Homemade Fluffy Flour Tortillas (No Lard)

By Marley Goldin

on May 26, 2020

last updated July 8, 2026

5 from 2 votes

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These homemade fluffy flour tortillas will up your taco game by providing a perfectly fresh, soft, and pliable base using coconut oil instead of lard and using no special equipment.

If you’re looking for Homemade Fluffy Flour Tortillas without lard, this recipe uses coconut oil for soft, pliable tortillas that you can easily make right in your kitchen.

These fresh flour tortillas from scratch won’t fall apart, even when you over-stuff it (because are you even eating a taco if you aren’t making a mess?).

They’re perfect for tacos, burritos, wraps, and quesadillas. And as a busy mom who loves homemade food but admittedly doesn’t love too much extra effort, I promise these are achievable and worth it!

These flour tortillas without lard are something you can whip up when you have the time and use them throughout the week. They are especially amazing served warm with these Salmon Tacos with Greek Yogurt Sauce and Fish Tacos with Mango Salsa.

Grabbing a homemade flour tortilla without lard to build a taco with. — Nothing beats homemade and these warm and soft flour tortillas are no exception!

Homemade Fluffy Flour Tortillas Ingredient Highlights

Just 5 pantry ingredients and hot water will get you these super fluffy flour tortillas. No need to boil or heat the water on the stove, just hot water from the tap will do. It simply helps you more easily emulsify the water and oil together.

You’ll notice this recipe calls for two types of flour. After testing this recipe every which way, I found that using half all-purpose flour and half bread flour gives just the right amount of chew and lends a more durable tortilla that won’t crumble.

Coconut oil gives the tortillas the most neutral color and gives it a very subtly sweet flavor, especially for those like me who don’t want to use lard.

coconut oil, bread flour, hot water, salt, baking powder, all-purpose flour

Homemade Flour Tortillas without Lard Tips and Tricks

How to Make Homemade Flour Tortillas with No Lard

Mix together both flours, the baking powder, and the salt first.

I know what you’re thinking, oil and water don’t mix. But using warm water and whisk will allow you to combine the coconut oil and water into an emulsion.

Then, pour the liquid mixture into your dry ingredients and whisk. You’ll notice the dough gets pretty thick, and the whisk will most likely leave some extra flour behind in your mixing bowl.

Use clean hands to work the extra flour into your dough. Turn it out onto a clean, floured surface and work the dough until it is thick, firm, and not at all sticky.

If you find that your dough is sticky at all, add a little bit more all-purpose flour, 1 tablespoon at a time, until it feels like playdough. Then, flatten it out with a rolling pin and separate into 12 roughly equisized pieces.

Take each piece and roll it in between both hands until your left with 12 balls of dough. Flatten each ball into a tortilla with the rolling pin.

You’ll notice that once you pick up your tortilla, it will start to shrink. Bearing this in mind, roll your tortilla out a little bit flatter and larger than your desired final size.

I find the easiest way to get a circular shape is to roll the ball out flat, then rotate it, continuing to roll and rotate, roll and rotate, until you are left with a flat circle.

Then, get your pan hot first over medium heat. Once your tortilla is shaped, it will take less than a minute to cook.

One at a time, place your tortillas straight on the pan (no need to oil or grease), and watch as your tortilla starts to form a bubble or two.

Flip you tortilla and cook on the second side for 10-20 seconds, until both sides have golden brown spots.

Adding flour to a mixing bowl. — Whisk together bread flour, all-purpose flour, salt, and baking powder.

Using a whisk to emulsify water and coconut oil. — Whisk together the oil and water to emulsify.

Adding water and oil to dry ingredients. — Whisk the liquid mixture into the dry ingredients.

Kneading tortilla dough on a floured surface. — Turn the dough out onto a floured surface and use hands to work the dough until it is well-combined.

12 balls of flour tortilla dough lined up next to one another. — Separate the dough into 12 equal parts and roll each piece into a ball.

Flattening dough into tortillas. — Roll each ball out into a tortilla, making each slightly thinner and larger than you want your final tortilla.

Adding homemade tortilla to hot frying pan. — Get a frying pan hot, then carefully cook each tortilla one at a time.

Homemade flour tortillas without lard frying in a pan. — Flip when you notice a few air bubbles starting to form, cooking until golden-brown flecks appear on both sides.

Storing and Reheating Your Tortillas

These flour tortillas will last up to three weeks in the refrigerator in an airtight container and retain their freshness and flavor. You’ll notice that they harden after a couple of days, but don’t worry! If you reheat them properly, they will bounce right back.

They will also stay fresh at room temperature for up to 12 hours or you can opt to freeze them for about 1 month.

To reheat, thaw from the freezer first. From the fridge, you can either toast them on a pan again, the same way you do when you cook them, or you can heat them in the microwave between two damp paper towels for 15 seconds.

Just wet two paper towels in the sink, and ring them out before placing the tortillas in between them.

stack of homemade fluffy flour tortillas

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