Why are my tortillas tough?

Either too much flour was added or the dough did not rest long enough before rolling.

Can I make these ahead?

Yes—cook, cool, stack with parchment, and refrigerate or freeze.

A delectable plate of Mexican tacos served with fresh guacamole and tortilla chips.

Soft, pliable homemade tortillas

Flour Tortillas

Name: Flour Tortillas
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 12 tortillas
Cuisine: Mexican
Ingredients: 3 cups all-purpose flour; 1/3 cup vegetable oil or lard; 1 cup warm water; 1 tsp salt; 1/2 tsp baking powder; Extra flour for rolling

45 minEasy

Prep Time

15 min

Cook Time

15 min

Total Time

45 min

Servings

12 tortillas

Difficulty

Easy

Cost

Budget

Be the first to rate this recipe

Flour Tortillas

Soft, pliable homemade tortillas

Impossibly soft and pliable flour tortillas made with just five simple ingredients. These tender wraps are leagues better than store-bought for tacos, burritos, and quesadillas.

15m

Prep Time

15m

Cook Time

45m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

Mexican Cuisine Side Dish Vegan Dairy-Free

Sarah Chen

January 22, 2024(Updated April 13, 2026)

Homemade flour tortillas are one of the biggest upgrades you can make in your kitchen. The fat (lard or oil) creates tender layers, and a brief rest makes the dough easy to roll thin.

Ingredients

3 cups all-purpose flour
1/3 cup vegetable oil or lard
1 cup warm water
1 tsp salt
1/2 tsp baking powder
Extra flour for rolling

Instructions

1
Mix flour, salt, and baking powder. Cut in oil or lard until mixture resembles coarse crumbs.
2
Add warm water and stir until a shaggy dough forms. Knead for 2 minutes until smooth.
3
Divide into 12 balls, cover with a towel, and rest for 15 minutes.
4
Roll each ball into a thin circle about 8 inches in diameter on a lightly floured surface.
5
Cook on a dry, hot skillet for 30-45 seconds per side until puffed and lightly browned.

Serving Suggestions

Ways to Serve This Dish

Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans

Substitutions

Vegetable oilLard or shortening

Lard gives the most authentic flavor and texture

All-purpose flourWhole wheat flour (half)

Heartier flavor with a slightly denser texture

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

Improves aroma in desserts and bakes
Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

Tips & Storage

Pro Tips

Let the dough rest—this makes rolling much easier and prevents the tortillas from shrinking back.
Lard produces the most authentic flavor and tender texture, but oil works well too.

Storage

Store stacked with parchment between them in a sealed bag for 3 days. Freeze for 2 months.

Reheating

Warm in a dry skillet for 15 seconds per side or wrap in damp paper towels and microwave.

Nutrition Facts

Per serving (0mg) · 12 servings

Calories150

LowModerateHigh

A light, low-calorie option · based on a 2,000 cal daily diet

Protein3g

Carbohydrates5g

Fat23g

Fiber200mg

Sugar1g

Sodium0g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why are my tortillas tough?: Either too much flour was added or the dough did not rest long enough before rolling.
Can I make these ahead?: Yes—cook, cool, stack with parchment, and refrigerate or freeze.

Explore More

More Mexican Recipes More Side Dish Vegan Recipes Dairy-Free Recipes Baking Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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Instructions

1
Mix flour, salt, and baking powder. Cut in oil or lard until mixture resembles coarse crumbs.
2
Add warm water and stir until a shaggy dough forms. Knead for 2 minutes until smooth.
3
Divide into 12 balls, cover with a towel, and rest for 15 minutes.
4
Roll each ball into a thin circle about 8 inches in diameter on a lightly floured surface.
5
Cook on a dry, hot skillet for 30-45 seconds per side until puffed and lightly browned.

Tips & Storage

Pro Tips

Let the dough rest—this makes rolling much easier and prevents the tortillas from shrinking back.
Lard produces the most authentic flavor and tender texture, but oil works well too.

Storage

Store stacked with parchment between them in a sealed bag for 3 days. Freeze for 2 months.

Reheating

Warm in a dry skillet for 15 seconds per side or wrap in damp paper towels and microwave.

Flour Tortillas

Flour Tortillas

Flour Tortillas

Ingredients

Instructions