Homemade Flour Tortillas (Soft & Buttery) | CookOS

Homemade Flour Tortillas

Name: Homemade Flour Tortillas (Soft & Buttery)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 3 cups all-purpose flour; 1 tbsp baking powder; 2 tsp salt; 1/2 cup unsalted butter; 1 cup water; all-purpose flour, for dusting

Homemade flour tortillas are soft, buttery, and made from just five simple ingredients without yeast. This straightforward recipe yields perfectly pliable tortillas in under 30 minutes.

🌍Mexican 🏷️Flour tortillas 🏷️Homemade tortillas 🏷️Buttery 🏷️Soft tortillas Bread

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Total

45 min

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

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Ingredients

3 cups all-purpose flour
1 tbsp baking powder
2 tsp salt
1/2 cup unsalted butter
1 cup water
all-purpose flour, for dustingoptional

6 Ingredients

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Instructions

1
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
2
In a measuring cup or small saucepan, combine the unsalted butter and water. Heat until the butter is completely melted.
3
Pour the warm butter and water mixture into the dry ingredients. Mix with your hands until the dough comes together.
4
Turn the dough out onto a counter and knead for a few minutes until it forms a smooth ball.
5
Place the dough ball back in the bowl, cover with plastic wrap, and let it rest for 10-15 minutes.
6
After resting, divide the dough into 10-12 equal-sized pieces and roll each piece into a smooth ball.
7
Place the dough balls back into the bowl, cover again with plastic wrap, and let them rest for another 10 minutes.
8
On a lightly floured surface, use a rolling pin to roll out one dough ball into a thin, 10 to 12-inch round.
9
Preheat a skillet or comal over medium heat. Place the rolled-out tortilla onto the hot, dry pan.
10
Cook for about 30-60 seconds, until bubbles begin to form on the surface. Flip the tortilla over.
11
Cook the other side for an additional 30 seconds, then flip one last time to puff up. Remove from the pan and keep warm while you cook the remaining tortillas.

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Tips & Notes

Pro tips

Let dough rest at least 15 minutes after mixing; this relaxes the gluten and makes rolling much easier.
Roll tortillas as thin as possible (1/8 inch) for maximum pliability; thicker dough stays tough even after cooking.
Cook on an ungreased cast-iron skillet or griddle over medium-high heat; the dry surface prevents steaming and promotes light browning.
Stack hot tortillas in a clean kitchen towel to keep them soft and warm; the steam trapped inside prevents hardening.

Substitutions

Unsalted butter → vegetable shortening or lard (yields slightly crispier tortillas)
All-purpose flour → bread flour (results in chewier tortillas with more gluten development)

Storage & make-ahead

Store cooled tortillas stacked with parchment between layers in an airtight container in the refrigerator up to 5 days or freeze up to 3 months; reheat in a skillet or microwave until warm.

Equipment

rolling pin · cast-iron skillet or griddle

Common Questions

Can I make tortillas ahead of time?

Yes. Cool tortillas completely, stack with parchment between layers, wrap tightly, and refrigerate up to 5 days or freeze up to 3 months. Reheat in a skillet or microwave.

Why are my tortillas tough?

Overworking the dough or cooking too long at high heat toughens tortillas. Handle the dough gently and cook 30–45 seconds per side until pliable and lightly spotted.