Soft, warm homemade tortillas are one of the best things in the whole wide world. Combine that with how easy they are to make and flour tortillas from scratch becomes one of the few life decisions for which there can be no regrets.
Unless you eat them all yourself. Even then. Probably worth it.
This all-butter recipe is so easy and delicious, you may never buy tortillas again.
"This recipe is AMAZING!!! I have never commented on recipe blogs before but definitely is one of the best and easiest recipes out there! 🙂" - Charlene
"I’m a pretty seasoned baker and recently wanted to give tortillas a try. I came across your blog, and I’m so glad I did. These are amazing. I read through dozens of recipes, and since tortillas require a few ingredients, they didn’t differ much. But what makes your recipe stand out is the technique and attention to detail. You break it down and make it approachable. I am not exaggerating when I say I found your recipe a few weeks ago, and I have made these tortillas almost every night- there are only two of us, so I've found that you can easily half the recipe. Why freeze if you can have fresh tortillas, right?!" - Brooke
Jump to:
Why This Recipe Works
After 20 years of making what I thought were the absolute best homemade tortillas, this all-butter recipe made me realize that sometimes good things can get even better.
In March of 2017, I published the homemade tortilla recipe I'd been making for at least 20 years. It called for using corn oil and it was super duper good. The first time I ever made them I couldn't believe how much better they were than the store bought variety. Like night and day.
But then I brought home a copy of Nopalito, a fabulous Mexican food cookbook from Gonzalo Guzman, head chef at the San Francisco restaurant of the same name. Gonzalo makes his homemade flour tortillas with butter.
I had never seen a recipe for flour tortillas that calls for butter. Nearly every recipe for homemade tortillas you'll find uses either lard, vegetable shortening or some kind of oil - corn, vegetable, olive, or even coconut oil.
I'd been using corn oil for decades because a sweet little Mexican grandmother told me to. She wasn't wrong. Flour tortillas made with corn oil are delicious because ALL homemade tortillas are delicious. But, using butter makes them even better. Not just a little bit better. A LOT better.
The first time I made homemade tortillas with butter my family exclaimed, "Ohmygod, these are really good today. What did you do? These are SO. GOOD."
So. This simple pleasure - soft, warm, homemade flour tortillas - that was already one of the best things in the whole wide world just got even better. Life is good. 😊
"Thanks to this recipe, store-bought is NO LONGER an option." - Bill
Ingredients Needed to Prepare This Recipe
Homemade tortillas are surprisingly simple to make and SO MUCH BETTER than what's available in grocery stores. Like, shockingly better. Even in my tiny kitchen, if we're going to eat tortillas, they are going to be homemade.
And anyway, homemade tortillas only require a handful of ingredients and very little time or effort. Here's what you'll need:
- All-purpose flour.
- Butter! I use salted butter but if you're sensitive to salt, use unsalted.
- Baking powder.
- Salt.
- Hot tap water.
Step-by-Step Photos and Instructions
Every day I let a large handful of "#1 priorities" drop to the floor only to pick them up the next day and try again. This is why the end result of anything I make from scratch had really better be worth the time and effort. I know I'm not alone in this.
Homemade flour tortillas fall squarely in the category of "worth it". For starters, they are surprisingly quick and easy to make - especially if you have a standing mixer. Standing mixers are great because they do all the kneading for you. Simply dump all the ingredients into your bowl and let the mixer do the work of transforming flour, water, and butter into dough.
Having said that, I made homemade flour tortillas for years before I owned a standing mixer. You really only have to knead the soft dough for a few minutes. It's not hard, and still totally worth it.
Here's how to make homemade tortillas:
Add flour, salt, and baking powder to a mixing bowl and stir to combine.
If using a stand mixer, fit it with the dough hook and pour in the melted butter while the mixer is running.
If mixing the dough by hand, stir the butter into the flour with a wooden spoon or rubber spatula.
Pour in some hot water. Hot water straight from the tap is fine. The water should be hot enough to feel hot to the touch but it doesn't need to be even close to boiling.
If mixing by hand, stir in enough water to form a shaggy dough then start using your hands to knead the dough, adding enough water to form a cohesive dough.
Let the mixer knead the dough for about 5 minutes, adjusting the flour or water as necessary to achieve a soft, smooth dough that clears the sides of the bowl but still sticks to the bottom.
If the dough is too wet, sprinkle in some more flour. If it's too dry, add in a bit more water.
If kneading the dough by hand, knead for 2-5 minutes until you have a smooth, soft dough.
Divide the dough into balls. If making large, burrito size tortillas, divide the dough into ten 4-ounce balls. If you want to make smaller tortillas, divide the dough into twenty 2-ounce size balls.
Cover the dough to prevent it from drying out and let it rest for at least 30 minutes and up to 2 hours.
Set a 12-inch skillet on the stovetop over high heat. Use a rolling pin to roll one of the pieces of dough out into a thin, round disc.
*Here's a short video showing how I roll out and shape flour tortillas!
When the pan is very hot, add the tortilla. Let it cook on one side for about 20 seconds until brown spots are beginning to appear on the underside of the tortilla. Use a spatula and flip it over and let it cook on the other side until brown spots appear on that side as well.
Flip it out of the pan and repeat with the remaining balls of dough.
Top Tips for Making Homemade Tortillas:
# 1. Tortilla dough should be soft and slightly sticky, but not wet.
If you're using a standing mixer, you want the dough to clean the sides of the bowl but still stick to the bottom. The amount of water you'll need to achieve this consistency will vary based on climate, humidity, temperature, and who knows what other factors.
Start with the amount in the recipe and then add more as the dough kneads, 1 teaspoon at a time, until you have a soft, smooth dough that clings to the bottom of the bowl while sweeping cleanly along the sides.
If at any point you find that you've added too much water, just add a bit more flour. No big deal. Tortilla dough is very forgiving.
If you're kneading the tortilla dough by hand, adjust the consistency of the dough as you knead with additional flour or water until you have a soft, smooth dough that clings slightly to the countertop but does not stick to your hands.
#2. Allow the tortilla dough a little bit of time to rest.
If you try to roll out tortilla dough immediately after kneading, you'll discover that it's nearly impossible to roll the dough flat. Kneading dough strengthens the gluten - those strands of protein that give bread structure and texture.
Giving the dough time to rest allows the gluten to relax, making it so much easier to roll out into tortillas.
#3. Cook tortillas over very high heat.
Cook tortillas on high heat in a dry skillet. There's enough fat in tortilla dough to prevent the dough from sticking to the pan as long as your pan is very hot.
