Flour Tortillas

Flour Tortillas

Tortillas de Harina
16 Tortillas
Pati Jinich
Course: Side Dish
Cuisine: Mexican
Keyword: pati's mexican table, tortillas
Author:Pati Jinich
Prep Time: 40 minutes
Cook Time: 2 minutes
Total Time: 42 minutes
Flour Tortillas from Pati’s Mexican Table Season 7, Episode 3 "Ensenada’s Epic Seafood"


  • 1 pound all-purpose flour or about 4 cups, plus more to roll out tortillas
  • 1 teaspoon kosher or sea salt
  • 2/3 cup vegetable shortening or lard
  • 1 cup lukewarm water

To Prepare

  • In a mixing bowl, combine the flour, salt and vegetable shortening with your hands, slowly incorporate the lukewarm water and mix until it can come together into a ball. Transfer to the counter and knead for about 2 to 4 minutes, until it is smooth like play dough.
  • Divide the dough into halves until you have 16 balls of dough. Place them on a floured sheet or board, cover with a clean kitchen towel and let them rest for 25 to 35 minutes.
  • Heat your comal or ungreased cast iron or non-stick skillet over low heat. On a lightly floured surface, roll out each ball with a floured rolling pin, rotating 5 or 6 times until you get a 7” round.
  • Place the tortilla on the already heated comal or skillet. You will hear a faint sizzle. After 40 to 50 seconds, when there are brown freckles on the bottom side and there are air bubbles puffed up all over the tortilla, flip over. Cook for 40 to 50 seconds more, until the other side is freckled and the tortilla puffs up even more, like pita bread.

137 comments on “Flour Tortillas

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I really don’t know why anyone would ever buy flour tortillas again after making these. They are incredibly easy and so satisfying to make. The tortillas were soft and delicious. I made enough for dinner the rest I’ll use for breakfast burritos which I freeze for make ahead breakfast. Thank you Pati.

  2. This is my first time making one of your recipes. I am very excited !!! My question is should one use all the water or just till the dough makes a ball??? I only needed 3/4 cup of water till the dough came together… thank you very much !!!!

  3. Hi, Pati! I am wondering why your recipe does not call for baking powder in your flour tortilla recipe? I seem to recall my mom used that in her tortillas.

  4. Making these brought so many memories of watching my grandmother and aunts make them. They are so yummy! Thank you for sharing the recipe

  5. I made the flour tortillas. Not sure what I did wrong but they tasted too much like flour and a little gummy. Will try again, maybe I need to knead the dough more. They were fun to make!

  6. Hi Pati,
    My husband and I love your show & all the yummy things you learn to make on your adventures and then take it home & show us! ❤️ I was looking for the Gordita style tortillas recipe but couldn’t find it. You called them chubby😁 and you had smeared the balls with lard & then in flour so they don’t stick. Is that just the standard flour tortilla recipe just rolled a little thicker? I’m also going to try the drowned taquitos & belly button soup next & my husband wants the chile rellenos tacos 😋😋😋

  7. Gracias Pati!!
    I made your Chilorio and flour tortillas today, my boys and boyfriend loved everything so much!!

    Muchas Gracias por sus recetas!

  8. Hi Pati,
    I have never cooked supper for my family. I was inspired after watching you cook these on TV to try and make these for fajitas. So the following Saturday I made these with my son, so my wife, who is 8 months pregnant, could get a break with dinner. Well she was surprised how delicious it was. She never thought she would see the day that I would cook dinner from scratch. If I can make these, anyone can. Thanks again for being real on your show by sharing your family stories. That’s why your cooking show is the best.

    1. Wow Andy, congratulations! So glad to read your dinner was a success but my favorite part was that your wife got a break, yay!!!!

  9. Hola Pati,
    I’m originally from San Antonio and now live in Germany. Watching your show and following your recipes has brought us all the flavors we miss from home. Gracias for making these authentic recipes available to us!
    I’m going to make my first tortillas this weekend.

    1. Gracias Rodrigo for your kind words, I hope you are having a great time in Germany and good luck with the tortillas!

  10. I cut this down and made seven tortillas tonight for supper. They were BEAUTIFUL! Gorgeous puff and so light. We loved them!

