Tortillas have become a staple food, with their popularity constantly rising in the U.S. In fact, tortillas have surpassed bagels and muffins to become the number two packaged bread product sold in the U.S. (behind sliced bread).
While you can easily buy tortillas at the store, nothing beats the taste and freshness of homemade tortillas. Plus, making your own buttery tortillas is cheaper, allows you to control the ingredients, and results in a far superior flavor compared to store-bought options.
This article provides a comprehensive guide to making a delicious buttery tortilla recipe at home. You’ll never go back to store-bought!
Flour Tortillas: More Than Just Flatbread
A flour tortilla is a flatbread usually made with flour, water, and some kind of fat. They’re a staple in many cuisines, especially Tex-Mex and Mexican food.
Flour tortillas are often compared to corn tortillas, which are made with masa harina (corn flour). Flour tortillas tend to be more pliable, making them great for things like wraps, quesadillas, and burritos. Corn tortillas are more typically used for traditional dishes like tacos and enchiladas.
This recipe takes the classic flour tortilla and kicks it up a notch by using butter. Butter adds a richness and flavor that you just can’t get with other fats. These buttery tortillas are truly something special!
What you’ll need
To make the most amazing, buttery tortillas, you’ll need just a few simple ingredients. But make sure they’re good quality!
- All-purpose flour: This gives the tortillas their structure.
- Baking powder (optional): Just a pinch makes them softer.
- Salt: To bring out all the flavors.
- Unsalted butter: This is where the magic happens! The butter adds richness, flavor, and makes the tortillas super pliable.
- Water: To bring everything together into a dough.
Step-by-step: Making buttery tortilla dough
Before you can enjoy the deliciousness of a buttery homemade tortilla, you’ll have to make the dough. Here’s how to do it.
Mixing the dough
You can mix the dough by hand or use an electric mixer.
Instructions for hand-mixing
- Combine the dry ingredients (flour, salt, baking powder) in a bowl.
- Cut in the butter using a pastry blender or your fingertips, until the mixture looks like coarse crumbs.
- Slowly add water, mixing as you go, until a dough forms.
- Knead the dough on a lightly floured surface for 7 to 10 minutes, until it’s smooth and elastic.
Instructions for electric mixer
- Combine the dry ingredients in the bowl of your stand mixer.
- Add the butter and mix on low speed until the mixture resembles coarse crumbs.
- Slowly add water, mixing as you go, until a dough forms.
- Knead the dough with a dough hook for 3 to 5 minutes, until it’s smooth and elastic.
Resting the dough: The key to success
Don’t skip this step! Resting the dough is essential because it gives the gluten a chance to relax, which makes for more pliable tortillas that are easier to roll out.
Let the dough rest for at least 20 minutes at room temperature. You can also refrigerate it for up to 4 days.
To refrigerate the dough, wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to use it, let it sit at room temperature for about 30 minutes before rolling it out.
Shaping and Rolling Your Tortillas
Okay, time to get rolling! (Pun intended.) Here’s how to turn those dough balls into beautiful tortillas:
- Divide the dough: Pinch off equal-sized pieces of dough. How big should they be? Well, that depends on what you’re making. For tiny street tacos, go small. For big, burrito-sized wraps, go larger. Think golf ball versus tennis ball.
- Roll it out: Lightly flour your work surface (and I mean lightly – too much flour makes the tortillas tough). Take one of your dough balls and use a rolling pin to flatten it. Start from the center and roll outwards, rotating the dough a bit after each roll. You’re aiming for a super-thin tortilla – almost see-through! Just be careful not to roll it so thin that it tears.
- Rolling, not pressing: This is important for flour tortillas. You want to roll the dough, not press down hard. Pressing makes them dense.
- Stack ’em up: As you roll out each tortilla, lightly dust it with flour on both sides before stacking it on top of the others. This keeps them from sticking together.
How to cook buttery tortillas
Here’s how to cook your tortillas so they’re warm, soft, and delicious:
- Heat a griddle or cast-iron skillet over medium heat. You’ll know it’s ready when a drop of water sizzles and evaporates quickly.
- Place one tortilla on the hot griddle.
- Cook for 30 seconds to 1 minute per side, or until lightly browned and bubbly. Flip often to prevent burning. Adjust the heat as needed.
Tips for avoiding common problems
- Greasy tortillas: Make sure the griddle is hot enough before you start cooking.
- Crunchy tortillas: Reduce the cooking time or heat.
- Burnt tortillas: Reduce the heat and flip more frequently.
Keeping tortillas warm
To keep tortillas warm while you cook the rest, wrap them in a clean kitchen towel or store them in a tortilla warmer.
Help! My tortillas aren’t working!
Making tortillas from scratch isn’t always easy. Here are a few common problems and how to solve them:
- Sticky Dough: Add flour, a tablespoon at a time, until the dough isn’t sticky anymore.
- Tough Tortillas: Make sure you give the dough enough time to rest. Also, don’t knead it too much.
- Tortillas That Are Too Thick: Roll the dough out thinner. A heavier rolling pin might also help.
- Tortillas That Tear Easily: Be gentle with the dough. If it’s tearing, it may be too dry, so add a bit more water.
Beyond Tacos: Creative Uses for Your Homemade Tortillas
Okay, so you’ve got a stack of warm, buttery tortillas. Tacos are definitely on the menu, but what else can you do with them? Here are some ideas:
- The Classics: Tacos, burritos, quesadillas, and fajitas are all delicious starting points.
- Think Outside the Taco: Use them for sandwich wraps. Brush them with melted butter, sprinkle with cinnamon and honey, and bake for a sweet treat. Use them as a pizza crust. Cut them into wedges, bake or fry them, and serve with salsa.
In Closing
Once you’ve tried homemade buttery tortillas, you may never go back to the store-bought kind. They taste better, are often healthier, and are surprisingly easy to make. Plus, you can easily tweak the recipe to suit your preferences.
Don’t be afraid to experiment with different flours, fats, and seasonings to create a tortilla that’s perfectly suited to your tastes.
There’s something incredibly satisfying about making delicious, wholesome food from scratch, and these buttery tortillas are a perfect example. Enjoy!