In this guide, we will explore the art of rolling homemade tortillas. With just a few simple steps, you can create delicious, fresh tortillas to elevate your next Mexican-inspired meal. From selecting the right ingredients to perfecting your rolling technique, we will cover everything you need to know to make the best homemade tortillas possible. Whether you are a beginner or a seasoned cook, this guide is sure to provide you with all the tips and tricks you need to create the perfect tortilla every time. So let’s get started!

The History of Tortillas

Tortillas are a traditional Mexican food that has been around for centuries. The word “tortilla” comes from the Spanish word “torta,” which means “cake.” The Aztecs and other indigenous people in Mexico have been making tortillas for thousands of years. They would grind maize into flour and then make dough, which they would shape into flat, round discs and cook on a hot griddle. The tortilla was a staple of their diet and was used to wrap around other foods to make a portable meal.

The Cultural Significance of Tortillas

Today, tortillas are still an essential part of Mexican cuisine. They are used in a variety of dishes, such as tacos, enchiladas, and quesadillas. Tortillas are also a symbol of Mexican culture and heritage. They represent the ingenuity and resourcefulness of the indigenous people who created them and the resilience of their culture in the face of colonization and oppression.

Variations of Tortillas

Tortillas come in many different types and sizes. In Mexico, there are two main types of tortillas: corn and flour. Corn tortillas are made from masa harina, which is a type of corn flour that has been treated with lime to make it more digestible. Flour tortillas, on the other hand, are made from wheat flour and are more commonly used in the northern part of Mexico and the United States.

Making Homemade Tortillas

Making homemade tortillas is an excellent way to connect with Mexican culture and cuisine. Homemade tortillas are also much tastier and healthier than store-bought tortillas. Rolling out the dough is an essential part of making tortillas, and it takes some practice to get it right.


To make homemade tortillas, you will need the following ingredients:

  • 2 cups masa harina
  • 1 1/4 cups warm water
  • 1/2 teaspoon salt


  1. In a large bowl, mix the masa harina and salt together.
  2. Slowly add the warm water to the mixture, stirring with your hands until a soft dough forms.
  3. Knead the dough for a few minutes until it is smooth and elastic.
  4. Divide the dough into 12-16 equal portions and roll each portion into a ball.
  5. Place a ball of dough between two sheets of plastic wrap and roll it out with a rolling pin until it is about 1/8 inch thick.
  6. Heat a dry skillet or griddle over medium-high heat.
  7. Carefully peel the tortilla off the plastic wrap and place it in the skillet.
  8. Cook the tortilla for about 30 seconds on each side, or until it starts to puff up and has brown spots on both sides.
  9. Repeat with the remaining dough balls, stacking the cooked tortillas on a plate and covering them with a clean kitchen towel to keep them warm.

Tips and Tricks

  • Use warm water to make the dough. Cold water will not activate the masa harina properly.
  • Cover the dough with a damp cloth to keep it from drying out while you are rolling out the tortillas.
  • Roll out each tortilla as thin as possible without tearing it.
  • Don’t overcook the tortillas. They should be slightly browned on both sides and still pliable.

Rolling Out the Dough

Rolling out the dough is the most important part of making tortillas. It takes some practice to get it right, but with a little patience and persistence, anyone can do it. Here are some tips for rolling out the dough:

  • Use a rolling pin. A rolling pin makes it easier to roll out the dough evenly, and it also helps to prevent tearing.
  • Roll from the center out. Start rolling in the center of the dough and work your way outwards. This will help to keep the dough in a circular shape.
  • Rotate the dough. After every few rolls, rotate the dough a quarter turn. This will help to ensure that the dough is rolled out evenly.
  • Use plastic wrap. Place the dough between two sheets of plastic wrap before rolling it out. This will prevent the dough from sticking to the rolling pin and make it easier to transfer the tortilla to the skillet.
  • Be patient. It takes some time and practice to get the hang of rolling out the dough. Don’t get discouraged if your first few tortillas don’t turn out perfectly.

FAQs: How to Roll Homemade Tortillas

What do I need to roll homemade tortillas?

To make homemade tortillas, you will need masa harina, water, and a rolling pin. Masa harina is a type of flour made from dried corn kernels that have been soaked in lime water and then ground. It is used to make many types of Mexican dishes, including tortillas.

Do I need a tortilla press to make homemade tortillas?

While you can use a tortilla press to make homemade tortillas, it is not necessary. You can also roll the tortillas out by hand using a rolling pin. The key is to make sure that the tortillas are evenly rolled out to the desired thickness.

How thin should I roll out my tortillas?

The thickness of your tortillas will depend on your personal preference. Some people prefer thicker tortillas, while others prefer thinner ones. Generally, you will want to roll your tortillas to about ⅛ inch thickness.

How do I roll out my tortillas evenly?

To roll out your tortillas evenly, start by dusting your working surface with a little bit of masa harina. This will ensure that the tortillas do not stick to the surface. Then, take a golf ball-sized piece of dough and roll it between your palms to form a ball. Press the ball down slightly to flatten it, and then use your rolling pin to roll it out evenly.

Can I make tortillas ahead of time and store them?

Yes, you can make tortillas ahead of time and store them. Once the tortillas have cooled, store them in an airtight container or plastic bag. They will keep well for up to a week in the refrigerator or up to three months in the freezer. To reheat, simply warm them up in a dry skillet or on a griddle until they are heated through.


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.