how to make homemade tortillas

Join us for another Jane at-home recipe! Today, we’re teaching you how to make homemade tortillas. Tortillas may seem like such an easy thing to grab at the grocery store but homemade ones are pretty simple to make and can take your meal up a notch. Mary, one of our Jane employees, was kind enough to share her recipe and walk you through how to make these tasty tortillas at home.

Tortilla Recipe:

Makes: 8-10 (Can make more, depending on size. I made 8 in the batch I made, and they are pretty big)

Time: 45 minutes

What You’ll Need:

1 bowl for mixing

Griddle or hot plate

Rolling pin

Pastry blender OR two knives


3 cups flour

1 teaspoon salt

2 teaspoons baking powder

1/4 cup shortening 

1 1/4 cups water (Colder is better)

home made tortilla ingredients


1. Mix flour, salt, and baking powder in a large bowl.

2. Add shortening. Use pastry blender OR two knives to cut the shortening in until it is well combined 

(Usually, until the entire mixture looks like cornmeal)

3. Add water all at once. Stir to combine. Don’t overmix! If it doesn’t all come together, it will be okay, but if the mixture is really dry, 1-2 tablespoons of water can be added.

4. Let the dough rest for 5 minutes. While it’s resting, turn the griddle on medium heat. I used a non-stick griddle, I highly recommend that.

5. Separate the dough into large balls. This is where the number can vary. I’ve done smaller, ping-pong-ball-size tortillas, but usually, squash-ball-size is best. 

tortilla dough

6. On a lightly floured surface (don’t forget to flour the rolling pin!), roll the tortillas out. They should be thin, not thick. 1/8-1/4 inch thickness is good. The bigger the dough ball, the thinner the tortilla should be rolled out.

7. Place the rolled tortilla on the heated griddle. Let cook for 90 seconds, or until the upside is bubbling. Flip and repeat.

8. Keep done tortillas in a folded over kitchen towel. I keep mine on a dinner plate for easier movement.

9. Repeat until all tortillas are cooked. 

10. These can be stored on the counter, they don’t have to be refrigerated. I usually keep mine in a gallon-size Ziploc.

If these are being eaten right away, it is tradition to flip the entire stack of tortillas before serving so the first cooked is the first eaten.

Mary holding tortillas

We hope you love these tortillas as much as we do! Let us know in the comments if you try them.