Homemade Flour Tortillas with Butter
Homemade flour tortillas with butter are soft, flavorful, and easy to make—ditch store-bought for this easy, delicious recipe you’ll make again and again. Makes 16 tortillas.
Servings 16
Equipment
- tortilla press (optional, but recommended)
- Skillet (cast iron or carbon steel are best)
- Rolling Pin
- Large mixing bowl
- Plastic wrap
- Wooden spoon or spatula
- Kitchen towel
Ingredients
- 4 cups all-purpose flour
- 2 tsp salt
- 1 tsp baking powder
- 7 tbsp butter
- 1.5 cup milk
Instructions
Mix the Dry Ingredients
- In a large bowl, mix the flour, salt, and baking powder.
Heat Milk & Butter
- In a small saucepan, melt the butter and stir it into the milk. Don’t boil—just heat until the butter melts.
Make the Dough
- Form into a tight ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
Rest the Dough
- Form into a tight ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
Prep while you Wait (optional)
- If using a tortilla press, oil each side lightly and press on plastic wrap to help prevent sticking. Start heating your cast iron or dry pan over medium heat.
Divide the Dough
- Split the dough in half, then cut each half into 8 pieces (16 total). Cover the dough balls with plastic wrap and a towel to keep them from drying out.
Press, Roll, and Cook
- One at a time, press each dough ball, then roll it out thin (8–10 inches) on a lightly floured surface, rolling out from the center to avoid tearing.
Cook Each Tortilla
- Place in the hot, dry pan. Cook for 30 seconds to 1 minute per side, until small bubbles and golden spots appear. Flip and cook the second side.
Keep Warm
- Transfer to a wooden board or plate and cover with a towel to keep soft.
Notes
- If your tortillas feel stiff, your pan might be running too hot. Try medium-low heat instead to keep them soft and flexible.
- On the flip side—if they’re taking longer than a minute to cook on each side, turn up the heat a smidge. I keep mine steady at medium once the pan is good and hot.
- Keep a little bowl of extra flour nearby. You’ll want to dust each ball of dough lightly before rolling so nothing sticks. A floured surface saves your sanity.
- Roll out the dough from the center. This helps thin the tortilla evenly and prevents tearing.
- Once they’re cooked, stack your fresh tortillas and immediately cover them with a towel. This keeps them warm, soft, and pliable. No one likes a dried-out tortilla.