San Antonio-Style Flour Tortillas

October 04, 2018

flour tortilla

If you’ve never had a fresh, homemade tortilla, you haven’t had a tortilla. It’s a completely different experience than the store-bought versions. Don’t be intimidated by the thought of making tortillas from scratch. I promise, it’s super easy.

Most flour tortillas are made with lard, which I’ll admit is delicious. The fat adds a moisture and flavor that can’t be beat. Still, I’m not so psyched about using lard in my cooking. It feels too indulgent and I start to worry about how I’m affecting my arteries. That’s why I was so excited when I found this recipe which doesn’t use the bad, but is every bit as good.


2 tablespoons unsalted butter

3/4 cup of milk

1 tablespoon vegetable oil

2 cups all-purpose flour, plus more for kneading

1 teaspoon baking powder

1/2 teaspoon kosher salt


Makes 8 tortillas. 

  1. Place the butter and milk into a pot and on medium-low heat cook until butter has melted. Turn off the heat and stir in the vegetable oil.
  2. In a bowl, stir together the flour, baking powder, and salt. Pour in the melted butter, milk and oil and stir until a loose, sticky ball is formed. Place dough on a floured surface and knead for 2 minutes until dough is firm and smooth. Still until well combined. Cover the dough and let it rest for 1 hour.
  3. After an hour, divide the dough into 8 pieces. Cover again and let it rest for 30 minutes. After dough has rested, place each dough ball one at a time on a floured surface, pat it out into a 4-inch circle, and then roll with a palote or a rolling pin from the center until it’s thin, about 8 inches in diameter. Don’t overwork the dough, or it will be stiff. Keep rolled-out tortillas covered until ready to cook.
  4. In a dry cast-iron skillet heated on high, cook each tortilla for 30 seconds on one side, flip it, and then cook for 1 minute on the other side. It should start to puff a bit. Flip it again and cook for 30 more seconds. Place cooked tortillas in a basket lined cloth or in a tortilla warmer. Repeat process for remaining balls of dough.


From The Homesick Texan Cookbook by Lisa Fain.



Leave a Reply

Your email address will not be published. Required fields are marked *