Learn How to Make the Softest Flour Tortillas Ever From Scratch With Bacon Fat and Cook Them Perfectly on a Griddle!
Make this naturally dairy-free and egg-free 4-ingredient flatbread right at home for less than storebought tortillas!
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
There are certain foods that completely ruin the store-bought version for you forever.
For me, tortillas became one of them.
My sweet friend Julie over at Our Beautiful Chaos had us over for dinner one night and served her birria chuck roast with fresh tortillas she had brought back with her from San Diego. I can still remember that first bite.
Soft, flexible, full of flavor, and none of that strange smell you get from supermarket packs. They were just better in every possible way.
After that, I couldn’t un-know it.
I tried going back to store-bought tortillas and it just wasn’t the same. So I started trying to figure out how to make something like that at home. Something simple. Something I could make quickly. Something that used ingredients I already had in the kitchen.
Because that part matters to me more than ever right now.
As a military family working through baby step 2 of our debt free journey, we’ve made a real shift toward cooking from scratch and eating at home almost all the time. Not in an overwhelming way. Just gradually replacing things we used to buy with things we can make ourselves.
And it has made a huge difference!
The quality of our food is better. We know what’s in it. And over time, we’ve almost halved what we were spending on groceries.
One of the biggest shifts has been going back to things that used to be second nature. Saving bacon fat is one of those. It feels like something our grandparents would have done without even thinking about it, but it somehow got lost along the way.
Now I always have a jar of it in the fridge.
So one day, looking at that jar, I thought why not try it in tortillas instead of butter or shortening? And I am so glad I did.
These have become one of the most repeated recipes in our home. Soft, flexible, full of flavor, and you don’t even need to add extra salt because the bacon grease already brings everything with it.
They come together in under an hour. They cook quickly. They use simple ingredients. And once you’ve made them a couple of times, they become second nature.
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
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Top tip before we start. Give yourself time to practice rolling these out. It might take a few tries to get them as thin as you want. I tried tortilla presses and they just didn’t get them thin enough for me. A rolling pin and a bit of patience works far better.
And one more thing that might surprise you. I actually prefer cooking these on a griddle instead of a traditional cast iron pan. You can absolutely use cast iron, but for me the griddle gives a softer finish, more even cooking, and those perfect golden spots every time.
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So let’s head into the kitchen together and make these soft, flavorful bacon grease tortillas that might just ruin store-bought ones for you too!
Top Tip: How to Get Your Flour Tortilla Texture Right Every Time!
If your tortillas are turning out stiff, cracking when you fold them, or just not working for wraps and burritos, this usually comes down to how they’re cooked. These quick tweaks make all the difference!
Getting the Softest Flour Tortilla Texture…
If you’re aiming for that really soft and flexible style tortilla you see in US supermarkets (think Mission-style), the trick is in how you cook them.
Still roll the dough out nice and thin, but lower the heat to medium, around 300°F if you’re using a griddle. Cook each tortilla for about 30 seconds per side, just until it sets with a few light spots rather than fully browning.
As soon as it comes off the heat, stack it on a plate with parchment paper between each one and cover straight away with a clean towel while you cook the rest.
Once they’re all done, let them sit covered until completely cool. That’s what keeps them soft, pliable, and easy to fold without cracking!
Here’s what the difference actually looks like side-by-side!
How to Get a More Traditional Mexican-Style Tortilla!
If you prefer a more traditional Mexican-style tortilla, you’ll want to cook them a little differently.
Roll them out as thin as you can, almost translucent, then cook them on a hotter surface, ideally a comal or a very hot pan.
This helps them puff up and develop those deeper golden spots that give them more flavor and that unmistakably authentic look.
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This method gives you a lighter, more delicate tortilla with a bit of chew and that classic homemade texture.
Using a fat like bacon grease or lard also leans into that more traditional taste, rather than the softer, more neutral supermarket-style tortillas.
They won’t be quite as soft and “bendy” as the Tex-Mex style, but they’re perfect for tacos and have that proper homemade feel to them.
Both styles are great, it just comes down to what you’re in the mood for!
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Measuring jug
- Plastic wrap or clean damp towel
- Bench scraper or knife
- Rolling pin
- Electric griddle or cast iron pan
- Spatula
- Parchment paper
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Ingredients
Makes 8 large tortillas
- 2 cups all purpose flour
- 1 tsp baking powder
- 5 tbsp cold bacon grease
- 2/3 cup very warm water
Step-by-Step Instructions
Step One: Work the fat into the flour
Mix the flour and baking powder together in a large bowl, and then add the bacon grease.
Using your hands, quickly work it together until the mixture looks like small crumbs.
Step Two: Add the water
Pour in the very warm water.
Mix together by hand until a shaggy, slightly sticky dough forms. It will feel quite sticky at this stage, so I usually just use one hand for mixing and keep the other clean.