You also want to cook tortillas over high enough heat that each side takes only about 10-20 seconds to cook. This is what ensures that deliciously soft interior. Cooking them over low heat simply dries out the dough.
Frequently Asked Questions about making homemade tortillas:
A: The main difference is simply flavor. Lard works great, as does vegetable shortening and oil. I’ve used several different kinds of fat, and the tortillas always turn out about the same except for the flavor. Butter, in my opinion, contributes the most flavor.
A: Yes – the gluten in the flour does cause them to shrink up a bit when they hit the hot pan. As far as I know, there’s really nothing you can do about that.
I have had other readers tell me that they’ve added more butter to the recipe, which might help. Fat interferes with gluten development so it’s possible you’ll get less shrinkage with a bit more butter.
Also keep in mind that the dough should be slightly sticky. If it ever seems too dry, just add a few more drops of water until it’s soft and smooth and a bit tacky. If you’re using a stand mixer, the dough should clear the sides of the bowl but stick to the bottom a bit.
A: If I want to keep the tortillas warm for a while after baking, I usually stack them as I cook them and then wrap them in aluminum foil. They’ll stay warm for a while on their own if they are wrapped in foil, but you can also put them in a 350 degree oven for a few minutes to re-warm them.
However, they shouldn’t get very stiff after cooling… they won’t ever be as soft and warm as when they are freshly made, but even a day or two later, they should still be soft.
If they are stiff after cooling, my guess is that they were overcooked. It’s important that the pan you cook them in be very hot – hot enough to cook them in about 30 seconds or less. If the pan isn’t hot enough, the dough will dry out too much as they cook.
I also received a great tip from a reader about keeping tortillas in a cloth warmer:"I have a cloth type tortilla warmer and after cooking them they went straight into this holder to keep warm and moist for an hour. This is the ONLY warmer that keeps tortillas warm and not hard, stiff nor dried out. You can even use it in the microwave oven to rewarm the next day."
A: Yes – you can freeze these homemade tortillas. Make sure they are completely cool, wrap no more than 5 together tightly in plastic wrap and then either wrap again in aluminum foil or put in a ziplock bag. They should last in the freezer for at least 3 months.
A: Yes! Divide the dough into balls (step #3 in the recipe) and set them on a baking sheet or plate. Cover with plastic wrap and put them in the freezer. After a few hours they should be frozen enough to pile in a zip top bag or other container without sticking together.
Let the dough thaw in the refrigerator overnight then roll out and cook as usual. You can also roll out the tortillas and stack them in between pieces of parchment or wax paper to freeze them.
A: Absolutely. I have made tortillas for a crowd on many occasions and can tell you that it's just as easy to make one batch of tortillas as it is to make two. Beyond that, it's best to make successive batches because the amount of dough is just difficult to deal with.
A: The best way to reheat tortillas is to warm them for a few seconds in a hot, dry skillet. Heat a skillet over high heat, add a tortilla and let it warm for 5-10 seconds. Flip it over, let it heat on the other side, and remove it from the skillet. Serve immediately.
How to Use Homemade Tortillas
Besides eating homemade tortillas all by themselves while they're magnificently hot and fresh, these three recipes are my favorite ways to use them.
- Quick Easy, Cheesy Enchiladas Verdes: These super cheesy chicken enchiladas verdes require one bowl, one pan, and about 15 minutes of your time.
- Black Bean Enchiladas with Creamy Tomatillo Sauce: Flour tortillas filled with black beans, green chilies, and cheese, and smothered in a creamy tomatillo sauce and more cheese.
- The BEST Pork Green Chili: This Green Chili (Chili Verde) recipe is the result of years of tweaking and testing (and eating!), until it was packed with as much rich, meaty chili flavor as I could cram in there.
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram. Happy baking!
More Homemade Bread Recipes
- The Ultimate Flaky Buttermilk Biscuits
- Simple Homemade White Bread
- Simple Homemade Whole Wheat Bread
- Homemade Dinner Rolls
- Homemade Pizza Dough
- Homemade Potato Rolls
- Cinnamon Bread
- Homemade Hamburger and Hot Dog Buns
- This is my favorite recipe for sour dough style bread: Country Bread
Homemade Flour Tortillas are a Building Block Recipe
Building block recipes are tried-and-true recipes that I consider foundational to great home baking. They are the kind of recipes I come back to over and over again, sometimes baking them as is, but often using them as a jumping off point to create something new. > Scroll through all Building Block recipes.
📖 Recipe
Soft Homemade Flour Tortillas {All Butter Recipe}
Soft, warm homemade tortillas are one of the best things in the world! This all butter recipe is so easy, you may never buy tortillas again.
**Click here for a short video demonstration of how I shape and cook these tortillas.**
If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me!
Ingredients
- 4 cups (480 grams) of all-purpose flour
- 1 ¾ teaspoons (10 grams) salt
- 1 ½ teaspoons (6 grams) baking powder
- 8 tablespoons (4 ounces/ 113 grams) butter, melted
- 1 ⅓ cups (10.6 ounces/ 303 grams) hot tap water
Instructions
- Add the flour, salt, and baking powder to the bowl of a standing mixer fitted with the dough hook, and stir to combine. (See instructions below to mix and knead the dough by hand.)
- With the mixer running, pour in the melted butter and then the hot water, mixing on medium-low speed until all the ingredients come together into a dough. Let the mixer knead the dough for 3-5 minutes, adjusting the flour or water as necessary to achieve a soft, smooth dough that clears the sides of the bowl but still sticks to the bottom. (See note.)
- Dump the dough out onto a work surface and divide it into ten 4-ounce balls of dough for large, burrito-size tortillas or twenty 2-ounce size balls of dough for smaller tortillas. Cover the balls of dough with plastic wrap and let them rest on the counter for 30 minutes, or up to 2 hours.
- Heat a large non-stick or seasoned cast iron frying pan over high heat until very hot. If you sprinkle a drop of water into the pan the water should sizzle and "skip" across the surface of the pan, evaporating completely in a matter of seconds. (You can also use a griddle, turned to high heat.)
- Remove one ball of dough from beneath the plastic wrap and use a rolling pin to roll it into a thick disk, about 6 inches in diameter. Use your fingers to pat and stretch the dough into a thin tortilla. (You may or may not need to sprinkle your work surface with a bit of flour to prevent sticking depending on the work surface itself and how wet the dough is. If the dough is really sticking to your work surface, lightly flour the surface trying to incorporate as little flour as possible into each tortilla.) *Click here for a short video demonstration showing how I shape and cook tortillas.*
- Lift the rolled-out tortilla and place it in the center of the hot pan. Let the tortilla cook on one side until brown spots begin to form here and there on the surface of the tortilla that's touching the pan, about 20 seconds. Use a spatula to flip the tortilla to the other side and cook until a few brown spots appear on the other side, about 10-20 seconds. Use the spatula to remove the tortilla from the pan to cool on a wire rack. Repeat with the remaining balls of dough.
