Bread Tex-Mex

Flour tortillas: an end to my quest

Flour tortillas DSC 0210

White bread was forbidden in my household as a child. We only ate whole-grain bread, the coarser, tougher and browner the better. I hated it. Especially since all the other kids brought their sandwiches to school on Mrs. Baird’s lily-white bread, so soft it practically melted in your mouth. I felt like such an oddball. But my mother told me that eating white bread was like eating poison, and that half the diseases in the world could be prevented from not eating refined grains. Yes, I realize she was acting out of concern for my health, but it still didn’t make me like whole-wheat bread any better.

There was, however, an exception to the no-white-flour rule: flour tortillas. Unlike today where you can find whole-wheat flour tortillas at the store, when I was young there was only one kind: the thick, tender and chewy flour tortilla made out of white flour. And as Tex-Mex is unthinkable without flour tortillas, there was always an ample supply on hand.

I should prefer corn tortillas over flour—they have more depth of flavor and are a better complement to most Tex-Mex ingredients. But because I once viewed them as something decadent and a chance to partake in something forbidden, I still always opt for flour over corn. Many people say flour tortillas are strictly gringo, but that’s not true. You can find them in Northern Mexico, especially the state of Sonora. But the varieties eaten there are different from the ones I prefer. While the Mexican version is thin, smooth and flat, Texan flour tortillas are thick, soft, puffy and chewy.

Flour tortillas | Homesick Texan
I’ve mentioned before my failed quest to make homemade flour tortillas. And since Whole Foods now sells a decent approximation of a Texas-style flour tortilla, if I squint I can pretend that I’m eating the real thing. But my failure nagged at me, especially after I successfully made corn tortillas. Why couldn’t I do it? I can bake excellent breads, biscuits and pizzas, so why did delicious homemade flour tortillas elude me?

I’m not a quitter, but recently, after a few more wrong-tasting batches, I was ready to give my obsession a rest. It all felt so futile, not to mention the pigeons were starting to take up permanent residence outside my kitchen window as I threw out the crumbs of flour-tortilla failure. But then, when flipping through The Border Cookbook by Cheryl Alters Jamison and Bill Jamison, I glimpsed a recipe simply called “Texas Flour Tortillas.” I was dubious—it was such a departure from the others I’d read. While every recipe I’d ever made used almost a quarter cup of lard or shortening, this one called for a scant two teaspoons of vegetable oil. Likewise, where I’d always used water for a liquid, this one used milk. So slightly resigned yet slightly curious, I decided I had nothing to lose except some flour, milk and time. If it didn’t work, I could at least tell myself I had tried everything.

So how were they? Let’s just say, I am over the moon with the results—yes, these are the one! They have the proper heft, are malleable and so toothsome I almost ate the entire first batch in one sitting. They are perfect for sopping up beans, wrapping around fajitas, grilling with cheese or just eating warm with butter and salsa.

Flour tortillas | Homesick Texan
Purists may sniff at the recipe and argue that leaven and lack of lard make these inauthentic. Perhaps. But remember, we’re talking Tex-Mex. And in Texas, if you’ve ever had the pleasure of eating flour tortillas hot off the griddle at a restaurant, or bought the fresh ones made by local tortillerias sold at the grocery store, then you will agree: these are the real deal. Oh yes, these are Texas flour tortillas, indeed!

I am so in love with these tortillas that I found myself just staring at them with a silly grin plastered on my face, amazed at what I had made. My friends think I’m a little nuts for my obsession, and maybe I am, but who cares? It may have taken me many years, but at last I have cooked homemade flour tortillas I am pleased and proud to not only eat myself but to share with the world.

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Flour tortillas DSC 0210
4.81 from 57 votes

Texas flour tortillas

Servings 8 tortillas
Author Adapted by Lisa Fain from The Border Cookbook


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 teaspoons vegetable oil
  • 3/4 cups warm milk


  1. Mix together the flour, baking powder, salt, and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for 2 minutes on a floured surface. Dough should be firm and soft.

  2. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)

  3. After dough has rested again, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about 8 inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.

  4. In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. Keep cooked tortillas covered wrapped in a napkin until ready to eat.

  5. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil. While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.

  1. I’ll be the first to affirm that flour tortillas are definitely not gringo. I grew up in Wine Country California, and have been munching very authentic flour tortillas for over 30 years. They were manufactured in the area for the migrant workers, who ate them up wholeheartedly.

    Until I hit Texas, the closest thing I’d ever had to a “Texas Tortilla” is called a “gordita” (At least it is in California)

    I’m glad you finally got it where you wanted it, Hon. Enjoy!

  2. Thanks so much for the recipe, I will be accepting your quest and making these for myself as well!

  3. As a fellow homesick Texan, I just want to say I have enjoyed reminiscing about all things Tx that I love to eat like chicken fried steak, Taco Bueno, Mrs Bairds bread, etc. Thanks for the recipes you share and thanks for keying me into the Robb Walsh Tex-Mex cookbook that is now next on my list to buy.

  4. Hah! I thought I was the only kid who never ate white bread growing up. For my mom, it was crusty Italian bread.

    I like both corn and flour tortillas but prefer the satisfyingly chewy texture of flour tortillas. After reading your post, I can’t wait to have some. Thanks!

  5. Very impressive. I rarely even try making bread, let alone tortillas. I have that cookbook, but I’m not sure I’ve even cooked anything from it

  6. A Pelaia

    Hurray! Congratulations on your success. There is nothing quite like finally perfecting a long missed dish. 🙂

  7. Geez, I’m impressed! I’ve only tried to make flour tortillas — well, any tortillas — one time, and I think that scarred me for life. They were awful and doughy. Yours look absolutely beautiful!

  8. I started out on white bread, and have graduated to brown. When I try white, thinking I will enjoy it, I am always disappointed.

    However, flour tortillas, yes please. We used to buy Tia Rosa until our local flagship Kroger started a tortilleria and kept churning out fresh white and brown ones. Yum!

  9. Hey Tex,
    I watch Rick Bayliss on PBS(WNED Tor/Buffalo)on Saturday mornings.
    You a fan of his ?

    He uses a tortilla press religiously. Corn or flour.

    You think it has an outcome on the product ?
    I think the reduced amount of fat is part of your success, but do you think you can over work the dough ?

  10. The County Clerk

    Tortillas, corn or flour, are the stuff my dreams.

    When I was young, I prefered flour. Now I find myself hungering for corn.

    I’m goin out for mexican now… if I can find any.


  11. Alex Richards

    Dude, you just made me so HUNGRY!
    I’m from Santa Fe, but live in NYC, and I agree, it is muy dificil to find authentic cuisine from home. Your recipe looks wicked. I’ll definitely try it (but I doubt mine will turn out!)

  12. Yes, thanks very much for sharing the long-sought-after authentic flour tortillas. I can’t wait to have my Yankee wife whip some up for me. (I’m not a chauvinist, I just don’t cook.)
    And going off what Shar said above, why is it that Taco Bueno is owned by some fancy-pants NYC-based private equity firm, but the closest location to us is in Omaha?

  13. Mrs Baird’s is my client and I often find your musings in my Google Alerts. We just launched a new look for – you’ll appreciate the photographs. Our car smelled like Mrs Baird’s bread and sweet goods for weeks. You have some beautiful photos yourself. I’ll enjoy trying your recipe for tortillas.

  14. Those look Nummy and like the real deal. I should know I have a package in the fridge! 😉 My dad taught me a very bad habit at our Tex Mex eateries. Since we couldn’t afford desserts after our meals he would peel the paper off the little pats of butter and rub them all over a warm tortilla, then rip open a sugar packet and sprinkle it all over the tortilla and butter. Rolling it up and folding it so the butter didn’t dribble out we would begin to munch it down. At home I keep a jar of cinnamon vanilla sugar handy to make these quick dessert snacks. I can’t wait to teach my kiddos!

  15. I’m glad I’m still in Texas, so I can get good tortillas whenever I want ’em.

    The Border Cookbook is a great book–it’s got some wonderfully authentic recipes for Tex-Mex (and other types of Mexican food). I’m afraid of most of them, though, because of all the lard it calls for.

  16. Christina

    Oh, Mrs. Baird’s! Bread. (Remember that commercial?) My best friend’s mom when I was young worked in a Mrs. Baird’s thrift store, so we always had a neverending stream of bread and other treats — powdered sugar donuts, glazed cinnamon rolls, chocolate cupcakes.

    HEB had the best homestyle flour tortillas, straight from their bakery. You could buy them warm sometimes, and I would always eat some as soon as I got to the car.

  17. Rosa's Yummy Yums

    Your tortillas look wonderful!
    I also make my own at home (see my blog for recipe), but generally I use water instead of milk. Is there a difference in texture when using milk?…

  18. Lisa Fain

    Jerry–Thanks! That’s interesting that gorditas in California are made with flour…in Texas they’re made out of corn masa.

    Ari–Thanks! It took a while but the effort all paid off in the end!

    Laurie–You’re welcome, enjoy!

    Shar–You’re welcome. And Robb’s book is wonderful! I love how he weaves in all that history with the recipes.

    Susan–I’d eat a crusty loaf of Italian bread over a Pullman loaf anyday.

    Kalyn–It’s a great cookbook, even though people complain that it doesn’t have any photos.

    Lydia–Thank you. Trust me, my attempts were all sad too until I found this recipe.

    Alex–It is indeed difficult to find good Southwestern food here in NYC. I’d never thought of making tortillas until I left Texas.

    Aaron–I have written the corporate office of Taco Bueno many times, begging them to open up in the city, but they never write me back. Perhaps I should start a petition!

    Olivia–I actually prefer whole-wheat bread myself now. More depth of flavor. But I still prefer white-flour tortillas. Lucky you having a grocery making them fresh!

    Tommy–I am a fan. I don’t know what kind of tortilla press he’s using, but mine won’t get the flour tortillas thin enough. And yes, you can definitely overwork the dough.

    Hank–They’re the stuff of my dreams as well! Hope you found some Mexican food!

    JK–What a cool client to have! And thank you, enjoy!

    Kevin–I used to do that too, so delicious, especially with cinammon. If you deep fry it, you’ll have a bunuelo.

    Aaron–Ha! Don’t be afraid, lard is what makes everything taste so authentic and delicious. And haven’t you heard? Lard is considered healthy these days!

    Christina–I love HEB’s flour tortillas, especially when they’re still warm. I always grab a few packs when I visit Texas and bring them back to NYC with me.

    Rosa–Thank you! I think the milk makes them more supple.

  19. When my folks lived on a ranch in Laredo, they had a cook for the Vaqueros, and he would make the most wonderful flour tortillas I have ever had! And the were flour, made with mostly lard, but they were still chewy. I dunno, they were great!

    Oh, and to this day I don’t drink coke before 10 am because my mother told me it would “burn a hole in my stomach” if we drank it before then. 🙂

  20. I am inspired to make my first tortillas tonight. I love your writing. It’s beautiful.

  21. Texas Chef

    I prefer the thin ones. I refer to the thick ones as “Mexican Pita”. Fiesta Stores in Houston makes millions of corn and flour tortillas and their flour tortillas are so thin you can see thru them. Excellent flavor, too.

  22. mmm… those sound good. I bet they’d be perfect for one of my favorite guilty pleasure food, tortillas with melted american cheese slices and salsa fresca. So gringo, I know.

  23. one other thing to love about texas… texas toast. yeah, it’s thick sliced white bread, but using it for grilled cheese, or just plain toast. 🙂

  24. Oh the pain. I was so embarrassed to eat my lunch at school because the big old pieces of wheat in my bread were practically screaming at me. How I longed for the bleached, tasteless, airy and nutrition-free white bread. I would have preferred Wonder Bread, though. It was the retro dots that got me.

    Looking forward to the post where you display a tortilla with the image of Elvis magically appearing in it.

  25. Oh the pain. I was so embarrassed to eat my lunch at school because the big old pieces of wheat in my bread were practically screaming at me. How I longed for the bleached, tasteless, airy and nutrition-free white bread. I would have preferred Wonder Bread, though. It was the retro dots that got me.

    Looking forward to the post where you display a tortilla with the image of Elvis magically appearing in it.

  26. Allen Garvin

    Huh, I’m going to have to try that. I’ve tried making flour tortillas in the past, and every time has been a failure. Corn tortillas are so easy to get right if you start with decent masa, but my flour ones never come out tasting right.

  27. I am trying this for sure! I got some whole wheat pastry flour the other day, wonder if that would work here.

    I miss real tex mex anything but especially FRESH corn tortillas (not from dried corn masa) and FRESH flour tortillas made by the ladies at Taco Canaba *sighs*

  28. Lisa Fain

    Ann–Very gringo, but very delicious! And thanks for the heads up on the new blog, I’m loving it already!

    Dayna–Yes, most Mexicans I know swear by lard for their flour tortillas. And we’ve all seen what Coke can do to a copper penny, so maybe your mom wasn’t that far off base!

    Faye–Thank you! Hope they turn out well for you.

    Texas Chef–I love Fiesta, they do have such wonderful tortillas!

    Leo–Oh yes, Texas Toast is a big time favorite of mine as well.

    Jennie–Ha! I’ll keep my eye out for one of those!

    Allen–I agree, but for some reason this recipe is pretty foolproof. Give it a try!

    Nika–I think whole-wheat pastry flour would work, probably should go half and half though so they’re not too stiff. I have some King Arthur white whole-wheat and I was going to try it with that. And yes, it’s so hard to find real Tex-Mex on the East Coast, isn’t it? I also miss the tortilla ladies.

  29. Your tortillas are beautiful! And you didn’t even use lard! I will definitely have to try this one out. Thank you thank you!

  30. As a Native Texan, still living in Texas, you do make my mouth water.


  31. wheresmymind

    I’m shocked that a Texas rose like yourself wouldn’t have more white breads!

  32. Those are my kind of tortillas. Can’t wait to give this recipe a try! Congrats on the success.

  33. Why, oh why, am I just now finding your blog? You are a treasure!:D

    Hi! I’m Brin. And I’m from Texas. Just moved to a small town outside Dallas, but grew up in Atlanta, Texas, near… Marshall… Tyler. Went to school near Abilene. It’s so beautiful down here right now. All the daffodils are already dying away in favor of irises and dogwoods and crepe myrtles and red buds…

    Love the tortilla recipe! I’ll keep it nearby in case the tortilla factory in the neighboring town breaks down. And listen, should you ever need a fix, I’ll mail you some from here. Honest.

    Didn’t mean to go on so. (Guess my heart just went out to a fellow [displaced] Texas gal!)

    Y’all take care!

  34. Howdy! I’m a fellow ex-Texan (Fort Bend County) now living in the northeast–and a new reader of your blog. I’ve enjoyed browsing through your archives.

    You know what food I miss? Peanut patties candy. Seems like they sold them at practically every gas station in Texas, but I can’t find them here in Maryland. Have a good recipe for those?

  35. Lisa Fain

    Laura K–Thanks, and yes, no lard!

    Bruce–Thanks, if you’re mouth is watering I reckon I’m doing a good job!

    Wheresmymind–Ha! It’s because I had hippies for parents.

    Brin–Thanks for stopping by! And I’m travelling to Texas next week and I can’t WAIT to see everything in bloom!

    Kristin–It took a while, but I’m glad I finally found the recipe. Enjoy!

