Flour Tortillas

  • Active Time 20m
  • Total Time 1h 20m

Makes twelve 6-inch (15-cm) tortillas

Only slightly more difficult to make than corn tortillas, because of the increased elasticity of the dough, these thin wheat-flour disks of northern Mexico are wonderful served with grilled meats. If you like, you can shape them a day or two in advance and store them in the refrigerator, to be cooked just before serving.


  • 2 1/2 cups all-purpose flour
  • 1/3 cup plus 2 tablespoons vegetable shortening
  • 1 teaspoon salt
  • 1 cup warm water


In a bowl, combine the flour, shortening and salt. Using your fingers, rub the ingredients together until completely combined and the mixture looks crumbly. Mix in the warm water until the ingredients come together in a ball. Knead the dough in the bowl until smooth, about 3 minutes.

Divide the dough into 12 equal pieces and roll each piece into a ball. Place the balls on a plate and cover with a kitchen towel or plastic wrap. Let rest in the refrigerator for at least 30 minutes or as long as overnight.

On a lightly floured board, roll out each ball into a thin 6-inch round, frequently turning the rounds over to prevent sticking. Lay the rounds in a single layer on the lightly floured board, cover with kitchen towels and let rest for 30 minutes. Or stack between pieces of parchment paper or waxed paper, wrap well in plastic wrap and refrigerate for up to 2 days.

To cook, heat a dry griddle or heavy nonstick frying pan over medium heat. One at a time, cook the tortillas, turning once, until puffy and slightly golden, 30-45 seconds on each side. Transfer to a platter lined with a kitchen towel and let cool briefly, then stack and wrap in a damp towel to keep warm.

When all the tortillas are cooked, serve immediately. Or let cool, wrap in plastic wrap and store in the refrigerator for up to 5 days. To reheat, wrap the tortillas in aluminum foil and place in an oven, preheated to 350 degrees F, for about 15 minutes.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2085

nutrition information per serving

157 calories; 7g total fat; 0mg cholesterol; 194mg sodium; 20g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Cooking.com Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.

Follow Cooking.com