Griddle Flour Tortillas from Scratch - You seriously need to make these
Griddle Flour Tortillas from Scratch - You seriously need to make these! is a easy Mexican recipe that serves 4. 120 calories per serving. Recipe by The Flat Top King on YouTube.
Prep: 45 min | Cook: 12 min | Total: 1 hr 7 min
Cost: $1.37 total, $0.34 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 2 teaspoons Salt
- 0.33 cup Beef Tallow (softened, cut into small pieces)
- 0.67 cup Hot Water (about two‑thirds cup, hot but not boiling (≈150°F/65°C))
- 1 tablespoon Additional Flour (for dusting) (optional, to prevent sticking while rolling)
Instructions
Gather Ingredients and Equipment
Measure out 2 cups flour, 2 teaspoons salt, 1/3 cup beef tallow, and 2/3 cup hot water. Set out bowl, rolling pin, griddle, and a clean kitchen towel.
Time: PT5M
Combine Dry Ingredients
Place the flour and salt into the mixing bowl and whisk to distribute evenly.
Time: PT2M
Incorporate Beef Tallow
Add the softened beef tallow pieces to the flour mixture. Using your fingers or a pastry cutter, rub the tallow into the flour until the mixture resembles coarse crumbs.
Time: PT3M
Add Hot Water and Form Dough
Pour the hot water gradually into the bowl, stirring with a wooden spoon until a sticky dough forms. If the dough feels too dry, add a little more water; if too wet, sprinkle a tablespoon of flour.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface (or keep in the bowl) and knead for 5‑7 minutes until smooth and elastic. The dough should no longer stick to your hands.
Time: PT7M
Rest the Dough
Cover the bowl with a damp kitchen towel and let the dough rest for 15‑20 minutes. This relaxes the gluten and makes rolling easier.
Time: PT20M
Divide and Shape Balls
Portion the rested dough into 12 equal pieces (about the size of a golf ball). Roll each piece between your palms to form smooth balls.
Time: PT5M
Roll Out Tortillas
Lightly coat your hands with a little beef tallow, then flatten each ball with the rolling pin. Start in the center and roll outward, keeping the shape as round as possible. Aim for a thickness of about 1‑2 mm.
Time: PT10M
Preheat the Griddle
Heat the flat‑top griddle over medium‑low heat until it reaches roughly 350°F (175°C).
Time: PT5M
Temperature: 350°F
Cook the Tortillas
Place one tortilla on the hot griddle. Cook for 30‑45 seconds until bubbles form and the surface looks dry, then flip and cook another 30‑45 seconds until light brown spots appear. Transfer to a plate and cover with a towel. Repeat with remaining tortillas.
Time: PT12M
Temperature: 350°F
Keep Warm and Serve
Stack cooked tortillas on a plate and cover with a clean kitchen towel to retain heat and softness. Serve immediately plain, with butter, or as a base for tacos, fajitas, etc.
Time: PT5M
Clean Up
Wash the mixing bowl, rolling pin, spatula, and any other utensils. Wipe the griddle with a paper towel and a light coat of oil.
Time: PT10M
Nutrition Facts
- Calories
- 120
- Protein
- 3 g
- Carbohydrates
- 18 g
- Fat
- 4 g
- Fiber
- 1 g
Dietary info: Contains gluten, Not vegetarian
Allergens: Wheat, Beef
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
- Instead of Salt: Kosher Salt, Sea Salt
- Instead of Beef Tallow: Unsalted Butter, Lard, Vegetable Shortening
Equipment Needed
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Rolling Pin
- Flat‑Top Griddle or Cast Iron Skillet
- Spatula
- Kitchen Towel
- Plate or Wire Rack
- Knife or Scraper (optional)
Critical Steps — Do Not Skip
- Kneading the dough to develop gluten (Step 5)
- Resting the dough to relax gluten (Step 6)
- Rolling the dough thin without tearing (Step 8)
- Cooking on a low‑medium heat until bubbles form, then flipping (Step 10)
Chef Tips from the Video
- Beef tallow adds a subtle beefy richness that butter can't match; use it for the most authentic flavor.
- If you prefer a milder taste, substitute half the tallow with unsalted butter.
- For extra puff, press the tortilla gently with a spatula just after flipping; the steam will create pockets.