    Angie–Howdy! I don’t have a recipe for peanut patties, but I’ll see what I can find.

  36. Kristofer

    Ah, I don’t want to be so skeptical, but I cannot deny that I am completely turned off at the idea of milk in the tortillas! I make thick, pillowy, chewy flour tortillas all the time with just flour, salt, shortening and warm water. They come out perfect every time!

    I’ll have to try this recipe to make a better judgement.

  37. These look so wonderful–I can almost smell them. I’ve made corn tortillas, but never flour. But I’ll definitely be giving these a try.

  38. Good work! The only flour tortillas I have access to are the ones in the grocery store which all seem to have a sort of cardboard quality to them. I’m looking forward to trying yours. I see warm, soft tortillas in my future.

  39. "Corn Chip" Webster

    Not sure if you heard or if it matters at all, but in light of the popularity of ethanol as “green fuel” et al, this has resulted in a spike in corn prices in North America . And it has filtered down the food chain so to speak.
    The Mexicans are all bent outta shape as corn prices have almost doubled and this means their prized tortillas are on the increase.
    Maybe they should think about growing their own corn or switching to wheat flour tortillas.

    I hope we see the farmer be raised to prominence . Who would have figured.

  40. class-factotum

    I am so excited! My boyfriend has a business trip to Austin this week. He is going to bring me back a stack of flour tortillas from Dos Pesos! (or is it Taco Cabana?) I can’t get decent flour tortillas in Memphis.

  41. Beautiful – and yay for you. Your fabulous-looking tortillas make me want to try my hand at it [in my case, they’d have to be made with gluten-free flours].

    Well done! 🙂


  42. Lisa Fain

    Kristofer–For some reason I couldn’t achieve flour tortillas that way, I reckon I’m lacking some essential skill. But the milk doesn’t make them taste weird at all.

    Sarah–Thanks, and I’m so glad they worked for you!

    Julie–These are a cinch and tasty as well. I hope the recipe works for you!

    Corn Chip Webster–I have read about this issue and its sad.

    Class Factotum–Enjoy your tortillas! I love the ones from Taco Cabana!

    Karina–I bet gluten-free flour tortillas would be a big hit. Give it a try! My Whole Foods sells a ton of gluten-free products, but no gluten-free flour tortillas yet.

  43. Oh, My, GOSH! I made these, after work one day. Not only are they easy, but are really, really, really good! I plan on doing this as often as I can! Thanks!
    Oh, they did turn out more “square” than round, i’m not very good at rolling, but the taste was muy bueno!

  44. Anonymous

    I just got back from Austin, Tx for SXSW and fell in love with Tex-Mex! I’m so obsessed with trying to replicate all the foods I’ve tried and making my own tortillas! Thanks for the inspiration!


  45. Lisa Fain

    Dayna–I’m so glad the recipe worked for you! If you want to make them more round, you can cheat and roll it out and then cut out a circle. And you can cook the scraps too which are nice for dipping in beans or salsa.

    Janet–You’re welcome…Austin is a wonderful town to fall in love with Tex-Mex!

  46. Miammmmm!!!!! Dear are you???
    Happy easter….

  47. Thank you! I have been missing tortillas – even more for all my failed efforts until I tried your recipe. Made them. Loved them. And have been on a no-knead’esque mission to let friends in similarly remote places know about them!

  48. Finally made these today. Y-U-M is an understatement!!!

    I was pleasantly surprised at how thin I was able to roll them; using a pastry cloth was a big help for me.

    Not something I’d want to make daily, like one of my friends does for her family, but it’s nice to know I *can* make them when we want a very-fresh batch to munch on. DH is gonna love these =).

  49. Lisa Fain

    Sandra–I’m well! Happy Easter to you, too!

    Aileen–Excellent news! Spread the word!

    Glanda–Yay! Isn’t the dough a dream? I was also surprised at how thin you can roll them.

  50. Vladimir


    This is the first recipe I have made from your site and when it was done I damn near shat myself.

    Back home in Russia 15 something years ago my grandmother made these delicious flat bread things. I could never figure out the recipe BUT NOW I KNOW AND IT IS SO DELICIOUS.

    Man.. 15 years without these damn things is a long time.

    So, THANK YOU. aaaaaaaaaaaaa so tasty

    I also made your garlicky tomato soup thing to go with the latest batch of tasty flat bread things.
    I would like to say 25 cloves of garlic is overdoing it but it is really not.


  51. as an austin transplant i long for las manitas – especially the shrimp enchiladas but i digress. i now have uncooked flour tortillas shipped to my door from La Abuela. They freeze nicely and cook up in an instant. Now none of my New York friends can ever go back to the ones in the store. I also fly up barbeque from various restaurants including salt lick, county line and even kreutz’s. it’s all about survival.

  52. Homesick Houstonian

    Your parents were somewhat like mine, but even more strict. I think I had grown so accustomed to eating wheat bread that I had an aversion to white bread. It was weird to me when I’d see it on people’s sandwiches. I tried it at my aunt’s house and was disgusted by the fact that I could see my fingerprints in the bread and that it got soggy so fast. I still don’t eat white bread.

    As for corn tortilla, those are ONLY good fresh. So thick and rich, nothing at all like their grocery store counterparts.

    Flour are easy to fake. My flour tortillas were always made with The Fredericksburg Home Kitchen Cookbook and always came out like Ninfa’s. When I was in culinary school a friend of mine made her family’s recipe which had leavening, but weren’t all that different tasting, just lighter, not as heavy as mine. Your recipe looks about the same as hers except for the milk. I’m sure the milk gives it a great flavor. I’ll have to give it a try.

    And kudos to you for realizing that flour tortillas are eaten in Mexico.

    I can’t stand food puritans. We wouldn’t have any recipes if everyone just stuck to “authentic”. Mexican food has a lot of French influence but using the ingredients available in Mexico. Likewise, tex mex comes from Mexican Food made using ingredients that were available in Texas.

  53. Anonymous

    You should try White Wings La Paloma Tortilla mix. It’s made by C.H. Guenther in San Antonio. I’m fairly sure you can order it right from their website. Just do a search for “White Wings Tortilla” and you should be able to find it.

  54. A Texan Hungry for Real Tortillas

    I really appreciate the lack of lard or shortening in this recipe. It helped to lighten the tortillas, and make them less rock-like. I liked this plan alot!

  55. Texan residing in Enid, OK –

    We make flour tortillas frequently the children love one right off the cast-iron skillet. We make all sorts of vegetarian fillings. Yes we are whole-wheat advocates as well but white flour tortillas are grand.The kids love helping make the tortillas.

  56. I can’t believe how many homesick Texans are out there. I so don’t feel alone anymore. My family moved to Florida from the Dallas area about 3 years ago. I’ve been on a quest to make those yummy Tex-Mex recipes we miss so much. My mom came to visit at Christmas last year and she finally showed me how to make tamales, the ones my grandmother used to make. My family loves them. We had a neighbor who moved in across the street from us who was also from Texas, but they were from the Valley. She showed me how to make flour tortillas and I love making them. I don’t use lard, but I use a package called Harina for tortillas. It’s a pre-made flour package by Quaker where all you do is add water. Right now I hand roll them, but I’m on a quest to find a good tortilla press so it’s a little less work. I really enjoyed visiting your site. Thanks for sharing your recipes and I look forward to trying them.

  57. Anonymous

    Found your recipe while looking for a Tortilla without Lard!
    I just made a batch and they came out fantastic!!!
    I made a cheese tortilla with Hallapino Jack and a littl salsa.
    Even my wife loved it.
    Tonight….Chicken Casadias, with “Homade” tortillas!
    Jerry Long
    Fort Mohave, AZ

  58. just wanted to say how much i have enjoyed reading your stories, and most important your recipes.. we lived in Arizona for 11 years back in the ’60s and early ’70s and i learned to make several Mexican dishes. of course when we went out, it most always was to Mexican kids and grandkids and even 3 or 4 of the great grandkids love Mexican foods. we are all situated in Illinois and Missouri.. i have made flour tortillas from scratch, and now going to try your thick ‘Gorditas’ as one person called them.. Keep up the good stories and recipes, and God Bless You..Edith

  59. Anonymous

    White wing tortilla flour is excellent – unfortunately my supply has dried up and I need a recipe now. With this mix, there is no kneading needed. The secret to using a tortilla press is to leave the dough moister than normal – then it spreads out in the press. There are some fairly inexpensive electric tortilla press out that aren’t bad at all.

  60. I just stumbled across this posting and am so glad to find it. As a native Texan (and still living here)…amen! There is nothing better than a good, homemade flour tortilla. Ninfa’s are one of my favorite.

    I’m going to try this recipe to make the wheat version — looking at your recipe — 1 cup of wheat flour is used and no white flour, is that right?


  61. Christine

    I am not from Texas. I’m from Minnesota and living in Iowa now, but I do love a good tortilla. And I really like homemade. This recipe sounded so good, and easy I went right to the kitchen and made a double batch so everyone could have some. I got 20 good sized tortillas. And they are muy, muy, mmm mmmm good! Thank you.

  62. An exiled Texan myself, I was excited to find your blog- and this recipe! I make tortillas for my family quite frequently but I’ve never seen a recipe quite like this- gonna try it now!

  63. Thank you so very much! I’ve been looking and looking for a lard/shortening free tortilla recipe. Not being much of a cook, I’ve always bought my tortillas at the store and eat them almost every day of the week. I never actually read the ingredients (my bad) just the nutrition facts. However, I did about a month ago and saw the “partially hydrogenated…” and I remembered a prof from college saying that partially hydrogenated anything wasn’t an especially good thing to eat so I decided to take a stab at making my own, given that I eat so many of them, but had some difficulty locating a recipe that didn’t call for lard or shortening of some sort. I’m going to try using olive oil and see how they come out. If the are bad I’ll just throw them to the seagulls and try another way. Like I said, thanks for posting and you are welcome back in Texas anytime.

  64. I just made these this morning. I wrapped them around some scrambled eggs w/ cheese and carnitas. Holy cow amazing and so easy!

  65. I asked my six year old what she’d like for dinner. “Tacos!” she exclaimed, then dropped the clanger, “do you have those round things?” No, I said, but I’m sure I could make them. So I found you and tried your recipe tonight and it was a hit with the whole family. Yum. A special thanks from a little Australian six year old who will never want the shop-bought round things again.

  66. My Yankee and Me

    Holy Cow! As a fellow Texas–though not displaced–I must say
    that I was ecstatic to find this recipe! My mother used to make us
    flour tortillas when I was younger,
    and they are one of my favorite things. Since I still live in Texas, I can find yummy homemade
    ones for sale, but for some reason,
    I have been yearning to make my own!

    After trying a recipe last week that turned out less than desirable, I whipped up a batch of
    yours, and *WOW* they even put H-E-B’s to shame!

    I didn’t have any milk on hand, so
    I used heavy whipping cream dilluted with a bit of water (LOL)
    and also used strictly white whole
    wheat flour. They were incredible–soft and chewy and wonderful. (Some of the best whole wheat tortillas I have ever tasted.)

    THANKS for sharing!!!

  67. sethsark

    Thank you so much for this recipe. Super easy to make for a beginner cook like me. I started with one batch to make sure it was good, then after grilling the first tortilla started a second batch. I’ve had so many failed recipes, and was so stoked to get this right the first try.
    We used them for enchiladas using the whole wheat recipe. Really good, but I am going to use the white recipe next. Thank you again!!

  68. wow they were excellent. i will try wholemeal next time. can’t get corn flour easily in britain so these are a real find for me. for other bods in uk, i used selfraising flour because i have a glut of it and it worked fine. the milk softens it nicely. didn’t need half the liquid though, perhaps the humidity is different.

    thank you for this lovely and useful recipe.

  69. I made these a month or so ago and they were amazing. Just so easy to make and stupidly tasty.

    I’ve been challenging myself to make 50 new recipes a year and this was one of them. I loved making it, thanks for posting the recipe.

  70. thanks so much for the great recipe and story — I’m trying to eat more local foods, and lard and shortening aren’t on the list. I made these this evening with organic local flour, local milk, and your blog on my kitchen counter — they were awesome, just they were supposed to be. can’t wait for quesadillas for lunch tomorrow!

  71. Anonymous

    I tried this recipe tonight. Excellent! I am never able to make a good flat bread. That changed tonight! The recipe was simple and the dough was easy to work with. Thank you for posting this recipe.

  72. EXCELLENT!!! these taste awesome!!! Thank you so much

  73. I am from Brazil and will try your recipe tonight, it really sounds amazingly simple and delicious!!! I’ll let you know how it turned out!

  74. Fantastic recipe! I’m so happy I have something to eat with my chili!


  75. I did try out your recipe and it soooo good and very easy to make! Thank you so much!!!

  76. pvtrosalia

    Mmmmm, I really miss the HEB flour tortillas…I’d rip open the pack of warmy goodness as soon as I stepped away from the cash register! I may have to try this recipe!

  77. 8 years looking for the perfect tortillas and… the quest is over!
    You’re my heroine!!!!
    It tastes fantastic!
    Funny that mosts recipes out there end up looking so oily and yellow… These ended up like a delicacy…

    I’ve tried many recipes, and, oddly enough, the second best (after your recipe) was one that used just water, flour and salt (it gets kinda stiky though, but for tacos it does the job pretty well of holding the sauce and avoiding leakage).

    My deepest thanks!

  78. yum! i found another good recipe but I think I’ll try yours too!

  79. Anonymous

    These are fantastic.

    Om nom nom nom….

  80. Anonymous

    Just brilliant, thanks! Follow this recipe to the letter folks, it works! Being in Scotland, I have no idea how authentic it is – but I CAN tell you this recipe makes our supermarket tortillas taste like wet cardboard. People of the UK – get thee to Ikea for a “Bravera” skillet (5 quid, cast iron, and exactly the right size for tortilla-ing), buy a bag of Be-Ro on the way home, and start impressing your friends!

  81. ~Madeline~

    I am just blown away right now. I just finished my first (of many) soft taco and these tortillas are the best I’ve ever had. They are so unbelievable! Thanks for the recipe it is awesome!

  82. Anonymous

    Hey, I have a small question. When I flip over the tortilla, it often puffs way up into a ball. Is that a good thing? And when it puffs up like this, should I immediately bash it back down flat, so it continues to cook evenly? Thanks!

  83. Lisa Fain

    Anon–It’s supposed to puff up when it cooks and you don’t have to press it down unless you want to.

  84. Five dollars for 10 flour tortillas? No way will I pay that here in Tokyo. So I’ve been using a tortilla recipe I brought over 15 years ago. Flour, water, baking powder, salt. But the “lightness” was always missing. Finally got around to a web search: your recipe is perfect. The milk! The oil! That’s the secret!

  85. Jacquie

    Thank you so much for this recipe! I tried it out last night with my husband and they turned out so yummy~ We both agreed they were 100X better than the store bought kind.

    The first two we made were a bit thick so I went back and rolled out the rest thinner. The thick ones look like they’d be great to use as panini bread like they have in the NYC delis. I’m going to try that for lunch tomorrow. If it works, you would have provided me two great recipes in one!

    Thanks again for this wonderful recipe! Does anybody ever refer to you as HoT? (HOmesick Texan?) Corny yes, that’s me 🙂

  86. Ever since I’ve discovered your site, we’ve been going through the white flour like crazy. i think I’ve added 5 lbs of biscuits and flour tortillas to my hips, but never mind.

