Homemade Flour Tortillas

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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There is nothing quite like the flavour and texture of fresh, homemade flour tortillas. This dairy-free recipe uses traditional lard to achieve a beautifully soft, pliable dough that puts shop-bought versions to shame. Whether you are serving them alongside a spicy chilli or using them as a base for authentic soft tacos, these tortillas provide a satisfying, savoury chew that perfectly complements any Mexican-inspired feast.

Preparing these flatbreads from scratch is surprisingly simple and requires only a few store-cupboard staples. The key to success lies in allowing the dough to rest, which relaxes the gluten and makes it much easier to roll into thin, even rounds. These versatile tortillas are ideal for family dinners, and any leftovers can be thoroughly cooled and frozen, ready to be reheated in a dry pan whenever a craving strikes.

Ingredients for Homemade Flour Tortillas

250g vetemjöl
1 tesked salt
60ml lard
1 matsked vegetabilisk olja
120ml warm water
pastry blender, comal (Mexican griddle
optional), six- to ten-inch-long wooden dowel (found in hardware stores)

How to make Homemade Flour Tortillas

Stir together flour with salt in a bowl, then cut in lard with a pastry blender or your fingertips until the mixture resembles meal. Drizzle vegetable oil over and stir in warm water with a fork until a dough forms. Knead on a lightly floured surface until smooth and elastic, about 4 minutes, dusting hands occasionally with flour if dough is sticky.

Form dough into a ball, cover with plastic wrap, and let rest 1 hour. Heat a dry well-seasoned cast-iron comal, regular griddle, or skillet over moderately low heat until hot. Cut dough into 12 equal pieces and form into balls.

When rolling out 1 ball at a time with dowel, use just enough flour to prevent dough from sticking; you don't want excess flour coming off on the comal. Keep remaining dough covered with plastic wrap. Roll out each ball into a 7-inch round, maintaining an even thinness as you roll. Cook 1 tortilla on comal as you roll the next.

Tortilla will bubble and puff, and bottom will be browned in spots in 45 seconds. Turn it over and cook second side in same way, moving tortilla around to compensate for any hot spots on comal if necessary. Transfer to a kitchen towel. Stack and cover tortillas as cooked. They can be frozen (cool thoroughly first). Rewarm thawed tortillas on comal before using.

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