There are few things in life more comforting than the smell of fresh, warm tortillas cooking on a cast-iron comal. This recipe for Grandma Mercie’s Flour Tortillas is more than just a set of ingredients — it’s a legacy, a memory, and a tribute to the magic of homemade food made with love.
Soft, chewy, and full of character, these flour tortillas are perfect straight off the griddle with just a pat of melted butter. Whether you serve them with beans, tuck in some carne asada, or eat them as-is, this recipe delivers an unbeatable taste of tradition.
Table of Contents
Why You’ll Love This Recipe
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Authentic and time-tested – passed down through generations
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Velvety soft dough – thanks to Crisco or lard and proper kneading
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Customizable size – make thick and hearty or thin and foldable
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No preservatives – just simple, pantry-friendly ingredients
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Delicious warm with butter or as a wrap
Ingredients
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7 cups all-purpose flour
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1 tablespoon baking powder
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2 ½ teaspoons salt
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¾ cup Crisco shortening (or fresh lard), cut into pieces
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2 ½ cups warm water (super hot water if using lard)
Instructions
Step 1: Mix the Dough
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In the bowl of a stand mixer, combine flour, baking powder, and salt.
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Add shortening or lard and mix until it resembles coarse crumbs.
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Slowly pour in the warm water and mix on low speed for about 90 seconds, until the dough pulls away from the bowl and forms a smooth ball.
Step 2: Knead & Rest
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Transfer dough to a floured surface and knead by hand for 5 minutes until smooth and velvety.
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Cover with a clean kitchen towel and let it rest for 20–30 minutes. Don’t skip this step — it’s essential for elasticity!
Step 3: Shape the Dough Balls
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Divide dough into 18–20 equal pieces.
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Roll each into a smooth ball (slightly larger than a golf ball).
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Place on a tray and cover with a lightly damp towel to keep them moist.
Step 4: Roll Out the Tortillas
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Preheat your cast-iron comal, griddle, or skillet to medium-low.
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Using a wooden rolling pin, roll each dough ball into a circle about 8 inches wide (or 10 inches for thinner tortillas).
Step 5: Cook the Tortillas
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Place the tortilla on the hot comal. Count to 20, flip, and repeat for 4–5 flips (each about 20 seconds).
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The tortilla will puff up slightly and develop beautiful brown spots.
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Remove from heat once soft and fully cooked.
Step 6: Serve with Butter
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As soon as it comes off the comal, slather it with a pat of melted butter and enjoy it hot. There’s nothing quite like it!
Tips for Success
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Use super hot water if you’re working with lard — it helps emulsify the fat better.
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If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
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A cast-iron griddle is ideal for even heat distribution.
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Don’t skip the rest time — it makes the dough easier to roll and improves texture.
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Tortillas should be soft and flexible, not crispy. Cook just long enough to develop brown spots.
Final Thoughts
Grandma Mercie’s Flour Tortillas are the kind of recipe that lives on through memories, laughter, and family dinners. They’re not just food — they’re a reminder of simpler times, of stories told in kitchens, and of the love folded into every roll and flip. Making them is a ritual, and eating them is pure comfort.
So grab your rolling pin, heat up your comal, and carry on this beautiful tradition — with a pat of butter and a big smile.
Share Your Creations
Made these tortillas at home? I’d love to see your twist on Grandma Mercie’s recipe!
Did you use lard or Crisco? Did you roll them thin or keep them thick and fluffy? Tag your tortilla creations on social or leave a comment — and let’s keep this family classic alive one bite at a time.
Grandma Mercie’s Flour Tortilla With Warm Melted Butter
Ingredients
Method
- In the bowl of a stand mixer, combine flour, baking powder, and salt.
- Add shortening or lard and mix until it resembles coarse crumbs.
- Slowly pour in the warm water and mix on low speed for about 90 seconds, until the dough pulls away from the bowl and forms a smooth ball.
- Transfer dough to a floured surface and knead by hand for 5 minutes until smooth and velvety.
- Cover with a clean kitchen towel and let it rest for 20–30 minutes. Don’t skip this step — it's essential for elasticity!
- Divide dough into 18–20 equal pieces.
- Roll each into a smooth ball (slightly larger than a golf ball).
- Place on a tray and cover with a lightly damp towel to keep them moist.
- Preheat your cast-iron comal, griddle, or skillet to medium-low.
- Using a wooden rolling pin, roll each dough ball into a circle about 8 inches wide (or 10 inches for thinner tortillas).
- Place the tortilla on the hot comal. Count to 20, flip, and repeat for 4–5 flips (each about 20 seconds).
- The tortilla will puff up slightly and develop beautiful brown spots.
- Remove from heat once soft and fully cooked.
- As soon as it comes off the comal, slather it with a pat of melted butter and enjoy it hot. There’s nothing quite like it!
