Ever wondered how to make Homemade Flour Tortillas with Butter? With only 5 ingredients, you can easily make this soft chewy buttery flour tortillas for Cinco De Mayo.
It is convenient to get store-bought tortillas if pressed for time. But if you are motivated to make homemade flour tortillas with butter, it is much better.
Lately, most people are cooking and eating at home. Tortilla is very handy to have around. You can use it for tacos, quesadilla, enchiladas and burritos.
When I was working, our office routinely ordered breakfast burritos from a Mexican restaurant known for their homemade tortillas. One of the things I missed about going to work.
Traditionally, authentic tortillas are made from lard and not from shortening or butter. People switched to shortening when lard was linked to coronary heart disease plus shortening was easier to get a hold of.
Over time, people’s taste evolved and found that butter gives tortilla a wonderful flavor. It does!
I was exposed to homemade Mexican food when I met a friend’s mom who made everything from scratch. Recipes handed down from generation to generation.
In fact, she cooks like my mom without measurements. This is how I learned to cook.
When I started blogging, putting the recipe together was the hardest for me. I struggled with measuring the ingredients.
It was my first time to have Chicken Mole and it was delicious. I also fell in love with her tortillas. My friend told his mom that I raved about her cooking and she end up giving me the recipes.
Although, she understood English I had a hard time communicating with her. I was in my 20’s and at that time you will not find me in the kitchen.
Don't know what happened to the recipes since I'm usually good in keeping stuff I like. I remember seeing lard as one the ingredients and measurements were in kilos.
Anyway, depending on your preference you can use butter, shortening or vegetable oil to make this homemade flour tortillas. In my opinion, butter gives this flour tortilla more flavor.
Tips in Making Homemade Flour Tortillas
The key to a soft and chewy tortillas is resting the dough between 15 to 30 minutes. It will be easier to stretch out the dough and keep its shape.
Once you divide and roll out the dough, cover it with a damp cloth to keep it moist.
Use a well floured rolling pin and roll it up and down, side to side to flatten dough.
Don’t obsess on a perfect circle but keep it evenly thin or thick so it cooks evenly. Perfect circle or not, it is still delicious. Watch my video to see how I do it. Coming Soon.
Depending on your choice, keep tortilla thin or thick. The cooking time I have listed is for thin tortillas. Adjust time if making thick tortillas.
You can use a cast iron or a non-stick pan to cook tortillas. I prefer cast iron.
Make sure cast iron or pan is hot but not too hot. Place it over medium heat.
If pan is hot enough, tortilla will bubble up between 15 to 25 seconds. Press it down with a kitchen utensil then flip around 60 seconds. Cook the other side between 20 to 30 seconds. It is normal for tortilla to develop brown spots while cooking.
Transfer and pile cooked tortillas in a tortilla warmer or on a plate lined with cloth big enough to wrap all tortillas to keep it warm and moist.
Can You Store Leftover Tortillas?
Store leftover tortillas in the fridge for 5 days wrapped in a thin cloth placed in a zip lock bag.
Warm it in the microwave for 20 seconds or until warm covered with a damp paper towel or cloth.
Try this Tortilla Recipe with Mexican Burrito
Homemade Flour Tortillas with Butter
- 2 ½ cups flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup warm water
- 4 tablespoons butter soften
- Note: You can prepare dough manually, with a food processor or a stand mixer. I am using a food processor.
- Combine flour, salt and baking powder in a food processor. Pulse for 2 minutes to blend ingredients. Add soften butter and pulse for another minute. With food processor running, slowly pour warm water. Once dough forms into a ball, stop food processor.
- Transfer dough to a lightly floured surface and knead for 2 to 4 minutes until smooth. Divide dough to 10 pieces and roll into dough balls then cover with a kitchen towel and rest dough for 15 minutes. Note: If you roll out the dough and it is not pliable, rest it for another 15 minutes.
- Using a floured rolling pin, roll it up and down, side to side until it forms a circle with a diameter of 8 inches.
- Depending on your preference, roll out and cook each tortilla or roll out all the tortillas then wrap in a damp cloth to keep it moist before cooking.
- Prepare tortilla warmer or a plate lined with a big cloth to wrap all cooked tortillas. This will keep tortillas warm and moist.
- Lightly wipe cast iron or non-stick pan with oil. Place it over medium heat. Once heated, place and cook tortilla. It will bubble up around 15 to 20 seconds, then press it down with a kitchen utensil. Once it reach 60 seconds, flip it. It is normal for tortilla to develop some brown spots. Cook this side for 20 to 30 seconds. Remove from pan and transfer to plate. Wrap it with cloth. Repeat for all tortillas.
- Serve while warm.
- Reheat tortilla in a microwave covered with a damp paper towel or cheese cloth for about 15 seconds or until warm.
- Cast iron or non-stick pan should be hot but not too hot when cooking tortilla.
- Tortilla will be dry when overcooked.