Homemade Flour Tortilla Recipe with Butter
There’s nothing quite like the taste of fresh, homemade flour tortillas with butter. Soft, tender, and slightly buttery, these tortillas are perfect for tacos, burritos, quesadillas, or simply enjoyed on their own. Made with simple ingredients like flour, butter, and a touch of salt, this recipe is easy to follow and yields delicious results every time.
Say goodbye to store-bought tortillas and hello to the real deal—let’s get started!
Why You’ll Love This Flour Tortilla Recipe
These homemade flour tortillas are soft, pliable, and full of flavor. The butter adds a rich, slightly savory taste that pairs perfectly with both sweet and savory fillings. Plus, they’re incredibly versatile—use them for breakfast tacos, lunch wraps, or even dessert quesadillas.
Making your own tortillas is also surprisingly easy and rewarding. With just a few simple steps, you’ll have a stack of warm, fresh tortillas ready to enjoy.
How to Make It
Making these homemade flour tortillas is easier than you might think. Start by mixing the dry ingredients—flour, salt, and baking powder—in a bowl. Cut in softened butter until the mixture looks like coarse crumbs. This step ensures the butter is evenly distributed, giving the tortillas a rich, tender texture.
Gradually add warm water to the mixture and knead the dough until it’s smooth and elastic. Divide the dough into small balls and let them rest for about 15 minutes. This resting time allows the gluten to relax, making the dough easier to roll out.
Roll each ball into a thin circle using a rolling pin. The thinner you roll them, the more tender and pliable they’ll be. Cook each tortilla in a hot skillet for about 30 seconds per side, or until they puff up and develop light brown spots.
Stack the cooked tortillas on a plate and cover them with a clean kitchen towel to keep them warm and soft. Serve them fresh and enjoy the delicious, buttery flavor!
Make Ahead Method
These homemade flour tortillas are perfect for making ahead, whether you’re meal prepping or planning for a gathering. You can prepare the dough up to a day in advance. After kneading the dough, wrap it tightly in plastic wrap and store it in the fridge. When you’re ready to cook, let the dough come to room temperature for about 30 minutes before rolling and cooking.
If you’d like to freeze the dough, divide it into balls, wrap each ball individually in plastic wrap, and place them in a freezer-safe bag. They’ll keep in the freezer for up to 2 months. Thaw the dough balls in the fridge overnight, then let them come to room temperature before rolling and cooking.
Cooked tortillas can also be made ahead. Store them in an airtight container or zip-top bag at room temperature for up to 2 days. To reheat, warm them in a skillet or microwave until soft and pliable. For longer storage, freeze the cooked tortillas with parchment paper between each one. They’ll keep in the freezer for up to 2 months. Thaw at room temperature or reheat directly from frozen.
Pro Tips
- Use a kitchen scale: Weighing your flour ensures the perfect dough consistency. Too much flour can make the tortillas dry and tough.
- Don’t skip the resting time: Letting the dough rest for 15 minutes allows the gluten to relax, making it easier to roll out and resulting in softer tortillas.
- Roll them thin: The thinner you roll the dough, the more tender and pliable the tortillas will be. Aim for about 1/8-inch thickness.
- Keep the skillet hot: A hot skillet ensures the tortillas cook quickly and puff up nicely. If the skillet isn’t hot enough, the tortillas may turn out dry or tough.
- Use a cast-iron skillet: Cast iron retains heat well and gives the tortillas a beautiful, even cook with light browning.
- Store properly: Place a piece of parchment paper between each cooked tortilla to prevent sticking.
- Freeze for later: Freeze cooked tortillas in a zip-top bag for up to 2 months. Thaw at room temperature or reheat directly from frozen.
- Adjust the size: For smaller tortillas, divide the dough into 12 balls instead of 8-10. For larger tortillas, divide into 6-8 balls.
- Add flavor: Mix in chopped herbs, garlic powder, or a pinch of chili powder for a flavorful twist.
Storage Options
Store cooked tortillas in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze them with parchment paper between each tortilla. They’ll keep in the freezer for up to 2 months.
Tools For This Recipe
- Mixing bowl: For combining the ingredients.
- Rolling pin: For rolling out the dough.
- Skillet or griddle: For cooking the tortillas.
- Kitchen scale (optional): For accurate flour measurement.
FAQs!
Can I use oil instead of butter?
Yes, but butter adds a richer flavor. If using oil, reduce the amount slightly.
Can I make these gluten-free?
Yes! Use a gluten-free flour blend in place of all-purpose flour.
Why didn’t my tortillas puff up?
The skillet may not have been hot enough, or the dough may have been rolled too thick.
Can I use a tortilla press?
Yes, but you may need to finish rolling them out with a rolling pin to get them thin enough.
Variations and Substitutions
- Add herbs: Mix chopped cilantro or parsley into the dough for a fresh twist.
- Make them spicy: Add a pinch of chili powder or cayenne pepper to the dough.
- Use whole wheat flour: Substitute half or all of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Add garlic: Mix minced garlic or garlic powder into the dough for a savory kick.
Conclusion
These homemade flour tortillas are a game-changer. Soft, buttery, and incredibly versatile, they’re perfect for any meal. Once you try them, you’ll never go back to store-bought!
I’d love to hear how they turned out for you! Did you try any variations? Share your thoughts in the comments below, and don’t forget to tag me if you share your creation on social media. Happy cooking!
Homemade Flour Tortillas with Butter
Ingredients
- 2 cups all-purpose flour 240g
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3 tbsp unsalted butter softened
- 3/4 cup warm water
Instructions
- Step 1: Mix the Dry Ingredients
- In a large mixing bowl, whisk together 2 cups of all-purpose flour (240g), 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder. The baking powder helps the tortillas puff up slightly, giving them a tender texture.
- Step 2: Cut in the Butter
- Add 3 tablespoons of softened unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs. This step ensures the butter is evenly distributed, adding richness and tenderness to the tortillas.
- Step 3: Add Warm Water
- Gradually add 3/4 cup of warm water to the flour mixture. Start with 1/2 cup and add more as needed. Use your hands or a wooden spoon to mix until a shaggy dough forms.
- Step 4: Knead the Dough
- Turn the dough out onto a lightly floured surface and knead it for about 5 minutes, or until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour, but be careful not to overdo it.
- Step 5: Rest the Dough
- Divide the dough into 8-10 equal-sized balls. Cover them with a clean kitchen towel and let them rest for 15 minutes. This resting time allows the gluten to relax, making the dough easier to roll out.
- Step 6: Roll Out the Tortillas
- On a lightly floured surface, roll each dough ball into a thin circle, about 1/8-inch thick. If the dough springs back, let it rest for a few more minutes before rolling again.
- Step 7: Cook the Tortillas
- Heat a skillet or griddle over medium-high heat. Cook each tortilla for about 30 seconds on the first side, or until it starts to puff up and develop light brown spots. Flip and cook for another 30 seconds on the second side.
- Step 8: Keep Them Warm
- As you cook the tortillas, stack them on a plate and cover them with a clean kitchen towel. This helps keep them warm and soft until you’re ready to serve.
