Homemade Flour Tortillas

August 06, 2020

If you’ve never tried making flour tortillas at home, this recipe will change your mind. They’re nothing like the flour tortillas you find in a grocery store – dry, chalky, and utterly lifeless. Made fresh, they’re warm and slightly chewy. You’ll have a hard time not eating them straight off the pan. 

This recipe uses coconut oil in place of lard as a meat-free alternative. Feel free to experiment with either! Just be sure to make it using our whole germ, locally milled all-purpose flour

2 cups all-purpose flour
1 teaspoon of kosher salt
1/4 cup coconut oil, softened
3/4 cups cold water


  1. Combine flour and salt in the food processor and pulse to combine. Add coconut oil and pulse until the mixture resembles coarse crumbs. Add water and process until a cohesive dough forms.
  2. Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 10 equal pieces; roll each piece of dough into a ball. Cover dough with a damp cloth or plastic wrap and let rest an additional 15 minutes.
  3. Heat cast iron skillet or griddle over medium-high heat. Meanwhile, place one ball of dough on a lightly floured work surface and roll out into a very thin round. 
  4. Place dough in skillet and cook until bubbles form on top side and bottom side has light browned spots, 15-30 seconds. Flip tortilla and cook until second side develops light browned spots, 15-30 seconds longer. 
  5. Transfer tortilla to a plate and cover with dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.

Recipe by Local Roots team member Phoebe Tran

Rather have a taste first?

Local Roots Experiences are fun, pop-up events where we bring the farm to you!

Subscribe to text updates

VIP discounts and more. Get 20% off any add-on just for signing up!