Hand-rolled, the way they’re meant to be
The Kind of Homemade Flour Tortillas Worth Making
You can tell the difference right away.
These don’t come in plastic packs and tear at the crease.
These are Homemade Flour Tortillas, you know, hot out of the pan, warm to the touch, and with a little char on them.
They fold easily. They stretch and keep everything together.
That is what a Sonoran flour tortilla is supposed to do.
And once you’ve had one fresh, it resets your expectations completely.
Where Things Usually Go Wrong
You might have assumed the secret is in the ingredients.
It’s not.
It requires patience. Dough that hasn’t rested, will not yield to you and it will tear.
A Quick Note on Timing for Homemade Flour Tortillas
You will only spend about 20 minutes working with the dough. Give the dough at least an hour to rest. Ninety minutes is even better, and it’s worth the wait. Cooking is quick, twenty to thirty seconds each side, just until you see a puff and a few golden spots. Most of the heavy lifting here is done by resting time. It doesn’t demand attention, just some foresight.
A Quick Note on Tortilla Presses
A press works perfectly for corn tortillas, but for Sonoran flour tortillas it’s not recommended. Flour dough is elastic and it springs back under pressure rather than staying thin. To get that signature paper-thin, slightly translucent stretch that gives Sonoran tortillas their chew, you need a rolling pin.
Choosing the Best Fat for Homemade Flour Tortillas
The fat you use matters more than you’d think. It’s what gives the tortilla its texture, its flex, even a little of its flavor.
Lard is the traditional choice and for good reason. It produces the softest, most pliable tortilla with that slightly savory depth that makes you want to eat one plain right off the pan. If you can find good quality lard, use it.
Butter is a great substitute. It adds a subtle richness and a little more flavor than lard, though the tortillas can be slightly less flexible. Still excellent, especially if lard isn’t something you keep on hand.
Coconut oil is my go-to dairy-free swap and still makes a soft tortilla.
Bacon fat adds a quiet smokiness and works well. Save your drippings.
You can also mix fats. Half lard, half butter is a tasty combination that balances tradition with richness.
What you’ll need
A lightweight rolling pin gives you the most control — a simple wooden or French-style pin works best, though any rolling pin will do.
Sonoran Mexican Homemade Flour Tortillas
Ingredients
- 2 cups bread flour
- 1 cup all purpose flour
- 1 1/2 teaspoons salt
- 7 tablespoons fat lard for traditional; butter; coconut oil; bacon fat, or a mix
- 1 cup very hot water up to 1â…› cups in humid climates
Instructions
Mix dry ingredients
- Combine flour and salt in a big bowl.
Cut in the fat
- Mix the fat into the flour with a danish dough whisk or with your hands. It should appear like moist sand without any huge pieces left.
Add hot water
- Add 1 cup of hot water, and mix until a dough is created. Add water as necessary; the dough must not be hard or dry.
Knead
- Knead 5-7 minutes to a smooth and elastic consistency.
Rest
- Allow to rest at least 1 hour (90 minutes is better).
Portion
- Portion the dough into 10 to 12 smaller balls to land that dozen-tortilla yield. Keep them covered to prevent drying.
Roll and stretch
- Roll into thin circles, and then pull in a circular shape to stretch by hand, until it is somewhat translucent.
Cook
- Heat a hot skillet and cook for 20-30 seconds on each side, flipping until it is puffed and has light golden spots.
- As one cooks, begin rolling out the other.
Keep warm
- Wrap up in a towel to steam and remain soft.
Notes
From Your Hands to the Table with Homemade Flour Tortillas
You don’t need to have anything special to prepare these; just some simple materials, patience, and your hands.
A fresh tortilla deserves something worthy of it. If you’re wondering what to fill yours with, my Homemade Refried Beans are made from scratch and are the kind of thing you’ll want to keep in your fridge all week. Roll them up with melted cheese in one of these and you have a delicious Bean and Cheese Burrito.