Troubleshooting
Dough is too dry and cracks when rolling.
Add a tablespoon of hot water at a time until the dough feels soft and tacky. Avoid adding too much flour during rolling.
Tortillas stick to the griddle or tear.
Make sure the griddle is preheated to the correct temperature and lightly oil the surface. Keep the dough thin and dust the rolling pin with minimal flour.
Tortillas are hard or chewy after cooling.
Cover cooked tortillas with a towel to retain steam. Store in an airtight container; reheat briefly on the griddle to restore softness.
Storage
Refrigerator: Place in an airtight container or zip‑lock bag; will keep 3‑4 days.
Freezer: Separate with parchment paper, freeze in a zip‑lock bag; up to 2 months. Reheat on a griddle or microwave.
Room temperature: Not recommended beyond 2 hours; tortillas dry out quickly.
Make-Ahead Tips
- After cooking, stack tortillas with parchment paper between each and freeze for later use.
- Reheat frozen tortillas directly on a hot griddle for 30 seconds per side.
Frequently Asked Questions
What is the cultural significance and history of flour tortillas in Mexican cuisine?
Flour tortillas originated in northern Mexico where wheat was more abundant than corn. They became a staple for dishes like burritos, quesadillas, and fajitas, reflecting the region's Spanish and Indigenous culinary blend.
How do traditional Mexican flour tortillas differ from the version made with beef tallow on The Flat Top King channel?
Traditional recipes often use lard or vegetable shortening. The Flat Top King’s version swaps those fats for beef tallow, giving the tortillas a richer, slightly beefy flavor and a tender crumb that stands up well on a hot griddle.
What regional variations of flour tortillas exist within Mexican cuisine?
In the Mexican states of Chihuahua and Sonora, tortillas are larger and thinner, sometimes brushed with oil. In Central Mexico, they may be slightly thicker and cooked on a comal. Each region adjusts thickness and fat type based on local preferences.
What occasions or celebrations are flour tortillas traditionally associated with in Mexican culture?
Flour tortillas are common at family gatherings, street‑food festivals, and everyday meals. They are especially popular for breakfast dishes like huevos rancheros and for handheld foods at celebrations such as birthdays and holidays.
What authentic ingredients are essential for a classic Mexican flour tortilla, and what can be substituted?
The core ingredients are wheat flour, salt, water, and a solid fat (traditionally lard). Substitutes include beef tallow (as used by The Flat Top King), butter, or vegetable shortening, though each changes flavor and texture slightly.
What other Mexican dishes pair well with the homemade flour tortillas from The Flat Top King?
These tortillas are perfect for tacos al pastor, carne asada, chicken fajitas, and breakfast burritos. Their soft texture also works well for quesadillas filled with cheese and roasted vegetables.
How has the use of beef tallow in flour tortillas evolved in modern American cooking?
Beef tallow fell out of favor due to health trends, but recent interest in traditional fats and high‑smoke‑point oils has revived its use. Chefs appreciate its flavor and stability on high‑heat griddles, making it a trendy upgrade for home cooks.
What are the most common mistakes to avoid when making flour tortillas on a flat‑top griddle?
Common errors include over‑kneading (which makes the dough tough), using too much flour during rolling (drying the tortilla), and cooking at too high a temperature (causing burning before puffing). Follow the low‑medium heat guideline and keep the dough hydrated.
Why does The Flat Top King’s recipe use hot water instead of cold water when forming the dough?
Hot water helps the beef tallow melt into the flour, creating a more uniform dough and a softer texture. It also speeds up gluten development, making the dough easier to roll thin.
What does the YouTube channel The Flat Top King specialize in?
The Flat Top King focuses on outdoor cooking techniques, especially using flat‑top griddles and cast‑iron surfaces. The channel showcases recipes that highlight high‑heat cooking, from steaks to homemade breads and tortillas.
How does the YouTube channel The Flat Top King’s approach to Mexican cooking differ from other Mexican cooking channels?
The Flat Top King emphasizes griddle‑centric methods and the use of unconventional fats like beef tallow, whereas many Mexican cooking channels stick to traditional stovetop or comal techniques and classic lard. This gives his tortillas a unique flavor profile and a crisp‑yet‑soft texture.
Last updated: August 28, 2026
