Soft Flour Tortillas Recipe | Tortillas de Harina | How to make tortillas from Scratch

Today I recreated my popular Soft Flour Tortillas video to try and answer some questions you guys had from the last video. I also weighed the ingredients to give …


  1. Hello Mama! I would just like to start out saying how I've made your tortillas before and they always come out great! After my grandma passed, I realized we didn't have her recipe so I set out to find one! And this taste just like hers! Im also a graduated culinary student from JWU and I know my altitude effects my cooking. So, depending where you are also dictates how much flour, leavening, or even liquid you use. There are so many easy tools to find out what is right for you specifically just by googling a few things! For example if you enter your address here on this website it'll give you your exact altitude:
    And the King Arthur brand has a great article and easy to follow charts on how you should adjust:
    I wish everyone luck on their tortillas and thank you Mama for the wonderful video!! 💖

  2. I have to ask, what's the difference between the ticket/turn and simply rolling it into a ball? Or just slapping it flat with our hands before rolling? I'm legitimately asking to see if there is some unknown perk I'm unaware of?

  3. Thank you for this. Your hands are so fast! It's amazing. You've also encouraged me to finally take the plunge and try making my own for the first time because you make it clear and straightforward (though it probably isn't simple). Thanks!

  4. Hi there,I watched your video for the first time and found your vioce is supurb. Also I am really into your recipe and the process of you putting it into practice. Thanks for sharing and Keep up your good work.

  5. I grew up in East LA and had a wonderful babysitter, whom I adored, made us tortillas, refritos y queso, many many times. I would watch her fascinated, I have her recipe, but it never quite turned out the same as her's. Good, but not great. Now I know why. Lol You rock, now I am much better. Now that I am away from California and Texas, any food like this, I have to prepare. Thanks again.

  6. Thank you for the recipe, love it will try to make. Can I substitute olive oil instead of lard, same measurement or more? I like the softness of the of the tortillas you made, just wonder if use olive oil make them harder or not & how to you keep them for few days n still soft n nice, TIA.

  7. I was just trying to convert you last recipe into grams and millilitres. Then I found this. Thanks. Internet had said the 3cups of flour are 350g and the water is 250ml. Could have turned out too moist. I‘ll make them now let‘s see how they turn out 🙂

  8. Thank you for sharing this recipe with us. I have chronic arthritis hands and was wondering if I could put all the ingredients into the bread maker on dough setting. Instead of rolling out as you do, I was wondering if I could use a tortilla press. Do I need to rest the dough after it has been kneaded or pressed?

  9. This video reminded me of my mom. She never measured. She put flour in the bowl with a pinch of this and a pinch of that. Voila! Masa! She rolled out those tortillas like nothing. I think she had arms like gorgeous George. 🙂 She also flipped the tortillas with her fingers. I have tried making tortillas, but somehow they're not the same. I will try your recipe. Your tortillas look really good. Thank you.

  10. Thank You…Success!! Very clear instructions. Mine were not as large – I ended up with 18, they were all soft pliable and delicious. I’d forgotten the long kneading and baking powder, other recipes didn’t include. I do use good lard and the round cast iron grill on an electric stove, my medium high was too high, did burn one. Munchisimo Gracias 😉

    BTW Your previous video was just as clear and concise.

  11. I just tried to make these tortillas. Epic fail 😭. They came out like Gordita/pancake looking like tortillas. They tasted good. They didn’t bubble up though like yours do. I only had 2 cups of flour though.. don’t know if that’s why? I only added 3/4 cup of water. Pleassseeee helpppppp. Tomorrow I’ll try again exactly how you make it. Hoping I can get it right because yours look so good.

  12. Thanks for all your hard work, diligence and dedication to your craft. I did not make crackers this time. I made supple, smooth, silky tortillas. The key for me was the long knead time. At minute 9, I felt the shift in the dough. I only used 3/4 of a cup of water, but that may change in the future.

  13. Third times a charm! I'm a 30 year old male on my girlfriends account and needed to say THANKS… I tried 2 previous times and ended up with crackers (which was a combination of too much flour and too low heat i believe) but the 3rd time they were perfect! Thanks for taking the time to make this.

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