Search thousands of recipes reviewed by home cooks like you.

Chef John's Flour Tortillas

Chef John's Flour Tortillas

  • Prep

  • Cook

  • Ready In

Chef John

Homemade tortillas are so much better that if you do decide to give these a try, be warned that you'll have a very hard time ever going back to the packaged option again.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet


  1. Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
  2. Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
  3. Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
  4. Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
  5. Cut ball of dough into eight equal parts and cover until needed.
  6. Roll out balls of dough either by hand or with a tortilla press.
  7. Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.
Rate recipe

Your rating




Great recipe. Awesome with the stated shortening, but if you're like me and want a lower fat one, you can get a great result with 2 tablespoons shortening (just be aware you may need to adjust the water if reducing the shortening). I double the recipe and keep the leftovers (if any) wrapped in plastic for the morning. Just put it back on a hot skillet for a minute each side and it becomes soft and pliable again. Scramble and egg, add cheese, and you have great breakfast burritoes!


When I first made these, I was planning on having to later run to the store to buy tortillas because I didn't think that I would be able to make these, since I am terrible at making bread. My end result was exactly what they are supposed to look like. and they tasted much better than store bought tortillas. I was very impressed by this recipe, I found that the video was very very helpful. I would give this recipe 10 stars if I could. To be completely honest, I did burn one (oops) because I forgot about them on the stove while doing dishes :) But that was my fault. I wouldn't change the recipe at all, just remember to stay at the stove the whole time. Thank you Chef John for sharing this great recipe, I will be looking into your other delicious looking recipes, they look amazing. Oh, and I did not use a tortilla press, I used a rolling pin. They were very fun to make!


Great recipe, very easy to make. If using a tortilla press, ask your local florist for a few sheets of their clear wrap for flowers. Much easier to use with the press, one sheet can be cut into many pieces. Makes this recipe even easier to make!