Homemade Tortillas

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Homemade Tortillas - Tortillas are always best when they're made right before eating, but you can cook up the whole batch in advance as well.

Living in Austin, we have no shortage of places that have great tortillas, and we always have some stashed in the fridge for breakfast, lunch, and dinner. Always having them, however, means we also always run through them pretty quickly, and there have been too many days where we’ve been without. I decided to finally embrace making tortillas at home.

Now, I’ll admit it takes a little bit of practice to get your homemade tortilla method down, especially if you have never made tortillas before. You want to make sure to roll them thin enough, but not so thin they would fall apart once you have your taco fillings in.

I’ve used both lard and butter in my tortillas. I prefer lard, but only if I can get it from the local butcher – not those blocks from the grocery store. Good quality butter is a nice stand-in, though I don’t recommend shortening unless you must, as it doesn’t add any flavor to the tortillas.

This post is also a precursor to October Unprocessed, the monthlong challenge to avoid processed foods. While I cook most of our food at home, it’s sometimes shocking how easily convenience foods sneak into the kitchen and our diets.

Homemade Tortillas - Making Tortillas

You can use a tortilla press if you prefer to not roll them out. Depending on your tortilla press, you might need to press more than once to get the thickness you like. A rolling pin can also be used, but be sure to not use too much flour or your tortillas can end up tough.

Tortillas are always best when they’re made right before eating, but you can cook up the whole batch in advance as well. Simply let them cool and store in an airtight container, then reheat on a griddle pan as needed.

Homemade Tortillas - Simple homemade tortillas for the Tex-Mex Progressive Eats dinner.

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Homemade Flour Tortillas

Homemade Tortillas

Make your own tortillas!
Author : Megan Myers
5 from 2 votes
Print Pin Recipe Review
Prep Time 15 minutes
Cook Time 5 minutes
Rest Time 30 minutes
Total Time 50 minutes
Servings 8 tortillas
Calories 166 kcal


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter or lard
  • 3/4 cup water


  • Sift together flour, baking powder, and salt.
  • Cut in butter or lard until mixture starts to clump together when squeezed.
  • Mix in water a little at a time (you may use less depending on your flour) until a rough dough forms. Knead dough until it comes together and forms a ball.
  • Let dough rest for 30 minutes.
  • Divide dough into 8 pieces and roll each into a ball.
  • Roll out each piece into a wide, flat circle.
  • Cook tortillas on a hot griddle for a minute or two on each side, then keep wrapped in a kitchen towel until ready to eat.


Calories: 166 kcalCarbohydrates: 24 gProtein: 3 gFat: 6 gSaturated Fat: 3 gCholesterol: 13 mgSodium: 198 mgFiber: 1 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!

Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

progressive eats

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

This month’s theme is Tex-Mex, hosted by Milisa of Miss in the Kitchen.




Main Course






About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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  1. Beautiful tortillas and really what would a Tex-Mex meal be without them? And even better…. homemade! It really learned to cook without processed and prepackaged foods because when I moved to France, married and started a family there were very little prepackaged foods available in France and Italy where we lived. And thank heavens for that because when I am back in the States I go nuts in the grocery store! Well, I am envious of that press but just may try this with my trusty old rolling pin!

  2. I made tortillas once with lard, and they were pretty delicious. I must admit I succumb to the Lazy pretty often and buy them, but the homemade ones really are so good! I’m glad someone thought to bring tortillas to our progressive dinner this month. So much to enjoy with them!

  3. Who knows why this just showed up in a trackback today but it did and I’m glad because I was errant in not coming over here when we did this event. I SO want to make my own tortillas. I’ve found some I like at Costco that are raw dough so I cook them myself but this looks easy and I know they would taste so much better.

    Now where am I going to store said tortilla press? That is the million dollar question! 🙂

    1. @Barb The funny thing is that we still usually buy them – our grocery store makes really good fresh tortillas!