    It is difficult to express just how happy it has made me to be able to make my own flour tortillas . . . and my girls love them, too. They are one of those simple, delicious foods that fit into the food/craft category. The kids like to get stuck in to the “rolling out” bit.

    We had chicken fajitas and beans the other night . . . true comfort food for a wet, windy March night.

    muchas gracias!

  87. Lindsey Carver

    Just finished making these, Thank you so much. I live overseas and I was desperate for a recipe for tortillas that didn’t call for lard. Well I can testify that this recipe is awesome and delicious. They are soooo yummy! I even made them on a normal stickless pan. God Bless you!

  88. Meg White-Ansay

    A friend of mine told me about your site – and I am so excited to try every recipe you have posted! Living in Belgium really puts a damper on all things I consider “normal” food – thank you so much for providing me with a little bit of home!

  89. Thank you for sharing your recipe with the world. As a married couple starting out cooking together, it is just great to run into a top notch tortilla recipe on our first try making homemade tortillas… exactly fitting our cooking style, without the lard. We’ll have to make these any time we need tortillas since they take under an hour to make! By the way, we bought a cast iron skillet just to try this recipe! We’re excited to try your other recipes.

    Gracias from California

  90. I’m going to make these today. I am totally excited because my husband is a homesick, though only for the food, Texan, who craves flour tortillas. What is vegetable oil, though? Can I use Canola? Or olive oil?

  91. Lisa Fain

    Hi Brooke, I’d use canola oil.

  92. sarabean

    This was my first “If you want it right you have to do it yourself” after I moved to Boston. And yes, I failed to make nice or tasty (ok edible even) tortillas the first few times. But I’ve gotten pretty decent at it. My recipe is similar and it’s so fast I have even done it after work for dinner. But I use a tortilla press.

  93. Anonymous

    Very nice web site. Thanks for posting your writings. I love to eat, and am always looking for new recipes for tasty foods prepared at home from scratch. It’s also wonderful when people share their family traditions that reflect upon the cultures of their ancestors.


  94. Kristine

    I just made these tortillas for dinner tonight. SOOO good! Loved them! I made one batch in a dry skillet and the next batch I fried in some shortening. Boy, those were the best tortillas I’ve ever had! Thanks!

  95. Anonymous

    You have read my mind! I grew up in San Antonio, Texas and now live right outside of Kansas City…I miss REAL tortillas and Carne Guisada! I can’t wait to try your recipe!

  96. I’m also a homesick Texan – this recipe is great, I have tried other methods and they failed to satisfy me. Those ones in the grocery store definitely leave something to be desired.

  97. thanks for the recipe! My daughter and I just made a batch up for an after school snack after “googling” flour tortilla recipe. Awesome!

  98. Hey there – I’m a huge Tex-Mex fan living in rural Japan. Needless to say, it is almost impossible to find a decent tortilla here. I’ve been trying to make them and failing to come up with something other than a pretty looking, flat….biscuit-tasting tortilla. Hmmm. I’ll give yours a try tomorrow and report back. Thanks for the recipe idea!

  99. myrnie_twin

    I know this comment is ridiculously late, but just wanted to say we made these for dinner tonight and my husband ate the last half of the batch when he got home from work, and was very sorry there weren’t any for his lunch tomorrow! Thanks for posting :o) Mind if I link to this?

  100. oh, thank you. 🙂 Lived in Texas for the last ten years, moved to Jersey a year ago…been dyin’ for tex-mex. Made these tonight because I had a cabinet of baking supplies, relatively fresh milk, and an old jar of D.L. Jardine’s queso hiding in the closet, so there wasn’t much to lose.

    Quite good.

    Next up, gotta try the kolaches.

  101. Thanks for the recipe! I just finished making these. After accidentally looking at the ingredients in my store bought torillas, I decided to make them myself. I was horrified at the long list of long, scary sounding ingredients! So these make me feel a little more at ease.

    The recipe was super easy, kind of similar to making really dry pancakes. I substituted with soymilk and half whole wheat flour, and they turned out pretty well… I think they would’ve been better with all white flour. You’re so right about that!!! But a little whole wheat can’t hurt.

    One note for anyone trying this out- if you’ve never made tortillas before, roll them thin. If you think you have rolled them thin, roll them even thinner! My first one is more like a pita!!! I just rolled them as thin as possible.

    Thanks again for the recipe!!!

  102. I just wanted to say THANK YOU for this recipe! I had never been to Texas, or had tortillas that are fresh made, but for some reason late tonight I came upon this recipe and knew I had to give it a try. I LOVE them. I actually woke up my dear husband so he could try one. yum.

  103. Jose from Sarajevo

    Thanks for propagating this recipe. I am glad to have found it.. I gave it a shot and the result is fantastic. Being that I am in Sarajevo, Bosnia, its difficult to find supplies for my “mexican style soul food” so I am relegated to doing it myself. My Bosnian girlfriend likes things sweet and ate one with Nutella… Yummy

  104. aspritzofsis

    Yum! My 1st attempt at making tortillas, and I’m impressed. Thanks!

  105. Lindsey & Brett

    I just stumbled upon your blog by accident looking for a flour tortilla recipe. I’m so excited to try this out. I’m in the middle east for the summer with my husband and we are originally from Arizona, so we are missing out on Mexican food in all it’s varieties so much! Don’t get me wrong, we’re loving all the wonderful middle eastern food, but we miss home food too. Thanks for posting this and for working to find such a recipe!

  106. What A Dish!

    Thank you so much for this recipe!! I just made these for dinner and they turned out wonderful. The whole fam loved them, especially my kids. I’m so glad to find a recipe that doesn’t use any shortening. This one is a keeper!

  107. My mother also treated white bread as poison!

    This homesick Texan (that’s me!) stumbled across the same fantastic recipe from another source and I have been living happier ever since. They don’t have vegetable oil where I’m living, which is Brazil, but I use butter and it works too. Do you think canola would be tastier?

    I’m still not sure how a dough can be both “firm and soft.” I suppose fantastic tortillas bridge the oximoronic divide between firm and soft. This could be evidence of the border-surpassing potential and international appeal of the flour tortilla. More empirical evidence may be necessary.

    Great site! I’m making your biscuits tomorrow morning, mmm!

  108. hyatt65

    The introduction of milk instead of water makes perfect sense.

    The cream from the milk will give a much fluffier, softer texture on the tongue. 70% of good cuisine is how it FEELS in the mouth as you eat it. I have tried recipe’s that use plain yogurt instead and that was actually a really good recipe. The dairy products are more about texture than flavor, just as in any sauce or soup. The cream is a base for the other flavors you include.

    Add in a touch of ground chipotle peppers or cumin and you have a nice, subtle tweak of flavor.

    I am looking forward to trying this recipe some time tonight or tomorrow. Thank you!

  109. Texchick

    I’m so glad to have found this. I’m a Native Texan who has been living in New Zealand for 6 years (you think you’re homesick! lol!) and have been searching for a decent recipe for tortillas. I don’t know why, but my previous attempts have been more akin to home made frisbees. My Kiwi husband just thinks I’m nuts by this point. :p So here’s hoping this recipe proves my sanity!

  110. Anonymous

    I don’t know what I did wrong…but these turned out like flat biscuits but a little chewier….all in all if I was making hummus they would have been fine. I used a tortilla press and I usually make corn tortillas on this….my son weighs 165 and was putting all of his weight on it and we couldn’t get them thin enough…I wanted to roll them then but was afraid I would overwork them. I added the ingredients exactly the way it said and let it rest. I ended up cooking them in the oven….did anyone else have this problem?

  111. Can you save leftovers in a ziplock bag? Do they keep as well, or longer? Just curious.

  112. Lisa Fain

    Kaitlin–Sure, you can keep the leftovers in a Ziplock bag in the refrigerator.

  113. Do they last longer than a couple days? Oh, and by the way, I made these tortillas the other night and they turned out GREAT. A little floury-tasting, but I think next time I just need to cook them a little bit longer. 🙂 I had some this morning with some refried beans, some cheese, a fried egg and some picante and it was delish. Thanks so much for the awesome recipe!

  114. Lisa Fain

    Kaitlin–They’ll keep in the refrigerator for a week, after that I’d freeze them. And glad you like the recipe! Your breakfast taco sounds awesome!

  115. Anonymous

    I am a fellow Texan that was looking for a lowfat tortilla recipe… I’ve made a couple of recipes with canola oil..and then found yours! It uses less than half of the oil I was previously using…and I used lowfat milk as well. The verdict?!? I and the rest of my family of 8 give this recipe a 9 out of 10, with respect to all tortillas we have had in the past! EXCELLENT! Thanks!

  116. Alright, so after finding this recipe about two months ago, I’ve made this recipe a dozen or so times, although I’ve fiddled with it a bit. I find I have to cut the baking powder in half if I don’t want Naan Bread. I don’t know – this may be because I use Rumsfeld Baking powder, which seems to puff a lot more than other baking powders I’ve used (I’ve noticed this with other baked goods too…). I also tend to double the oil, but I think that’s just a personal preference.

    Oh, I’ve also been able to keep them for about a week in the fridge. Hard to believe they don’t all get eaten, I know, but I make double and triple batches on the weekends…

    All in all, my family has rated this recipe as “Taco Cabana” quality, which sounds like an insult but is actually a compliment (when you’re talking about flour tortillas)…

  117. wanderluck

    Looking good! I’ll be making these this afternoon for tacos later tonight.

    Would it be better to freeze these before or after cooking them? I’d hate to ruin perfectly good tortillas by not treating them properly. 😉

  118. Lisa Fain

    Wanderluck–I’d freeze them after their cooked. Enjoy!

  119. Anonymous

    Thank you!!! I just made a double batch. My seven children and huband never let them hit the plate. I’m alredy making a second double batch.

  120. Anonymous

    I am a displaced Texan living in Ohio for the past 30 years. I have never gotten accustomed to the weather nor the food. I especially miss fresh baked flour tortillas! Every year my wife and I take our vacation in Texas and usually fly into San Antonio. The first place we visit after renting a car is the Alamo Cafe. They have their own tortilla bakery in each restaurant and the tortillas are to die for!!
    I was raised on a ranch in South Texas, and have vivid memories of how the tortillas tasted right off the comal.
    I haven’t made a batch of tortillas for a while now, but reading this blog has inspired me to fire up the comal. They will go well with the pot of pintos I cooked yesterday!


  121. Scizygy

    Thank you very much for this recipe!! I’ve lived in San Antonio my whole life, but I’ll be moving to Boston for college in a couple weeks and needed to learn how to make tortillas, because I know I’ll be craving them in a city where authentic Mexican food is nowhere to be found.

    I know I’ll be making more of these in the future; they’re delicious and fluffy and certainly do taste authentic! I’mma go cook some beans and make tacos now. Thanks again!!

  122. Spencer

    Incredible post! I am currently traveling through Argentina, where tortillas are a curious food not stocked in any grocery store, and I’d like to share a bit of Tex-Mex with some of my newly made Argentine friends. It looks to me that your recipe will do just great! Thanks for the post!

    I even read all of the text preceding the ingredients — a rare for a recipe shopper like my self — and I have to say that I found your introduction grabbing at me to continue reading. Very well done.

  123. I am from California, (San Diego) and grew up on Mexican food. I now have been living in Thailand for 3 years and can only say “The only thing I miss so far is MEXICAN TORTILLAS!!!
    I now have been making the flour torts, but cannot find the right corn flour, any tips???
    Thanx for this great flour high though!!

  124. Lisa Fain

    Hi Ka–it’s a special kind of corn flour that you may have to order or have someone send you. You could try and see if they ship to Thailand. There are also ways to make it from a certain type of corn–but I have not learned that method yet though I plan to and will post it on the blog.

  125. Wow…these were amazing!! Thank you!! I, too, had all but given up on finding a great recipe. I am so happy with these, that we ate them all and I’m now making the second batch of the day.

  126. Anonymous

    I found them easier to roll out by adding a teaspoon of dough relaxer. They’re great. Thanks for the recipe

  127. Jami Leigh

    In honor of this post I’m going to head on over to Nina’s Tortillas and buy a hot steamy batch of “Texas Tortillas”. Of course I’ll have to give them to the kids, I found out last week I was allergic to wheat. I’m telling you, oat flour/ soy flour tortillas are simply Not tortillas!

  128. Anonymous

    best tortillas I’ve ever had
    many thanks for your wonderful recipe

  129. Anonymous

    I just made this recipe out of “Empty Pantry” desperation. OMG!!!!! PERFECT!!! I’ve made corn tortillas from Masa, but personally I like flour tortillas (probably for the same reasons as our author)

    It was easy to make with 3 children underfoot, few items to cook, and still unpacking from a move!

    DD just came in asking for… MORE!! WOOWOO!! Thank you!

    PS: I served w/ taco seasoned browned beef, and refried beans heated w/ butter.

  130. Anonymous

    We made little pizzas with beans, cheese,and fresh homemade salsa. My husband of 11 years has mourned his Navy buddy’s wife’s cooking. She is hispanic, and I’ve always felt like I could never compete. Tonight he said these little pizzas were just as good, if not better! Like you, I could make pies, bread, rolls, just not tortillas that we liked. (I like them kind of thick like pita bread).
    Thank you, Thank you, Thank you!

  131. What a fabulous recipe! I’m yet another Texan living far from home (in northwestern Washington State) and missing the real food I grew up on down in the Texas delta. Tortillas are a favorite and can really stretch a meal when you’re on a beyond-tight budget. One person who posted above wrote about having warm tortillas with butter and sugar for dessert. What I discovered when my children were young was that I could roll out the tortilla dough into rounds, then let them sit for a few minutes and drop them into hot oil. They puff up into something very similar to Indian Fry Bread and are out of this world when drizzled with a little honey or sprinkled with cinnamon and sugar right out of the fryer. Flaky and light and crispy — can’t beat that for the world’s cheapest yet tastiest dessert!

    Thank you so much for sharing your recipe with us! It’s definitely a good one.

  132. Just tried the recipe, and the result has perfect taste and perfect texture. Thanks!

  133. I just tried your recipe for the second time after finding your blog in a google search. They got rave reviews from my family. I don’t know how I’ll ever go back to store bought… I might even have to invest in a tortilla press. I’ll be keeping an eye on your blog!

  134. PsychoHipE

    Add another displaced Texan to the pile.

    I’ve been living in Colorado for over 4 years now, and while there is an abundance of Mexican food it is NOT Tex-Mex, which is of course what I’m accustomed to. There’s the occasional little old Mexican lady making really good flour tortillas, but they’re expensive and inconvenient to get most times.

    I had tried a few different recipes for flour tortillas over the last couple of years and made some that were edible, and a few that were even downright tasty, but none that could hold a candle to the pillowy, chewy and delicious rounds of floured heaven I remember from my youth.


    are very very close.

    And the only reason they’re not perfect, I suspect, is that my own skills in rolling and cooking tortillas are still in development.


