Homemade Flour Tortillas

Total Time:
1 hr 27 min
Prep:
20 min
Inactive:
1 hr
Cook:
7 min

Yield:
8 (8 to 9-inch diameter) tortillas
Level:
Easy

Ingredients
  • 1 1/2 cups all-purpose flour, plus more for kneading
  • 1/2 cup whole wheat flour
  • 2 teaspoons salt
  • 1/4 cup lard, cold
  • 1 tablespoon unsalted butter, cold
  • 2/3 cup warm water, about 98 to 100 degrees F
  • Special equipment: tortilla press
Directions

In the bowl of a food processor fitted with the bottom blade, add the all-purpose flour, wheat flour and salt and pulse 2 to 3 times to combine. Add in the cold lard and butter and pulse until the mix resembles cornmeal-like texture, 5 to 6 (20-second) pulses. Add the warm water and pulse until a dough ball forms.

Turn the dough out onto a well-floured board and knead until the dough is elastic and smooth and no longer sticky, 3 to 4 minutes. Form into a small loaf shape, about 6 by 4-inches. Wrap tightly in plastic wrap and let rest at room temperature for 1 hour.

Cut the dough into 8 equal pieces. Working with one at a time, roll into a ball, about the size of a golf ball and dust lightly with flour. Repeat.

Place the balls, one at a time, into a well-floured tortilla press, press down and remove. You should have a 6-inch disc at this point. Place the disc on a floured board and roll out to 8 to 9-inch in diameter and almost paper thin, lightly dusting with flour and turning as needed. You can stack them, separated by waxed paper.

Heat a cast-iron skillet or griddle over medium heat. Add the raw tortillas, one at time, cook for 30 to 45 seconds per side, or just until the bubbles puff up, then turn and repeat. Keep the cooked tortillas in a towel, covered, to keep warm and pliable.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    6 Reviews
    56
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    COMING FROM THE CARIBBEAN I'VE BEEN WANTING TO LEARN HOW TO MAKE FLOUR TORTILLAS LIKE FOR EVER. NOW I'M GOING TO SURPRISE MY FRIENDS IN OUR NEXT TACO NIGHT...GRACIAS GUY!!!
    Not bad! I never used wheat flour in my tortillas before, but these were pretty tasty. I have to agree with lamusgrave about the food processor and tortilla press, but I have used margarine in a pinch before, way more than a tablespoon so I can't cast aspersions (but they were good. I made them the way my Grandma and Mom did, with my hands, Crisco and a rolling pin and they turned out fine. And most comals I've seen are made of cast iron. Grandma had 2 cast iron plates Grandpa had cut down to fit across the entire stove just for baking tortillas so we were a tortilla making machine. I don't even think Grandma Ochoa ever had a comal!
    I use lard instead and I make about 16-20 smaller tortillas.
    Guy Fieri, coming from NorCal, love you, love your show(s), love your restaurants (fun), love your community spirit but I have to tell you my grandmother (and aunts and mom if I told them ... I'll spare them) must be rolling in her grave. Butter in tortillas? Nevah! Food processor? I'm laughing!! A tortillas press? Not for flour tortillas! Cast iron skillet? I guess that might work, but a camal is best. I'm giving you three starts for the effort, but bring in a real Mexican abuelita with traditional (real) recipe and you get two more.
    My great grandmother and grandmother were from Nuevo Leon, Mexico. They used butter (animal fat) when they ran out of pork lard. They used both a comal and cast iron skillet depending on amount of guests. They also used a tortilla press and rolling pin to roll out corn and flour tortillas. I guarantee that if they had a food processor, they would have used it too - frankly its a time saver, back saver, and doesn't affect the ultimate outcome. I know because I swttched!
    I made flour tortillas years ago, but they were not this good. Homemade tortillas don't even compare to store bought, excellent!Thanks for another great recipe Guy!
    My first attempt at flour tortillas and they were a hit! On the show, he used a plastic bag on the tortilla press, so that's what I did and I had no problem with them sticking. Since you must roll them out further after pressing, they were a little large for my purpose, but that was easily remedied by making smaller balls to begin with. I also popped some of the larger air bubbles when they were on the griddle so they would not end up as puffy tortillas. I used them for pollo guisado tacos and we absolutely loved them! So glad I now have recipes for both corn and flour tortillas. Thanks, Guy.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Flour Tortillas

    Recipe courtesy of Melissa d'Arabian