Homemade Tortillas

Homemade Tortillas

The idea of homemade tortillas may seem like a lot of work, but trust me, it’s worth it. Last night we ate chicken fajitas on warm chewy tortillas straight off the griddle. It’s a completely different fajita experience. Tortillas are incredibly simple to make. They have five ingredients, which take about 2 minutes to mix together. Rolling them out and cooking them is a little time consuming, but for the taste and texture, not to mention the amount of money you save vs. store-bought, let me say it again…It’s definitely worth it.  

Homemade Tortillas


4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons crisco
1 1/2 cups water


Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the crisco with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden, about 1-2 minutes. Flip and continue cooking until golden on the other side. Wrap the cooked tortillas in a clean dish towel to keep them warm until ready to serve.

*If you roll them out very thin, their consistency is similar to store-bought tortillas. If you leave them a little thicker they are a little doughy and chewy. I prefer them a little thicker.

*I also plan to experiment with using half whole wheat flour, and freezing/re-heating them. If anybody tries this, please let me know.

adapted from All Recipes

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  1. Wow, homemade tortillas?!?! That's awesome!!!!

  2. I made whole wheat tortillas once, and they turned out alright, but it seemed they began to crack after they were not fresh out of the oven. Perhaps I will try this recipe instead!

  3. Homemade tortillas, impressive!

  4. These look great. I have never made them from scratch. Thanks for coming by my place today. Have a good weekend.

  5. Those look nice and easy and sooooo good. Never would have thought to make them- I will now!

  6. I've been looking for good homemade tortilla recipes. I'm excited to try it. Thanks for sharing! 🙂

  7. I have a 25 year old tortilla recipe from a stereotypical little old Mexican lady. It uses OIL and then you REST the dough for 15 min between mixing [not much kneading]. Now with transfat free Crisco that should be fine. Keep the balls covered to keep them from drying out. It uses tiny bit of SUGAR which I was told does something SPECIAL. IDK! 6C flour*, 3t b-powder, 1/2t sugar, 6T lard or oil, 2C WARM WATER. I also have a homemade wooded tortilla maker. I am unable to post a link for a Google image. *I have used 1/2 white whole wheat flour and it was fine. May need extra water, not much.

  8. a person – sounds like a great recipe. I'll have to incorporate some of your tips next time. Great suggestion on the half whole wheat flour too. Thanks for commenting! 🙂

  9. You should try making some authentic latin american tortillas from Masa Harina. There seriously is nothing better. That is unless you don't like masa, lol. Seriously though, it's really delicious.

  10. I use a slightly different tortilla recipe and use all whole wheat flour. They turn out great. What I'm not going to use right away, I freeze for later use. They thaw fine.

  11. How many tortilla's does this recipe yield?

  12. Shawn and Tory – Honestly, it has been so long since I've made these I can't even remember! Isn't that terrible? My guess is it would serve 4-6, but it really depends on how big you make the tortillas. There are a lot of reviews on allrecipes where I got the original recipe from.

  13. Pingback: May Skill of the Month: Homemade Tortillas! | The Survival Momâ„¢

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