    I am interested to see how these might do with some flavor variations: sun-dried tomato, spinach herb, brown sugar cinnamon, chocolate…


  135. Anonymous

    I too being from the south, Arkansas, not Texas have missed the Mexican food I used to eat so often before moving to New Hampshire! I have been playing with flour tortilla recipes now for over a year. I have gone up and down with the oil, salt and soda to end up with flakey to fully cracked tortillas. I am currently sitting here eating a black bean and spanish rice burrito with a cayanne sauce and some jack cheese…. all I can say is THANKYOU! this is the recipe I have been looking for 😀

  136. I’ve been using a chapatti recipe to make tortillas, but they always turn out a bit too dry… great for curry, but too crispy for tacos. Having lived in texas, your paragraph on “purists” sold this post for me. I’m going to try these out this week!

  137. J Garcia

    OHHHH LORD! Having grown up in New Mexico all my life with my mom’s homemade tortillas or Golden Pride’s which are also really great, I was skeptical about trying this recipe (especially because of the milk!) but let me tell you, these are the BEST! I finally got the nerve to try making my own for the first time (with this recipe) and they came out fantastic. EVERYONE loves them. They are thick without being heavy, chewy, soft (even the day after!) and just all around SOOO good.

  138. made these tonight. i’ve tried several tortilla recipes in the past but none were successful. these were amazing. soft, texas tortillas. i did half whole wheat. stellar. thank you so much! so many mmm’s and aaah’s in the flat tonight thanks to you!

  139. I love your site. I am originally from Houston and have lived in many other states including NYC. I now live in S. Florida and have trouble finding good Tex-Mex food. I can make a few things, but this will help for sure! I’d love to share with you my pico de gallo recipe that is really good.

  140. Thank you! Thank you! Thank you!! Your recipe ROCKS!!! I have been on a search for about 4 years for the perfect tortilla, I’ve all but given up. We have moved from Phoenix to Northeastern Oklahoma and the only tortilla available in my small town is Mission… Not great! We use to buy homemade ones from a local ma/pop restaurant in PHX and now… well, we have suffered waiting for visits from people in PHX to bring us some. Now… we made 3 batches yesterday! They taste like what we’re used to! THANK YOU!!!! Found you through a Google search.

  141. Anonymous

    I will be making these tonight to go with my skirt steak fajitas. Thank you for sharing the recipe and the quest. 😀

  142. Your pictures are great. I will make these. They look good.

  143. PsychoHipE

    The only thing I would change (and I really do think it improves the overall recipe slightly, having made dozens of both now) is this:

    Add 2 teaspoons of plain white sugar.

    This does 3 things: it improves the flavor by making them brown more evenly (in my experience); and it keeps them just a little more soft and moist. Sugar not only keeps the flour from forming longer chains of gluten (protein), which in turn prevents things from being tough, it is also hygroscopic (absorbs water). This helps keep the tortillas soft and moist (but not soggy) for days.

    I swear! A little sugar goes a long way. Just a teaspoon per cup of flour…not nearly enough to make them “sweet” or change the flavor in any unpleasant way. 😉 Try it in your next batch and tell me what you think!

  144. Anonymous

    Thanks for posting this recipe. Moving from New Mexico to Oregon, I found that good tortilla’s are hard to find. I had tried other recipe’s in the past and they just weren’t quite right. This one is the best I have found.
    I did make some modifications through trial and error that, for me at least, made them fluffier and improved the flavor.
    2 cups of all-purpose flour
    2 teaspoons of aluminum free baking powder
    1 1/2 teaspoon of salt
    2 teaspoons of safflower oil (vegetable oil was too strong of a flavor for me)
    3/4 cups of warm water

    I’ll be trying a whole wheat version next!

  145. Anonymous

    This recipe caught my eye so I tried it. Wonderful. It reminds me of when I was a child there was a family in my neighborhood who had come from El Paso Texas. The mother, originally from Mexico would make these tortillas along with a stewed chicken soup for breakfast — I’d always arrived early at their home before I had to head off to school for fresh homemade tortillas and soup. Her home was the only place I had tortillas like these. Your recipe brings back fond memories and now I know how to make them!

  146. Anonymous

    Thank goodness for this recipe! I was all set for bean and cheese burritos. Pintos cooking on the stove, cheese chilling in the fridge and then BAM! No lard for tortillas.
    Now dinner will go on as planned with smooth refried beans, cheddar cheese, and warm from the stove tortillas.

  147. I’m a Californian moved all the way down to New Zealand where for the last 3 years I haven’t been able to find a decent tortilla to save my life. I found a recipe very similar to this one on the internet about 2 weeks ago, and for the last 2 weeks, have had a non-stop supply of authentic-ish homemade flour torillas. It’s been awesome, and I’m so happy I don’t have to spend $6.00 for 6 terrible quality tortillas at the grocery store any more!

  148. Anonymous

    I just tried this recipe for a quick lunch at home and it is perfect! Really very easy and o so good. I think I may just make batches of these now and forgo the dry stale store tortillas. THANK YOU!

  149. Anonymous

    I am severely gluten intolerant, and I’ve been longing for a good “flour” tortilla for almost a year now. I’ve tried the ready-made frozen rice ones, and they’re awful. I just tried this recipe tonight using Tom Sawyer Gluten Free Flour instead of wheat flour…Oh my goodness – these are about the most wonderful thing I’ve eaten in almost a year! Here are my tweaks:

    2C. + 1TBS Tom Sawyer GF Flour

    1/2 tsp. xanthan gum

    1.5 tsp. baking powder

    1 tsp. salt

    1/2 tsp. sugar (although I’ll probably add more next time based upon the comment about retaining more moisture)

    2 tsp. vegetable oil

    1 C. of warm milk

    Dust a piece of waxed paper with more Tom Sawyer Flour (I tried Bob’s Red Mill GF Blend for the first two and it was too strong and ‘beany’ tasting) and roll out using a small pasty roller. Too thin, and it will tear – so if you want to you can lightly roll in the frying pan when you first put it in to keep it from shrinking up too much). I used “Mazola Pure” cooking spray on both sides of the tortilla in the pan.

    I will put plastic wrap over the unrolled balls of dough next time – the last two were pretty dried out by the time I got to them (I was rolling one at a time while one was in the pan, and then throwing each in right after it was rolled).

    There is life after gluten. :o)

  150. Anonymous

    Thank you soooo very much for your awesome recipe. My hubby is utterly impressed. I am a little ashamed, though… these tortillas are much better than my family’s recipe. Sorry Mom! :o)

  151. Okay, help me out here. This is my second attempt at flour tortillas, and I want to get the fluffy, soft ones like they serve with posole or green chile stew (in Albuquerque), but mine always come out really hard to roll out and kind of tough (until they sit with the others under foil). Is that the secret? Are they always tough until they sit? My first one was about 3/4″ thick!

  152. TV Casualty

    I’ve made these a couple of times now and each time they’re fantastic. I’m marooned in Korea without a tortilla in sight so I pretty much have to make everything from scratch. I love your writing by the way.

  153. Anonymous

    After 18 years living in California,I decided to move back to Brazil. Well my girls miss mexican food, and we have nothing like it here, so I made the tortillas and they approved it. Thank you!


  154. shadows

    I am so happy that I found this recipe. I loved how thick and puffy the tortillas were and my family was so impressed that i made them my self. Here in the NE we don’t have access to a local tortilleria so this recipe is really a wonderful find.

    Thank you again.

  155. I can’t begin to tell you how many pounds of raw tortilla dough I consumed as a child. It was in my mind better than a cooked tortilla. My Mom would have all her little dough patties sitting on the table waiting to be rolled and while she was flipping one on the grill I would sneak a dough patty and hide behind the chair to eat it. According to my Grandma, who hails from Coahuila, that raw dough is still sitting in my belly.

  156. Rachel N.

    Hey there! I just wanted to say thank you, thank you, thank you. Why so many thanks for a recipe I haven’t even tried yet? Here’s the thing, I want to make tacos tonight and the only thing i’m missing is tortillas, I dont eat pork so lard is not an option and its very snowy and icy out so going to the store is also out of the question. After seeing tons of recipes all calling for lard or shorting I was about to give up on my taco dreams and then I found your recipe….no lard…no shorting…no horrid walk to the store, plus I have all the ingredients and it looks super easy to make! Thanks again!!

  157. Great tortillas, I usually prefer corn but once in a while I crave flour tortillas, especially during Christmas. I followed your recipe last night and the result was marvelous. We had invited our neighbor and she said she never had better tortillas. I must say I was skeptical because of the low amount of cooking oil use, 2 tsp., but the result was great tortillas. Thanks for sharing.

  158. Anonymous

    I’m Scottish and I live in France, which naturally means I have no right to comment on these whatsoever, however, I can tell you that they are fantastic. I have made them a few times and they always come out spot on. I have never managed to keep them longer than it takes to cook them as they always all get eaten no matter how many I make.

  159. mashnost

    This is a great recipe that produced wonderfully thick and chewy tortillas like my grandmother used to make. I made so many that I used the remainder to make what my great grandmother called “migas en cafe”. It was just really sweet coffee with bits of tortillas in it. The tortillas absorbed the coffee and it was so delicious! Thanks!

  160. I just found your site in my search for a flour tortilla recipe – and I love it! Every since moving to Georgia, I’ve been pining for some good TexMex, which just doesn’t happen without those doughy delicious tortillas. Personally, I dream about Alamo Cafe’s tortillas in San Antonio, where I grew up. I was practically raised on them! I love your site, and keep the goods coming!! 🙂

  161. Susan of PA

    What fun reading all the posts, especially the person who ate uncooked dough as a kid behind a chair.
    Having used this recipe, I feel like it takes me back to the happy days of old. Even tho I haven’t even eaten any tortillas til my late 40’s. I mixed up a little canned chilli, salsa, beans, warmed it and folded it into a tortilla and WOW, was that the best supper. Got a great compliment too.
    THANK YOU! You did a special thing for all us, by posting your story and recipe.

  162. I had to grow up with horrible bread as well as nothing with a lot of sugar or anything the other kids ate at school. EG: I would long for Lunchables and my mother tried to appease me with saltines, American cheese slices, and processed ham. Yuck!

  163. You can also warm the tortillas on the heating element of an electric stove. Just leave a partial edge off the element. I do this all the time.

  164. Anonymous

    I just want to be to make sure this is not an error.Did you say only 2 teaspoons of vegetable oil?



  165. Lisa Fain

    G–That is not an error.

  166. Ummm. I had storebought corn tortillas for dinner tonight… I can’t wait to try your recipe!

  167. I LOOOVE these! Thanks so much for the recipe. I love your site.
    Im so glad they have these things called blogs to find whatever you need!

  168. I can’t wait to try these! I didn’t realize how easy it was – this will certainly make fajita night more exciting.

  169. Anonymous

    Hi, Just wanted to say you are truly right! I thought I never would taste anything flour tortilla if they were not my mothers, I have tried to make my mothers, but the batter just never came out. I tried other recipes and they just were not the same as mom’s. But I find this cite and I try it and what do you know, I can safely say that they are not mom’s but they sure take second place in my book. I am Mexican and I can say that this recipe is the best I have come across.. THANK YOU!!! 🙂

  170. Thanks for the recipe, i used it to make some tortilla’s and they were great!

  171. Anonymous

    i grew up 10 miles from the texas-mexico border in the rio grande valley, (McAllen, TX), am hispanic, and remember my grandmother making home-made flour tortillas. she never wrote down her receipe and i’m looking forward to trying this one.

  172. brenley

    thanks for the recipe. i happened upon your blog by googling ‘flour tortilla recipe’ and can’t wait to try your recipe…especially since it’s tried and proven true! thanks!!!

  173. Anonymous

    oh my goodness, it is 10pm and y’all have made me soooo hungry. I’m FIXIN to go make some tortillas…
    t, in dallas

  174. Anonymous

    Oh My! We shared the same childhood! Except my parents bought white bread until they went on Weight Watchers and were converted. They went straight from Baird’s to 9_grain_need_a_toothpick, disgusting stuff. I can bake excellent Ciabatta, which is good, but it isn’t as exciting as the thought of homemade flour tortillas. I already bought Tortilla flour, which I hope will work with this recipe.

  175. Anonymous

    I grew up in Alice, Texas on Tex-Mex. I have spent the past 13 years in Puerto Rico, Buenos Aires , Argentina and Caracas, Venezuela. No Tex-Mex. I invested in a hand crank corn tortilla machine out of Mexico and an electric flour tortilla machine. Excellent results. One Saturday a month I put on my South Texas Tejano music and make my tortillas for the month. When I travel back to the states I bring back 20 lbs of masa harina (none in Venezuela), 20 lbs of cheddar cheese (none in Venezuela) and 20 lbs of pinto beans (none in Venezuela). I kid my friends by saying “imagine we are in a city of 10 million people (Buenos Aires) or 6 million (Caracas) and are the only ones eating tacos, enchilladas, meican rice, refried beans, tamales while sipping our Margaritas and listening to Tejano music. They love it. I cook and bring back everything but my favorite is Tex-Mex. I have been cooking Tex-Mex for 40 years. I even bring back my corn schuks for the tamales. I will try this recipe.

  176. this is great. I’ve never made tortillas before I saw this recipe- we just had them for dinner and they were SO good! thanks for sharing! I was surprised, the most difficult part was rolling it out into round circles… lots of mine ended up being square and having funky edges. But tasty anyways.

  177. Anonymous

    I don’t remember if I’ve commented on this post before but I just made what must have been my 20th batch of these and I still love them. Just wanted to say thanks for the post! I’m a native Texan living in Texas but you are still my go to source for Texas recipes. Thanks!

  178. Anonymous

    Thank you for the recipe! My son and I will try them tomorrow! Do you or your readers by any chance know how to make Marias tortillas?
    I saw them once at Night in old San Antonio and El Jarro de Arturo served them as antojitos. They are small corn tortillas filled with salsa and cheese. I find the grilling part difficult….they keep breaking and burning…… should I fill them BEFORE I start grilling?
    Home sick for Texas
    Yolie Nash

  179. thank you so much for this recipe. I live in korea and tortillas are difficult to find and not very good when you do find them! I love these ‘texan’ style tortillas and know now that i don’t ever have to live without them again!

  180. Anonymous

    I just made this recipe! I’m pregnant and craving all sorts of bread. The tortillas turned out very good: soft and flavorful. However, the first few were burned because of the iron skillet on high even for just a few seconds. I turned it down to low after the pan was hot and the rest of the tortillas were perfect!

  181. Anonymous

    I just wanted 2 let u know that i made these 2night and they were super easy and tasted PERFECT!! It was a winner with the kids as well. Everyone said they tasted better then store bought, will probably never buy another one from the store again as these are super easy and cheap 2 make and they taste GREAT! U r a Godsend!:)

  182. Anonymous

    I just made these, they are extremely good! You solved my flat and dense tortilla problem, these are heavenly fluffy chewy tortillas just like you say! So glad I stumbled upon this googling today. I think I forgot the baking powder, so next time we will see if they are even fluffier with it (they are great as is though!). I used buttermilk instead of milk too. Thanks!!

  183. I was looking for a homemade flour tortilla to make for this recipe for roasted pepper tortilas with cream, and found yours. Just finished dinner, and I wanted to thank you for posting such an amazing and delicious recipe. I've never made tortillas before, but these were a great beginning (gringo or not). And they were perfect with the roasted peppers. I'll definitely save this recipe to make as a staple around here. Thanks! Julie

  184. I made these last night, and they were delicious. thank you for sharing your awesome discovery!

  185. This may have saved my life. Literally!!!
    I made the balls smaller and let my toddlers flatten them in a press–meaning those did not turn out quite tortillas LOL. I did get one rolled out amidst cries of “hungry! hungry! hungry!” and it was perfect! We made quesadillas out of the rest anyway and they were eaten right up 🙂 Thank you soooo much!

