My favorite homemade flour tortillas are irresistibly soft, chewy, thick, and flavorful — and easy to make with just 5 ingredients (no lard)!
Meet my latest obsession that I sincerely hope may turn into your new obsession as well…
I’m just going to tell you right now that once you go homemade with your tortillas, get ready because you’re never going to want to turn back to store-bought. And why should we?! All you need to make a batch of the most irresistible homemade flour tortillas are 5 easy everyday pantry ingredients. All you need equipment-wise is just a mixing bowl, a sauté pan, a rolling pin. (Or you can break out the stand mixer and/or tortilla press, if you happen to own one.) There is zero yeast involved, nor any complicated kneading required. All you need is a little over a half hour or so, and the most life-changing batch of soft and chewy flour tortillas will be yours to enjoy in no time.
Oh, and bonus? I’m happy to report that this homemade flour tortilla recipe is lard- and shortening-free. Yes, I know that they are the ingredients traditionally used in flour tortillas, but I never really cook with either. And as it turns out, I’ve found an even better ingredient that works to achieve a satisfyingly chewy texture, that just so happens to be plant-based too. Win-win!
I love to roll my tortillas extra-thick (almost bordering on na’an bread), which I highly recommend if you like your tortillas to be nice and chewy. But you can roll yours out to be as thick, thin, large or small as you would like. I’ve also included tips below for ingredient substitutions, if your pantry is running low and you can’t make it to the store right now. Plus, tips for how to prep the dough ahead of time, how to store tortillas, and also freeze flour tortillas if you end up having extras.
Serve these up for Taco Tuesday, roll them into enchiladas or burritos, fold them into quesadillas, toast them into tostadas — basically, homemade tortillas are guaranteed to kick any of your favorite recipes up a delicious notch. Let’s make a batch!
Before I serve the tortillas, I like to char them which also warms them. This can be done by putting them directly over your gas stove flame one at a time. If you don’t have a gas stove, you can broil them or use a kitchen blow torch. The char adds a lovely smoky flavor to the tortilla.
The best way to freeze flour tortillas is to place a piece of parchment/baking paper between them so they don’t stick together. You can also take out as many as you need and keep the rest frozen when you need them. Stack them and wrap in plastic wrap and seal in a large freezer bag. They will keep in the freezer for up to 6 months. Defrost at room temperature or in the fridge.
Flour tortillas are derived from corn tortillas that are popular for tacos, taquitos and enchiladas. Corn tortillas are made in the same way as flour, but only with corn flour and water making them gluten free and healthy.
Where it is certainly easier to use, you don’t need the kind of traditional tortilla press that you see when tortillas are made, just a simple rolling pin can achieve the same result.
No Lard Flour Tortillas are a vegetarian/vegan alternative to the traditional recipe that uses lard or shortening. Use them for all your favorite dishes like quesadillas, tacos and fajitas. Coconut oil is a great substitution for lard because it has the same consistency to make the tortillas vegetarian and vegan. But they will not taste like coconut.
flour tortillas recipe | 1-minute video
To make this flour tortilla recipe, you will need five simple ingredients (amounts included in the recipe below):
- Flour: I love this recipe with standard all-purpose white flour, but I have also tested and enjoyed it with white whole wheat flour. (I have not yet tested it with gluten-free flours, but please let me know if you do.)
- Coconut oil: I also tested this recipe with a number of different fats, and coconut oil was the winner in our house by a landslide. The coconut-y flavor here (especially when using refined coconut oil) is super-duper subtle, and it yielded the best soft and chewy texture (that stayed soft the following day, too!). That said, see below for other options if you don’t love coconut oil or do not have any on hand.
- Baking Powder: To give these tortillas a bit of lift.
- Fine sea salt: Essential to bringing out those delicious flavors! If you only have table salt on hand, note that you will need to use a lesser amount of salt.
- Hot water: Just heat up some water on the stovetop or in the microwave until it is hot to the touch, but not boiling.
Easy No-Lard Flour Tortillas | Coconut oil, flour, and a whole lot of love!
FAQ
What can I use instead of lard in tortillas?
What is the best oil for cooking tortillas?
Is lard or oil better for flour tortillas?
What does lard do in tortillas?
Can you substitute coconut oil for lard?
Note that unrefined coconut oil tends to have a strong coconut taste and aroma, so it may slightly change the flavor of certain dishes. You can substitute an equal amount of coconut oil for lard in recipes, especially when baking, grilling, or pan-frying foods. 3. Vegetable oils Vegetable oils are often used in cooking and baking.
Can you substitute coconut oil for coconut milk?
In some cases, coconut milk can be replaced by coconut oil. For instance, a cup of coconut milk can be substituted in baking with 1/4 cup of coconut oil + 3/4 cup of liquid. This liquid can come from water, juice or milk alternative.
What can I use instead of lard for tortillas?
For tortillas, switch out lard with an equal amount of vegetable shortening or even olive oil for a healthier alternative without compromising the dough’s pliability. Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener.
Can you use oil instead of lard?
Keep in mind that baked goods like cookies and cakes may be denser and less tender if you use oil instead of lard. Additionally, for recipes like tortillas, adding some water with the oil can help improve the texture. For each cup (205 grams) of lard in a recipe, you can use 7/8 cup (191 mL) of vegetable oil.