Flour Tortillas

“Flour Tortillas”

5 ingredients 3 Minutes Beginner

Flour Tortillas


Prep Time: 15 minutes ~ Cook Time: 2-3 minutes

Total Time: 20 minutes

Level: Easy 

Yield: 14-16   6 inch tortillas


                       Once you taste or make homemade flour tortillas, you will never want to eat a store bought tortilla again.  Following along with our mission to educate on how to save money, time, and the ability to control the ingredients in the foods that we consume, these flour tortillas represent a great example of an easy way to replace another factory processed product.  


Chef Gregs kitchen:

Tortilla Press

Tortilla Keeper

Cast iron round griddle

Rolling pin

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Flour Tortillas

  • Level: Beginner
  • Prep Time: 15 Minutes
  • Cook Time: 3 Minutes


  • 2 cups AP Flour
  • 1 tsp Kosher salt
  • 2 tsp Baking Powder
  • 2 Tbl Lard (can substitute vegetable shortening, or butter)
  • 3/4 cup warm H20


  1. Combine flour, salt, and baking powder in a medium bowl.  Stir to combine.  

  2. Add lard, and cut in with your fingers, until fully incorporated and mixture looks crumbly.  

  3. Make a well in the middle and add warm water.  

  4. Mix until dough is formed.  Turn out and gently knead for 1-2 minutes.  

  5. Cover with plastic wrap and allow to rest for 10 minutes.  Dough should be soft and pliable.  

  6. Portion dough into 1.5 ounce balls, and keep covered with plastic wrap or a damp kitchen towel.  

  7. Cut the top off of a sandwich size zip-top bag and cut down the 2 sides, leaving the bottom intact.  

  8. Place dough ball on one side of the cut bag, fold top half over and place in the center of your tortilla press.  

  9. Depending on your press or how thick/thin you prefer your tortilla, you may need to flatten further with a rolling pin.  You can also use just the rolling pin, tortillas will not be as perfectly round, giving a more rustic look and feel.

  10. Pre-heat your dry griddle or pan over medium heat.

  11. Work in batches one at a time, roll tortilla, place in the hot, dry pan and cook until top just starts to bubble (about 45 seconds - 1 minute), flip over and cook for 30 seconds more.


Store tortilla in keeper,  or on a warm plate, covered with a very damp towel.  Tortillas can be stored in the keeper at room temp, or cooled in an air tight container or zip top bag.  You can also cool, layer with wax paper in a zip top bag, and freeze for 3-6 months.  

Warm tortillas in a dry pan or microwave for a few seconds before use.