  186. Anonymous

    Just love the site. I’m not from Texas but always wanted to be a cowboy (cowgirl actually)does that qualify me? I made the flour tortillas and they were yuuuummmmyyy. I had to cut back on the flour, I only used 1 1/2 cups. When I used 2 cups the dough was way too firm. It might be the weather today that effected it. Doesn’t matter they were good. I recently visited a cousin in Houston and just love Tex-Mex. Keep sharing your thoughts and recipes.

  187. Anonymous

    I can’t wait to try this recipe!

    Living IN Texas

  188. Patrick and Amanda

    I made these flour tortillas tonight, and they are absolutely delicious! I am a displaced Texan living in Nashville and I absolutely love your posts – I keep up with it religiously! Unfortunately, its nice to see so many ppl miss all of the same things I do.

  189. I just happened upon your blog and found this wonderful recipe! Thank you so much for posting it. I just made a batch, but it is too thin, I like the chewy kind. So will surely try this. We are Americans living in Scotland, really miss Taco Bell, to say the least.

  190. Yesica N. Cook

    Thank you soooo much for this! I found the recipe via an article on Culinate, and they came out absolutely perfectly (take a look at my post if you like). They were so much fun to make! Thanks again.

  191. Roniquilts2

    Thank you for such a wonderful recipe! I tried two different other tortilla recipes and yours on Cinco de Mayo, for a lucheon at my husband’s office. By far, this recipe turned out the best!! So simple and easy to make! So wonderful tasting. I’m making them again today, to make turkey enchiladas. YUM… have a grand day. Thanks again for sharing your experience and the recipe!!!!!

  192. I just wanted to say THANKS for the awesome recipe. We just tried it out with excellent results — so excellent that we have just decided to stop buying store-bought tortillas and make our own from this recipe. They’re great, so thanks!

  193. Analisa

    I get that "strictly gringo" thing, too, when I mention flour tortillas. I'm a Fort Worth native and my family – all Mexican – have been in that region since it was Mexico. My grandmother, who never spoke a word of English in her life, made flour tortillas every day. She learned this from her own mother. The only "non-Mexicans" in our family are Tajo (Tahoe) Amerinds. They recall flour tortillas, too. My "gringo" boyfriend tried to tell me flour tortillas aren't authentic Mexican food and I gently (truly) reminded him that Europeans introduces wheat to North America over 500 years ago. So there!
    Thanks for the recipe.

  194. RoamingChile


    Thank you for the recipe. I like the simplicity and the lack of lard. I'm from El Paso, but it's good to avoid the lard when possible. I shall try these in a day or two.

    Do you have the corn tortilla recipe online? I'm in Israel… and the only thing I really missed my first weeks here were corn tortillas.

    I actually found a vendor, an immigrant from Mexico City via San Diego, California. He wants about $10 for a 1 kilo. Even worse, the super markets have flour tortillas, 8 for about $10.

    Insane! So I've decided to at least make the flour ones from scratch.


  195. RoamingChile

    Hehe. Found your corn tortilla recipe. Gracias.

  196. BEA-U-TI-FUL!!!!

    Thanks for sharing this recipe–I'm giving it a try tonight.

    Your pictures are gorgeous.


  197. Sherry Sea from Austin

    As a fellow Texan living on Long Island, I was delighted to discover CTown in Huntington. Although there was nothing from Hatch, there was plenty other essentials for a Tejano kitchen. So I bought everything I could think of, then got home and realized I'd forgotten tortilla mix. I followed your recipe but couldn't bring myself to forego the manteca. So I subbed the 2 tsp of veg. oil with 4 tsp of lard, and I let them rest overnight in the fridge. The results were near perfect. Next time, I will cutback on the lard as the tortillas were just on the edge of fracturing after being cooked and rolled around a filling. You got me to try something new and wow, did it pay off. The dough was much easier to roll out than with the traditional recipe and yours tasted better. Thanks so much!

  198. Adina, mommy to Elijah, Merry and Micah

    Just made these! Yum!! And easy!

  199. I am a Homesick Texan living in Georgia. I made these tortillas tonight and they were delish! Just like Las Palapas in San Antonio. When we travel home we always stock up to bring back to Georgia. Thanks to you and this recipe, we can enjoy the taste of a Texas Tortilla anytime!

  200. Another homesick Texan

    May I just say, I love you. I moved from Texas to Canada, and they definitely don't have real tortillas here. Same as you, I tried every other recipe I could find, they were all so bland and lacking in any kind of flavor. Didn't know if it was me or the recipes.
    I found your site this morning, so I made these and they are delicious! Just like I remember them. I've been wanting real tortillas for so long and thanks to you, my husband and I can have them whenever we want now. You're amazing.

  201. Redwoods

    Gidday from New Zealand! Loving your blog, and loving the flour tortillas even more! My two pre-schoolers can spot a 'wrap' at 100 paces and I am always churning them out. Until now they have been the kind that are heavy on oil, but yours have changed all that. Thanks so much. I'm looking forward to trying some other Tex-Mex recipes from your site.
    Cheers, Keighley, Rick, Emily and Charlie,
    Wanaka, New Zealand

  202. My father is a huge fan of tortillas and I always try to bake one for him whenever we see my parents. He has yet to be fully blown away by any of the recipes i've tried. Simplicity is key, and yours looks perfect! Can't wait to try it. thank you for shearing your post.

  203. Thanks for the recipe, went great with my black bean salsa…
    red onion diced, tin of black beans (rinsed), tomatoes cubed, avocado cubed, some black olives if you have them… bring it all together with some olive oil, balsamic vinegar, dash of cumin and coriander, fresh cilantro leaves… and I think that's it… oh, some mozza cheese sprinkled on top if they are going in the oven.


  204. 1trilliongrams

    I just made these (cooking is always fun when you can't sleep). Perfect. Easy. Tasty. Thanks so much for the recipe.

  205. MandaBeth

    I, too, thought that I was the only "weird" kid who wasn't allowed to eat white bread! Nothing with sugar (or any form of) in the first five ingredients either! Unless it was homemade of course, so I was one of the few kids with homemade cookies, play dough, etc.

    I am getting ready to try your recipe for Goode Co's Jalapeno Cheese Bread – it's the best!

  206. Thanks for the recipe, these look great. I'd like to point out that the only people who call flour tortillas gringo, are gringos themselves. Flour tortillas are very much Mexican. Coming from a Mexican-American family, and watching my great grandmother in the 80s make these daily and heating them on the "comal", I can say they are definitely authentic. I take anything my great-grandmother did as quintessential Mexican.

  207. sandalscout AKA Matthew

    Thanks for a bunch of great looking recipes, stuck in a food rut, I decided to try something new, and these look to be a great start for some chicken tacos I'm planning. I cooked them up tonight, and while I think mine might be a bit thicker, they are great!

  208. Carrie Wooten

    Hi there! Just wanted to let you know that we tried this recipe this past weekend and the result was AMAZING. We have NEVER made our own tortillas before … always went with the sad store-bought variety. But I'm extremely happy to say that we will be making our own from now on. Thanks so much for posting this delicious (and easy!) recipe!

  209. Ahh your tortillas look so yummy! I'm from Chicago originally, but I live in the UK now and crave mexican food like nothing else before. Store bought tortillas, if you can find them here, are not very nice. My boyfriend and I have taken to Taco Thursdays..but now we're branching out to Mexican Thursdays! I'm trying your tortillas tonight! Great Blog!


  210. jabsrams86

    My mom was originally from texas, and I grew up with what she called "mexican bread" which were flour tortillas that were made by the workers on her farm. This was an old recipe, as my mom was 46 when she had me.I am now 45.
    what a treat to have home canned "shell beans"(not really sure what they were, from our garden-cranberry beans maybe) and a tall stack of mexican bread. I am in the process of making this recipe right now, for my daughter!!!!

  211. Anonymous

    Howdy Homesick Texan!

    I love love love that your flour tortillas are made without lard or shortnening.

    I didn't have the problem of the tortillas turing out like flat bread or naan. My mother showed me how to roll them out using a rolling pin to get them super flat. Press hard on the roller, turn the tortilla and then repeat until flat…keep turning the tortilla…that's the real trick! I loved how they bubbled on the comal and came out perfect…sublime…

    I've cooked a few recipes from your blog and I'm really impressed with your culinary prowess 🙂

    Keep up the good work!

    Judy in the Big D

  212. Anonymous

    I have tried for YEARS to find such a recipe as this. Countless experiments are under my belt just as had been the case for you. I am now heading to the kitchen to see if I have found the rubicon of flour tortilla recipes… this one feels right. I've concocted similar but not quite versions; each ingredient will be precisely measured here. Interestingly it never OCCURED to me to look for 'Texas' tortilla's.

    If this is FINALLY it, no words will express the satisfaction I will feel. Guess it will be like that one other time when I found an out of print recording I'd searched for years for in a used record store. goes!

  213. culinspiration

    Flour tortillas are ridiculously expensive here in Berlin, Germany (and not very fresh-tasting). Thanks for sharing this recipe…my first homemade tortillas!

    These were difficult to roll out, despite letting them rest first, but still turned out nicely. They are closer to "chalupas" than the flour tortillas we know around the rest of the U.S.

  214. Mr. Nuala Mansard

    You rock. Thank you for posting this recipe. It is hard to find any ingredients that make me feel at home. It's nice to be able to make something by hand with ingredients easily at hand that reminds one of home.

    These tortillas are good. An easy recipe is just icing on the cake.

  215. Yum! I found this recipe because I had a hankering for tortillas and needed some NOW. I put this together in under 20 minutes and ended up with absolutely delicious chewy fluffy little puffs of tastiness. I sauteed some ground beef with seasonings, plopped some sour cream on top, and went to town.

    I was short on time, so the dough was a bit elastic when I rolled it out––but that led to a thicker, pancake-like tortilla, which I enjoyed. I also subbed almond milk for regular because I was out of milk, and it still tasted great!

    Thanks for the kickass recipe!

  216. Your recipe is great I have tried it twice. Tex-mex are not the only ones who eat these tortillas Belizeians eat the same type it was interesting to find another culture other than mine who eats these types of delicious tortillas. Thanks for teaching me something new and yummy!

  217. i totally just made one of these… one.. because my skillet cracked… i am a recipe for disaster.. but the one i got off the skillet, was friggin awesome!

    and i'm in okc and i cant get mrs. bairds bread, and it just makes me super sad… i hate that iron kids crap! i need some texan in my bread!

  218. Hey there! I just made these up and boy are they good! I have made tortillas a few times but I always seem to do something wrong, but your recipe taught me how to do it good! Thanks so much!

    Best of luck with further food adventures! from Lisa in New Zealand

  219. I have to say, I have never had luck with making flour tortillas and had never tried making corn until tonight. I made both these and your recipe for Puffy Corn Shells tonight. They were both out of this world. So easy and sooo yummy! Thanks for the fabulous recipes!

  220. Just made these for a crowd of family (some very picky eaters among them) and they went over very well as quesadillas. My brother was surprised to find them substantial and filling, and my toddler daughter and toddler niece wanted to just eat the dough…pretty great reviews for something that's soooo simple to do.

  221. RealLiveHousewife

    I gave up fast food three years ago and still sometimes long for crappy old Taco Bell but, this recipe beats the heck out of any fast food and also the two other tortilla recipes I've tried. Thank you!

  222. Myra Elwell

    *LOL* This is the same recepie my mother in law had scrawled down & we've been making forever! We've made it so many times now the recepie is now nearly illegible so I was trying to find it to make sure I re-wrote it correctly. *LOL* And they are so yummy I have to stand guard over them as I cook them so my husband doesn't eat them all *before* the dinner I made them for. *LOL* I've also found that for where we are in Northern Nevada, if I add a bit more oil, it makes them softer & they last longer. Dunno why. Prolly 'cuz we're at a higher altitude? Anyway, it's just funny to find her recepie was in a book. *EG*

  223. angelvr30

    These are delicious. I also made a second batch, cut each tortillas into 8 wedges. I then sprayed them with Pam (cooking spray) and sprinkled some seasoned salt & baked. Also try lime juice & salt sprinkled on & baked.

  224. Quite Sensible Indeed

    As a Southern Girl living in London – thank you so much for this recipe! I avoided trying to make tortillas because I just knew they would not turn out. These were perfect from the first batch. We LOVE these and make them weekly.

  225. Karen Pestano

    I have been reading and trying your recipes for a few weeks, with varying degrees of success. (I've enjoyed everything, but my family isn't always so adventurous!). As a fellow Homesick Texan, I find myself daydreaming about breakfast tacos at Ruthie's in San Antonio. I finally took the time to make these tortillas last night and I was right back home again! Better yet, my boys were wild for them (they love Ruthie's, too!) They're just perfect, way better than ANY of the other recipes I've tried. Baking powder… whoda thunkit?

  226. Thanks for the recipe. I love tortillas so I did a Google search for a good tortilla recipe. Your blog came up and I decided to make them that very night. My wife and I could not stop eating them!!! Just thinking about them makes me want to make them again tonight. They were amazing. I am not a cook so if I can make them, anyone can. There are fewer things finer in life than a delicious, warm, homemade flour tortilla right off the pan.

  227. Another former Texan missing tortillas…so glad I found you! Come by GrannyMountain for a visit!

  228. Hi! MY name's misha and i'm not a Texan, I'm Asian. I was trying to find an easy recipe to replace rice/naan bread for the chicken curry dish that I did last night and I found your recipe for flour tortillas.

    I told myself, "why not?" because naan bread calls for the same ingredients as your tortillas and any additional ingredients. I loved it! Give it a try!

  229. I wish I had this recipe/known about this blog when I was living outside of Seattle… where I longed for BBQ and TexMex for years. Back in Austin now, but these tortillas rival anything here and are easy to make. yummy.

  230. Cherrye at My Bella Vita

    I'm a Texas-born expat living in southern Italy and I made these last night for my Calabrese husband.

    They were fabulous!

  231. sustainablecow

    Why did I ever buy tortillas from the store before? Tried this recipe with rice, beans, and beef and loved it!

  232. Christopher Mayhew

    I just made these tortillas today to wrap pulled pork tacos with a roasted green salsa. They are excellent. These tortillas are AMAZING. As for the recipe, I had to add a little bit more milk than the recipe called for.

    So, so good.

  233. Thanks so much for this recipe, it’s the first one I've tried that I really like. I rolled them by hand but when I was done I found a long forgotten purchase, a Pagoel 6-in. tortilla press. Made of cast iron with the $6.00 price tag still on it. (It was marked down from $10.00) I must’ve bought it 20 years ago. I like to plan ahead but this was just ridiculous. At least I'll have an easier time of it the next time I make them. Thank you for your wonderfully informative site, it is a real treasure!

  234. Hello,
    I have been reading your blog for a while but finally I tried some recipes!

    First were these tortillas!! OMG sooooooo DELICIOUS!! I am living in Dubai, UAE (United Arab Emirates) but I am originally from Denver, CO.

