Easy Homemade Flour Tortilla Recipe: Perfect for Burritos and More

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The Joy of Homemade Flour Tortillas

There are few things in the world better than a freshly cooked flour tortilla. Unlike other breads or tortillas, fresh flour tortillas have a unique combination of softness and chewiness with a hint of char that creates a flavor and texture unmatched by store-bought versions. If you're looking for an easy flour tortilla recipe, this one is guaranteed to bring those flavors to your kitchen. The aroma alone is reason enough to make them at home. The feel of a warm, flour-dusted tortilla against your lips, the soft, chewy bite, and the hint of char is an experience like no other.

Tortilla Memories

I grew up in a small mining town in central Arizona. Kearny, to be exact. One of my greatest joys was stepping into a friend’s home and finding her mother flipping tortillas on the stove. The tummy-tickling fragrance of charred flour on an heirloom comal was irresistible, and I always hoped she’d give me one. She always did—plain or slathered with butter and honey. I suspect it was the longing look in my eyes that persuaded her, though I probably looked a little pathetic, too.

When I was thirteen, my best friend’s mother taught me how to stretch tortillas by hand. I got pretty good at it, though my early attempts were more hole-y than holy. These days, I use a rolling pin instead of stretching them by hand. It’s easier and just as delicious, even if it doesn’t look as impressive.

Why This Recipe Is Easy

Making this homemade flour tortilla recipe might sound intimidating, but it’s simpler than you think, especially with basic ingredients you probably already have in your pantry - flour, water, lard or shortening, and salt. That's it. This recipe keeps things approachable by using common pantry staples, straightforward steps, and no special equipment. While the cooking process does require some time at the stove, you’ll find the rhythm of flipping tortillas satisfying—almost meditative. Plus, the payoff is worth every second.

About This Homemade Tortilla Recipe

This recipe is specifically for large, thin, unleavened flour tortillas. They’re perfect for wrapping burritos, making chimichangas, crafting quesadillas, or scooping food. For a quick treat, warm one up and drizzle it with honey or slather on butter with cinnamon and sugar. At my house, they’re always a hit with creamy refried beans and green chile meat. (I’ll post those recipes soon, too!)

When the tortilla bubbles on the comal or griddle it’s time to turn it over.

Tips for Success

Tortillas aren’t difficult to make, though they do require a little patience. For the best results, it’s important to follow the recipe exactly. Here are a few tips to ensure success with this easy flour tortilla recipe:

• Use the right flour: All-purpose flour works perfectly for soft and pliable tortillas.

• Let the dough rest: This step helps develop the gluten, making the tortillas easier to roll or stretch.

• Have a look at this great tutorial from Cook's Illustrated on how to roll dough into a circle.

• Warm before serving: Warm cooked tortillas on the comal or griddle before serving. Just slap them on there long enough for them to start bubbling up again. Keep your tortillas warm for dinner by storing them in a tortilla warmer.

If you run into trouble, let me know in the comments—I’ll do my best to help troubleshoot.

Storing Tortillas

Homemade flour tortillas typically last:

• At room temperature: 1–2 days if kept in an airtight container or plastic wrap to prevent drying out.

• In the refrigerator: About 5–7 days if stored in a sealed plastic bag or airtight container. This helps maintain their freshness longer. (Cool before storing.)

• In the freezer: Up to 6 months if properly wrapped in plastic wrap and placed in a freezer-safe bag or container.

To use frozen tortillas, simply thaw them in the refrigerator or at room temperature, and warm them up on a griddle or comal for the best texture and flavor.

Share the Love

Love this recipe? Share your thoughts below, pin it, and don’t forget to share it with your friends. If you make it, tag me on Instagram @traveling_in_the_kitchen so I can see your delicious creations! Fresh tortillas are even better when enjoyed with good company!

