Tortillas de Harina (Flour Tortillas)

A recipe for homemade Tortillas de Harina (Flour Tortillas)! Thin rounds of a flour-based dough are heated on a comal or griddle until puffed and golden.

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These Tortillas de Harina (Flour Tortillas) from northern Mexico have a light texture perfect for pairing with a variety of dishes. I often use store-bought flour tortillas, but there is not much better than freshly made tortillas from scratch while still warm.

They take a little practice to roll out, but overall come together with only five ingredients (including water and salt!) and a little time to rest.

Combine flour, baking powder, salt, and vegetable shortening until blended, then slowly add hot water to create a soft and smooth dough. Rest for at least 30 minutes, then divide into individual balls.

Roll each ball of dough into a thin circle (back and forth from the center without completely reaching the edges) and heat on a hot comal or griddle until puffed and lightly golden on each side.

The prepared flour tortillas are best shortly after cooking. Refrigerate leftovers in an airtight container (a plastic bag with the air completely pushed out is perfect) for up to 3 days.

Place the cold tortillas briefly on a hot comal or griddle to reheat on each side.

Flour Tortilla Tips

This recipe makes about 12 tortillas (8 inch, 20 centimeters). For a larger size such as for enchiladas, wraps, or burritos, divide the dough into 8 pieces. The ingredients can be easily doubled for more servings.

I made the Tortillas de Harina with vegetable shortening. Many recipes use lard (traditional) or occasionally margarine/butter/vegetable oil.

The baking powder is optional. It helps the tortillas puff up more easily, especially at higher altitudes.

The ingredients can either be mixed together by hand or in a stand mixer with a paddle attachment.

Slowly add the hot water to the flour to form a soft dough. You may not need the full 3/4 cups (180 milliliters) or you may need a bit more.

After bringing the dough together, cover and allow to rest at room temperature for at least 30 minutes and up to two hours. This will help the gluten develop and hold its shape when rolling. If the dough keeps shrinking back, cover and allow to rest for a few more minutes before trying again.

Use just enough flour to keep the dough from sticking when handling and rolling. Too much and they may become tough. With the amount of vegetable shortening in this recipe, I often don’t have to add any flour at all when rolling out the circles.

Immediately before adding to the pan, I sometimes use my hands to stretch out the circle of dough to make it a little more even.

When cooking the tortillas, adjust the heat as needed between medium and medium low. If the temperature is too high, the tops of the puffed areas may burn. If too low, the bread won’t puff up enough to create the light texture.

Wrap the cooked tortillas in a kitchen towel as you prepare the rest to keep them warm and pliable.

This recipe was originally posted in December 2012 and updated in September 2023.

Tortillas de Harina (Flour Tortillas) Recipe

Adapted from The Mexican Home Kitchen

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5 from 6 votes

Tortillas de Harina (Flour Tortillas)

A recipe for homemade Tortillas de Harina (Flour Tortillas)! Thin rounds of a flour-based dough are heated on a comal or griddle until puffed and golden.

Course Bread

Cuisine Mexican

Keyword bread, flatbread, Mexican, Mexico, tortilla

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Resting Time: 30 minutes minutes

Total Time 1 hour hour 12 minutes minutes

Servings 12 Tortillas

Ingredients

• 3 cups (375 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup (62 grams) vegetable shortening
• 3/4 cup (180 milliliters) hot water

Instructions

• In a large bowl, combine the flour, baking powder, and salt.
• Mix in the vegetable shortening until crumbly with no pieces larger than a pea.
• Slowly add the hot water to bring together a soft dough.
• On a very lightly floured surface, knead the dough until smooth.
• Cover and allow to rest at room temperature for at least 30 minutes and up to 2 hours.
• Divide the rested dough into 12 equal pieces. Roll each piece into a ball and cover with a towel.
• On a very lightly floured surface, roll a ball into a thin circle by gently rolling back and forth from the center without making it all the way to the edge. Turn the circle as needed while continuing this back and forth motion until about 8 inches (20 centimeters) wide. Repeat with remaining rounds of dough.
• Place a comal or large griddle over medium heat.
• Once fully heated, add a prepared circle of dough and cook until bubbles start to form on the surface and golden on the underside, about 20 seconds.
• Flip the circle and cook until golden with more bubbles, another 20 seconds.
• Flip and cook one last time until puffed, about 10 seconds.
• Transfer to a kitchen towel and cover to keep warm, repeating with remaining circles.
• Serve immediately or refrigerate for up to 3 days in an airtight container.