Recipe Club Makes… Yogurt Tortillas


Alycia Oh’s Yogurt Tortillas | The Recipe Club Yogurt Episode (Season 2, Episode 12)


Thousands of years after the Mesopotamians developed yogurt and the Mayans devised the tortilla, Dave, Chris, and Priya Krishna reconvene for an experiment in uniting two great ideas into one: the undeniably delicious yogurt tortilla.

This season, we’re tackling listener-submitted recipes—if you tackle this one, too, let us know in the comments below!

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Hosts: Dave Chang and Chris Ying
Guest: Priya Krishna
Producers: Jordan Bass and Sasha Ashall
Illustrator: Alycea Tinoyan

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I love homemade tortillas, but I hate when they come out a little dry or aren’t as pliable as I want them to be. We’re a no-pork-in-the-house family, so there’s always a process to making some of the best things pork-free. Not being a bread expert in the kitchen at all, I tried this recipe when making tortillas for my teenager. They have his seal of approval, and I thought they were pretty damn good, too!

I feel like you can play with the yogurt ratio a bit, maybe a little less water and more yogurt. The tortillas were perfect the next day reheated.

4 cups / 472 grams all-purpose flour (I used King Arthur)*
½ cup lard (we used ¼ cup crisco vegetable shortening and ¼ cup EPIC-brand Bison Tallow)
½ teaspoon salt†
1 cup water plus additional ¼ if needed
⅓ cup plain whole milk yogurt (I used the siggi’s Icelandic plain)††

1. Place the lard / fat components, salt, and flour in a stand mixer. Using a paddle mixer on low speed, mix everything together until the fat is well distributed and only very tiny rice-size pieces remain.

2. Add 1 cup of the water and all of the yogurt. Mix until the dough just comes together in a ball. This is where you need to eyeball the water—if it’s too dry, add more water. You’re looking for a slightly sticky dough.

3. Move the dough to a floured surface and knead a couple of times to bring it all together. Don’t overknead, you’re not trying to develop gluten! Let the dough rest for 10 minutes covered with a wet towel.

4. Heat a non-stick skillet, comal, or other pan to cook your tortillas. I used a medium setting on the stovetop.

5. Pinch a golfball-size piece of dough off and shape it into a ball. Roll it out into a tortilla on a lightly floured surface.‡ Soft-taco-size seems like the easy way to go.

6. Place in the hot pan and let it cook for 20 seconds. Flip and cook for 15 seconds, then flip again and leave for 10 seconds. In theory, this should be enough time to cook the tortilla depending on how hot your pan is and the thickness of your tortilla; you’re not looking for dark color. The tortilla might bubble up as it cooks—this is fine, you can leave as is or smoosh down.

7. I always taste the first one and adjust cooking or heat before making the rest. Enjoy!

Recipe Club’s Notes:

* Four cups makes quite a few tortillas. It’s not that they don’t reheat well, but it’s a lot of rolling. All of us opted to scale this down for the first go.

† You could probably stand to add an extra teaspoon here.

†† We figure if you’re going to make tortillas with yogurt, might as well get after it. We suggested upping the yogurt and decreasing the water accordingly.

‡ We found this dough to be pretty sticky. A lightly floured board probably won’t do it. Use plenty of flour and don’t get frustrated if you need to re-roll due to tearing.


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