20200310 133320 scaled


*Use a kitchen scale for perfectly perfect even portions. Weigh your dough ball, it'll be approximately 1520g. Round down about 20 grams, then divide that number by 32. My tortillas always come out to 47-48g each.
**Don't stack the uncooked dough - here's where having a helper is great. While you're rolling one out, your helper can be cooking the previous one.
Keyword burrito, taco, tortilla, wrap
Tried this recipe?Let us know how it was!
Latest posts by Amy (see all)
Your friends will love this! Share this page with them:

More Reading

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.