Step Three: Knead
Lightly flour your hands and knead the dough in the bowl for 2 to 3 minutes.
It should come together into a smoother, soft dough.
Step Four: Rest the dough
Form into a ball and cover with plastic wrap or a damp towel.
Let it rest for at least 20 minutes.
You can leave it longer if needed. Up to an hour is absolutely fine and often makes it even easier to work with.
Step Five: Divide
Divide the dough into 8 equal pieces.
Roll each piece into a ball and keep them covered while working.
Step Six: Roll out
On a lightly floured surface, roll each dough ball into a very thin circle or rectangle.
Turn the dough as you roll and keep the surface floured so it doesn’t stick.
You want these as thin as possible. Almost paper thin.
Step Seven: Cook
Place a rolled tortilla onto a dry preheated griddle or pan. Use medium heat, around 300°F, for softer tortillas.
Use a hotter pan or comal for more traditional Mexican-style tortillas with deeper golden spots.
Cook for 30 seconds per side.
Step Eight: Stack
Remove and place onto a plate with parchment paper between each tortilla.
Repeat with the remaining dough.
Step Nine: Keep soft
Once finished, cover the stack with a clean towel.
This helps keep them soft and flexible as they cool.
Notes and Troubleshooting
Notes
- No extra salt needed due to the bacon grease
- Thinner tortillas will be softer and more flexible
- Rectangles work perfectly for burritos
Troubleshooting
- Too thick? Roll thinner next time
- Tearing? Dough may need more rest time
- Sticking? Use more flour on your surface
- Too stiff? Cover with towel immediately after cooking
Storage
- Store in an airtight container for up to 2 days.
- For longer storage, wrap and refrigerate, then reheat on a warm pan.
Serving Ideas
- Use for burritos
- Wrap around shredded chicken or beef
- Serve with tacos
- Make breakfast wraps
- Use as a base for quesadillas
Why You’ll Love This Recipe?!
- Soft and flexible texture
- Full of flavor from bacon grease
- No extra salt needed
- Made with simple ingredients
- Budget friendly and practical
- Quick to make once practiced
FAQ
Can I use butter instead of bacon grease?
Yes, but the flavor will be different.
Can I freeze them?
Yes, stack with parchment and freeze.
Why are mine tough?
They may be too thick or overcooked.
Do I need a griddle?
No, a cast iron pan works well too.
Bacon Grease Flour Tortillas Recipe!
Ingredients
Equipment
Method
- Mix the flour and baking powder together in a large bowl, and then add the bacon grease.Rub together with your hands until the mixture looks like small crumbs.
- Pour in the very warm water and mix by hand until a shaggy, slightly sticky dough forms.
- Lightly flour your hands and knead the dough for 2 to 3 minutes until smooth and soft.
- Form into a ball, cover, and let rest for at least 20 minutes. This makes the dough easier to roll.
- Divide into 8 equal pieces, roll into balls, and keep covered while working.
- On a lightly floured surface, roll each piece into a very thin circle or rectangle, turning the dough as you go to prevent sticking. Aim for almost paper thin.
- Place onto a dry preheated griddle or pan over medium heat, around 300°F for soft tortillas.Cook for about 30 seconds per side to keep the tortillas very soft and pliable.For a more traditional style, cook hotter for more browning.
- Remove and stack with parchment paper between each tortilla.
- Cover the stack with a clean towel while cooling to keep them soft and flexible.
Notes
- No extra salt needed due to the bacon grease
- Thinner tortillas will be softer and more flexible
- Rectangles work perfectly for burritos
Quick Texture Tips
- For soft Tex-Mex style tortillas (like the ones you see in US supermarkets): Cook on medium heat, around 300°F, for about 30 seconds per side. You’re looking for light spots, not deep browning. Stack with parchment and cover with a towel straight away to keep them soft and flexible.
- For a more traditional Mexican-style tortilla: Roll very thin and cook on a hotter surface, ideally a comal or hot pan. Let them develop deeper golden spots and a bit more puff. This gives a lighter tortilla with more chew and flavor, perfect for tacos.
Storage
- Store in an airtight container for up to 2 days.
- For longer storage, wrap and refrigerate, then reheat on a warm pan.
Top Tip:
This dough is quite sticky when you first mix it, so it helps to use one hand for mixing and keep the other clean. It makes the whole process much easier and less messy!Related Recipes:
- Check out all our Flatbread Recipes!
- Find more Mexican Food inspo!
- Need to eat Dairy Free Foods? We got you covered too!
Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
So that’s how you make my easy bacon grease homemade tortillas from scratch. Big on flavor, low on cost, and something that quickly becomes part of your weekly kitchen routine!
What to Try Next?!
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Last update on 2026-05-18 / Affiliate links / Images from Amazon Product Advertising API
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