The Old-fashioned Way to Make Flour Tortillas — Soft & Puffy Every Time (The Mexican Way)
The OLD-FASHIONED Way to Make Flour Tortillas — Soft & Puffy Every Time (The Mexican Way) is a easy Mexican recipe that serves 4. 120 calories per serving. Recipe by Bertha Cooks on YouTube.
Prep: 1 hr 25 min | Cook: 12 min | Total: 1 hr 47 min
Cost: $1.11 total, $0.28 per serving
Ingredients
- 3 cups All-Purpose Flour (sifted)
- 1 tsp Salt (fine sea salt)
- 0.33 cup Lard (rendered pork lard, traditional Mexican manteca)
- 1 cup Warm Water (warm like a bath, about 40°C (105°F))
Instructions
Combine dry ingredients and rub in the fat
In a large mixing bowl whisk together the flour and salt. Add the lard and, using your fingertips, rub it into the flour until the mixture looks like damp sand with no visible lumps of fat.
Time: PT5M
Add water and knead the dough
Gradually pour the warm water into the bowl, mixing with your hand until a shaggy ball forms. Turn the dough onto a lightly floured surface and knead for about 5 minutes, pushing with the heel of your hand, folding, and turning until smooth and soft.
Time: PT5M
First rest (30 minutes)
Place the dough ball back in the bowl, cover with a clean kitchen towel, and let it rest for 30 minutes at room temperature.
Time: PT30M
Divide and second rest (15 minutes)
Uncover the dough and divide it into 12 equal pieces. Roll each piece between your palms into a smooth ball about the size of an egg. Arrange the balls on the counter and cover with a towel for another 15 minutes.
Time: PT15M
Roll the tortillas
Lightly flour the work surface. Flatten a ball with your palm, then roll from the center outward, turning the dough a quarter turn after each roll. Aim for a circle thin enough to read through, about the thickness of two coins.
Time: PT10M
Cook on a hot comal
Heat a dry cast‑iron comal or heavy skillet over medium‑high heat until a drop of water sizzles and evaporates. Place the tortilla on the hot surface; cook 30‑40 seconds until bubbles appear and edges look dry. Flip, watch for a puff as steam lifts the tortilla, then cook another 15 seconds. Transfer to a towel or tortillero to keep warm.
Time: PT12M
Temperature: Medium‑high heat
Keep tortillas warm
Stack the cooked tortillas inside a clean kitchen towel or a tortillero, covering them so they steam gently and stay soft.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 3 g
- Carbohydrates
- 22 g
- Fat
- 3 g
- Fiber
- 1 g
Dietary info: Contains gluten, Vegetarian only if using butter or shortening
Allergens: Wheat, Dairy (if butter is used as a substitute), Pork (if lard is used)
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole wheat flour, Spelt flour
- Instead of Salt: Kosher salt (use slightly less), Table salt
- Instead of Lard: Unsalted butter, Vegetable shortening
- Instead of Warm Water: Warm milk, Warm broth
Equipment Needed
- Large Mixing Bowl
- Rolling Pin
- Cast Iron Comal or Heavy Skillet
- Kitchen Towel
- Measuring Cups and Spoons
- Bench Scraper or Spatula (optional)
Critical Steps — Do Not Skip
- Rub the lard into the flour until the mixture resembles damp sand.
- Let the dough rest twice (30 min then 15 min) covered with a towel.
- Cook on a properly pre‑heated dry comal; look for the puff as the sign of a perfect tortilla.
- Store cooked tortillas under a towel to retain moisture.
Chef Tips from the Video
- Use water that feels like a warm bath – too hot will melt the lard unevenly.
- Cover the dough with a damp towel during rests to prevent a skin from forming.
- Press a folded towel gently on the tortilla after the puff to keep it soft.
Troubleshooting
Dough is too stiff and tears when rolling.
Let the dough rest an additional 10‑15 minutes or add a tablespoon of warm water and knead briefly.
Tortillas do not puff on the second side.
Ensure the pan is hot enough; the water droplet test should evaporate instantly. Also roll the tortilla thin and even.
Tortillas become hard after cooling.
Store them wrapped in a towel or in a sealed container; reheat briefly on a hot comal before serving.
Storage
Refrigerator: Place tortillas in an airtight container with a paper towel between each; keep up to 5 days.
Freezer: Cool completely, then stack with parchment paper and seal in a freezer bag; lasts up to 2 months.
Room temperature: Best eaten the same day; keep covered with a towel for up to 4 hours.
Make-Ahead Tips
- Prepare the dough ahead of time and let it rest; the dough keeps well for a day in the fridge.
- Freeze cooked tortillas in a single layer with parchment between; reheat 30 seconds on a hot comal.
Frequently Asked Questions
What is the cultural significance and history of homemade flour tortillas in Mexican cuisine?
Flour tortillas originated in northern Mexico where wheat grew better than corn. They became a staple for families, especially in Guadalajara, and were traditionally made by hand for everyday meals like beans, meat, and tacos.
What are the traditional regional variations of flour tortillas in Mexican cuisine?
In northern states the tortillas are often larger and thinner, sometimes made with lard for richer flavor. In central Mexico, like Guadalajara, they are slightly thicker and may include a pinch of baking soda for extra puff.
How were flour tortillas traditionally served in Guadalajara households?
Grandmothers would roll a fresh batch, cook them on a cast‑iron comal, and keep them stacked under a clean kitchen towel so they stayed warm and soft while serving beans, stews, or as a base for quesadillas.
What occasions or celebrations are flour tortillas associated with in Mexican culture?
Flour tortillas appear at everyday family meals, but they are also central to celebrations like birthdays and fiestas where tacos, quesadillas, and enchiladas are served.
What authentic ingredients are used in traditional Mexican flour tortillas versus modern substitutes?
Authentic tortillas use all‑purpose flour, salt, warm water, and pork lard (manteca). Modern versions may replace lard with butter, vegetable shortening, or even oil, but the flavor and texture differ.
What other Mexican dishes pair well with homemade flour tortillas?
They are perfect for tacos al pastor, carne asada, chicken fajitas, refried beans, and as a base for chilaquiles or quesadillas.
What are the most common mistakes to avoid when making homemade flour tortillas?
Skipping the two rests, using water that’s too cold or too hot, rolling the dough too thick, and cooking on a pan that isn’t hot enough are the biggest pitfalls.
Why does this tortilla recipe use a double rest instead of a single rest?
The first rest relaxes the gluten after kneading, and the second rest lets each ball settle, ensuring the dough stretches easily and the tortillas puff correctly on the comal.
Can I make these tortillas ahead of time and how should I store them?
Yes. After cooking, let them cool, then wrap each in a paper towel and store in a sealed bag in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat 30 seconds on a hot comal.
What does the YouTube channel Bertha Cooks specialize in?
The YouTube channel Bertha Cooks focuses on traditional Mexican home cooking, sharing heritage recipes, kitchen tips, and cultural stories that preserve the flavors of Mexico’s grandmother kitchens.
How does the YouTube channel Bertha Cooks' approach to Mexican cooking differ from other Mexican cooking channels?
Bertha Cooks emphasizes the cultural narrative behind each dish, uses minimal ingredients, and teaches classic techniques like the double‑rest tortilla method, whereas many other channels focus on shortcuts or fusion twists.
Last updated: September 8, 2026
