Flour Tortillas

Jeanne Benavidez


My Mother-in-law taught me to make these 30+ years ago. She didn't actually have a recipe but I watched her until I could guess at the quantities of each ingredient. I still make them by "looking" but here is the approximate amounts of ingredients to use. The are a little time-consuming but Oh so worth it. I found a picture on the internet that looks almost exactly like the ones I make. I'll take a picture of mine when I get a chance.

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Makes @ 20 - 30 Tortillas


45 Min


1 Hr


Stove Top


7 c
all purpose flour
2 tsp
baking powder
1 Tbsp
3 - 4 Tbsp
solid shortening (lard or crisco, etc.)
2 c
hot water (tap water not boiling water)

Directions Step-By-Step

In a large bowl, add the flour, baking powder, salt, and shortening. Combine well with fingers.
Knead well with your hands. Add in the water a little at a time until the dough comes together. It should not be wet but should not be flakey dry. Knead the dough for about 90 seconds, until elastic.
Cover dough with damp kitchen towel and let sit for @ 30 minutes. Knead the dough just a little, again. It should be smooth.
Form the dough into small balls (@2" diameter). Lay out on flat surface and cover with damp cloth.
Heat up your griddle or Comal to a very high heat.
Using a rolling pin, roll out the patties into tortillas, as thin and round as possible (this takes a lot of practice!). Roll one tortilla at a time…while one is cooking, you can be rolling out the next one. Keep the remaining dough balls under the damp cloth until you are ready to roll them.
Place tortilla on the hot griddle.
Cook the tortilla @ 30 seconds on each side, flipping twice. The tortilla should puff up. Press down with spatula.
Take tortilla off the griddle and place in a clean towel to keep warm.
Continue with the remaining dough.
I wrap the tortillas in the clean towel and then put them in an airtight container.

About this Recipe

Course/Dish: Flatbreads
Main Ingredient: Flour
Regional Style: Mexican
Hashtag: #Breads