Easy to make, melt in your mouth homemade tortillas. These tortillas are so much better then the store-bought ones – and easier then you would think!
About a year ago, I started making homemade tortillas, rather than buying them at the store. You know, most of the time, cause it definitely takes a lot longer than grabbing that package off the shelf as you walk by!
They are just so much better, that every time I give in to the convenience of buying them I’m disappointed and annoyed. They always stick together and have no taste at all.
Homemade tortillas though? They are amazing.
I first tried making homemade tortillas after seeing a number of recipes for them on Pinterest, and they were as good as expected. I had already started making most of my own bread at the time, so tortillas were the next logical step in trying to eliminate most store-bought bread.
They are a bit time consuming, but the more I’ve made them, the faster I’ve become, and now I can roll and cook a double recipe in 30-45 minutes, which isn’t bad at all. So don’t despair if it takes a while the first time, it gets faster!
I generally make mine at least half whole wheat, but have made them with just all-purpose flour too and they are divine that way. Also, I have made these using lard, shortening, butter or coconut oil, and all four of those options work well.
I believe that lard is the traditional ingredient to use, but they all work in this recipe, and I haven’t noticed much of a difference in taste or texture depending on which I use. Go with your preference, any way you make them homemade tortillas are incredible and well worth the time!
And it doesn’t matter if you can’t roll out a perfect circle, I sure can’t. It’s impossible.
But the kids get a kick out of the crazy shapes that sometimes happen – and they all taste great!
Update: Recipe and photos updated June 8, 2016, originally posted July 10, 2014. Easy to make, melt in your mouth homemade tortillas. These tortillas are so much better then the store-bought ones - and easier then you would think! I generally make these at least half whole wheat, but I make them with only all-purpose flour when I feel like extra fantastic tortillas. I also usually double the recipe so that I can have some to freeze. The most traditional way of making tortillas is with lard (I believe), but I have made them with lard, shortening, butter and coconut oil and any of those works very well here so use your preference. Source: Adapted from A Sweet Pea Chef. This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases.
Homemade Tortillas
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 164 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 8mg Sodium: 263mg Carbohydrates: 17g Fiber: 2g Sugar: 2g Protein: 2g
Your recipe is good but the total time is not quite 35 minutes. More like 2 hours when the resting of the dough is added in. My family have been making flatbread/tortilla/roti/naan forever and I thought I stumbled on a way to have something I love in way less time but alas it’s all about the same time if you want great results.
Hi Trish – sorry about the confusion. My current recipe card doesn’t allow me to put anything but prep time and cook time – so I’ve always just gone with active time for those fields. Usually I try to put a note that rising time isn’t included in the total time, but I see I forgot to do that on this one. I am currently updating my recipes to include extra time like that (my new card allows for it), but haven’t gotten to this one yet.
I will like to ask, how do you freeze them? You still cook them first and then do you need to put parchment paper or something similar between each of them?
You could if you’re worried about them sticking together, but I usually just cook them, stacking them as I cook them, then let them cool completely. Then I place the whole stack into a large ziplock bag and freeze them. I haven’t had any trouble with them sticking together once they’re thawed, but if you’re wanting to take one out of the freezer at a time you might want to put parchment or wax paper between them as you won’t be able to separate one from the stack when they’re still frozen.
Thanks, Stacey. I am going to make this for tomorrow night. Usually my husband is the cook, so want to surprise him with this one!
Good luck! Hope they turn out well for you! These sheet pan chicken fajitas are super fast and easy to make if you’re looking for a recipe to serve in the tortillas!
Hai…
Thanks for the recipe you share. I’ve been looking for the easiest tortillas recipe, and hope this one perfect for me
Like this recipe, however what can substitute Lard to make the same consistency?
Instead of the lard you can also use shortening, butter, or coconut oil. I have used all of them and they all work well so use your preference.
Oh I want to try this! I’ve never made tortillas from scratch before but they look absolutely delicious!
I’ve never thought to make my own tortillas before, but now I need to start! I bet they taste SO much better than the store bought kind. These look so fluffy and delicious, Stacey! Definitely pinning this recipe for later!
Homemade is the way to go! We don’t eat them very often, but I always go with homemade ones.. and I love adding whole wheat like in this recipe if we’re grilling chicken and topping with tzatziki. so good!