Notes
- Tortilla dough should be soft and sticky, but not wet. If you're using a standing mixer, you want the dough to clean the sides of the bowl, but stick to the bottom. The amount of water you'll need to achieve this consistency will vary based on climate, humidity, temperature, and who knows what other factors. Start with the amount in the recipe and then add more as the dough kneads, 1 teaspoon at a time, until you have a soft, smooth dough that clings to the bottom of the bowl while sweeping cleanly along the sides. If at any point you find that you've added too much water, just add a bit more flour.
- If kneading the dough by hand, use a spoon or rubber spatula to stir the melted butter and hot water into the dough, stirring just until it begins to come together. Then use your hands to start kneading the dough. Knead for about 5 minutes until you have a smooth, soft dough, adding more flour if the dough is too wet or more water if the dough is too dry. It should be wet enough to feel tacky, but not so wet that it's sticking to your hands.
- Adjust the heat of the pan as necessary if the tortillas start to cook too quickly and burn spots appear instead of the lovely brown spots.
- I received a great tip from a reader about keeping tortillas in a cloth warmer: "I have a cloth-type tortilla warmer and after cooking them they went straight into this holder to keep warm and moist for an hour. This is the ONLY warmer that keeps tortillas warm and not hard, stiff, or dried out. You can even use it in the microwave oven to rewarm the next day."
- I recently heard from a reader who cooked these in a cast iron skillet on his stovetop and said that each tortilla took about 2 minutes to cook. He said they were still soft and delicious, puffing up as they cooked just like they should. I just wanted to add a note about his experience for anyone else who is experiencing longer cooking times and isn't sure why. The key is to cook them at high heat. If the tortillas cook at low heat, they will dry out. If you are cooking them in a hot skillet at high heat, they should turn out perfectly whether they take 30 seconds to cook or 2 minutes.
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Nutrition Information:
Yield: 20 Serving Size: 1 tortillaAmount Per Serving: Calories: 132Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 259mgCarbohydrates: 19gFiber: 1gSugar: 0gProtein: 3g
BW says
I’m a pretty seasoned baker and recently wanted to give tortillas a try. I came across your blog, and I’m so glad I did. These are amazing. I read through dozens of recipes, and since tortillas require a few ingredients, they didn’t differ much. But what makes your recipe stand out is the technique and attention to detail. You break it down and make it approachable. I am not exaggerating when I say I found your recipe a few weeks ago, and I have made these tortillas almost every night- there are only two of us, so I've found that you can easily half the recipe. Why freeze if you can give fresh tortilla, right?!
Rebecca Blackwell says
Your comment brightened my morning and added some welcome fresh wind to my sails. I am SO glad you are getting so much use out of this recipe and just can't tell you how much I appreciate your willingness to take the time to write to me about it. Seriously made my day. xo
Emma says
I tried these tonight for the first time and they were great!!! Thanks so much, family loved them and we'll use it again. I did use 1 out of 4 cups sprouted spelt flour and in our opinion was still good.
Rebecca Blackwell says
Hi Emma! I am so happy to hear that you and your family liked this recipe! I'm also glad to know that adding in some sprouted spelt flour worked well. I think I'm going to try that the next time I make tortillas! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Laura says
Just made a double batch of these for dinner and the family loved them! I was so happy to find a recipe that uses butter because we have a cow and an overabundance of butter 🙂 The tortillas turned out soft and very delicious. I have no idea how most people get theirs into circles, mine were crazy looking but I'll keep practicing and hopefully that will come with time. The dough was very easy to work with I just am not skilled yet. Thanks so much for posting this recipe. I'm off to go look around for more delicious things on your website!
Rebecca Blackwell says
I'm so happy to hear that you liked this recipe Laura! I think the easiest way to shape them is to roll them out with a rolling pin once or twice in each direction, then use your fingers to pull the outside of the tortillas out into a circle. Having said that, even after 20 years of homemade tortilla making, mine also sometimes come out wacky-shaped. The good thing is that they taste just as good no matter what shape they are! Thanks so much for taking the time to leave a comment for me. I truly appreciate it! xo
Kristin D says
I've lived in the US for 2 years and didn't know butter tortillas was a thing until I asked my neighbor for the best store bought tortillas. She said butter tortillas from HEB. As I like to bake I figured I could make them myself. So I made a search and found this page. My kids who live overseas are visiting me this summer so I want to surprise them with something really tasty. Can't wait to try these...but first I need to make the potato rolls for a burger party on Sunday. Your blog is like a culinary treasure trove!
Rebecca Blackwell says
Hi Kristin! Sorry for the delayed response! Your comment just made my day! I’m so happy you found this recipe and even happier to hear that you are getting so much out of this site! How did the potato rolls turn out? Have you had a chance to make the tortillas yet?
CharlerstonSCBill says
I have been baking our families bread for over 40 years. Never thought twice about purchasing flour tortillas from the local store. Recently decided to give homemade tortillas a try. Started with a search for "recipes for flour tortillas", followed by some research into ingredients and directions. I was not impressed with the variety of oil/lard used in the ingredient list. Wasn't interested in tortillas that tasted like bacon, olive oil, etc. Discarded all of those recipes, modified the search to include "with butter". The recipe from "of batter and dough" was now the first recipe in the list. I chose to try this recipe because of the butter, the number of tortillas, and the metric conversion. Weighing every ingredient is the only way to bake. I did increase the water, baking powder and flour slightly because I needed more than 20 tortillas. I cheated by using an 8" press and was able to cook multiple tortillas on a stove top gridle. The aroma of the tortillas wafted through the house and smelled heavenly while they were cooking. I tried one of the last ones off the gridle and the taste was amazing, just like you would expect with butter. Dinner guests raved about the tasty homemade tortillas. Thank you for sharing the recipe. Thanks to this recipe, store bought is NO LONGER an option.
