Mexico’s Flour Tortillas

How to make flour tortillas.

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Recipe adapted from Mexico: The Cookbook

If you don’t want to make them all at once, you can wrap any remaining dough tightly and store in the refrigerator for up to 3 days.



  • 4 cups white whole wheat flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup lard
  • 1/3 cup vegetable shortening


  1. Combine flour, salt, and baking powder in a medium bowl. Add the lard and vegetable shortening and rub it in with your fingers. Add 1 1/2 cups lukewarm water and knead for 2-3 minutes until a smooth dough has formed. Cover with a clean dish towel and let rest 15 minutes.
  2. Heat a cast iron skillet or comal over medium heat. Remove golf ball-sized pieces of dough and roll out on a lightly floured surface until they are as thin as possible (about 1/8-inch thick).
  3. As you are rolling cook each tortilla on the hot, dry skillet until toasted on both sides, about 1 minute per side. Keep warm in a clean towel and repeat with remaining dough.