Easy is an understatement! The Flour Tortillas are so simple and delicious, you’ll never buy them from the store again.

Soft, with a little chew, that’s how I like my tortillas. These fit that bill perfectly. Great for soft tacos, burritos or as a snack.

Easy Flour Tortillas

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Have you ever started to make something and realize that you don’t have everything you need?

Sure you have, we all have! I did that last week.

We bought a rotisserie chicken at the market and I was thinking of the ways we would use it for meals. I wrote on our menu “Tacos” but forgot to buy tortillas.

That was one of the best absent-minded moments ever. I had never made flour tortillas before and I’m sorry I didn’t.

Most flour tortillas have so little flavor. When you make these, you’ll see just how good they can be.

We made soft chicken tacos with our first batch. When I bit into the taco, I had flashbacks of our time in San Diego.

San Diego is filled with amazing Mexican restaurants and taco stands. You can bet that all of the tortillas in those dining establishments are homemade and these tasted just like them.

Here’s your shopping list:

  • All-purpose flour
  • Salt
  • Lard

See, E-A-S-Y!

Check out the recipe below ⬇⬇⬇

tortillas in a pan

Try this recipe and let me know what you think.
Hop over to Instagram, share your photo and tag @vineandplate and don’t forget to add the #vineandplate.

Ready to make some
Easy Flour Tortillas?

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flour tortillas on a plate

Easy Flour Tortillas

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You’ll think you’re at a taco stand because these are so good!

Easy to make with just a few ingredients.


  • 2 cups of all-purpose flour
  • 3 tablespoons of lard
  • 1 teaspoon of salt
  • 3/4 cup of ice water


Mix the ingredients together:

  1. Mix the dry ingredients together until well combined.
  2. Mix in the lard with your fingers or in a food processor until it resembles sand.
  3. Add your water and mix with your hands until a dough ball forms.
  4. Knead the dough for about 2 minutes — basically until it’s smooth and a little elastic like.
  5. Let the dough sit for 15 minutes.

Roll out the tortillas:

  1. Divide the dough ball into 12 balls.
  2. On a lightly floured surface, roll out the individual dough balls until super thin.
  3. I found that rolling them a couple at a time is okay, but don’t roll them all out in advance.

Ready to cook:

  1. Heat a cast iron skillet on medium-high heat.
  2. Don’t use oil in the cast iron. The dry cast iron helps the tortilla keep it’s shape.
  3. Lay the tortilla in the skillet and cook until golden brown on each side.
  4. *Tortillas will keep for a few days in a sealed bag in the cabinet.


  • Tortillas will be soft taco size about 6 inches diameter.
  • Super thin means almost see through. Unless you like thicker tortillas. 
  • There’s a little spring back in the dough if they sit for a while and that will make the tortillas thicker.
  • Also, your hot pan helps prevent against spring back. Quickly put the dough on the hot pan and let it sit without moving too quickly.
  • Prep Time: 10 minutes
  • Cook Time: 26 minute
  • Category: Side Dishes
  • Cuisine: Mexican Food
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Hey, I’m Lisa and I’m glad you stopped by. I love food and wine and making things that people love. Speaking of love, that’s my hubby with me in this photo. We were in one of the many tulip fields in Holland in 2018.  Such beautiful colors and these fields stretched for miles and miles. Anyway, thanks for checking out the recipe. I’d love to hear how it goes when you make it so come back to the recipe and leave a comment and rating. Also, don’t forget to share your photo on Instagram and tag #vineandplate so I can brag about you 😉 …. Read More

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