Rebecca Blackwell says
Hello there! I LOVE this story so much! And, I'm absolutely thrilled that the recipe worked out so well for you! The first time I made tortillas from scratch I knew there was no going back to the packaged variety and I love to hear when other bakers have a similar experience. I'm so happy that you found this recipe and decided to select it out of all the other options. And thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
Gail says
This was the recipe that brought me to your stellar site when I was looking for a tortilla recipe that didn't use seed oils or shortening. Make them regularly and I have two dozen in the freezer right now. The best flavor and perfect for anytime you want a flour tortilla. I keep them warm by heating the oven to 225F, putting a cotton dish towel on a plate and stacking and covering as they come out of the cast iron skillet. Never have an issue with them getting too stiff or dried out. I've also frozen the dough balls and that works great too. Honestly, everything I've made from your site has turned out beautifully. Thank you for all your work!
Rebecca Blackwell says
Your comment just made my whole week Gail! I am so happy to hear that you are getting so much use from this recipe and that you've had success with the other recipes you've found here. Thank you SO MUCH for taking the time to leave a comment for me. I truly appreciate it! xo
Jacqueline Debono says
I never realized tortillas were so easy to make and I confess I only ever use ready store-bought tortillas. After reading your instructions and some of the comments, I can't wait to try making them myself.
Kayla DiMaggio says
Loving these homemade flour tortillas! They were extra delicious with the addition of the butter!
Rebecca Blackwell says
I'm so happy to hear that you liked this recipe Kayla! Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
Tammy says
Ahh I love making my own flatbreads and it's so easy to make too. I've never thought of making with butter...absolutely delicious!!
Cathleen says
I buy tortillas weekly, but I am kicking myself for never thinking of making them myself!! I am definitely giving this a go 🙂
Heather Perine says
I've always made my tortillas with oil, but love the flavor that butter adds to the party 🙂 butter really does make everything better...even my tortillas!
Veronika Sykorova says
I'm so glad I came across your recipe! I made these tortillas over the weekend and everyone loved them! I might never use store-bought again!
Rebecca Blackwell says
I am so happy to hear that Veronica! Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
Liz says
These were tasty! I am not sure why I had never attempted homemade flour tortillas before now, especially since we go through them so quickly! But, I don't think I'll ever buy the packaged ones again!
Lauren Michael Harris says
I haven't made homemade tortillas in so long! I love that this recipe uses butter and that I always have all of the ingredients on hand. Will need to make some ASAP!
Bernice says
Would you believe I've never made my own tortillas?! We eat tacos and burritos all the time and I buy my tortillas at a nearby Mexican market. However, when I eat there they always have freshly made tortillas and they are so much better.
I think I need to try this recipe!
Rebecca Blackwell says
Hi Bernice! Oh yes - you've got to try making them from scratch. They are shockingly better than anything you can purchase. Although - fair warning: Make these once and you're committing yourself to making them forever because you just can't go back. 🙂
Tiffany says
Wow! I made these tonight and let’s just say WOW! I have always used a recipe that my husbands family has that uses lard. They turn out yummy but I’m out of lard and only use the good stuff when we butcher 😉 so I came looking for a butter recipe. The kids are fighting over them and would rather we just eat them all with sugar and cinnamon instead of enchiladas. Thanks for sharing!!
Rebecca Blackwell says
I am so happy to hear that this recipe worked out so well for you Tiffany! Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
Charlene says
This recipe is AMAZING!!! I have never commented on recipe blogs before but definitely is one of the best and easiest recipes out there! 🙂
I do have a question though - is there a way to make this whole wheat? Would it be as simple as substituting the all-purpose flour with whole wheat flour? Thank you!
Rebecca Blackwell says
Hi Charlene! I'm so happy to hear that you like this recipe! The first time I made flour tortillas I couldn't believe how much better they were than the packaged ones. 🙂 Substituting whole wheat flour for all-purpose can be tricky. Whole wheat flour is made from the whole wheat kernel—endosperm, bran, and germ. All-purpose flour is made by removing the bran and germ. Because of this, whole wheat flour has a higher protein and fiber content. This is great from a nutritional standpoint, but poses problems when making things like tortillas. The bran and germ get in the way of gluten formation which can make baked goods dense and stodgy. Whole wheat flour also absorbs more liquid than white flour, producing a stiffer dough.
Having said all that, you could experiment with substituting some of the all-purpose flour with wheat flour in this recipe. I'd start with swapping out 1 cup of whole wheat flour for the white flour and go from there. Pay attention to how wet the dough is and just add a bit more water if it seems dry. Whole wheat flour will change the consistency of the tortillas - but, the change might not be a bad thing! If you have success subbing out 1 cup of flour, you can increases it slightly the next time you make them until you find the sweet spot.
I hope that helps! Please let me know if you ever have any other questions! Also, if you're looking for whole wheat recipes, this is my favorite Whole Wheat Bread recipe.
xo
Vanessa says
Hey there, I was wondering if you usesalted or unsalted butter for these? Thank you:)
Rebecca Blackwell says
Hi Vanessa! I usually use salted butter in these. But you can use either salted or unsalted. It's really more of a matter of taste.. after you make them once or twice, you'll know whether you like a bit more salt in the tortillas or a bit less. Please let me know if you have any other questions! And, I'd love to know what you think of these tortillas after you make them! xo
Brian says
I've tried many a tortilla recipe and this is the first one I've found that uses butter. Making them this time - as opposed to the rest of the times I've tried - was actually a pleasant, relaxing experience. The butter is SOOO much better to work with and it keeps it from sticking to my quart countertops. It was so much easier to work with that I think I've now talked my partner into letting me get a tortilla press...even more fun! Thanks for the recipe. 🙂
Rebecca Blackwell says
I'm so happy to hear that you like this recipe, Brian! The first time I ever used butter to make tortillas I couldn't believe how much better they were! And you're right about the dough being easier to work with. Butter is better. 🙂 Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
Carmen Autera says
I came across this recipe while perusing Pinterest for a better flour tortilla recipe. What I found was the best recipe! I've been making tortillas for many years but this recipe was a keeper. I use melted butter and upped the baking powder to 2 tsp. (Tip from a Hispanic friend from years ago). I only make 16 so they are a little bigger. I let them rest for 1 hour. This dough rolls out so easily and thin. Thank you for this perfect recipe to my collection. These are also perfect for enchiladas and taquitas, really anything you could possibly want!
Rebecca Blackwell says
I am so happy to hear that you like this recipe so much Carmen! Your comment just made my whole day! Thank you so much for taking the time to write. I truly appreciate it! xo
El Guapo says
I'm learning how to cook and I have a question. I know you're not supposed to eat raw flour. Sometimes I sprinkle flour on the rolling surface to make the dough roll out easier. Will that flour be made safe after I finish cooking the tortilla?
