5 Ingredient Homemade Flour Tortillas
5 Ingredient Homemade Flour Tortillas is a medium Mexican recipe that serves 4. 70 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 55 min | Cook: 21 min | Total: 1 hr 26 min
Cost: $1.07 total, $0.27 per serving
Ingredients
- 2.5 cups All-Purpose Flour (sifted)
- 1 teaspoon Fine Sea Salt (fine texture)
- 1.5 teaspoons Baking Powder (double‑acting)
- 3 tablespoons Lard (rendered pork fat; can substitute vegetable oil or shortening)
- 189 ml Warm Water (warm to the touch, not hot)
Instructions
Combine Dry Ingredients
In a mixing bowl whisk together 2.5 cups sifted all‑purpose flour, 1 tsp fine sea salt, and 1.5 tsp baking powder until evenly distributed.
Time: PT2M
Incorporate Lard
Add 3 tbsp lard to the flour mixture. Using your fingertips, rub the lard into the flour until the texture resembles coarse cornmeal.
Time: PT2M
Add Warm Water and Form Dough
Pour 189 ml warm water into the bowl and stir with a fork or hand until the dough comes together.
Time: PT2M
Knead the Dough
Turn the dough onto a lightly floured work surface and knead for about 3 minutes, until smooth, elastic, and no dry flour remains.
Time: PT3M
Rest the Dough
Cover the dough with a damp kitchen towel and let it rest for 10 minutes.
Time: PT10M
Divide and Ball the Dough
Divide the rested dough into 16 equal pieces (about 35 g each). Roll each piece into a smooth ball.
Time: PT5M
Preheat Skillet
Place a cast‑iron skillet over medium‑high heat. Heat until the surface reaches roughly 500 °F (260 °C).
Time: PT5M
Temperature: 500°F
Roll Out Tortillas
Lightly flour a work surface and each dough ball. Flatten with your palm, then use a rolling pin to roll each ball into a 1/8‑inch‑thick circle. Rotate the dough a quarter turn between rolls to keep it even.
Time: PT30M
Cook Tortillas
Place a rolled tortilla onto the hot skillet. Cook for about 30 seconds, then flip and cook another 30 seconds until light char marks appear on both sides and the tortilla is cooked through.
Time: PT16M
Temperature: 500°F
Keep Warm
Transfer each finished tortilla to a tortilla warmer or a folded towel. Optionally keep the stack in a low oven (≈200°F) while you finish the batch.
Time: PT0M
Nutrition Facts
- Calories
- 70
- Protein
- 2g
- Carbohydrates
- 12g
- Fat
- 2g
- Fiber
- 1g
Dietary info: Contains gluten, Contains pork
Allergens: Wheat (gluten), Pork (lard)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
- Instead of Fine Sea Salt: Kosher Salt (use about half the amount)
- Instead of Baking Powder: Baking Soda + cream of tartar (1:2 ratio)
- Instead of Lard: Vegetable oil, Shortening
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups
- Kitchen Scale (optional)
- Rolling Pin
- Cast Iron Skillet
- Kitchen Towel
- Tortilla Warmer or Folded Towel (optional)
- Infrared Thermometer (optional)
Critical Steps — Do Not Skip
- Rest the dough for 10 minutes to relax gluten.
- Heat the cast‑iron skillet to ~500°F (260°C) before cooking.
- Cook each tortilla 30 seconds per side until lightly charred but still soft.
Chef Tips from the Video
- Use a light dusting of flour on the rolling pin to prevent sticking.
- For extra flavor, render your own pork fat and lightly smoke it before using as lard.
- If you prefer a vegan version, substitute the lard with 2 tbsp vegetable oil plus 1 tbsp melted coconut oil.
Troubleshooting
Dough is too dry and crumbly.
Add water a tablespoon at a time until the dough comes together; the dough should be soft but not sticky.
Tortilla tears while rolling.
Let the dough rest an extra 5‑10 minutes to relax the gluten, and keep the surface lightly floured.
Tortillas are tough and don’t puff.
Ensure the skillet is hot enough; under‑heated pans cause dense tortillas. Also, don’t over‑knead the dough.
Storage
Refrigerator: Place tortillas in an airtight container or zip‑top bag for up to 4 days.
Freezer: Separate layers with parchment paper, freeze in a zip‑top bag for up to 2 months. Reheat directly in a skillet or microwave.
Room temperature: Wrapped in a clean towel, they stay soft for up to 4 hours at room temperature.
Make-Ahead Tips
- The dough can be mixed and rested up to 24 hours ahead; keep covered in the refrigerator.
- Cooked tortillas freeze well; stack with parchment and freeze.
- If using vegetable oil instead of lard, the flavor changes slightly but the method remains the same.
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 readily available than corn. They became a staple for dishes like burritos, fajitas, and tacos, especially in border regions and among communities that adopted wheat farming during the colonial era.
What are the traditional regional variations of flour tortillas in Mexican cuisine?
In northern Mexico, flour tortillas are often made with lard for richness, while in some central regions they may include a touch of oil or shortening. Some families add a pinch of sugar for a slightly sweeter bite, and in Tex‑Mex cooking they are commonly larger and used for burritos.
How is a homemade flour tortilla traditionally served in Mexico?
Freshly cooked tortillas are typically stacked on a plate, kept warm under a cloth, and served immediately with fillings such as grilled meats, beans, cheese, salsa, and fresh herbs. They are also used to scoop up stews and sauces.
What occasions or celebrations are flour tortillas associated with in Mexican culture?
Flour tortillas appear at everyday meals but are especially common at family gatherings, street‑food festivals, and celebrations like birthdays where tacos or burritos are served as a crowd‑pleasing main.
What makes Joshua Weissman's homemade flour tortillas special compared to store‑bought versions?
Weissman's recipe uses a small amount of baking powder and real lard, giving the tortillas a tender crumb and subtle puff that commercial tortillas lack. The quick 10‑minute rest and high‑heat skillet also create a light char and soft texture that store‑bought tortillas can’t replicate.
What are the most common mistakes to avoid when making homemade flour tortillas?
Common errors include under‑heating the skillet, over‑kneading the dough, and not letting the dough rest. Each leads to tough, dry tortillas or uneven cooking. Follow the rest time and ensure the pan reaches about 500°F for best results.
Why does this tortilla recipe use baking powder instead of yeast?
Baking powder provides a quick leavening action that creates a slight puff without the long fermentation time yeast requires. This keeps the recipe fast (about 25 minutes of active work) while still giving a light, airy texture.
Can I make these flour tortillas ahead of time and how should I store them?
Yes. After cooking, stack the tortillas with a clean towel and store them in an airtight container in the refrigerator for up to four days. For longer storage, freeze them between parchment sheets and reheat in a skillet or microwave before serving.
What texture and appearance should I look for when the tortillas are done?
A finished tortilla should have light brown char spots on both sides, be pliable enough to fold without cracking, and feel soft to the touch. The surface should be slightly glossy from the fat, not dry or crispy.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman focuses on detailed, technique‑driven home cooking tutorials that emphasize mastering classic dishes from scratch, often with a blend of humor and precise, step‑by‑step explanations.
How does the YouTube channel Joshua Weissman's approach to Mexican cooking differ from other Mexican cooking channels?
Joshua Weissman brings a rigorous, ingredient‑focused perspective to Mexican dishes, often using precise measurements, high‑quality fats like lard, and a scientific approach to heat control, whereas many other channels prioritize quick shortcuts or pre‑made components.
Last updated: August 28, 2026