    I think Colorado has a mix of Mexican, Tex-Mex and Soutwestern foods so the differences get muddled a bit… but its allllll delicous! 😀

    the only thing is I only took a photo from the side because I have trouble making round tortillas LOL

  235. These are so yummy and wonderful! Thanks for posting this recipe…definitely a keeper! hubby said I should have doubled it and made more. LOL

  236. I too am a homesick Texan (Austinite) living in NYC. This recipe has changed my life, and introduced my Yankee husband to something beyond store-bought tortillas.

    By the way, De Mole in Sunnyside, Queens has delicious Mexican food.

    Thank you!

  237. Anonymous

    Hey Texan!

    Referring to what you wrote during your tortilla quest, "it was such a departure from the others I’d read." That was how I felt about your biscuit recipe (those biscuits are AWESOME)! Can't wait to try this as every one of your recipes that I have tried is incredible, and as I sift through them I keep finding more to try.

    YOU should be the "Next Food Network Star"!

    Thanks again for making my husband (and neighbors) very happy!


  238. I made these tortillas for a traditional Turkish dürüm and gyro recipe and I'm glad that I did because they turned out to be perfect. Thanks!

  239. OK, My search is also over for that perfect flour tortilla. YAY!! I was so curious to try the milk version… What can I say… they were incredibly delicious! Thank you so much for sharing this wonderful recipe! We love them.

  240. Yum! I just made these with the 1/2 wheat, 1/2 white. Very good! I bought a tortilla press but it only seems to press them about 4 inches and really thick, so then I had to roll them with my rolling pin. Do you know if tortilla presses are supposed to press them all the way, or just get you started? I love homemade tortillas though! Yum!
    Amanda from Dallas!

  241. Anonymous

    THANK YOU! Finally no lard, and it looks like authentic Tex-Mex, which is just what I wanted 😀

  242. Anonymous

    What an awesome recipe! I made these for my family yesterday, and the reviews were fantastic. I need to work a bit on the rolling (I will achieve a circle one day) but the taste and texture were fantastic. Perhaps I am a Texan at heart, and not a Tasmanian??

    Darren of Brisbane

  243. Jennifer Jo

    I made these, absolutely LOVED them, and posted about them. Thanks!

  244. I just made these tonight and they were amazing! I doubled the recipe and it all worked well.

  245. Kate (Little Beach Bum)

    Just made these! You saved my butt…I had all the goodies to make tacos and no tortillas. Googled "homemade flour tortillas" and found these – and I was impressed. These turned out fabulously – thanks! 🙂

  246. Anonymous

    Thanks for the recipe. It's Cinco De Mayo here. These will go good with the Bar-B-Que goat that's been roasting for the last two days.

  247. Girl Foodie

    I found this post a few days ago and bookmarked it so that I could try the recipe. I made them for lunch today and they were FANTASTIC!
    I had them with just cooked pinto beans, cheese and hot sauce and it was delicious!
    My husband's family is Mexican and since moving back to the UK after living in AZ for (his whole life and for me) the last ten years, good tortillas are impossible to find.
    Thanks so much!

  248. bug girl

    I just tried making this recipe and I FAILED. I was surprised because everyone kept raving about how easy they were. I live in Utah at a very high elevation…could that be the reason? although it could be my cooking skills leave much to be desired. The dough was dry and too hard I never experienced a soft stage. Could I have over kneaded it? When I rolled the dough out I could only get a very small 4 inch ugly little tortilla that wasn't enjoyable to cook or eat. Please help.

  249. Lisa Fain

    Bug Girl–I'm so sorry the recipe didn't work out for you. I admit that I don't know much about cooking at high elevations, but perhaps you might need to add a bit more milk. And be sure that the dough is well covered as it rests so it doesn't become dry.

  250. bug girl

    I tried again with more milk. SUCCESS!!!! Thank you. Now I need to get a bigger pan to cook the tortillas so I am not constrained with mini tacos/burritos.

  251. choupichen

    Thank you so much for this recipe! I made it gluten free with authentic foods' multblend mix and it worked great!

  252. Anonymous

    Made them tonight and I'm impressed! They really are just as described. I will be making these again.

  253. Thanks for putting an end to MY END! I've been homesick for Tex-Mex in Germany for 6 months (and I myself am very Tex-Mex as my father is European, my mother Mexican, and me and born-and-raised Texan). I too tried different totilla recipes that did not live up to the home-made tortilla's my mom's family made. Let me tell you: as far as I am a proud Tejana and grew up on these things: there is nothing gringo about the tortillas. I finally made them the way my family has for generations. THANKS!

  254. thechick

    Thank you for posting this! These tortillas are very close to what I buy at a local restaurant here in central New Mexico.

  255. Einar Frøysa

    Thank you so very much for this lovely recipe. I loved it. My wife loved it. Our kids loved it. Their friends loved it. Btw, my wife says these tastes just like the shawarma in Lebanon where she worked for a short while. I'll link to your blog on FB, so maybe you'll be famous in Norway, too.

  256. Stephanie

    I only wish I could buy these tortillas in a store near me! I know that defeats the purpose of making your own, no scent of warm tortillas in the oven, but sometimes you need convenience.

  257. Anonymous

    Howled at your mention of growing up "healthy". Our once a year trip to a junk food place was Burger King. Why? Think broiled not fried! We were not allowed to order french fried AND as a treat/drink we were allowed to order a milk shake. We never had store bought cookies and I was in college before I realized that chocolate chip cookies could be made without oatmeal, oat bran, raisins, and walnuts. We had ice milk, not ice cream and here's the funny part…all our bread (I would have killed for a pb&j on Wonder Bread) was homemade wheat bread. We had alfalfa in our salads and I never knew what store purchased salad dressing was. My mom was way ahead of her time. I'm trying this recipe tonight.

  258. LittleBrownBird

    I've never been further south in my life than Virginia– I'm a damn Yankee, but I'm damn Yankee who loves her carbs, and this sounded AMAZING. I ended up making these at midnight because they sounded so good. They totally delivered on their promise! I'm rather glad that no one else is around– I'm going to go gloat, Gollum-like, over my stack of tasty tortillas now. Thank you!

  259. Whitney Stephens

    I have to admit I had some doubts about this but I just made them and they were truly amazing. How can these 5 simple ingredients combine to make something so wonderful?!

  260. James Andrew Wilson

    Thank you so much for posting this blog!!! I read it this morning and went straight away to make them. They were fabulous!! I have made tortillas from other recipes before but they always turned out dry and tough. These tortillas were soft and pliable, moist, chewy and just slightly puffy. They had a great mouth feel. We ate them up as breakfast burritos. I'm sharing this blog with my friends!
    -C Wilson

  261. Anonymous

    Have never made these before. Came across this recipe via Google. Was sitting at home, with some left over chicken and guacamole, but no bread. Getting hungrier by the second, but the rain putting me off going to the supermarket, I miraculously had all the ingredients in my cupboard. Am now about to enjoy my lunch! Thanks!
    Jen, from Tipton, West Midlands, England (UK!)

  262. Oh my goodness!! These are the very best tortillas I have ever made—-and I've tried a lot of recipes. I mill wheat, so I'm afraid all of my bread products are good for you, and so I had to experiment with the recipe to find the right amount of grain. They are soft and delicious! I've made three batches this week! I paired them with your Carnitas recipe. Awesome!!
    Absolutely love your blog. I'm a formerly displaced Texan who spent a couple of years in Boston without Cryovac-packed briskets and Corn Kits, to name a few.
    I've shared the blog with my sisters and they are lovin it too! You provide a vital service to those who no longer live in the great state of TEXAS!

  263. Ann from Montana

    I have been making this recipe (actually 1/2 since I am single) – once a week for the last couple months…They are my primary gluten "bread".

    Usually, I make the 1/2 recipe with 2/3 cup white flour and 1/3 whole wheat. This morning, I made them with King Arthur's white whole wheat flour and I really like how that worked as well as the taste. I'm not sure how white whole wheat changes the "chemistry" but I made no adjustments. They rolled thin easily and the taste/texture is perfect – for me :)!

    I just saw the Green chile Apple Dutch Baby recipe – tomorrow's breakfast !

  264. this recipe is to die for. I made them this evening and nearly teared up at the wonderful taste. thank you so much for your recipe. lots of gluten free love your way.

  265. You're right – these are good. When they taste like this, who cares if you had to use an un-authentic ingredient.

  266. Living in Las Cruces, NM for 7 years as a teenager, I learned how to make real flour tortillas, albeit, with the ubiquitous Hormel lard. Still make them to this day but now, I use vegetable oil. Don't think my arteries could take the lard anymore. I prefer your puffy Texas style tortillas also (makes great sopapillas).

  267. Adrianne

    I made these today and they are wonderful. Some of them were a little thicker than other, which is likely since it was my first time making them – but I actually really enjoyed them that way. My husband loves tortillas. He will put anything and everything into them. We just moved back to Italy where they are hard to find and the ones we do find are nasty. This is an easy and welcome recipe that I will be making often. We used olive oil instead of vegetable oil and it gave it a nice flavor profile. Thanks again 🙂

  268. chopsuey

    I came, I tried, I conquered. Thanks so much for the fab recipe. Dinner last night was so special, thanks to the handmade tortillas!

  269. Thanks for posting this – what a great recipe. Made it last night when we ran out of tortillas and didn't want to go to the store, and didn't have anything but flour, oil & milk (no lard) in the house. Fantastic, the kids loved it, the husband swooned. Only downside, lots of rolling-pin action. Big upside, lots of flavor!

  270. I just finished making these tortillas–they're excellent and quite easy–thank you for sharing, and writing it up so well.

    My one observation would be that these are remarkably like the pita bread I make, just a bit softer, no rising the dough and I can just barely taste the baking powder.

  271. Levi and Jeanne

    I am a fellow homesick Texan who lives in NY. I have tried a couple of different flour tortilla recipes as well. This one worked amazing. Thanks for sharing. These are just like home.

  272. chefscott67

    great recipe. these are easy and tasty!!! i am a chef in hoi an vietnam, and we are having a mexican themed brunch this weekend. this will help us out a lot!!! peace

  273. I've been looking for the perfect tortilla recipe for a while, but the results were never quite right. However, I made your version tonight – they were awesome. Thank you so much for sharing!!

  274. Thank you blogger. I love having nachos (the bean one), and have always bought corn chips from the supermarket.

    Yesterday was thinking – there must be a way of actually making corn chips from scratch, so I can be consuming less fat than what is in the packaged ones – I did a search yesterday on You Tube, where it mentioned Mesa.

    Just now I did a search on Google for "where can you get the right type of corn flour to make tortillas in New Zealand", and voila your site was the first hit.

    Am defintely adding your site to my Favourites Recipe folder.

    So I'm quite excited to have a good read of your site and have a go and making tortillas and chips.

    Will let you know how I go.

  275. The Salty Girl

    Hello! I just wanted to let you know I used your recipe for tortillas on my blog, giving you credit for the delicious fluffy tortillas.

  276. Thank you so much! I am in the Peace Corps, in a country that has no tortillas. These are so easy to make and soooo delicious!

  277. Lee Ann

    I'm a homesick Texan transplant. We're stationed in Germany at the moment, and let me tell you be aware of anything that is Tex Mex or "Texas" style. For example, the other day I tried some "nachos" which consisted of Doritos topped with ketchup and jalapenos. Ew… Also, the fajitas my hubby and I tried at a local restaurant had a curry sauce. It was edible, but didn't taste like tex-mex FAJITAS!!

    OK, as for the tortillas, I have enjoyed Mark Bittman's flour tortilla recipe. They are thick and chewy and delicious. I tried your's tonight with your mexican rice and Carnitas (which was the BOMB!). We liked how they tasted and really liked their softness, but I can't bring myself to consider them tortillas. My kids wouldn't eat them with the toppings on, they wanted them straight up. 🙂 My husband said they were like the flatbread the Iraqis fed him at feasts he attended with local big-wigs during his last deployment. I think they reminded me of the gorditas at Taco Bell (but softer, and with better flavor). Also, mine looked so much more fluffy and pillowy than those in your picture…I don't know if it's b/c I was frying some homemade tortilla chips and had to let the dough rest longer than 20 mins??? So, I guess depending on how we're feeling, or what entree I make, I'll bounce back and forth between your's and Bittman's. Have you tried his?

  278. Saraholic

    thanks so much for this recipe and i can't wait to try it. a lot of my coworkers from san antonio talk about how wonderful breakfast tacos are and the key is the texan tortilla.. thanks!

  279. Anonymous

    These are soooooo good! I've only tried the half whole wheat and white but love the taste. I'm hooked on toasting them with cheese and putting a bit of jalapeño Tabasco on top. Thanks for sharing. 🙂

  280. Anonymous

    This is the third time I've made these tortillas, and let me tell you, they are AWESOME! Thanks for posting this recipe!

  281. I know this post was from over three years ago, but it's new to me, so here's my comment! I have been on a "homemade" kick lately and these fit the bill. I made these tortillas along with a marinated skirt steak and put together fajitas for new years. my family has voted them THE BEST ever and I'm going to have to agree. I have another batch of dough resting right now, tonight we're having enchiladas!

  282. These are yummy! I'm from Southeast texas and now living in the Netherlands. Can't find anything good here. I need to practice my rolling/flattening skills. I had rectangle tortillas 🙂 Thank yOU!

  283. Anonymous

    Wow! your recipe AWESOME! I love it so much… This is my first time to make Tortillas but it is soo good my husband LOVE it! Thank u so much.

  284. Sally Doherty

    I finally decided that it is time for me to learn how to make my own flour tortillas. I turned to the internet first for a recipe and found your blog. I am a transplanted Texan in Southern California for the past 12 years. Yes, there is a lot of Mexican food here but it's def not what I enjoyed in Austin. It is so delightful to see recipes for my favorites like queso, Ninfa's green sauce, etc. The best food is what I have created in my kitchen and you have expanded my world! PLUS, there's always a good story and pictures to entertain me. Thanks a million. I'll be back.

  285. I bake these for a minute or two at 425, and serve them as pitas. They're amazing that way too, way better than store bought.

  286. Kris @

    you just made my day. I found your blog through the craft magazine post sharing this recipe. i am dying to try it. i am so excited to find your blog, this is my food!!! i am an east coaster but i would eat mex food all day and night. mmmmm.

  287. CherishedHearts Vintage

    Thank you bunches for this recipe. I've been wanting to make some from scratch.

  288. Wow, I'm in love!
    I saw your blog and whipped up some tortillas right away. I'm a Colorado native, so the only downside of living in Paris is the complete lack of delicious Southwestern cuisine! The "Mexican" section in the supermarket contains Doritos, a strange-looking salsa jar, a teeny guacamole jar, and tortillas that look even grosser than Mission!
    At home I only eat Guerrero tortillas, when it comes to flour ones, and these taste really similar. I'm so glad to be able to make them myself! Thank you again!

  289. This homesick Texan is so thankful I came across your blog. Thank you so much for the wonderful recipe. My family and I just whipped up a batch of homemade flour tortillas that remind me of my grandma's. Although my rolling skills need some work, these were so easy and delicious! Again, thank you!

  290. So, I don't know anything about Tex-Mex stuffs, but I just wanted to say THANK YOU for this recipe! I have been trying all different recipes and have not liked ANY of them, until now. You have no idea how excited I was when I made the first one! Oh, wait..I think based on your writings, you can probably understand! 🙂 So, anyway–I'm thrilled to start all kinds of fun flavors. thanks!