Rebecca Blackwell says
Hi there! It's perfectly safe to sprinkle flour on the surface as you roll out the tortilla dough. Please let me know if you have any other questions! xo
Jeannie Esparza says
I tried this recipe for the first time and it was such a huge hit with my family! My husband and I have talked about making homemade flour tortillas with the kids as we remember when our grandma’s used to make them. We finally decided to try it out and your recipe was perfect! The kids added butter to the warm tortilla and rolled it up and enjoyed!! They kept eating them one after another!! Super easy to make! Thank you!!
-Jeannie
Rebecca Blackwell says
Hi Jeannie! I am so happy to hear that you and your family liked this recipe! Thank you so much for taking the time to leave a comment for me. You made my morning! xo
Émilie says
OMG these were SO GOOD! Thank you so much! This is the recipe I was looking for years!
Rebecca Blackwell says
I am so happy to hear that you liked this recipe Émilie! Thank you so much for taking the time to let me know. I truly appreciate it! xo
Michelle says
You are fantastic! Thank you so much for sharing this recipe! Do you have any storing tips for this tortilla to maintian its quality? Can we actually freeze them and for how long would you recommend?
Thanks so much for your awesome content btw. My family love everything that we have tried on your blog! 😊
Rebecca Blackwell says
Hi Miichelle! Your comment just made my whole day. 🙂 I'm so happy to hear that you and your family are enjoying the recipes you've found here. To answer your question - homemade tortillas are the best the day you make them. Having said that, I always make enough to last us a few days. (We mostly use leftovers to make quesadillas.) Store them in an airtight container or zip top bag; air will dry them out. If you want to soften them back up, wrap them in damp paper towels and pop them in the microwave for 20 or 30 seconds. You can freeze them. It's best to freeze them the day they are made. Make sure they are tightly wrapped - I usually wrap them in plastic wrap then in a layer or two of aluminum foil. Or, wrap them in plastic wrap then place them in a freezer zip top bag. Let them thaw at room temperature.
I hope that helps! Please let me know if you have any other questions!
xo
Milissa Bushner says
I've made these several times and they are truly fantastic! Thank you for such a great recipe! I was wondering if I could prep the dough the day before cooking the tortillas?
Rebecca Blackwell says
I'm so happy to hear that you like this recipe, Melissa! I've made them on a nearly weekly basis for years and they STILL feel like a treat to me. 🙂 To answer your question, I've never made the dough the day before cooking them, but I don't see any reason why that wouldn't work. I would suggest keeping the dough in the refrigerator until you're about ready to cook them. Divide the dough into balls and allow it to come to room temperature before rolling out the tortillas and cooking them. I hope that helps! Please let me know if you have any other questions! xo
Milissa Bushner says
Thanks Rebecca! I'll let you know how they turn out.
Patti says
By far, the best recipe I’ve come across!
Rebecca Blackwell says
I'm so happy to hear that Patti! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Josie Posteher says
I have tried so many flour tortilla recipes but these are hands down the BEST one ever, these will always be my go to recipe. Thank you
Rebecca Blackwell says
I'm so happy to hear this Josie! Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
Thảo Phan says
Hi Rebecca, I just want to thank you for the best tortilla recipe. Been making them for over a year now, everyone loves it including my 2 year old toddler.
Love, from Vietnam.
Rebecca Blackwell says
Thảo, thank you so very much for taking the time to let me know that you are enjoying this recipe! I absolutely love knowing that people from all over the world are making the same thing in their kitchen as I'm making in mine. It makes the world feel a little bit smaller. 🙂 xo
Karen L. says
These were awesome. I've made flour tortillas before, but the grocery store near me (HEB in Texas) has some amazing butter tortillas that are just so much better than anything I've ever made. I was so glad to find a butter tortilla recipe and try it out. After reading some of the other comments, I decided to use a full stick of butter, and I ended up using about 1.5 cups of water total. I didn't think they shrunk at all when cooking; they just needed a few extra seconds per side. Thanks for the recipe!
Rebecca Blackwell says
I am so happy to hear that you liked this recipe Karen! I think I am going to adjust the recipe to include the option for using a full stick of butter. Several people (yourself included) have had better luck with the bit of extra fat and are kind enough to leave a comment about their experience. Honestly, this is the best part of publishing recipes online, in my opinion - the feedback from other bakers and cooks making a recipe from different parts of the world is invaluable and only makes the recipe that much better. So, thank you so much for taking the time to leave a comment! I truly appreciate it!xo
Liz Lopez says
I decided to make flour tortillas to avoid going to the store to buy bread. I love this recipe, it is easy and the tortillas are delicious. My husband thinks they are the best tortillas as well. Thank you so much for the recipe!
Rebecca Blackwell says
I'm so happy to hear that you and your husband like this recipe Liz! The first time I made tortillas I knew I could never go back to store bought. 🙂 Thank you so much for taking the time to leave a comment for me! I truly appreciate it. xo
Rose says
This is hands down the very best tortilla recipe I’ve ever made and I’ve made a lot of them. I made some the size of my tortilla press and then made bigger balls and rolled them out to 10-12 inch tortillas. Made delicious Greek chicken salad wraps with them. Soooo yummy!!
Rebecca Blackwell says
I am so happy to hear that you liked this recipe, Rose! Greek chicken salad wraps sound sooooo good. I actually made a batch last night AND I have leftover roast chicken in the refrigerator, so I think I know what we're having for lunch today. 🙂
Lynn says
Ohhhh Rebecca,
Andy and I are eating them as fast as I make them!
You know, after years of eating your wonderfully delicious homemade cooking, I get intimidated to try. I should know by now that your recipes and instructions are easy to follow. I always feel so accomplished and satisfied when I make something from this website. Hugs and peace.
Rebecca Blackwell says
I'm SO glad you finally made these! Love you so much! xo
L. Long says
Followed your recipe & my tortillas were delicious. The texture was what I was looking for. Made June 6, 2020
Rebecca Blackwell says
Hi there! I am so happy to hear that this recipe worked out well for you! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Tracy says
I made the 20 rolls.. but we only managed to eat 6 tortillas. Can I freeze the dough for another time? How and for how long?
Rebecca Blackwell says
Hi Tracy! Yes! The dough can be frozen. Divide the dough into balls (step #3 in the recipe) and set them on a baking sheet or plate. Cover with plastic wrap and put them in the freezer. After a few hours they should be frozen enough to pile in a zip top bag or other container without sticking together. Let the dough thaw in the refrigerator overnight then roll out and cook as usual. You can also roll out the tortillas and stack them in between pieces of parchment or wax paper to freeze them.
You can also freeze the tortillas after they are cooked. Make sure they are completely cool, wrap no more than 5 together tightly in plastic wrap and then either wrap again in aluminum foil or put in a ziplock bag. They should last in the freezer for at least 3 months.
