Flour Tortillas

Flour Tortillas

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Yolanda Byford


My family LOVES these. They are gone the minute they come off the griddle! Just can't make them fast enough!


★★★★★ 1 vote

About 4 people
20 Min
5 Min


  • 2 c
    unbleached white flour
  • 2 c
    wheat flour
  • 2 tsp
  • 2 tsp
    baking powder
  • 1/2 c
    powdered milk
  • 8 Tbsp
  • 1 1/2 c
    warm water

How to Make Flour Tortillas


  1. Mix all dry ingredients in a medium bowl. Add Crisco and work in with a pastry blender or your hands until mixture resembles small pebbles.
  2. Add warm water a little at a time and work dough with your hands until all water is incorporated and dough is no longer sticky.
  3. Knead 15-20 times. Cover and allow dough to rest for about 10 minutes.
  4. Form dough into small balls, about the size of a golf ball. Roll them out until thin, about 6 inches in diameter.
  5. Cook on griddle over medium heat, a few minutes on each side until brown-black spots appear. (Time will vary with your range and the griddle used.)
  6. Serve immediately, spread with butter.

    NOTE: These will keep for several days in a plastic bag and can be reheated in a microwave -about 10 sec for 2 tortillas.

Printable Recipe Card

About Flour Tortillas

Course/Dish: Flatbreads
Main Ingredient: Flour
Regional Style: Spanish

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