No Lard Flour Tortillas

How do easy homemade flour tortillas sound, made with just a few simple ingredients and in a few minutes? You need to try my No Lard Flour Tortillas recipe—a healthier version that’s vegetarian, vegan, and requires no tortilla press!

No Lard Flour Tortillas are the perfect vehicle for the One Pan Oven Fajitas (below) I made last week. Also perfect for Sonoran Shredded Beef Tacos and Slow Cooker Barbacoa Tacos.

Flour Tortilla Dough

Following a few key tips will help you make successful dough.

• Use hot water – Using hot water with flour tortillas helps to make the dough softer and more pliable. The warm water helps to activate the gluten in the flour and create a smoother, more elastic dough. It also melts the fat which will cause it to coat the flour and result in a tender and pliable tortilla.
• Add water a little at a time – This helps you control the dough’s consistency as you add water to the dry ingredients, ensuring it’s not too dry or too sticky. Start using a fork then switch to your hands.
• Don’t overwork the dough – Knead for about 4-5 minutes. You want it to be smooth and elastic, but not too sticky. If it feels too sticky, sprinkle in a little more flour; if it’s too dry, add a tiny bit more water. The goal is for the dough to be soft and slightly tacky, but it shouldn’t stick to your hands or the surface. Overkneading can make the tortillas tough.
• Allow the dough to rest – Allowing the flour tortilla dough rest is an important step! After kneading, cover the dough with a damp cloth or plastic wrap and let it rest for 10 minutes. This resting period helps the gluten relax, which makes the dough easier to roll out into thin, smooth tortillas. It also improves the texture, making the tortillas softer and more pliable when cooking.
• Remaining dough – Cover the dough tightly with plastic wrap or place it in an airtight container to prevent it from drying out. You can also store the wrapped dough in the refrigerator for up to 2-3 days. When you’re ready to use it, let the dough come to room temperature for about 30 minutes before rolling it out. To freeze, wrap it tightly in plastic wrap and place it in a freezer-safe bag. The dough can be stored for up to 3 months. When you’re ready to use it, let it thaw in the refrigerator overnight, then bring it to room temperature before rolling it out.

Lard Substitute for Tortillas

Traditional flour tortillas usually use lard or vegetable shortening. I find that a healthier substitute, coconut oil, works just as well. Use refined coconut oil for a neutral flavor. Do not use unrefined or virgin coconut oil, as it will add a slight coconut taste. 

Tips for Rolling Tortillas without a Press

Using a rolling pin instead of a tortilla press is totally doable, but it takes a little extra effort. Here are some tips to make it easier:

1. Use Parchment or Plastic – Place your dough ball between two sheets of parchment paper, wax paper, or a cut-up plastic bag. This prevents sticking and makes cleanup easier.
2. Roll Evenly – On a lightly floured surface, start from the center and roll outward in all directions to keep the tortilla round. You might not get a perfect circle, but rustic tortillas have their own charm!
3. Don’t Press Too Hard – Unlike a tortilla press, which flattens the dough in one quick motion, a rolling pin requires gradual, gentle pressure. Too much force can make the tortilla too thin or cause uneven edges.
4. Rotate as You Roll – Turn the tortilla a little bit each time you roll to help keep the shape even.
5. Check Thickness – Aim for slightly thinner than 1/8-inch for flour tortillas.
6. Practice – You may not get it right the first time (use the first tortilla as your experiment). The more you practice, the better you will become.

Cooking Flour Tortillas

Because they are thin, flour tortillas cook quickly. In a cast-iron skillet, they take only a few seconds per side. Cast iron is the best option because it adds a slight char that enhances their flavor.

Storing Flour Tortillas

To store flour tortillas, follow these steps to keep them fresh:

1. Room Temperature: If you plan to use the tortillas within a few days, you can store them at room temperature. Place them in a plastic bag or wrap them in a clean kitchen towel to keep them soft. Seal the bag or wrap tightly to prevent them from drying out.
2. Refrigerate: For longer storage, refrigerate your tortillas. Stack them with a piece of parchment paper between each one to prevent sticking. Place the stack in a resealable plastic bag or airtight container to maintain freshness.
3. Freeze: If you want to store tortillas for even longer, freezing is a great option. Place a sheet of parchment paper between each tortilla to prevent them from sticking together. Put the stack in a freezer-safe bag or container, and they’ll last for up to 3 months. When you’re ready to use them, simply thaw them at room temperature or heat them in a pan.

For the best results, always make sure your tortillas are completely cooled before storing to prevent moisture buildup, which could lead to mold.