Please let me know if you have any other questions! xo
Kate says
These tortillas are AMAZING!!!! Thank you so so much!
Rebecca Blackwell says
I am so happy to hear this Kate! Thank you so much for taking the time to let me know! xo
Sam says
I made this recipe for the first time ever and it was a huge hit! Mine dried out a bit on the edges even being under the plastic wrap so I wet my fingers with water while I rolled them out each time and it worked great! Never buying store tortillas again!
Rebecca Blackwell says
I am so happy to hear that you liked this recipe, Sam! The dough really does dry out quickly, but I'm happy to hear that moistening them with a bit of water did the trick. Thank you so much for taking the time to leave a comment for me! I truly appreciate it. xo
Madeleine Dierksheide says
I have two questions:
1) Do we have to oil the pan, or do we simply cook them on the skillet no problem?
2) Can we use another type of flour? Say, white flour, for this recipe or is it not forgiving?
Thank you!
- Madeleine D.
Rebecca Blackwell says
Hi Madeleine. Thanks for reaching out. There is no need to add any kind of oil or other fat to the skillet. Just make sure the skillet is hot, and cook the tortillas in a dry pan. White flour and all-purpose flour are actually the same thing - so if you have some white flour on hand, you should be good to go. Please let me know if you have any other questions. And, if you make these I'd love to know what you think of them! xo
Kelsey says
This was my first attempt at making home made tortillas and I am SO HAPPY I found your recipe. Absolutely delicious!! Thank you so much.
The only issue I am having is the tortilla cracks or breaks when folded into a taco. They are soft and fluffy, but I’m wondering what I’m doing that could be causing this inconvenience.
Thank you!
Kelsey♥️
Rebecca Blackwell says
Hi Kelsey! I am so happy to hear that you decided to make homemade tortillas and that this recipe worked out well for you! I'm not totally sure why your tortillas are breaking... they definitely should be soft and supple enough to roll into burritos or fold into tacos. Here are a few ideas:
1. You might need to knead the dough a bit longer. Kneading developers the gluten in the tortilla dough which gives them a chewy consistency and creates a sturdy structure.
2. Even though they were soft and fluffy, it's still possible they were over cooked. Ironically, it's easiest to over cook tortillas if your skillet isn't super hot. Cooking tortillas in a skillet that's not super hot can dry out the dough a bit.
3. Accidentally not adding enough fat to the dough. I don't think this is the problem, but wanted to mention it just in case. If you accidentally didn't add enough butter to the dough, that could cause the tortillas to not be supple enough to fold.
4. Finally, if the tortillas sat for a while uncovered, they might have dried out. I usually put freshly made tortillas in a tortilla warmer if I plan to serve within a few hours of making them. The tortilla warmer does a great job of keeping them soft and slightly warm. If I want to store them for longer, I usually put them in zip top bag.
I hope that helps! But, please let me know if you continue to have this problem or if you have any other questions! xo
Tracy says
I made these tonight with pork carnitas and they were a hit! Great recipe.
Rebecca Blackwell says
I am so happy to hear this Tracy! Thank you so much for taking the time to let me know! xo
Kerry says
I followed the recipe and pressed out the dough to a very thin 8 inch shape. As I pull them off the press, they immediately shrink and thicken. I let the dough rest for at least an hour before cooking
Rebecca Blackwell says
Hi Kerry! I think this is just the nature of gluten. Letting the dough rests relaxes the gluten in the dough, but rolling them out reactivates those little protein strands a bit. You could try rolling out the tortillas, stacking them in between pieces of wax paper, and then letting them rest for 10 or 15 minutes before cooking. That would allow the gluten to relax again. xo
Jennifer Kendrick says
Delicious! I followed your recipe to the T and they came out great! You say the balls should flatten out to 6" which is very helpful but perhaps mention how big they should be in the first place. Otherwise, awesome recipe! Thank you!!
Rebecca Blackwell says
I am so glad these turned out well for you, Jennifer. And, thank you for the feedback about the size of the dough balls. I always appreciate any input about a recipe that might help other readers. Thanks so much! xo
nomnom vintage says
Thank you for sharing this super simple and delicious recipe! <3
Roni lett says
Can I cook the dough on my grill (like pizza dough) while I'm cooking my carne asada?
Rebecca Blackwell says
Good question, Roni. I've never tried this personally, but I don't see why not. You might get some smokey flavor in the tortillas, which will probably be delicious! Just experiment with the temperature and where they tortillas are best placed on the grill. You want the cooking surface to be hot enough to cook the tortillas fast without burning the outside before the inside has had a chance to cook. If this works out for you, will you let me know? I'm sure other readers would be interested in doing the same thing and I'll add any tips you have in the notes section of the recipe. xo
Jeff says
The tortillas were delicious! Far, far better than store bought, and on par with the best tortillas I’ve ever eaten in Mexican restaurants where they cook their own. As others have said, now that I’ve tried your recipe, I doubt I will buy tortillas again. My only comment is that they took a bit longer to cook them than your recipe suggested. Even though I had the gas turned up to high under my cast iron skillet, it took about two minutes per tortilla. They were still fluffy and tasty. They bubbled nicely, and ended up with the right amount of brown spots. I suppose every burner is different. I thought this information might be useful to others.
Rebecca Blackwell says
Hi Jeff! I am so happy to hear that you enjoyed this recipe so much! That's so interesting that they took so much longer to cook. I'm really happy to know that they weren't dried out. I would have thought that a longer cook time would result in a dry tortilla. Happy to hear that's not the case! Thank you so much for taking the time to leave this comment about your experience - I know it will be useful to other readers who experience the same thing. I'm going to add some information about them taking longer for some people in the notes section of the recipe. Thank you, thank you! xo
Jess C. says
Are you able to freeze the dough in individual “tortilla sized” balls and then just cook them as needed, so that they’re fresh every time?
Rebecca Blackwell says
Hi Jess! I've actually never tried this, but don't see any reason why this wouldn't work. The balls of dough will need some time to defrost... I'd suggest letting them defrost in the refrigerator for at least 6 hours. I would think you could also roll the tortillas out and freeze them with parchment or wax paper in between each of them. If you try this, will you let me know how it works for you? I would imagine other readers might be interested in doing the same thing. xo
Jess C. says
It worked great! We ended up pulling them out of the freezer and just leaving them in the refrigerator, since we were going through them so fast, though. Haha the rolled out option with parchment paper in between is a great idea, too. That way you’re just doing all your prep all at once, instead of having to roll them out each time you want a few. Thanks for the great recipe!
