Homemade Tortilla Recipe - Pro Home Cooks

Everyone knows that homemade is always better but this is especially true for tortillas. They take like 30 minutes to make and they are always super tender, soft, and flavorful. Plus, they are super forgiving. You can swap out the water for some spinach water, beet juice, or tomato juice to mix up the flavors and colors. You can also use any fat that you want to make them like lard, avocado oil, coconut oil, browned butter or ghee! They store well and when you want to eat one just microwave it and you are good to go. My favorite things to make with tortillas are fully stuffed breakfast burritos, cheesy quesadilla, and some fully loaded chicken tacos or birria tacos.So if you have a taco night coming up, it would be such a blast to make some fresh tortillas with your family! You could even take this dough, stuff it with some goodies and then deep fry it for a crispy empanada moment. The options are endless, enjoy the recipes. 🙂

Homemade Tortillas

Tortillas are super easy to make and they taste better than the store bought ones. Plus, you can make them as big or as small as you want. Huge burritos, no problem. Mini chicken tacos, I got you. But one important thing that I like to add is some ghee. I normally don’t have lard on hand and you can totally use some oil if you want but I love the taste and smell of ghee in my tortillas. So, if you have some ghee on hand, try adding some to your tortillas.


  • 7 ounces of all purpose flour
  • 4 ounces of water
  • 1 teaspoon of fine salt
  • 2 tablespoon of ghee


    1. In a large bowl mix together the flour, salt, and ghee. Next, mix in the warm water until you have a nice slightly tacky dough. Let it rest on the counter for 5 minutes.
    2. By now it should be a really nice and soft. If you think it need a little more flour you can need in 1 tablespoon more. Dump the dough out and cut in 4 equal pieces. Roll each into a ball and let it sit for another 5 minutes.
    3. Place a dry heavy bottom pan onto the stovetop at medium heat. Then place some flour on your work surface and start rolling out your tortillas with a rolling pin or jar. I like to make them about 6 – 7 inches circle.
    4. By now your cast iron should be hot enough so drop one in and watch the bubbles appear. Flip after 30 -40 seconds and cook the other side for another 20 -30 seconds. Keep warm in a towel until ready to use.

      Breakfast burrito

      A breakfast burrito can be a simple as eggs and cheese or potatoes and guac but I also see it as a great way to add in some veggies or some leftovers. You can add in some spinach to the eggs for some extra greens or, in my case, I added in some potato salad. My dad made this potato beet salad a couple days ago so I decided to add into my burrito and it was the best addition. It added color, crunch from the raw beets, and some creamy potatoes.


      • 1 large tortilla
      • 1/2 of a chicken sausage
      • 1 egg
      • 1 tablespoon of cream cheese or sour cream
      • 1/4 of an avocado
      • scallion, chopped
      • 1/4 cup of potato beet salad
      • salt and pepper to taste
      • hot sauce, optional


        1. Start by searing your chicken sausage until both sides are crispy. Then pour in your scrambled eggs and cook until they are just set. Take out of the pan and set aside.
        2. Your flour tortillas should still be warm but if not you can warm them up now. Now, with your warmed up tortilla, spread on a little bit of cream cheese or sour cream. Followed up by some sliced avocados, your scrambled eggs, chopped scallion, chicken sausage, potato beet salad, and a sprinkling of salt and pepper.
        3. This step is totally optional but you can sear the end of the tortilla to make sure that it will stay closed but otherwise, cut in half and pour on some hot sauce as you eat!

          Bean and Cheese Quesadilla

          Here are some of my pro tips for making a quesadilla. 1.) Build the quesadilla in the pan your are going to cook it in or the plate that you will be eating it in. 2.) Don’t over stuff it! Less is more. 3.) If you don’t have a really long sharp knife to cut the quesadilla, use a pizza cutter! 4.) Don’t let it cool down too much, you want that melty cheese goodness.


          • 2 homemade tortilla
          • 1/2 cup of mashed black beans
          • hot sauce, optional
          • 2 tablespoon of shredded cheese


            1. Place a skillet down on medium heat. Then add your warm tortillas as the pan is heating up. Spread on some mashed black beans, drop on some hot sauce, and then sprinkle with cheese. Close it up with another tortilla and let it cook for about 3 -4 minutes or until the bottom tortilla is crispy.
            2. Flip it another cook for another 2 minutes. Slide out of the pan and onto a plate. Cut into 8 pieces and enojoy with some sour cream or guac!
              Recipe Details
              By Alex Chung

              Senior Food Writer at Pro Home Cooks