Recipe: The Best Tortillas Ever

These really are the best tortillas ever! Once I started making my own, I never went back to store-bought tortillas again. They're great for breakfast burritos, taco night, or dipping in salsa or queso. I think they're a lot of fun to make too.

5 c. whole wheat flour
½ tsp. baking powder
½ tsp. salt
½ c. tallow (or lard or coconut oil)
1-1 ½ c. hot water

Put the flour, baking powder, and tallow (or lard or coconut oil) in a food processor. You can also do this by hand with a large bowl and wooden spoon.

Mix until it becomes incorporated and crumbly.

Slowly drizzle in the hot water. It just depends on the humidity and type of flour you use, but you'll probably need between 1 and 1 ½ cups. When it all comes together into a dough, it's ready.

Take the dough out and knead it just a couple of times so it all comes together smoothly. Tear off pieces of the dough and make little balls. The smaller the dough balls, the smaller the tortillas will be. Depending on size, you should get about 12 tortillas.

Cover the dough balls with a damp towel and let them proof for at least one hour. After one hour, preheat a cast iron skillet and give it time to really warm up. Take a tortilla and roll it out, then place it directly on the skillet (no oiling required).

When the tortilla bubbles up and the edges start to dry, it is ready to flip. They only take about 30 seconds to 1 minute on each side to cook.

Repeat for each tortilla. When you are done, you will have a plate of fresh, homemade tortillas!

Make sure you eat one fresh from the skillet! I usually make a double batch and freeze them. They're great for pulling out and making a quick dinner.


  1. Okay, I have attempted tortillas before and it was a complete failure. I tried to roll them by obviously took more skill than I have. Your post makes me wanna try again! Thanks! If I do, I will let you know how it goes!

  2. these tortillas look fantastic! Definitely well done =)

  3. I grew up in MExico and in my grandma's house my aunts made tortillas for the week, every single week. I cannot get over how disgusting the store bought ones smell AND taste. The basic recipe for tortillas is flour, shortening, salt and water. That's it. Because we try not to use partially hydrogenated oils anymore, we no longer use shortening either. Now, my tortillas have 3 ingredients, Whole wheat flour, salt and water. The shortening makes for "softer" tortillas, but not enough difference for me to introduce the shortening again. The edges of the tortillas should be even, if they break or you have trouble extending them, they need more water. I would probably put more than 1 1/2 for 5 c. of flour. Also, I knead them with the kitchen aid, which makes for a faster and better kneading. I hope this helps! :)

  4. what a great recipe! I really like the fact that you can use coconut oil: I always here that you must use only shortening for the best effect. I'll be making those pretty soon. thanks for the inspiration.

  5. wow! i've always wanted to make my own tortillas. i agree with anonymous: the store bought ones just smell and taste processed. i'm going to have to add this one to my bucket list.

    thank you for taking the time to link up with us at the Wednesday Fresh Foods Blog Hop! We hope to see you again this Wednesday with more fantastic seasonal & real food posts :) xo, kristy

  6. Hi Christina,
    I absolutely love homemade tortillas. I have never made them. Thanks for making it seem easy. Thank you so much for sharing with Wednesdays Adorned From Above Link Party last week. This weeks Link Party is opened at
    Hope to see you there.
    Debi Bolocofsky
    Adorned From Above

  7. Get a tortilla press :).

  8. I have a tortilla press, I actually prefer not to use it.

  9. do these roll nicely or split? I am having the worst time finding a recipe that will make tortillas that will roll or even bend without breaking and making a huge mess.

  10. @crazybluedaisy, All true whole wheat tortillas will split. The trick is to heat them up before using them. I always throw them on a hot cast iron skillet for a couple minutes on each side. Works great!

    In case anyone is wondering, the reason why whole wheat tortillas from the store do not split is because they also add white flour.

  11. I've been making whole wheat tortillas for a while now. The recipe is similar to this. For those who do not use shortening, I do use lard (straight rendered pork fat) in mine. I also hand-roll mine. Tried a press once, and took it right back to the store.

  12. am so excited to make homemade tortillas now. not sure why i never even considered it and with an anonymous commenter referring to lard i did some research and found one that calls for rendered bacon fat. i am trying today!! yay tortillas :)

  13. Tortilla presses are really meant for corn tortillas. The gluten in the wheat flour makes them difficult to press.

  14. How hot does the skillet need to be? Should the setting be high, med, low . . .?


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