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Authentic Burrito-Size Flour Tortillas

Yield: 12

Author: Kimberly Scott

Prep time: 30 MinCook time: 15 MinInactive time: 30 MinTotal time: 1 H & 15 M

Perfected over nearly 50 years, this simple recipe creates soft, flavorful tortillas that more than outshines store-bought. With flour, fat, salt, and water, the dough comes together quickly, rolls out easily, and cooks to perfection on a hot griddle—ideal for burritos or any meal. (The secret is in the resting.)

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Ingredients

Authentic Burrito-Size Flour Tortillas

• 4 cups all purpose flour (plus extra for dusting)
• 3/4 Tablespoons Salt
• 1/4 cup lard or shortening (plus extra for greasing the dough)
• 1 1/4 cups warm water

Instructions

1. Mix flour and salt in a large bowl or the bowl of a standing mixer.
2. Using your fingers or a pastry blender cut lard or shortening into flour mixture until the lard is evenly distributed and the mixture looks crumbly with some pea-sized chunks. This gives the tortillas their flakiness.
3. Gradually add warm water to the flour mixture and mix with your hands or in a mixer using the dough hook attachment on low speed just until a soft dough is formed and it pulls away cleanly from the bowl. It should not be sticky. If it is sticky, add a little bit of flour. If it’s too dry, add a few drops of water at a time until a soft, non-sticky dough is formed.
4. Knead the dough for 10 minutes by hand or for two minutes in a stand mixer on the number 2 setting using the dough hook attachment. Be careful not to overwork the dough, if using a mixer.
5. Shape the dough into a ball and grease with a thin coating of lard or shortening to keep it from drying out. Place the dough back into the bowl and cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest for 15 minutes to relax the gluten.
6. Repeat steps 4 and 5.
7. Please note: These kneading and resting periods are critical to the texture, strength, and stretchiness of the dough. They make the dough much more forgivable and the texture of the tortillas just right, so don’t skip them.
8. Divide the dough evenly into 12 balls, each weighing approximately 76 grams. (A kitchen scale is really helpful for dividing your dough evenly. See notes below for tips on how to use the scale for this purpose. Or, you can just do it the old fashioned way and eyeball it.) Grease each ball with a thin coating of lard or shortening and place back in the bowl. Cover with a towel or plastic wrap and let rest for 30 minutes.
9. Preheat a 10 to 12 inch comal or griddle on the stove using medium heat. Make sure the comal is centered on your heat source. It is ready when a drop of water dances on its surface.
10. Working one at a time, pat the dough balls flat keeping their circular form and lightly dust with flour. Roll the flattened ball with a floured rolling pin on a floured surface until very thin and about 11 to 12 inches in diameter. (This non-stick pastry mat with measurements is an excellent tool to help roll tortillas out round and to the right size.) Here is a great tutorial from Cook’s Illustrated on how to roll dough into a circle.
11. Once rolled out, carefully place the tortilla on the comal, making sure it is flat, and cook just long enough for bubbles to form in the dough. This may only take seconds, so don’t walk away.
12. Lift the edge of the tortilla with a spatula or knife. Grab the edge of the tortilla with your fingers and flip to cook the other side, just browning the bubbles. (The bubbles may not all brown. That’s ok. Don’t overcook it.) It will not take as long for the second side to cook as the first side. So, be ready to remove promptly.
13. Place the cooked tortilla on a plate and cover with a towel to keep it warm and soft while you finish making the rest of the batch. You may also place the tortillas in a tortilla warmer.
14. Serve immediately or, after cooled, store in an airtight container or a zippered plastic bag. (See notes below.)

Nutrition Facts

Calories

189

Fat

5 g

Sat. Fat

1 g

Carbs

32 g

Fiber

1 g

Net carbs

31 g

Sugar

0 g

Protein

4 g

Sodium

438 mg

Cholesterol

0 mg

The nutritional information provided is automatically generated and is intended as a general guide. While we strive for accuracy, the values may not be exact due to variations in ingredients, preparation methods, and portion sizes. For precise dietary needs or concerns, please consult a qualified nutritionist or dietitian.