Sunday, February 5, 2012

Flour Tortillas

Once we figured out how easy it is to make delicious flour tortillas at home, we haven't gone back to the mediocre variety available in the grocery stores in Germany. One side benefit of making them at home is that the dough can be used to make sopapillas for dessert.

Adapted from a recipe at

  • 2 C all-purpose flour
  • 1 tsp. salt
  • 50g lard
  • 1 Tblsp. vegetable oil
  • 1/2 C warm water

Mix the flour and salt. Cut the lard into smaller pieces and cut it into flour using finger tips (alternatively, it may be possible to use two table knives, a pastry knife, or a food processor) until it has the consistency of meal. Mix in vegetable oil and water and knead on a floured surface until smooth and elastic (about 4 minutes). Form into a ball, wrap in baking paper (or plastic wrap), and let rest for ~1 hour. After rest, divide dough into 12 equal-sized balls. Roll out into tortillas on a lightly floured surface (the recipe says they should be ~7 inches in diameter, but it is possible to roll them out a bit thinner). Cook on dry skillet that has been preheated over medium heat. Tortilla should bubble and be lightly browned (but not burned)--about 45-60s per side.

Makes 12 flour tortillas.


  1. Thanks for posting this! I've been buying my tortillas from a Turkish store by the train station, but maybe I'll try this now.
    Where did you find lard? I was looking at Rewe today and couldn't find it. Is there a brand you recommend I look for?

  2. Always happy to help with Mexican food! We also shop at Rewe, and the lard (Schweineschmalz, brand name: Laru) is usually located in the cold case near the butter--if I remember up (top or second-to-top shelf?) and a little left of the butter.

    Happy tortilla-making!