  291. Anonymous

    The tortillas turned out perfect!
    Krista, mother of 4 little Texans

  292. Christine

    After many failed attempts and what felt like mini heart attacks after eating tortillas (thanks to the shortening content)- I came across this recipe. Reading your entry, I saw that you had similar experiences trying to make them but failed miserably too, so I just knew that I had to try this one- and finally, my tortillas came out pretty nice 🙂 Thanks for sharing this recipe! This is defintely a keeper.

  293. Greg Bickel

    I'm so glad I found your blog. I moved from Texas to Maine when I was 20. I'm now 45, and I've missed authentic Tex-Mex since then. I'm making these tonight, and will trying more recipes soon.

  294. These are the most amazing and easiest things to make ever! Even my OH who didn't see the point in making your own when shop ones are 39p, thought these were AMAZING. I am totally addicted to your blog – I read it all of the time. Tonight I'm making chicken-fried steak with gravy and biscuits – and we've been eating leftover Carnitas all week. It's a good job my family don't mind. Fab! xx

  295. Dear Tex,

    I just moved to NYC from Houston….and let me tell you I never realized how much I took my food for granted. Since I have been here all I pine for is my Tex-Mex food. I have yet to find a place I actually like. Have any suggestions. I am going to attempt this recipe. So far my mom holds the title for best flour tortillas so if I can come close to hers thru this recipe I will gladly let you know the outcome. Glad to see TX is still in your memory. The food there is awesome…I cant wait to go bac and visit so I can get some good food in my belly.


  296. Just wanted to thank you for this!

  297. Anonymous

    I'm a homesick Texan living in Brazil, my mom and I made these tortillas a few times and they are AMAZING. <3 They made me very happy.

  298. Lisa in KY

    OMGosh!!! I just made them and they were perfect!!! I'm from Edinburg, TX but now live in Kentucky…so, I'm homesick for some real authentic Mexican food. I've had to search for recipes and sometimes I have to keep searching. Well, now I can say my search for REAL TEXAS flour tortillas is now over!!! Yay!!!!THANK YOU SOOOOOOOO MUCH FOR SHARING THIS RECIPE WITH US!!!

  299. I *JUST* found your recipe yesterday and made them.. holy poo, lady, you ROCK! You totally gave me the domestic win of the week with that one! There is no such thing as a good Texas Tortilla, even in NC! Seriously, these are like Chuy's grade. My husband dragged me from Austin, and I've been sorely missing these bad boys.

  300. Anonymous

    I'm so happy to have found your blog!!!

    I too am a native Texan but currently find my self pursuing my master's degree in Vienna, Austria. I think I go through literal tex mex withdrawals at least every week! When my mom mailed me a bottle of Texas Pete I think there was a tear in my eye 😉

    Thank you so much for this recipe!! I am going to make some tonight.

  301. Anonymous

    I have also tried to make tortillas before, because even though I live in Texas, there is nothing like a tortilla still warm and fresh. This is def the right recipe. I just made a second batch to go with my leftover beans.

  302. Cloudberry

    Thanks for the story of your quest for the best tortilla recipe. We home educate in England and one of my sons decided he wanted to make flour tortillas. Our google search led us to your great story and recipe. We had a wonderful time making the tortillas and were absolutely delighted with the results – we will certainly make them again. Thank you 🙂

  303. Anonymous

    I haven't tried to make tortillas since I was living in London in the late '80s and tried to make them for my friends (long story short, I was forced to buy them from the only Taco Bell in London to prevent nervous break down).

    I made them from your recipe for dinner this evening and they were great!! My son enjoyed them as much as I did.

    I grew up in Houston, and, after a detour of 8 years in Indiana, am slowly moving back towards Texas. I am now living in Oklahoma and am hoping that in the next four years we will make it back to Dallas, at least, if not Houston. Until then (and probably even after I move) we will be using this recipe.


  304. What really amazes me, is your ability to be so Texas in your reading through and being so nice about everyone's comment. It is what is missing from the hospitality industry in this city (NYC).

    I just made this recipe. You nailed it. It's alamo cafe, taco cabana and many of my favorite San Antonio lil' Ma & Pa taquerias all over the city (and state).

    Have no fear, great Tex-Mex (read breakfast taco joint) is coming soon.

  305. illmakeitmyself

    I'm a midwesterner by birth who lives in rural Japan. Since Mexican and Tex-Mex food is extremely rare and the only tortillas I could find were flavorless flour ones from Costco, I was pretty sad. A Southern friend introduced me to your blog, and I introduced it to a Californian expat friend. We use this recipe all the time, and we used it in American cooking lessons we did for international outreach events. Thank you so much for posting this!

  306. My hubby and I have been living in South Korea for eight long months now. We have missed some food from back home, but nothing like the hankering for good Mexican food. So, we decided to try our hand at it at home (with beans that I sort of smuggled in). We have used your tortilla AND refried beans recipes a handful of times already, with excellent results each time. THANK YOU SO MUCH!!! We owe our sanity to you.

  307. MrsLauraRichard

    Thank you for the recipe! I love making things with only a few basic ingredients! I am a new cooker and your recipe worked even for me 😉 Thank you for sharing!!

  308. I made these for dinner tonight. My hubby, 2-year-old and I all loved 'em! Thank you for a lard-free recipe!

  309. Anonymous

    Well I just make these with white whole wheat and I gotta say they are as you describe them: thick, soft, puffy and chewy. I actually meant to make the more traditional Sonoran Tortillas. But this was a nice surprise I think the milk makes all the difference.
    Also been reading your blog for awhile, you got some tasty stuff on here 🙂

  310. Anonymous

    I found this recipe less than a year ago and have been making hundreds of home made flour tortillas ever since. Great recipe and hard to mess up. My family and I did a lot of travelling around the world over the past year and sitting down to a home made Tex Mex dinner was a treat. I also used this recipe to make pizza crust. We didn't have an oven and I used a pan to make pizza. This is a must have recipe. Thank you. The Kellys.

  311. Tried making your tortillas last week and they went down a treat at our house – only lasted about 1/2 hour actually. Thanks so much for sharing the way you make them, I think these will become a regular part of our menu.

  312. Alan Macdonald

    Thanks for the recipe. I enjoyed the story behind it too. Made for my wife tonight and we both loved them. Will be checking out the rest of your blog. Thanks again

  313. Anonymous

    Tremendous tortillas. Super easy too. I prefer to make 6-7 with this recipe so they are a little bigger.

  314. Anonymous

    Thank you for sharing your recipe. I feel like I was back in the kitchen as a little girl making tortillas with my grandma who passed away 10 years ago. I have never,until now, been able to find a recipe that compares to hers. They are soooo delicious.

  315. The Radford Six

    WOW! When I found your blog and saw this recipe (I googled Soft Flour Tortillas) I hoped it was the answer to my quest for a perfect tortilla recipe. I live in West Africa and my kids, who are in braces, love tortillas for their "sandwiches" for school as the bread here is too crusty and chewy. We can buy packaged flour tortillas but they are about $7 for 8 small ones! I have tried to make them, but they are always tasteless, dry and they crack. I tried your recipe tonight and doubled it. I was SO hopeful….and …. they are PERFECT! We had chicken fajitas for supper and the kids are already asking me to make them again and make more next time. Thank you. I will be using this recipe again and again and will NOT be looking for another one!

  316. sheila connolly

    Irish,worked in the Hilton in Midland,texas ( I know , quiet place but we all had a ball) in 94 & 95 and while was there had some just fantastic food. Now in Siem Reap, home of Angkor Wat in Cambodia and we are now going through the paces to try to make the best Tortilla we can. Very sad state of affairs here re Mexican, Tex Mex and American food and good BBQ and even though we try everywhere, best, tastiest and trusted food is in our own house. Even thinking of growing own chillies and making a smoker. Delighted to find your website –

  317. Don Gaines

    I should let you know that I come back to this post every time I need to make tortillas. I've veganized it (using almond or soy milk usually) and it's just the best recipe I've discovered. Thanks so much!

  318. I just made these last night and couldn't believe how awesome they turned out!I was positively giddy when I saw the bubbles rising in the dough on the hot skillet. And then there was the unbelievable pillowy softness. Definitely a keeper!

  319. Funny internet! You posted the recipe in 2007 and I discover it 4 years later. I was trying my own variants (sometimes mixing flour and corn) but never thought of adding baking powder :))
    Many thanks!
    Needless to say, the blog is in my favorites already 😀

  320. I just found this recipe today when I was searching for a recipe NOT using lard. We often have bean and cheese burritos, and I will put a pot on beans on in the crockpot and let them cook all day. We love bean night! Anyway, I decided this time I wanted to try to make homemade. Afterall, I make homemade bread and just about everything else. I am happy to report they were a success!!! Thank you so much for sharing this delicious recipe!

  321. Carolyn Elizabeth Blake

    This recipe is sterling! And talk about a homesick Texan. Born in Amarillo, and from Austin, currently living in Romania. I am making refritos on flour tortillas for my RO family tonight (in a home made, hand beaten skillet I got from a country woman). I have never seen a Haas avocado, jalapenos, red chili powder, or cilantro anywhere in Romania. And limes are very hard to find. But we make do. They inhale these tortillas. If I can find some coriander seeds in the Spring, I will grow my own…cilantro that is.

  322. Anonymous

    I made these last night to use for burritos… so delicious! The dough was delightful to work with; it was so easy to roll out! They puffed up beautifully and tasted great, can't thank you enough! 🙂

  323. Kathleen

    I'm intrigued by this recipe. It's my recipe, except for the milk, that I have been making for the last 13 years. I grew up in Minnesota, met my husband in NYC, moved to India where my housekeeper taught me how to make Chapattis, which are the same as tortillas. My husband and young son, then two, now 15, LOVE chapattis. When we moved to Switzerland, I had to learn how to make them. I now make them a few times a week and even though we have lived back in the USA for 5 years, we have yet to have a tortilla (what we call the store bought ones) I'm going to try this recipe next time.
    Kathleen – Minnesota

  324. Kathleen

    Oh, sorry I forgot to say –
    IF you have any leftover tortillas, highly unlikely, I put them in a folded paper towel, inside a zip lock and pop them into the freezer.
    To warm them I just put the frozen tortilla into the toaster, for maybe a minute – keep an eye on it until you get used to the timing, and it is almost as good as fresh.

  325. donachyblog

    Your writing made me think you grew up in my house! Anything refined was toxic … One time I got to tour the Wonderbread factory and they gave us a tiny loaf as a souvenir. I was in white bread heaven! After making me laugh…I saved your recipe to try. I found your blog because I was looking for a flour tortilla recipe with no lard. Can't wait to try it!

  326. Anonymous

    I love me some tortillas. Growing up there were always fresh, hot – tortillas… breakfast, lunch and supper. Up until last week there was no home made tortilla that would go my Weight Watchers diet menu. Then I found your recipe and to my surprise it works with two teaspoons of oil. I'm also diabetic and where as 1 tortilla made of 1/2 cup to 1 cup plus lard/shortening in the mix could send my sugar level spiraling out of control these
    are don't affect me that way. So thanks for sharing! 1 Tortilla = 3 points if you are on WW.

  327. Hi! Would these work for baked tortilla chips, like for nachos? Thinking I can brush them with olive oil and slide them under the broiler til crisp?

  328. Lisa Fain

    Ana–Nachos are usually made with tortilla chips made from corn tortillas, but I reckon you could try the oven method if you like.

  329. Thanks Lisa! I'll try them and let you know how they turn out.

  330. Anonymous

    I made these today. My first attempt ever at making tortillas. I know you said you have gone through a few attempts so I am so glad I found yours first. I followed the recipe and they came out pefect! Me and my little kiddos had them for lunch. We went through about 5 so now I need to make another batch. Love your blog and thank you for the recipe. ~M

  331. The Retirees

    I've also been trying to perfect my whole wheat flour tortilla recipe. HEB makes the very best but I live in the hills and have to drive 30 miles to get them. I tried the baking powder method and did not care for the bready texture it gave. However I used water instead of milk. I will try to recipe the next batch. Thank you for sharing. I made a batch this morning with whole wheat flour, unbleached white flour, ground flax, oil, water and baking soda. They are awesome but still not quite what I'm looking for!

  332. Anonymous

    thanks for the recipe. they they turned out great! I cant say they were round exactly haha but very tasty. I will definitely make them again and hopefully perfect making them round at the same time 🙂 Heidi

  333. Tex-Mex Lover...

    Oh boy, FINALLY – I have tried for years to get the results of this recipe…

    Thank You – First batch lasted about 5 minutes… Only comments I got were – "Got any more?"

  334. Anonymous

    Thank you for this! This is the first time I've tried to make my own and also the first recipe – Kiwi in Ireland

  335. Loved the flavor but still can't get them soft and pliable.What am I doing wrong?

  336. Lisa Fain

    Mel–I'll need more information, but if you're using low-fat milk they can be less pliable.

  337. panamamama

    Trying these now. I too have been questing for that perfect recipe! Hoping yours is the one!

  338. Just finished… While there was a little too much salt in them for me, they are officially the first tortillas that my toddler would eat! Yum from Mom as well!! Thanks so very much

  339. Supervan

    I'm Italian-Canadian. No relation to Texas whatsoever. And I LOVED these! I filled one with some ricotta cheese and half a roasted bell pepper and it was DELICIOUS!

  340. I just made them and they turned out amazing! thanks

  341. HI. thank you so much for posting this recipe! i am going to give it a go tomorrow. Do you think I can substitute olive oil or the vegetable oil, or will that mess up the taste? and can i freeze the dough? i would love to make a fresh tortillas on sunday night to use for the entire week, but i am not sure they will keep in the fridge…what are your thoughts. blessings!!

  342. Lisa Fain

    Angela–Olive oil will taste different, but not bad if you like that flavor. And you can freeze the dough.

    We are living in South Korea right now, any sort of Mexican food is VERY difficult to come by. These tortillas seriously did the trick. Thank you!!

  344. I am a homesick Texan going to college in New York and have been relentlessly searching for a good, Texas-style flour tortilla and this looks more than promising! I will definitely be making these tonight! Thank you so much!

  345. Austinite

    I just made these, and they're perfect! Gracias.

  346. Sarah Adams

    I made these the other day for some kogi duck tacos…and I used duck fat for the oil 🙂 These tortillas were amazing; even my tortilla snob husband loved them. Thanks for posting it 🙂

  347. illmakeitmyself

    Thank you so much for posting this recipe! I am living in Japan, where Mexican & TexMex haven't really gone mainstream. My friends and I make your flour tortilla recipe whenever we can find cilantro–and even when we can't.

    I am doing a series on making breads from home in Japan, and I would very much like to include this recipe in accordance with your rewriting/linking/photography policies.

    Thanks again for bringing a smiles to a group of culinarily homesick Americans!

  348. I live in Cambodia now, where a decent tortilla cannot be found (or at least, not a cheap one). Thank you, thank you!

  349. I stumbled across your recipe and liked the less fat aspect and your raves about it didn't hurt.

    Just made them this morning and my GF, who is from San Antonio, raved about it. Definitely a winner here.

