10 Fresh Tortilla Recipes That Beat Store-Bought Every Time
Nothing beats the taste and texture of homemade tortillas made fresh in your own kitchen. These recipes transform simple ingredients into soft, flavorful wraps.
From grain-free options to traditional varieties, you’ll discover tortillas that are healthier, tastier, and more satisfying than anything from the store.
01. Grain-Free Almond Flour Tortillas
Soft and pliable tortillas made with nutrient-rich almond flour. These paleo-friendly wraps work perfectly for tacos, quesadillas, and sandwich wraps without any grains.
Ingredients: 2 cups almond flour, 3 large eggs, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon baking powder, 2 tablespoons water.
How To Make Grain-Free Almond Flour Tortillas
1. Whisk together almond flour, salt, and baking powder in a large mixing bowl until evenly combined. Create a well in the center of the dry ingredients to prevent lumps when adding wet ingredients.
2. Beat eggs with olive oil and water in a separate bowl, then pour into the flour mixture. Stir with a wooden spoon until a soft dough forms that holds together when pressed.
3. Divide dough into 8 equal portions and roll each between parchment paper until paper-thin, about 6 inches in diameter. The thinner you roll them, the more flexible they’ll be.
4. Heat a dry skillet over medium heat and cook each tortilla for 2-3 minutes per side until lightly golden with small brown spots appearing on the surface.
02. Traditional Lard Flour Tortillas
Authentic Mexican-style flour tortillas made with lard for incredible flavor and texture. These soft, pillowy tortillas taste just like the ones from your favorite Mexican restaurant.
Ingredients: 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1/3 cup lard or vegetable shortening, 1 cup warm water.
How To Make Traditional Lard Flour Tortillas
1. Combine flour, salt, and baking powder in a large bowl. Cut in lard using a pastry cutter or your fingers until mixture resembles coarse crumbs with no large pieces of fat remaining.
2. Gradually add warm water while mixing with a fork until dough comes together. Turn onto a floured surface and knead for 3-4 minutes until smooth and elastic.
3. Cover dough with a damp towel and let rest for 30 minutes. This resting time allows the gluten to relax, making the tortillas easier to roll out thin.
4. Divide into 12 portions and roll each into a thin 8-inch circle on a floured surface. Keep uncooked tortillas covered to prevent drying out.
5. Cook in a hot, dry skillet for 1-2 minutes per side until puffed and lightly spotted with golden brown marks.
03. Fiber-Rich Oat Bran Tortillas
Nutritious tortillas packed with fiber from oat bran and whole wheat flour. These hearty wraps have a slightly nutty flavor and hold up beautifully to any filling.
Ingredients: 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 cup oat bran, 1 teaspoon salt, 1/4 cup vegetable oil, 3/4 cup warm water.
How To Make Fiber-Rich Oat Bran Tortillas
1. Mix both flours, oat bran, and salt in a large bowl until well combined. The oat bran adds both nutrition and a pleasant texture to the finished tortillas.
2. Make a well in the center and pour in oil and warm water. Stir with a fork until dough begins to form, then knead by hand for 5 minutes until smooth.
3. Let dough rest covered for 20 minutes to hydrate the oat bran completely. This makes rolling much easier and prevents cracking during cooking.
4. Divide into 10 pieces and roll each very thin on a floured surface. Cook in a hot skillet for 1-2 minutes per side until lightly browned and flexible.
04. Flexible Cassava Flour Tortillas
Naturally gluten-free tortillas with amazing flexibility and strength. Made from cassava flour, these tortillas taste remarkably similar to traditional wheat tortillas but work for any diet.
Ingredients: 2 cups cassava flour, 1 teaspoon salt, 1/4 cup olive oil, 3/4 cup hot water, 1 tablespoon apple cider vinegar.
How To Make Flexible Cassava Flour Tortillas
1. Whisk cassava flour and salt together in a mixing bowl. Cassava flour can be clumpy, so make sure to break up any lumps for smooth tortillas.
2. Combine hot water, olive oil, and vinegar in a measuring cup. The acid helps create more flexible tortillas that won’t crack when folded or rolled.
3. Pour liquid mixture into flour and stir until a soft dough forms. Knead briefly until smooth, adding a tablespoon of water if dough feels too dry.
4. Rest dough for 15 minutes covered with a damp cloth. This allows the cassava flour to fully hydrate and become more workable.
5. Divide into 8 portions and roll between parchment paper until very thin. Cook in a dry skillet over medium-high heat for 2 minutes per side until spotted.
05. Wholesome Wheat Flour Tortillas
Healthy whole wheat tortillas with extra fiber and nutrients. The key to rolling these paper-thin is patience and letting the dough rest properly before shaping.
Ingredients: 2 cups whole wheat flour, 1 cup all-purpose flour, 1 teaspoon salt, 1/4 cup vegetable shortening, 1 cup warm water.
How To Make Wholesome Wheat Flour Tortillas
1. Combine both flours and salt in a large bowl. Work in shortening with your fingertips until mixture resembles fine breadcrumbs with no visible fat pieces.
2. Add warm water gradually while stirring with a fork until dough comes together. Turn onto counter and knead for 8 minutes until very smooth and elastic.
3. Place dough in an oiled bowl and let rest for at least 1 hour at room temperature. This extended rest is crucial for easy rolling with whole wheat flour.
4. Divide into 12 equal pieces and roll each into paper-thin circles, about 8 inches across. Work on a well-floured surface to prevent sticking.
