I have a confession to make. Are you ready? This is the first time I have made homemade tortillas! Okay, I feel much better. What a mistake that was to wait so long! The only time I have ever had fresh tortillas is at one of my favorite restaurants Costa Vida. I love the thick, chewy texture of them, but I just have never gotten around to making my own until now. I can’t say I will always make them fresh from now on, because the rolling part does take a little bit of time, but if I have time for fresh, I will not hesitate to make these again. I think this is a great recipe to have on hand and it makes twelve 7-inch tortillas. Try it & let me know how you like it!

Homemade Flour Tortillas

Homemade Flour Tortillas


  • 2 3/4 cup all-purpose flour
  • 5 Tbsp shortening
  • 3/4 tsp salt
  • 2/3-3/4 cup very warm tap water


  1. In a food processor or good blender, blend the flour, shortening & salt until the shortening is finely ground into the flour & there are no chunks. Pulse as necessary.
  2. Slowly add water to running food processor until dough balls up & there are no dry parts. I ended up using the whole ¾ cup.
  3. Empty dough onto a lightly floured surface & gently knead until it the dough is smooth. About 2 minutes.
  4. Cut dough into 12 pieces, shape into balls, cover & let rest for 30 minutes.
  5. Lightly dust work surface & rolling pin. Roll each ball as thin as you can into a circle. Repeat with each ball, lightly overlapping & covering the tortillas as you go.
  6. Using a griddle at 400*F or a hot skillet, brown each side of the tortilla. About 45 seconds each. When it bubbles & puffs up, it's time to flip it over. Do not over-cook or they will be dry & crisp.
Nutrition Information:
Yield: 12
Amount Per Serving: Unsaturated Fat: 0g
Recipe from The Urban Spork & re-written in my own words.