! Today, we’ll be discussing homemade tortilla dough. Tortillas are a staple in many cuisines, including Mexican, Central American, and South American. Making your own tortilla dough can be a fun and rewarding experience, and can result in delicious, fresh tortillas that are perfect for tacos, burritos, and more. We’ll cover some basics on how to make your own tortilla dough, as well as tips for getting the perfect texture and flavor. Let’s get started!

The History and Significance of Tortillas

Tortillas are a staple in Mexican cuisine, and their history dates back to the Aztecs. They were made using maize, which was a sacred crop to the Aztecs. The Aztecs believed that humans were made from maize, making it an essential part of their culture and diet. The Spaniards introduced wheat to Mexico, which led to the creation of wheat tortillas. Tortillas became popular in the United States in the 20th century, and today they are enjoyed worldwide.

The Cultural Significance of Tortillas

Tortillas are a crucial part of Mexican culture, and they are used in many traditional dishes. They are used to make tacos, burritos, and quesadillas, among other dishes. Tortillas are also often used as a utensil, with food being wrapped inside them and eaten with the hands. Tortillas are not only a food item in Mexican culture but also a symbol of their history and identity.

The Variations of Tortillas

There are two main types of tortillas: corn and wheat. Corn tortillas are made from masa, which is a dough made from ground corn. Wheat tortillas are made from wheat flour, water, and fat, such as lard or vegetable shortening. Both types of tortillas have a different texture and flavor. Corn tortillas are more flavorful and have a slightly chewy texture, while wheat tortillas are softer and have a milder flavor.

Making Homemade Tortillas Dough

Making homemade tortillas is easy and fun. It only requires a few ingredients, and the results are delicious. Here is a step-by-step guide to making homemade tortillas dough:


  • 2 cups of masa harina
  • 1 1/2 cups of warm water
  • 1/2 teaspoon of salt


  1. In a large mixing bowl, combine the masa harina and salt.

  2. Slowly add the warm water to the mixture, stirring continuously. You may not need all the water, so add it gradually until the dough forms a ball.

  3. Knead the dough for a few minutes until it becomes smooth and pliable.

  4. Divide the dough into small balls, roughly the size of a golf ball.

  5. Cover the dough balls with a damp cloth and let them rest for 15 minutes.

  6. Heat a griddle or a cast-iron skillet over medium-high heat.

  7. Flatten each dough ball with a tortilla press or a rolling pin until it is thin and round.

  8. Place the flattened dough on the hot griddle or skillet and cook for about 30 seconds on each side or until it begins to puff up and has brown spots.

  9. Remove from heat and keep the tortillas warm in a cloth or tortilla warmer.

Tips for Making Perfect Tortillas

  • Use warm water instead of cold water to help the dough bind together better.
  • Knead the dough thoroughly to ensure that it is smooth and pliable.
  • Let the dough rest before flattening it to allow it to relax and make it easier to work with.
  • Use a tortilla press to ensure that the tortillas are evenly flattened.
  • Cook the tortillas on high heat to get those delicious brown spots.

FAQs for Homemade Tortillas Dough

What ingredients do I need to make homemade tortilla dough?

To make homemade tortilla dough, you will need all-purpose flour, salt, baking powder, and water. Some recipes may also call for oil or lard, depending on personal preference.

Can I use whole wheat flour instead of all-purpose flour to make tortilla dough?

Absolutely! Using whole wheat flour instead of all-purpose flour is a great way to make your tortillas healthier. However, keep in mind that the texture and taste of the tortillas may be different than those made with all-purpose flour.

How long should I knead the tortilla dough?

It’s important to knead the tortilla dough thoroughly because it develops the gluten in the flour and makes the dough stretchy and pliable. Knead the dough for at least 5-7 minutes or until it becomes smooth and elastic.

How long can I keep tortilla dough in the refrigerator?

You can keep the tortilla dough in the refrigerator for up to 3 days before using it. Be sure to wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.

Can I freeze homemade tortilla dough?

Yes, you can freeze homemade tortilla dough for up to 3 months. Wrap the dough tightly in plastic wrap and then place it in a ziplock bag before freezing. When ready to use, thaw the dough in the refrigerator overnight and then let it come to room temperature before rolling out.

How thin should I roll out the tortilla dough?

The thickness of the tortilla dough will depend on personal preference, but most tortillas are rolled out to be about 1/8 to 1/4 inch thick. If they are too thick, they won’t cook evenly, and if they are too thin, they may tear or fall apart.

Can I use a tortilla press to flatten the dough?

Yes, a tortilla press is a great tool for flattening tortilla dough quickly and evenly. Just be sure to line the press with plastic wrap or wax paper to prevent the dough from sticking to the press.

Do I need to use a cast-iron skillet to cook the tortillas?

While a cast-iron skillet is the traditional way of cooking tortillas, any flat-bottomed skillet or griddle will work just fine. Just make sure the skillet is hot before cooking the tortillas, and cook each tortilla for about 30 seconds to a minute on each side or until browned in places.


By Juan

¡Hola amigos! Welcome to "Taco Rocoslo," your ultimate destination for everything taco-related! My name is Juan Carlos, and I'm the loco behind this mouth-watering blog. So, buckle up, because we're going on a wild ride through the delicious world of tacos, exploring everything from traditional Mexican flavors to funky fusion creations. As a proud Mexican with a passion for our rich culinary heritage, I'm here to celebrate the humble taco in all its glory.