  350. Anonymous

    My daughter loves tortilla's but after discovering the shocking amount of additives and sodium in them, I was looking for a recipe I could make myself. I made your tortilla recipe yesterday, first with half white flour, half wholemeal flour which were not bad at all (my husband loves them). I then made the fully white flour tortilla's and well… they were delicious! My daughter (who is extremely fussy) loves them too! Yeah!

  351. Texanerin

    I left a comment about these a few years ago but I can't find it so I'm leaving one again.

    I'm a Texan in Germany and they definitely don't have real tortillas here. I tried so many tortillas recipes before I got to this one and it is by far the best one! I can't believe they only have two teaspoons of oil. They're just as good as any "authenthic" homemade tortillas I've ever had. Thank you SO much!

  352. faerietaledreams

    I'm from TN. I never have had the pleasure to try real Texan flour tortillas, but I'll take any excuse to bake something new! Since it's Cinco de Mayo, I figured today would be a great day to try these. And they are amazing! Thanks you so much for opening my eyes to these!

  353. These turned out more like crackers, how can i get them more pliable? Hope the answer isn't butter or lard.

  354. Lisa Fain

    Anna–Maybe cook them for less time or be sure and use milk with more fat in it if you're using lowfat milk.

  355. Anonymous

    These are great. I wanted to try making tortillas but I didn't like the lard that most recipes called for. I thought they were great and my GF who lived about 10 years in San Antonio gave them the seal of approval.

  356. I too have struggled with my failure to make tortillas the way they do in my home state of Texas. Thanks to you, I can now have a taste of home!We loved the ones I made and they were just as pretty as your pics! I had no clue about letting it rest. Thanks!

  357. Anonymous

    I just made these they are husband approved!! The milk makes a huge difference! THANK YOU! I think I will use bacon fat next time just for fun :o)

  358. Anonymous

    Amazing! I will never buy tortillas again. I used 2 cups whole wheat flour and they taste just as good as the original recipe. Thank you for a tortilla recipe I will pass down in my family.


  359. I make flour tortillias all the time, and it seems everybody has a different recipe. ME: 1/2 c ap flour, 1/2 c whole wheat flour, salt, yeast, water, mix, let rest till it rises. Roll out, fry in a hot dry cast iron skillet. They are really good ! My next batch will be from free range pig lard, I am told its better for health than olive oil.

  360. Queenbear

    I just finished making these, and oh my stars are they delicious!!! Thank you so much for sharing your recipe with the rest of us!!! I put chicken and cheese inside the ones I made and topped them with chipotle salsa… I can't wait to make them again, and again, and again!

  361. mmmmmmmmmmmmmm! These are really good! Taste like store-bought 🙂 But better 😀

  362. I'm from San Antonio Texas and I have tasted the best tortillas around this recipe seems odd but I'm going to go head and take your word for cause everytime I use lard or manteca as they call it here it alway to heavy and not light and tender the way I like it. I'll let you know what I think

  363. redbeccaz

    I just wanted to let you know that I love you. Um, I mean I love your recipe for these tortillas. Made them today. Perfect, just like I remember from Texas. My North Carolina father-in-law loved them too. Thank you.

  364. I can't say thank you enough for this fantastic recipe. I never thought I'd find one that matched my MIL's shortening bomb version, but these beat it out in both taste and texture. They're the best!!!

  365. Anonymous

    I have to say I love this recipe! I've made these several times and tonight I accidentally added 2 TBS oil instead of 2 TSP. I also used whole milk. The higher fat content made them more smooth and delicious (to me!) I'm also a homesick Texan living in NY.

  366. Omg. These aer the best i've ever had! Thank you!

  367. Trish over in El Paso

    Delicious! I must say, when I told my mom I was making tortillas with milk, she was a tad skeptical…but when all was finished and done, our bellies were indeed jolly! The results were amazing! The best recipes are shared recipes! Thanks for sharing!

  368. Heather from the Heart of Texas..aka Jamison daughter :)

    The Jamison's are my parents and you are my favorite food blogger. I always repin your recipes on Pinterest and receive your email updates. I just stumbled across this tonight and had to leave a comment. You should also check out Texas Home Cooking- my all time favorite recipe is the Jalapeno Spinach Casserole- AMAZING- I think you would like it! Thank you for all the great recipes.
    Heather from the heart of Texas

  369. Vanessa Golden

    Milk VS. Water. Water will make a hard crispy crust perfect for Italian bread. Milk will make bread have a perfect soft crust. You can substitute milk in place of water in most bread recipes. This will make the bread more like store bought without all the chemicals.

  370. Anonymous

    I am obsessed with these!! They come out perfectly every time! I whip up a batch of these & a scrambled egg with parmigiano and spinach for a quick dinner! So glad I found this blog & recipe!!

  371. Anonymous

    So glad to find this blog. I moved to the Great Northwest a year and a half ago after nearly 57 years in Texas. Boy, is this a sight for sore eyes! Thanks so much for sharing.

  372. Jessica A.

    I made these last night and they turned out perfectly! I need to work on rolling them out in pretty circles but taste and texture were my main concerns anyway. I did use vegetable oil as the recipe stated but I am in no way afraid of freshly rendered lard. So the next time I make these there will be pigs afoot!

  373. I don't normally comment on these kinds of things, but I have to say thank you so much for this recipe! I'm currently serving in the Peace Corps in southern Africa and am a homesick Texas myself sometimes.

    When I saw how simple the recipe was, I had to try it. As God as my witness, my kitchen smelled exactly like my grandma's in south Texas. And the taste and texture were equally great. You have made me a happy person for the next couple of years that I'll be serving here.

    God bless you!

  374. Oh my GOSH. I didn't even have the baking powder or let them rest for 20 minutes, and they were still awesome! I think I left them a little thicker. I also put a TINY bit of oil in a nonstick pan to heat these. Thank you, Lisa. This is my first time making tortillas. I will never again buy store tortillas.

  375. Rusticblue

    Greetings! Any idea if soy or almond milk can be substituted for cow milk in this recipe? We made them last night using water and they were a little thick but still good! Ready for a new batch this morning and we'd like to try non-dairy milk this time if it'll work. Thanks sooo much!! 🙂

  376. Lisa Fain

    Rusticblue–While I've never tried it with soy or almond milk, I reckon you could use it instead. I'd use the one that has more fat, as that will make the tortillas more pliable. You might also want to add a little more oil if the dough feels too stiff since the original version gets some fat from the milk.

  377. These are wonderful! I've been making them for a few months. As a full time student and full time employee on a budget, it's nice to have a healthy, basic recipe on hand that doesn't take long and is super versatile. I'm currently off to make some more to stuff with humus, cucumbers, and carrots – yum!

  378. Anonymous

    Hello! I just found your recipe via my sister in law…my husband and his family are from Austin and talk about TX all. the. time.!!!! Esp. the tortillas and food in general:) I will be ordering your cookbook soon b/c of this and making him one happy man! My question is: do you think I could substitute coconut oil for the vegetable oil? I have taken veg. oil out of our diet for health reasons, but didn't know if coconut oil would work well here or not?? Thanks for any info.:)

  379. Lisa Fain

    Anon–I've never made them with coconut oil but you could certainly try!

  380. As a native San Antonian, I've missed flour tortillas in NYC. Even though there are tons of trendy new taco trucks and restaurants, the tacos just aren't tex-mex. I was thrilled to come across your recipe and see how easy they are to make! I've been making these now for the past year and today, made bacon potato and egg breakfast tacos with these tortillas for my Texan Brunch Club which includes all San AntoniansI We all felt like we were in the Alamo City for a meal.

  381. Anonymous

    I rarely comment on food blogs, but I have to thank you for this recipe! I can't believe I lucked out and picked yours out of all the responses to "soft tortilla recipe." These were absolutely delicious – I'll never go back to store bought.

  382. Anonymous

    I lived in Mexico City for a number of years. I can testify that many places there and throughout the country side used flour tortillas. What I noticed was that corn would be used when it was part of a dish – like chilequiles. Flour ones would be served as a bread. Street taco's predominately used corn, but it was definately not uncommon to see flour.

  383. This recipe is the BEST EVER flour tortilla!!! I'm so glad to have found it (years ago … just now commenting, tho)!!!

  384. Hi,

    Just wanted to say I love your site so much! Was born and raised in Ft. Worth Texas and miss so much about it. Moved to Ohio in my 20's. Have not made it back but hopefully in a year or two!

    My love for Tex-Mex is never quenched lol So I happened upon this recipe and thought these have to be it! I made them a few times and they were great but something was not working. Today was making them again..where my love for Tex-Mex helps in not giving up 😀 Realized from looking at your picture I was not rolling them thin enough. So rolled them a lot thinner then I used too.

    Success! They are chewy but soft. We could bend them without breaking or cracking. Reminded me of going to all the Tex-Mex places and especially those small shops that made them fresh all day long.

    They will not last long. Made 24 but 8 were used for supper. Salsa Chicken and re-fried beans. Plan on having one later with butter and cinnamon sugar.

    Thanks for sharing!

  385. As a fellow transplant, I love your site. I've tried a lot of your recipes and this is the latest one. I've never made tortillas before but figured I'd try it because it sounded pretty easy. It was easy, and they came out great. I might even go so far as to say these were the best tortillas I've ever had, because I didn't roll them out too much and they came out real thick and puffy. So good. Flour tortillas were always eaten by the Mexicans who came across the border to work when I was a kid (70s) so I don't know who said they were "strictly gringo" but they don't know what they are talking about. The Mexican women made them for the men to take to work, and I assume still do.

  386. Anonymous

    These were delicious and surprisingly simple. I've never had hand-made tortillas before (living on the opposite side of the world and never been to the US). Much nicer then the store bought ones I get here.

  387. I'm born in Corpus, raised in Houston, schooled in San Antonio and now living in the Pacific Northwest. I'd given up on good tortillas out here and had just assumed they were too hard to make myself. I just made this recipe and thought I'd died and gone to heaven (which as the song says is a lot like Texas). I will definitely be making these regularly!

  388. Christine

    Thank you so much for sharing this recipe (i know it's been 7 years since you posted this)! I tried using a different recipe but the tortillas got stiff very quickly 🙁 no bueno..BUT alas these came out soft and delicious! Perfect for tacos and quesadillas 🙂

  389. Anonymous

    Thank you! I am a homesick Texan living in San Francisco and pregnant. I had such a craving for breakfast tacos and this city is sadly lacking! I stumbled across your website and this amazing recipe and all I can say is THANK YOU! You are amazing! I will be making this many times through out this pregnancy! Thanks again! – Sam from San Antonio

  390. Jessie - yes another homesick Texan

    As a girl who grew up in San Angelo who now lives in Boston…. I feel your pain! I love your site, but had to tell you about my flour tortilla adventure. My mother(who now lives in FL) bought me a tortilla press and brought it to me. I looked at her blankly and asked, "You want me to make flour tortillas?" She told me they were easy and to just "find a recipe on the computer." I did and found yours. OMG…. these are reminiscent of Saturday mornings heading to the Mexican bakeries in town to buy warm, soft, yumlicious tortillas. My Yankee family ate them as they were coming out of the skillet and we had none for dinner!!! Thank you!

  391. Tried this recipe tonight. Fabulous! My husband said that they were the best he ever had. Thank you!

  392. Vicky Lynn

    I know this is just one post among many but wanted to chime in to say these were excellent. I'm from Dallas and have high expectations for flour tortillas. I've been disappointed with other recipes – results were only okay. This was the first recipe to call for milk and I think that was the clincher. We loved these so much we decided to have them again tomorrow night. Mine weren't quite as pretty as yours but they were mighty tasty and I have a feeling I'll be getting lots of practice. This is now one of many of your recipes in my go-to file: Texas sheet cake, Hello Dolly bars, butter biscuits, chocolate meringue pie, and a few more I can't remember on a late Monday. Thanks for sharing!

  393. Anonymous

    These are seriously the most delicious easiest tortillas. THANK YOU!

  394. Carolyn Blake

    Wow…393 comments. Obviously you have a winner here. I used to make these for my Romanian friends when I lived there for 7 years. Refried beans and these were a little taste of home. They are still my staple recipe. Thanks so much!

  395. Vicky Lynn

    Yikes! This post has been around almost 10 years! Like you, I had a hard time finding the right recipe. Many many meals at Dallas's Tex Mex restaurants set a high bar. This is exactly what I was looking for. I've made them for several years now and they seem to get better each time.

  396. I have been tried "tortilla recipes", but no luck. Hope this time I will make full of it.


    • I have been buying tortillas all my life. Time to try at home once again.

  397. Stephanie O

    I come back to this recipe every single time. Thank you.

  398. Katie Thomas

    I just came across this recipe yesterday – also a homesick Texan that flies back to California with 4-6 dozen flour tortillas from Chuys every time she’s home – thank you so much, these are amazing and everything I miss about Texas!!!! You have made me a very happy gal!!!!!!!!

    • Lisa Fain

      Katie–Excellent news! I’m so glad they remind you of home!

  399. Lily Maravilla

    Thank you so much for this recipe.

  400. T Saldana

    Wow, thank you for solving this long riddle . . . Your beautiful recipes bring back many of my childhood memories. Making Tortillas for the day with my Grandmother in the early hours of the morning was the best time of the day with her, since no one else was awake. What I do remember was her dough was raised twice once as a complete and then as a mound of separate Bollos gently floured in a bowl. I have tried several times to recreate her recipes, but often miss the mark. My dads family is from El Indio by way of Eagle Pass and mom pointed out that many times Grandma’s ingredients came in powder form so may be why I missed the addition of milk and only remembered the little bit of water. I can’t wait to make these tomorrow morning and eat with a steaming cup of hot coffee. Thank You, as I hope to pass this on to my sisters and nieces to continue the family tradition.

    • Lisa Fain

      What a beautiful memory! Thank you for sharing and enjoy the recipe!

  401. Diana Wilson

    Thanks for the easy recipe, made my life very easy. Next I’m going to try your bacon tortilla recipe, my husband is huge bacon fan, he’s going to love those!

  402. Hi Lisa,
    What if I want to use lard instead of oil. How much should I put in?

    Fellow Texan

  403. For years, I’ve been making your tortilla recipe and it’s about time to say thank you! So easy, so good!
    Best regards from Germany

    • Lisa Fain

      Sue–Thank you! I’m delighted that they’ve been bringing you joy all these years!

  404. 5 stars
    Thank you, so much! We moved from Texas to the North Country in upstate New York and Texas flour tortillas are definitely not a thing around here. I can’t tell you how excited my wife and I were when we tried the first one, exactly what we were trying for. Thank you for sharing!

    • Lisa Fain

      Bill–You’re welcome! I’m glad they help you feel closer to home!

  405. I’m learning how to cook and I have a food safety question.
    I’ve read that raw flour shouldn’t be eaten, and I’ve noticed that raw flour is used in all tortilla recipes. It’s sprinkled on the rolling surface, and on the tortilla, to make it easier to roll out. Does cooking the lightly floured tortilla in the hot pan, thirty seconds each side, kill any potential bacteria?

    • Lisa Fain

      John–I’d cook the tortillas until they’re as well done as you like! They shouldn’t be raw when you remove them from the pan.

  406. Doug Glassford

    I live in San Antonio. These tortillas are just perfect. Thank you.

    • Lisa Fain

      Doug–That’s high praise! I’m delighted that you like them!

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