  11. These are absolutely delicious !! Mijo is in for a wonderful surprise after work ! The recipe is very easy to understand and definitely *****.
    We love watching you on our local PBS in Fresno. I will be making more tortillas tomorrow. Thank you. Stay safe and God bless you and your family.

  12. Pati, I have a new plancha that is supposed to be preseasoned but everything seems to stick to it! Do you think I should add oil to it to cook the tortillas, or follow the recipe and try it without oil/grease? Thank you! Trying this with my kids!

    1. Better not to add oil, try the recipe as it is and see how it works. If not, you can try to cook the tortillas in a regular non-stick pan 😉 Good luck Amy!

  13. I have loved the recipes in your cookbook and can’t wait to try to make tortillas. My question is, if I use my griddle, what temperature should I set it? What temperature do you consider “low”? Thank you.

    1. Thanks so much for the kind words Lori! I would say, set your griddle to 300F and that should do it, good luck 😉

  14. ok, so I used the butter instead because I didn’t have lard or shortening, and they tasted good but not the consistency of a tortilla. I ordered some shortening in my next delivery to try again 🙂 Thank you though for the easy and delish recipe!

  15. I would watch my mom in amazement in how she would make her tortillas in the same way you did in the video, she did it so effortlessly and fast. I was always first in line to grab the second tortilla she made and spread it with butter just like you did. They were so delicious, thank you for the memory Pati.

  16. Hola Pati, I used to make flour tortillas when I lived at home and we also added 1tsp of baking soda for 2 cups of flour. The baking soda makes the tortillas soft and they come out fluffy. Just a suggestion

    1. Thanks Hilda, isn’t it wonderful that everybody has a different way to cook things and we all share our tricks and suggestions? I just love it!

  17. Sounds great, but I’m single person and it’s too many tortillas to make with your recipe. Could I use half the amount and end up with 8 tortillas instead of 16?

    1. Yes! You can go ahead and half the recipe or you can make all 16 tortillas and freeze some, they do really well 😉

  18. I have never made tortillas with baking powder. Tortillas don’t need to rise, they are a flat bread. Baking powder would make them come out with a “biscuit” texture, I would think. Your recipe is perfect! The water in the dough turns to steam and makes puffy bubbles, almost like a very thin pocket bread when I do it right. I never have trouble with them being brittle. They need to be rolled quite thin. Homemade tortillas are so much better than storebought ones. They are totally worth the effort. Love your show!

    1. Thank you Alice for your input, as I mentioned in another comment about this recipe, everybody has a different way to prepare them but at the end, ALL flour tortillas are yummy 😉

  19. Hello Pati, I seem to remember my Mother adding baking powder to her tortilla masa many years ago. Perhaps it’s related to the type of flour that’s available now?

    1. Many recipes out there use baking powder and the tortillas come out fine too. It is really up to you Virginia 😉

    2. It also depends what state your family is from. I’ve never seen baking powder or baking soda used in Sonora.

  20. Patti, are you concerned about this world pandemic? Is it going to have an effect on your show? We really hope not. We love your show.

    1. Hi Betty, thank you so much for your note, it really means a lot. Surely, I am very concerned -as everyone else is.
      In regards to the show, we already filmed on location in Sonora -before this all hit- and now the team is deep in post production (everyone from their homes!). We are set to premiere the new season this fall, so no need to worry about that. I can’t wait for you to watch the new episodes 🙂
      Stay safe and keep in touch!

      1. So good to hear .. we will have a “new normal” and it will warm our hearts not to give you up! Stay safe!

  21. this recipe is so similar to mine, I thought to share it. It has all the same ingredients however: I cup boiling hot water, 2 cups flour, 3 T oil, a large pinch of salt. It’s lower fat in case anyone is trying to reduce the calories.

  22. I never, ever comment but I just had to this time. I to have always made my tortillas with baking powder. Today I didn’t and they came out perfect! Both my man and I loved them even better this way. We love them and for now on this the recipe I’m using! Thank you Pati !

