Supplies & Recipes

Homemade tortillas are soft and fluffy and downright good for the soul. Who am I kidding, anything with carbs is heavenly. Sometimes it helps to make this recipe in two days. To cut down on prep time, cook tortillas on one day, assemble meals the next.

Personally, I think tortillas made with lard for the fat over butter or oil are the best. Choose a fat that fits your diet, budget, and local resources.

Tortillas don’t just end with just tacos or burritos. You can use them for sandwich wraps, breakfast burritos, quesadillas, flatbread pizzas, tortilla strips for topping soup, fry them for chips and layering for casseroles.

You can make them crunchy, sweet and even savory by adding spinach or sundried tomatoes to the dough. The possibilities are endless and another reason to get creative in the kitchen.

Rolling Pin
Flat pan (12 in)
|Parchment Paper
Tortilla Press (optional)


All Purpose Flour
Print Recipe Here: Recipe is in the caption on Claudia’s YouTube video (linked below)
Watch Tutorial Here: Cooking Con Claudia

Print Recipe Here: Farmhouse on Boone
Watch Tutorial Here: Farmhouse on Boone

Gluten Free
Print Recipe Here: Kind Earth, Gluten Free & Vegan Tortillas
Watch Tutorial Here: Anastasia at Kind Earth

Fresh Milled Print
Recipe Here: Merry Boosters
Watch Tutorial Here: Bincy Chris Whole Wheat Tortilla

*Be sure to like and subscribe to these amazing ladies who took the time to share their recipes! I want to encourage you to keep trying new things. Even if you “fall behind” or are just now joining us! Learning to replace one store bought item will help you become more independent in the kitchen and might even save you in a pinch!

Happy Baking!

share this post:


3 Responses