Cookbook:Tortilla (Wheat)

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Cookbook | Ingredients | Recipes | Cuisine of Mexico | Tex-Mex cuisine

Flour tortillas

Tortillas are a type of flatbread popular in Mexico and Central America commonly made from wheat flour or masa. This recipe is for the wheat flour variety.


  • 4 cups (950ml) unbleached all purpose flour
  • 2 teaspoons salt
  • 2 tablespoons lard or vegetable shortening
  • 1 1/2 cups (360ml) warm water, more if needed
  • 4 teaspoons baking powder (optional, for thicker and chewier tortillas)


  1. In a large bowl, stir together the flour, salt and baking powder.
  2. With a pastry blender, a fork, or your hands, gradually work in the lard or shortening until it is all incorporated.
  3. Add enough warm water to make a soft but not sticky dough.
  4. Turn out onto a lightly floured board and knead for 5 minutes.
  5. Divide the dough into 1/4 cup (3 oz / 90g) portions and form them into balls.
  6. Roll each ball into a flat round about 6 inches (15cm) in diameter and 1/8 inches (0.3cm) thick.
  7. Heat a large heavy skillet over medium high heat.
  8. Place the tortillas one at a time into the dry (or very lightly oiled) hot skillet; cook until browned in spots on one side, then turn and brown the other in spots side. (about 1 minute/side, see image)
  9. Remove from the skillet and keep warm in cloth towel.

Recipes using flour tortillas includeEdit