Rebecca Blackwell says
So happy to hear this works well! I'm going to add a note in the recipe about doing this for other readers. Thank you so much!!! xo
Andrew says
These sound amazing! I have tried a few recipes and they all come out dry and boring. What I’m looking for is a soft tortilla that bubbles as it’s supposed to while cooking. This is something I have a hard time with- Getting them to bubble. They are usually just flat and dry, and I’ve experimented with different temps I’m looking forward to trying again with this recipe!
Rebecca Blackwell says
I am looking forward to hearing what you think of these - please let me know! If the pan is hot enough, these should bubble up while they cook. After letting them cook on one side and flipping them over, I sometimes press the tortilla down with a spatula, and that always results in it bubbling up. They are seriously one of my family's favorite things in the whole world. Mine too! I hope you love them as much as we do. xo
Andrew says
So I went for it and they were perfect! Better than any other tortilla recipe I have tried. The butter makes all the difference. Keeping the dough moist is key. I think if the dough just barely sticks to your hands it’s perfect! Thank you so much for sharing this recipe.
Rebecca Blackwell says
I am so happy to hear that you liked this recipe Andrew! I agree that the butter makes all the difference. I couldn't believe how much better they were the first time I used butter instead of oil. Thank you so much for taking the time to leave a comment! I appreciate it so much! xo
turk says
I decided to try and over achieve with one extra tbs of butter because... well, it’s butter and there’s no such thing as too much. until there actually is such thing.. and my dough balls didn’t really do much but flatten out and the texture was still pretty “wet.” should I throw this batch out? It doesn’t look savaged as I can easily combine the wet mess back together, add more flour, and see if that helps? But since I decided to mess it up all on my own, I figured I would consult the pro before I tried to hero it on my own. So sorry to ruin your seemingly-perfect recipe, kicking myself in the butt for not just sticking to the laws! Can you please help?? Lol thank you!!
Rebecca Blackwell says
Hi there! I don't know that I'm going to answer in time, but the dough is totally salvageable. It sounds like you just need to add some more flour. This dough is super forgiving - you don't need to be very exact with the measurements, so I'm sure the extra butter isn't the issue. If you haven't thrown it out, put the whole thing back into the mixer and add some more flour, a little bit at a time, until the dough is smooth, very slightly tacky, but not wet. Keep me posted????
Sierra says
I waited until I made these a few times before commenting. They are so easy to make and taste sooo good. My husband is from Texas and is used to fresh tortillas that we can't get where we live now. I'm so happy to make these for him. He loves them and so do my hips lol😊
Rebecca Blackwell says
Hi Sierra! I am so happy to hear that you and your husband are enjoying fresh homemade tortillas! They really are so much better than the packaged variety, aren't they? The first time I made them, I knew I could never go back. Thank you so very much for taking the time to leave a comment for me. I truly appreciate it! xo
Janet Chan Fricke says
I made these for the first time 2 weeks ago and they came out great. No adjustments needed from the recipe too! It does take time to prep, roll into balls and then wait for the dough balls to bind with the flour for elasticity. (I like leaving them on the counter vs placing them in the refrigerator for 1 hour. I've tried both ways now). I did not have a tortillas press since I was away from my kitchen-so I used a rolling pin which worked fine. I have a cloth type tortilla warmer(2 sided round with an opening to place the tortillas inside) and after cooking them they went straight into this holder to keep warm and moist for an hour. This is the ONLY warmer that keeps tortillas warm and not hard, stiff nor dried out. You can even use it in the microwave oven to rewarm the next day.
We got 22 tortillas from the recipe and the 4 of us ate them all. So much better than store bought flour tortillas. Well worth the wait! I'm making them again for Super Bowl Sunday! Go 49'ers!
Rebecca Blackwell says
I'm so happy to hear that you like this recipe Janet! I'm going to add a note in the recipe about your recommendation for a cloth tortilla warmer. I've never used one, but am placing an order for one right now to try it out. Thanks so much for the tip! I couldn't agree with you more about how much better homemade tortillas are when compared to the store bought variety. Once you've tasted the difference, it's hard to go back. 🙂 Thank you SO MUCH for taking the time to leave a comment for me! xo
Wendy says
That could be the case. I'll try these tomorrow and watch the 30 seconds per side recommendation. Thank you!
Wendy says
How do you keep these warm and soft? I have made homemade tortillas many times yet often find they are stiff when they cool off. Thank you
Rebecca Blackwell says
Hi Wendy! If I want to keep the tortillas warm for a while after baking, I usually stack them as I cook them and then wrap them in aluminum foil. They'll stay warm for a while on their own if they are wrapped in foil, but you can also put them in a 350 degree oven for a few minutes to re-warm them. However, they shouldn't get very stiff after cooling... they won't ever be as soft and warm as when they are freshly made, but even a day or two later, they should still be a bit soft. I'm wondering if you might be overcooking yours slightly. It's important that the pan you cook them in be quite hot - hot enough to cook them in about 30 seconds or less. If the pan isn't hot enough, the dough will dry out too much as they cook. I'm wondering if that might be the issue here?
Brian says
I have never made tortillas before and will never buy them again unless I'm in a pinch. These are that good.
I found that the tortillas shrink by about 1/4 - 1/3 as soon as they hit the pan. Is this typical or is it a function of gluten in the flour? I also wonder if they are too dry and more moisture would help.
I like the comment about pushing down with the spatula as they get a moist ring in the center.
Rebecca Blackwell says
I am so happy to hear that you love these tortillas, Brian! That's exactly how I felt the first time I made them. They are so much better than anything in a package that it becomes difficult to justify not making them. 🙂 Yes - the gluten in the flour does cause them to shrink up a bit when they hit the hot pan. As far as I know, there's really nothing you can do about that. I have had other readers tell me that they've added more butter to the recipe, which might help. Fat interferes with gluten development so it's possible you'll get less shrinkage with a bit more butter. In terms of them being too dry - the dough should be slightly sticky. If it ever seems too dry, just add a few more drops of water until it's soft and smooth and a bit tacky. If you're using a stand mixer, the dough should clear the sides of the bowl but stick to the bottom a bit.
Thank you SO MUCH for taking the time to leave a comment for me! xo
Julie says
Yes yes yes yes your paragraph on priorities is SO SO SO true. I work full time as a scientist 50 hours a week. I put another 20ish hours a week into my food blog. I have a 4 year old and a 1 year old. If it's not essential to daily life, it does not get done, and I do not need other people with ample amounts of free time telling me me what I should make time for in my life! (Confession: I will probably never make my own homemade tortillas, because we live mere blocks from an amazing outdoor Italian and Mexican market in Philadelphia with a little store that sells nothing but authentic handmade Mexican tortillas. They are the best I've ever had, and why make my own when I can walk from my house, hand over my $3, and get 30 of them in exchange? But they are sooooooooo much better than typical store bought, so I don't know what I would do if I had to choose between sleep or grocery store tortillas.)