  23. Ok, so I read a lot of comments about this recipe and I will add a few of my own. When I watched Pati make these they were transparent when she held them up. I made 2 tortillas after the dough rested for about 30 min and I used one of the 16 dough balls for each. They did not seem as pliable as when she made them. About two hours after I made the dough(dinner time) I cut the dough balls in half and rolled them as thin as I could. Perfect! Soft, pliable and delicious! I personally think they just needed to be thinner than I was rolling when I made the first two. Thank you Pati!!

  24. I noticed there is no baking powder in your flour tortillas, my mom did about a teaspoon to 4-5 cups of flour. Her tortillas were always soft even when cold and pliable. My mom measured with her hand or visual measurements.

    1. I really like the way the Flour Tortillas come out without baking powder, but I know what you mean that they are more pliable with a bit 😉

  25. I’m from the U.K. Thank you so much for your flour tortilla recipe. It’s my first time tortilla making. Only had rice bran oil instead of vegetable shortening and it worked well. Huge fan of yours and learning so much about mexican food from your tv programmes, Will you ever come to the UK?

    1. Oh I was in London last year…I hope to come again soon, Simon. In the meantime, I hope you have lots of fun kitchen adventures!

    1. Oh I hope you enjoyed the crackers anyways, Rosie 😉. It sounds like the dough didn’t have enough fat or water. They’re tricky, so keep practicing!

  26. I want to make these, seems so much easier than other recipes I tried. My question is.. Will and how do I keep for later serving?

    1. If you don’t eat them within the hour, you can wrap them in a plastic bag and refrigerate. Then when you are ready to use them, reheat the tortillas on a hot comal or skillet. Enjoy, Gail!

  27. My 94 year old abuelita showed me how to make flour tortillas from scratch the other day and it was all by eye. I had an idea in my mind of what the recipe was by “eyeing it” and your recipe here Is pretty much what I guessed (minus a pinch of baking soda!)Now I can share it with family who want the recipe as well, and by doing so, continue a tradition that has passed from generation to generation!

    Thank you for sharing our beautiful culture and food!

  28. This recipe looks great! I was wondering if you can use a tortilla press for these, or does that only work with corn tortillas?

    1. A tortilla press only works with corn tortillas…but you can use an electric tortilla maker if you wish, Kay.

  29. Hola Pati,
    I tried making these twice and my tortillas never rise and tend to get hard after a couple minutes, do you have any advice on what I could do better? The tortillas did come out better the second time, but they are still not rising.
    Thank you in advance!

    1. Hmm it sounds like the texture may have to do with them not having enough fat or enough water. They are tricky, so keep giving them a try, Valeria!

  30. I came from a large family,13! Our Mom would make dozens of tortillas to feed us all!
    She did use baking powder and lard. Canola oil works well too. What a treat!
    I watch your show often. Thanks for sharing Pati .Will try your recipe tomorrow.

  31. Hola Pati!
    My nana used to make sweet flour tortillas but I dont remember the recipe. I looked online but they are either really chubby gorditas, or they add things like vanilla, sweet condensed milk, cinnamon and they look nothing like the ones we had. Can you help me find a recipe? I believe they were from northern Mexico and had butter, lard, milk and sugar but I don’t know the measurements.

    1. Oh, yes, I know what you are talking about, Angie…like gorditas de nata. I don’t have a recipe for those yet, but I will try to test one soon.

  32. Hola Pati,
    My mom used to make flour tortillas for our family of 9 almost every day! If there were leftovers, we would make a tortilla with peanut butter and jelly! So good! She used to put baking powder though. I made some a few weeks ago and used baking powder and they were hard and crumbly. I made yours today and they were soft and pliable! They are really good and my family loved making breakfast tacos with them. I reduced the recipe to half since we are a family of three. We had three left over tortillas and I made my family the peanut butter and jelly taco! I was immediately transformed to my childhood! Thank you do much for sharing your recipe! I watch your show religiously and enjoy it immensly!

    1. Oh I’m so happy the tortillas brought back such a fun and yum memory, Yvette! Thank you for sharing your PB and J taco story with me.