5. Cook in a hot, ungreased skillet for 1-2 minutes per side until puffed and golden brown spots appear across the surface.
06. Cornbread-Style Hybrid Tortillas
Unique tortillas combining cornmeal and flour for a taste like thin cornbread. These golden tortillas have a slightly sweet flavor and wonderful texture that’s perfect for breakfast wraps.
Ingredients: 1 cup all-purpose flour, 1/2 cup fine cornmeal, 1 teaspoon salt, 2 tablespoons vegetable oil, 2/3 cup warm water.
How To Make Cornbread-Style Hybrid Tortillas
1. Whisk flour, cornmeal, and salt together in a bowl until evenly distributed. The cornmeal gives these tortillas their distinctive flavor and lovely golden color.
2. Stir in oil and warm water until dough forms. Knead on a lightly floured surface for 3-4 minutes until smooth and the cornmeal is well incorporated.
3. Cover and let rest for 20 minutes. This helps the cornmeal soften and makes the dough easier to roll without tearing.
4. Divide into 8 pieces and roll each into thin 7-inch circles. Cook in a dry skillet over medium heat for 2-3 minutes per side until lightly golden.
07. Perfect Shortening Flour Tortillas
Classic flour tortillas made with vegetable shortening for incredible softness. These versatile tortillas stay flexible even when cooled and freeze beautifully for meal prep convenience.
Ingredients: 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1/3 cup vegetable shortening, 1 cup warm water.
How To Make Perfect Shortening Flour Tortillas
1. Mix flour, salt, and baking powder in a large bowl. Cut in shortening using a pastry cutter until mixture looks like coarse meal with pea-sized pieces.
2. Pour in warm water and mix with a fork until dough starts coming together. Turn onto counter and knead for 5 minutes until completely smooth.
3. Divide dough into 12 equal portions and shape into balls. Cover with plastic wrap and rest for 30 minutes for easier rolling.
4. Roll each ball into an 8-inch circle on a floured surface, turning frequently to maintain round shape and prevent sticking.
5. Cook in a hot, dry skillet for 45 seconds to 1 minute per side until puffed and lightly spotted but still soft and pliable.
08. Duck Fat Paleo Tortillas
Rich and flavorful paleo tortillas made with cassava flour and duck fat. The duck fat creates incredibly tender tortillas that roll and fold beautifully without breaking apart.
Ingredients: 2 cups cassava flour, 1 teaspoon salt, 3 tablespoons duck fat (melted), 3/4 cup hot water, 1 tablespoon lime juice.
How To Make Duck Fat Paleo Tortillas
1. Sift cassava flour and salt together to remove any lumps. The duck fat will make these tortillas extra rich and easier to shape than other grain-free versions.
2. Melt duck fat and mix with hot water and lime juice. The acid helps tenderize the cassava flour while the fat keeps tortillas soft and pliable.
3. Pour liquid into flour mixture and stir until dough forms. Knead gently for 2 minutes until smooth, being careful not to overwork the delicate dough.
4. Rest covered for 10 minutes, then divide into 8 portions. Roll between parchment paper until very thin, about 6 inches across.
5. Cook in a medium-hot skillet for 1-2 minutes per side until lightly golden. Store covered for up to 3 days in the refrigerator.
09. Three-Ingredient Corn Tortillas
Authentic corn tortillas made with just masa harina, salt, and water. The technique is everything with these simple tortillas that have that distinctive tangy corn flavor you love.
Ingredients: 2 cups masa harina, 1 teaspoon salt, 1 1/4 cups hot water.
How To Make Three-Ingredient Corn Tortillas
1. Mix masa harina and salt in a bowl, then gradually add hot water while stirring. The dough should feel like soft Play-Doh when properly hydrated.
2. Knead dough in the bowl for 2 minutes until smooth. If it feels dry or cracks when you press it, add water one tablespoon at a time.
3. Cover and let rest for 30 minutes. This resting time allows the masa to fully hydrate and develop the right texture for rolling.
4. Divide into 16 small balls and press each in a tortilla press or roll between plastic wrap until paper-thin, about 5 inches across.
5. Cook immediately in a hot, dry skillet for 1 minute per side until edges start to lift and tortillas are lightly spotted with brown marks.
10. Crispy Puffy Taco Shells
Amazing puffed corn tortillas that create edible bowls for tacos. These crispy shells puff up like magic when fried and stay crunchy even with juicy fillings inside.
Ingredients: 2 cups masa harina, 1 teaspoon salt, 1 1/4 cups warm water, vegetable oil for frying.
How To Make Crispy Puffy Taco Shells
1. Make masa dough by combining masa harina, salt, and warm water until smooth. The dough should be soft but not sticky when properly mixed.
2. Rest dough for 20 minutes covered. Divide into 12 portions and press each into thin 5-inch circles using a tortilla press or rolling pin.
3. Cook tortillas in a dry skillet for 30 seconds per side just until set but still soft and pliable. Don’t cook them completely at this stage.
4. Heat 2 inches of oil to 375°F in a heavy pot. Have your taco fillings ready because these shells are best served immediately while hot and crispy.
5. Fry tortillas one at a time for 1-2 minutes until they puff up like balloons and turn golden brown. Drain on paper towels and fill immediately while warm.
Final Thoughts
These homemade tortilla recipes will revolutionize your meals with fresh flavors and perfect textures. Once you taste the difference, store-bought versions will never satisfy you again.
Start with your favorite recipe and experiment with different flours and techniques to discover your perfect homemade tortilla.