Homemade bacon flour tortillas

Ingredients

• 500 g (about 4 cups)plain flour
• 60 g (⅓ cup)bacon fat
• 1 teaspoon fine salt (or 1½ teaspoons kosher or sea salt)fine salt
• 300 ml (1¼ cups)boiling water
• 3–4 rashersbacon, finely chopped

Instructions

1. 1

   Prepare the bacon

   Finely chop 3–4 rashers of bacon so the pieces are small enough to spread through the dough without making the tortillas difficult to roll out. Set aside.

2. 2

   Mix the dough

   In a medium bowl, combine the flour, bacon fat, salt and boiling water. Stir first with a wooden spoon, taking care because the water is very hot, until the fat has melted or mixed in.

3. 3

   Knead the dough

   Add the chopped bacon and knead by hand for about 8 minutes, until you have a slightly moist, elastic ball that releases easily from your hand. If it is still very sticky after about 5 minutes, knead in flour a teaspoon at a time; use no more than 3 tablespoons. In hot, dry weather, add water a teaspoon at a time if needed.

4. 4

   Rest the portions

   Divide the dough into 16 portions for regular-sized tortillas, then shape them into balls. Place them on a lightly floured surface, cover and leave to rest for 30 minutes.

5. 5

   Roll the tortillas

   Lightly flour a flat work surface and rolling pin. Roll one ball from top to bottom, turn it, roll again, then flip and repeat, turning or flipping as needed until it reaches your preferred thickness and diameter. Roll only as many as you can keep separate so they do not stick together.

6. 6

   Cook the tortillas

   Heat a griddle over medium-high heat and cook a tortilla for 45–55 seconds, until its surface changes from pale to yellowish and bubbles begin to form. Flip and cook for another 40–45 seconds, then flip once more and cook for 10–25 seconds; some tortillas will puff up on this final turn. Keep cooked tortillas warm in a clean tea towel or tortilla warmer and repeat with the rest.

What are flour tortillas?

Flour tortillas are thin, round flatbreads widely used in Mexican cooking, particularly in northern Mexico. Unlike corn tortillas, they are made with wheat flour and can be rolled into soft, flexible rounds.

This version folds bacon fat and finely chopped bacon into the dough. The fat keeps the tortillas tender, while small bacon pieces add savoury flavour and a little texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 154 calories, 4g protein, 24g carbs, 5g fat.

The flour provides most of the carbohydrates, while bacon fat and bacon contribute much of the fat. Bacon also adds some protein, though the flour contributes a little too; pair a tortilla or two with a lean protein and vegetables for a more balanced plate.

Why use bacon fat?

Bacon fat is the dough’s shortening, helping give the cooked tortillas their soft, pliable bite. It can be used firm or liquid, as long as it mixes into the hot water and flour.

Finely chopped bacon matters too: smaller pieces distribute more evenly and are less likely to tear the dough when you roll it.

Getting the dough right

Moisture: the dough should feel slightly damp and elastic, but it should release from your hand. Flour and weather can affect how much water the dough needs, so make small adjustments rather than adding a lot at once.

Kneading: work the dough for about 8 minutes to bring it together into a smooth, stretchy ball. Too much added flour can make the cooked tortillas dry and firm.

Why the rest matters

Resting: leave the covered dough balls for 30 minutes. This gives the dough time to relax and makes the portions easier to roll out.

Batching: roll only the tortillas your work surface can hold without stacking. Prepare another while one cooks, so the uncooked rounds do not stick to each other.

Rolling even rounds

Keep the work surface and rolling pin lightly floured, and turn or flip each round as you roll. The aim is an even thickness; the first tortillas need not be perfectly round to cook well.

Use just enough flour to prevent sticking. Excess flour can make the tortillas dry, so brush away any loose flour if it builds up.

Cooking and doneness

Heat: a medium-high griddle gives the tortillas enough heat to cook quickly. The first one is a useful test; adjust the heat if it browns too fast or takes too long to bubble.

Cues: look for a shift from pale to yellowish and the start of bubbles before the first turn. A final brief turn may make some tortillas puff; move each cooked one straight into a tea towel to keep it warm.

What to serve with them

These tortillas work well as wraps or alongside tacos, beans, eggs or grilled vegetables. Their bacon flavour is especially at home with fillings that are not already heavily seasoned.

For a simple meal, serve them with a protein-rich filling and fresh vegetables or a crisp salad. Keep the tortillas covered until serving so they stay soft.

Recipe notes & tips

• Chop the bacon finely so it is easier to roll the dough evenly.
• Use a wooden spoon to start mixing the boiling water into the flour.
• Add extra flour or water gradually, a teaspoon at a time.
• Keep the dough balls covered while they rest.
• Roll only a few tortillas ahead so they do not stick together.
• Use the first tortilla to check whether the griddle is hot enough.

Variations

• Smaller tortillas: divide the dough into more portions and roll each round thinner.
• Larger tortillas: make fewer dough portions and roll them to a wider diameter.
• Less bacon: use fewer chopped rashers for a milder bacon flavour.
• Herb accent: mix finely chopped fresh herbs into the dough with the bacon.
• Spiced dough: add a little chilli powder to the flour and salt before mixing.

Common mistakes to avoid

• Large bacon pieces: they can make rolling difficult; chop the bacon as finely as possible.
• Too much flour: it can make the cooked tortillas dry; add it a teaspoon at a time and stop once the dough releases from your hand.
• Sticky dough: knead it for about 5 minutes before adjusting, then add flour gradually if needed.
• Dry dough: add water a teaspoon at a time until it feels slightly moist and elastic.
• Stacking raw rounds: they can stick together; roll only what fits separately on your work surface.
• Guessing the griddle heat: the first tortilla can reveal if it needs adjustment; watch its colour and bubbles.

How to store

Keep cooled tortillas in an airtight container in the fridge for up to 3 days. Reheat briefly on a hot, dry griddle or in a pan, turning once; keep them wrapped in a clean tea towel until serving.

Frequently asked questions