Buttery Flour Tortilla Recipe

This buttery flour tortilla recipe is one of my favorites. Not only do these tortillas cost half the price of store bought tortillas, they also use 1/3 of the ingredients and taste 100x better too. The best part is that they only take about 20 minutes to make and there is no rising time required for the dough.

Below is the full budget breakdown:

What you’ll need for this buttery flour tortilla recipe:

1. A rolling pin – to evenly thin out the dough into tortillas
2. A stand mixer with a dough hook attachment – this isn’t necessary since you can knead the dough with your hands. It does make the whole process virtually effortless though and significantly cuts down on prep time.
3. Your 5 ingredients: Flour, Salt, Softened Butter, Baking Powder, Water

How to make homemade buttery flour tortillas

Making the dough

Start by combining all of your ingredients into a mixer or large bowl and combine well.

Begin kneading the tortilla dough. If you are using a dough hook and mixer, allow 3-5 minutes on a low setting to knead the dough. If you are using your hands, knead the dough for 7-10 minutes. Once finished, you should be able to poke the dough without it sticking to your hands. If it is still sticking, add in more flour one tablespoon at a time until it no longer leaves a sticky residue on your hands.

Prepare the buttery flour tortilla dough. If you are making street tacos, divide the dough into 16 small balls, about half an in in diameter. If you are making normal-large tortillas, divide the dough into 8 larger balls.

Making the buttery flour tortillas

Sprinkle your workspace (either a counter or cutting board) with a little bit of flour to prevent sticking and begin rolling each ball of dough out one at a time. When you are thinking about how thin to roll them, remember that the baking powder will cause a small amount of rising and increase in thickness once they are cooked. I usually like to roll them thin enough to where they are almost transparent. If you can’t pick them up without them tearing, you’ve made them too thin.

Repeat the process with all of the dough balls. I’ve found that as long as each side is adequately floured, I can stack my tortillas before they are cooked without them sticking together.

Cook the tortillas on medium heat in an ungreased, unbuttered pan. If the pan is greased, your tortillas will turn out greasy, and if it is buttered, they end up getting too crunchy. Allow enough time for air pockets to form and bubble but watch them carefully and continue flipping them to prevent burning. If you find that they are burning before they are fully cooked, your heat is probably too high. Turn it to medium/low and flip the tortillas every 30 seconds – 1 minute.

Enjoy your homemade fresh buttery flour tortillas! I like to use these for my favorite Street Tacos or as a dessert topped with honey and little bit of powdered sugar and cinnamon.

Buttery Flour Tortilla Recipe

0.0 from 0 votes

Difficulty: Easy

Servings

8 to 16

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

This buttery flour tortilla recipe is perfect for street tacos or as a dessert topped with honey and cinnamon. This is a quick, easy, and frugal recipe! Makes 16 “street taco” sized tortillas or 8 large tortillas.

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Ingredients

• 2 1/2 – 2 3/4 Cups All purpose flour

• 4 Tbsp Softened butter

• 1/2 tsp Salt

• 1 tsp Baking Powder

• 1 Cup Warm Water

Directions

• Making the dough
• Start by combining all of your ingredients into a mixer or large bowl and combine well.
• Prepare the buttery flour tortilla dough. If you are making street tacos, divide the dough into 16 small balls, about half an in in diameter. If you are making normal-large tortillas, divide the dough into 8 larger balls.
• Begin kneading the tortilla dough. If you are using a dough hook and mixer, allow 3-5 minutes on a low setting to knead the dough. If you are using your hands, knead the dough for 7-10 minutes. Once finished, you should be able to poke the dough without it sticking to your hands. If it is still sticking, add in more flour one tablespoon at a time until it no longer leaves a sticky residue on your hands.
• Making the buttery flour tortillas
• If your dough is sticky while rolling it out, you can choose to either dust your workspace with flour OR if you don’t want floured tortillas, throw the dough back into the mixer and add in 1 tbsp of flour at a time until it turns into a “stretchy playdough” texture. It should not stick to your hands or rolling pin.
  
• Begin rolling each ball of dough out one at a time. When you are thinking about how thin to roll them, remember that the baking powder will cause a small amount of rising and increase in thickness once they are cooked. I usually like to roll them thin enough to where they are almost transparent. If you can’t pick them up without them tearing, you’ve made them too thin.
• Repeat the process with all of the dough balls. I’ve found that as long as each side is adequately floured, I can stack my tortillas before they are cooked without them sticking together.
• Cook the tortillas on medium heat in an ungreased, unbuttered pan. If the pan is greased, your tortillas will turn out greasy, and if it is buttered, they end up getting too crunchy. Allow enough time for air pockets to form and bubble but watch them carefully and continue flipping them to prevent burning. If you find that they are burning before they are fully cooked, your heat is probably too high. Turn it to medium/low and flip the tortillas every 30 seconds – 1 minute.
• Enjoy your homemade buttery flour tortillas!

Notes

• You can make these buttery flour tortillas ahead of time and freeze them for up to 3 weeks in an airtight container. Thaw them in the refrigerator and then reheat them on a pan on the stove before serving.
• The dough for these buttery flour tortillas can be frozen for up to 3 months and thawed in the refrigerator overnight when you are ready to use it.

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Tips & Tricks

When rolling out your dough, start from the middle and roll out only rolling in one direction and changing the placement or your rolling pin each time. As your dough gets thinner, rolling back and forth will lift the dough and mess up the shaping process.

If you are still having trouble shaping your tortillas, you can use a small plastic bowl as a “cookie cutter”. I’ve found that these make the perfect size for street tacos.

I hope you love these homemade buttery tortillas as much as I do!