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Quick Answer
Flour tortillas: Mix 3 cups flour, 1 tsp salt, 1 tsp baking powder, 1/3 cup lard/shortening, and 1 cup warm water. Knead, rest 30 minutes, roll into thin circles, and cook 30-60 seconds per side on a hot griddle. Corn tortillas: Mix 2 cups masa harina with 1.5 cups warm water and a pinch of salt. Press into thin disks and cook 1 minute per side.
Why Make Tortillas at Home?
There's something magical about fresh, warm tortillas straight from your own kitchen. While high-quality store-bought tortillas are convenient and delicious, making tortillas from scratch is a rewarding skill that connects you to centuries of tradition. Fresh homemade tortillas have unbeatable flavor, perfect texture, and that incomparable aroma that fills your kitchen.
Whether you're making flour tortillas for breakfast tacos or corn tortillas for authentic street tacos, the process is simpler than you might think. This guide walks you through both methods step-by-step.
Making Flour Tortillas
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup lard or vegetable shortening (lard is traditional)
- 1 cup warm water
Instructions
- Mix dry ingredients: Whisk together flour, salt, and baking powder in a large bowl.
- Cut in fat: Add lard or shortening and work it into the flour with your fingers until the mixture resembles coarse crumbs. This creates the flaky texture.
- Add water: Gradually add warm water, mixing until a shaggy dough forms. It should be slightly sticky but not wet.
- Knead: Turn dough onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic. Don't over-knead.
- Rest: Cover with a damp towel and let rest for at least 30 minutes (up to 2 hours). This relaxes the gluten and makes rolling easier.
- Divide: Divide dough into 12-16 equal pieces and roll each into a ball.
- Roll out: On a lightly floured surface, roll each ball into a thin, round tortilla (about 8 inches diameter). Roll from center outward, rotating as you go.
- Cook: Heat a comal or cast-iron skillet over medium-high heat. Cook each tortilla for 30-60 seconds per side until bubbles form and brown spots appear. Don't overcook or they'll be dry.
- Keep warm: Stack cooked tortillas in a clean towel to keep them soft and pliable.
Making Corn Tortillas
Ingredients
- 2 cups masa harina (nixtamalized corn flour, not cornmeal)
- 1.5 cups warm water
- 1/2 teaspoon salt
Instructions
- Mix dough: Combine masa harina and salt in a bowl. Add warm water gradually, mixing with your hands until dough forms. It should feel like soft Play-Doh—not dry, not sticky.
- Test consistency: Roll a small ball. If it cracks around the edges when pressed, add more water (1 tablespoon at a time). The dough should be smooth and moist.
- Rest: Cover and let rest for 15-30 minutes. This hydrates the masa fully.
- Divide: Divide into 12-16 golf ball-sized portions.
- Press: Line a tortilla press with plastic (cut-up ziplock bags work great). Place a dough ball in center, cover with plastic, and press firmly. No press? Use a heavy skillet or pie plate.
- Cook: Heat a comal or cast-iron skillet over medium-high heat. Peel tortilla from plastic and cook for about 1 minute per side. Tortilla should puff up slightly and have brown spots.
- Keep warm: Stack in a towel immediately to keep soft.
Pro Tips for Perfect Tortillas
For Flour Tortillas
- • Use lard for authentic flavor and texture
- • Don't skip the resting time—it makes rolling much easier
- • Roll thin for soft, pliable tortillas
- • High heat is key—tortillas should cook quickly
- • Bubbles are good—they create layers
For Corn Tortillas
- • Use masa harina (not cornmeal or polenta)
- • Dough should be soft and pliable, not crumbly
- • Use plastic sheets for pressing to prevent sticking
- • Cook on medium-high heat for best texture
- • Fresh corn tortillas are best eaten immediately
Common Problems & Solutions
Problem: Flour tortillas are tough and chewy
Solution: You're over-kneading the dough or not letting it rest long enough. Knead just until smooth (2-3 minutes) and rest at least 30 minutes.
Problem: Flour tortillas won't roll thin
Solution: The dough needs more rest time. Cover and let sit another 15-30 minutes to relax the gluten.
Problem: Corn tortillas crack when folded
Solution: The dough is too dry. Add more water 1 tablespoon at a time until the consistency is right. Also, stack cooked tortillas in a towel to keep them steamy and pliable.
Problem: Tortillas stick to the press
Solution: Always use plastic sheets (cut ziplock bags work perfectly). Never press directly on metal or wood.
Frequently Asked Questions
Is it hard to make tortillas from scratch?
Not at all! While it takes practice to perfect your technique, basic tortillas are surprisingly easy. Flour tortillas require just 4-5 simple ingredients and about 30 minutes start to finish. The key is getting the dough consistency right and using proper heat when cooking. Your first batch might not be perfectly round, but they'll still taste amazing!
What equipment do I need?
For flour tortillas: mixing bowl, rolling pin, and comal or cast-iron skillet. For corn tortillas: same equipment plus a tortilla press is highly recommended (though you can press with a heavy skillet). That's it! No fancy or expensive equipment required.
How do I store homemade tortillas?
Let tortillas cool completely, then store in an airtight container or ziplock bag. They'll keep at room temperature for 2-3 days, refrigerated for up to a week, or frozen for several months. Always reheat before serving—see our reheating guide for best methods.
Prefer Ready-Made Quality Tortillas?
While homemade tortillas are wonderful, sometimes convenience wins. Our authentic H-E-B® tortillas deliver restaurant-quality taste without the work.
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