Flour Tortillas (6 tortillas) TWO WAYS

Ya crazy if you think there's a recipe for a single tortilla! It's preferable to use lard or shortening rather than butter. It's not the end of the world if you don't have it. Butter will suffice. Don't let the food snobs get your goat.

This recipe makes 6 tortillas which is half of a dozen. Perfect for making some quesadillas, tacos or just snacking just by itself! 
  • 1 cup flour
  • 1/4 tsp kosher salt
  • 1/8 tsp baking powder
  • 2 tbsp butter room temp
  • 6 TBSP HOT water (as much as you can stand)
  1. Add flour, salt and baking powder in bowl and mix.
  2. Add room temperature butter and crush with your fingers until pea sized
  3. Little at a time add water to incorporate it until it forms a ball.
  4. Kneed on flat surface about 5 minutes.
  5. Place dough in bowl with a hot towel covered not touching dough.
  6. Rest 30 minutes.
  7. Form 6 balls.
  8. Preheat pan.
  9. Roll tortillas with a rolling pin with small amounts of flour if needed.
  10. Cook tortillas (1st tortilla is usually shit so don't stress yourself)
  11. Place cooked tortillas in a warmer or plate and keep covered.

Source: ME! 

UPDATED! DECEMBER 1, 2022


Not too long ago I went to the Mexican mercado and got myself some pork fat! I always knew deep down no matter how delicious my butter tortillas are, lard tortillas are considered authentic. I personally don't judge or care about "keeping it authentic" because we shouldn't limit ourselves when it comes to cooking. Also, you have to work with what you got. Anyway, I wanted to see how my tortillas would turn out if I finally used something other than butter!


I got 8 tortillas out of this batch. Could be more or less according to your preferred size. 

1 + 1/2 cups flour
1/8 + 1/16 tsp baking powder(see notes)
1/4 + 1/8 tsp salt

2 tbsp pork fat
1 tbsp bacon grease

1 cup hot water (please read directions in full before adding entirety of water)

Okey dokey we'll first mix all the dry ingredients!

Scoop all the fats in the flour mix and break it down with your fingers in a big bowl until it is course.

So this part is tricky. You want HOT water but not to the point where it's scalding and you burn your hands. Been there. It's wise to make a well with your flour still in bowl and pour in a splash of hot water at a time. Incorporate the water to the mixture and pour a splash more. Please note that when I did this recipe I did NOT use the full 1 cup of hot water. It all seemed to come together nicely just 1/4 cup shy of a full cup. Perhaps the lard did the rest of the hydrating for me. 

Notes: Usually standard measuring spoons go down til 1/8 tsp but you can purchase even smaller tsp that go as low as 1/32. Amazon link for purchase. 

I halved this recipe from:

Source: Guam Mama Cooks

Only difference is I used pork fat and she used crisco. I luckily had some bacon fat handy! Tortillas were softer than then the butter version. Absolutely going to use the pork fat for tortillas from now on! 




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