  33. Hi Pati, I love your shows. My children and I watch you all the time. You inspire me. I’m going to try the recipe but I wanted to ask if and what would you suggest to substitute the lard/veg. shortening with if I wanted to make them more healthier.

    1. Thank you guys for tuning in, Veronica! The alternative for lard here is butter… and you can also try it with other oils and fats like coconut oil and see how you like it.

  34. I just watched your show for the first time and I loved it. I’m so excited to make homemade tortillas and my husband is too! He is especially interested in the salsa recipe.

  35. Hi Pati
    Making some flour tortillas right now. I use unbleached flour for every recipe. I use baking powder, because my mom did, otherwise I use the following you use. I am heating up my beans, resting the tortilla dough. Waiting patiently to come together. Simple evening dinner. I have to shop tomorrow for groceries. Yum. I hope to make corn tortillas next, I have corn meal, I have fine corn flour, I’ll look for your recipe.
    Thank you

  36. Hi Pati. I love your show! You’ve inspired me, I love your enchilada sauce recipe, my family loved it!

    My son Sy and I are working on flour tortillas (1st time) the first was too thick, 2nd better & 3rd much better, but they have a strong floury taste, did I use too much flour?

    Thanks! Keya

    1. Hm, my guess is you needed to knead the dough a little longer so it transforms and maybe, cook them over lower heat but a bit longer as well.

  37. Hi,
    I just made these for the very first time today.
    The taste was wonderful. I think maybe I need to work on the cooking part though, they didn’t seem to be as pliable and I would have liked.
    Thanks for the recipe. I will keep at it until I get it rights.
    Love your show..
    Randy in Salina, Kansas.

  38. feliz ano,me encanta tu programa,pero donde puedo conseguir las cazuelas ,platos,y utensilios que usas en tu programa gracias

  39. My husband and I, truly love your show! I come from first generation of Mexican descent and many of your recipes are inspiring and nostalgic. I love how you’ve created or intertwined both the American type foods with traditional ingredients and combine such classic recipes into awesome Mexican food that is simple and most delicious. Thank you so much for sharing your knowledge and inspiring us to cook and create wonderful meals for our families. I have a question, I’ve been making flour tortillas since I was 8 years old and my measurements come from what is learned not measured, haha, however, in your segment on making flour tortillas, your ingredients didn’t list baking powder for leavening the dough? Is it an important ingredient or it really doesn’t matter.

  40. It is always a special treat when I make flour tortillas. I would like to make them in advance for the Christmas Holidays. When is a good time to put them in the freezer? Rolled out, right before I cook them?

    1. You can freeze them made…just wrap them really well, and then reheat them on a hot comal or skillet. Have a Merry Christmas, Laura!

  41. Using a recipie for flour tortillas but slightly modified (not sure how) my mom would make Empanadas filled with gound beef,raisins and chili seasoning. That she slightly fried, not baked, on each side until golden. Soo yummy! Do you know a recipie for these empanadas? Or what modification she made so the dough was soft not crisp.

  42. Thank you Pati for cooking with manteca. It’s just the best. I am Cuban and we cooked everything with Manteca. So delish. Even the Cuban crackers. No substitute for this glorious taste.

  43. Hi Pati,
    Your other recipe for ‘Homemade Flour Tortillas’ calls for 1/2 cup lard while this recipe (and your video) calls for 2/3 cup lard. (Both recipes call for the same amount of flour.) So, 1/2 cup or 2/3 cup lard?
    Thank you!

  44. Thank you so much for this recipe and video! Can’t wait to try them? Do you have any advice on storing them? Do they keep in the fridge or freeze well?

    1. Thank YOU for trying the recipe, Jennifer. As soon as you make them, place them in a tortilla warmer or clean kitchen towel. If you will not eat them within the hour, wrap them in a plastic bag and refrigerate, and then reheat them on a hot comal or skillet. And yes you can freeze them…just wrap them really well.

  45. Part, I love your show!im looking for a very old fashion recipe for Mexican hot chocolate, I know there’s some kind of peppers and other ingredients but I can’t find the recipe for it, help would like it for the holidays, thank you so much!