Homemade Flour Tortillas

Have you ever decided to make tacos at the last minute and realized you didn’t have any tortillas? Well this happened to me once and I decided to make them. Most people have all of the ingredients on hand with the exception of lard, but you can substitute butter if you need to. After I made them once, I realized how easy and how much better they taste. I no longer buy them anymore.

Homemade Tortillas on a non stick griddle

Homemade Flour Tortillas

  • Freestyle Smart Points:2 Smart Points per small tortilla, 3 Smart Points per medium tortilla or 4 Smart Points per large tortilla
  • Yield: 32 small tortillas (about 5 1/2" in diameter), 21 medium tortillas or 16 large tortillas


Homemade tortillas taste the best and are so simple to make! You can choose how big you want them, this recipe makes 32 tortillas which are about 5 1/2 inches in diameter and work out to be 2 smart points a piece. Or you can divide the dough into 21 balls (1.5 oz each) for 3 smart points or 16 balls (2 oz each) which work out to be 4 smart points a piece for a larger tortilla. I recommend the medium or large size for wraps.


  • 4 c. flour (all purpose works great)
  • 1 t. kosher salt
  • 2 t. baking powder
  • 2 T. lard or butter
  • 1 1/2 c. boiling water


  1. In a food processor, pulse all ingredients except the boiling water until the lard resembles cornmeal.
  2. With the food processor running, slowly add the boiling water and process until the mixture forms a dough.
  3. Knead the dough on a floured board a few times until smooth and elastic.
  4. Divide the dough into 1/2, then each ball into 1/2. Keep dividing each ball until you get 32 balls (for the small tortillas 1 oz each) all about the same size (about a golf ball size).  Since I really try to keep things even so I know the exact smart points, I make each tortilla about 1 oz per tortilla for 2 smart points each, 1.5 oz for medium tortillas 3 smart points or 2 oz per tortilla for 4 smart points each. If you’re making wraps, it’s easier to do the medium or larger tortillas.
  5. To make the most of my time after I divide the dough into the balls, I turn on my non stick griddle pan on medium high heat. While it’s heating up, I roll each ball into a 5 1/2 inch diameter circle for small tortilla or larger if you’re doing a larger tortilla. If you do one stroke with the rolling pin, then turn tortilla over and roll again and keep turning, your tortillas will come out somewhat round. I roll about 1/2 the balls and then start cooking. Cover dough and balls so they don’t dry out. My griddle pan will hold 4 tortillas at one time so I place them on the pan (no oil needed), then I go back to rolling out more balls. When the dough begins to bubble, I flip them over and cook for another 30 seconds or until lightly browned. So I roll and cook at the same time, it makes things go faster.  All in all I can make 32 small tortillas, 21 medium tortillas or 16 large tortillas in about 30-45 min.

If you make 32 tortillas, they are 2 smart points each, if you make 21 tortillas, they are 3 smart points each, if you make 16 tortillas, they are 4 smart points each.


If it is a warm day, you will want to put parchment paper in between the uncooked tortillas otherwise they might stick together. Be sure and keep the balls and the tortillas covered with a towel while you work or they will dry out.

Cooked tortillas will last about 2-3 days on the counter in a plastic bag or you can put them in the refrigerator up to a week.  You can also freeze the cooked tortillas, be sure and put parchment paper or plastic wrap in between before you freeze them.

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