Veena Azmanov says
Before this recipe, I couldn't have imagine making my own homemade Flour Tortillas. But, you made it sound so easy that I decided to give it a try. OMG! They are sooooo good I can't even believe it. And, so much easier to make than I ever would have thought. We are going to be eating these at every meal. LOL.
Bernadette says
Quick question.... what is the difference between using butter vs. lard?
Rebecca Blackwell says
Hi Bernadette! The main difference is simply flavor. Lard works great, as does vegetable shortening and oil. I've used several different kinds of fat, and the tortillas always turn out about the same except for the flavor. Butter, in my opinion, contributes the most flavor. Please let me know if you have any other questions! xo
Sara says
When I was in grad school, there was a grocery near my house that sold tortillas that were handmade locally. I practically lived on them. Ever since I moved away 10 years ago I have been trying to find or make something similar and have never come close. These are them!! I almost started jumping up and down with excitement when I took the first taste. Thank you!
Rebecca Blackwell says
I am so happy to hear this Sara!!! Thank you so much for taking the time to let me know! xoxo
Aline says
Oh my!! What a dream!! I never dared to make my own tortillas but you just inspired me!!
Rebecca Blackwell says
Hooray! Please let me know how they come out for you! xo
Jo says
Homemade tortillas are always the best! I've made them several times, but never with butter. The butter made them soft, pillowy and absolutely perfect. Thanks for sharing the recipe.
GUNJAN C Dudani says
I've been making my own tortillas for years, but I'd never even heard of making them with butter. These looked so soft and yummy that I decided to try your recipe and I'm so glad I did! These are the BEST. TORTILLAS. EVER. My new standard recipe. 🙂
Veronika says
I love tortillas! They are so good for lunch! Never tried to make them myself, but it actually doesn't look that hard) Going to try your recipe next week!
Tammy says
I love soft tortillas and homemade is always best! Loving how easy these are to make and the butter is a fabulous addition 😀
Sharon says
This recipe has seriously upped our taco night game! They are incredible. So good!!!
Jessica Kirk says
These tortillas sound amazing and you give hope to those of us who have not dared to try to make our own.
Sophie says
This is such a beautiful post. I love making everything homemade and your recipe is so good. Thanks a lot.
Elaine Benoit says
I love tortillas, especially homemade, though I'd never made them myself. I tried them today and they were scrumptious! I love how simple your recipe is! We'll never go back to store bought.
Analida Braeger says
This one of those recipes that looked so good and I had to make it right away! They turned out amazing! Thanks for sharing all the tips to make these!
Chef Dennis says
You are so right that homemade tortillas really are one of those things that are so much better the packaged variety that they are worth the minimal effort it takes to make them from scratch. I'd never seen a recipe that uses butter before so had to give these a try. The butter adds so much flavor! This is my new favorite recipe.
Joe says
Do you press down on the tortillas while they're cooking? My mom always does that.
Rebecca Blackwell says
Hi Joe! Yes - you certainly can press the tortillas down in the pan with the back of your spatula while they cook if you like, but you don't have to. Try it both ways and see what works best for you! Please let me know if you have any other questions, and if you make these I'd love to know what you think of them! xo
Donna says
Can a tortilla press be used with this recipe?
Rebecca Blackwell says
Hi Donna! Yes - a tortilla press can be used to make these. Just be sure to use waxed paper - plastic wrap will probably also work - to keep the tortillas from sticking to the press. Please let me know if you have any other questions! And, I'd love to hear what you think of the tortillas after you make them! xo
Brooke M says
Hi Rebecca do you have step by step pictures or possibly a video for these? I followed directions (my first time making tortillas) and they came out very stiff and had to pitch the entire batch out. I am hand kneading as well. Thank you!
Rebecca Blackwell says
Hi Brooke! I don't have a video that shows how to make these (maybe someday!), but I'd love to troubleshoot the problem with you! First of all, what was the consistency of your dough like? After kneading, the dough should be soft and smooth and slightly tacky - not so sticky that it clings to your hands, but wet enough that it feels tacky.
Second, how old is your baking powder? The baking powder helps keep these tortillas soft and tender. But, baking powder doesn't really work well when it's old. To test whether yours is still active, stir about half a teaspoon into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it's still fresh enough to use.
Finally, cooking the tortillas in a pan that's not very hot can also cause them to be super stiff. Cooking tortillas in a warm pan, rather than a very hot one, can dry out the dough. If your tortillas were easy to roll out, but then tasted stiff after cooking, this might be the problem.
Any thoughts? I hope we can figure it out because homemade tortillas are one of the best things ever! xo
Brooke M says
I just bought the baking powder, I’m assuming the consistency was the issue. (By the way, I had made your white bread the other day and it came out amazing!) at first the dough was too sticky so I added flour and I thought I had everything even out but then when I rolled them into balls and let them sit, the outside was hard and had cracks. I kneaded some more and then rolled out the disk. My pan at first was very hot and after some adjusting I was able to get the temperature right.
Rebecca Blackwell says
Yes - it does sound like consistency is the issue. Glad to hear you made my white bread recipe the other day and it came out well! You're looking for the same dough consistency with the tortillas as with the bread - soft and smooth and slightly tacky. Did you cover the little balls of dough with plastic wrap? Since you mention that the outside of the dough was hard and had cracks, it sounds like the little balls of dough dried out while resting....
Mary says
Can you freeze these?
Rebecca Blackwell says
Hi Mary! Yes - you can freeze these homemade tortillas. Make sure they are completely cool, wrap no more than 5 together tightly in plastic wrap and then either wrap again in aluminum foil or put in a ziplock bag. They should last in the freezer for at least 3 months, and up to 6. I hope this helps! xo
Betsy says
Just made these for dinner tonight. Awesome, quick, easy and so good. Will never buy tortillas again!
Rebecca Blackwell says
I am so glad to hear it, Betsy! That's exactly how I felt the first time I made these. I don't think I've bought tortillas since. Thank you so much for taking the time to let me know. Your comment totally made my night! xoxo
Deedub says
Hi Rebecca, sorry to answer in a reply. I couldn’t fine where to make a new comment. I am about to make these after reading all the lovely comments. But the recipe says 4 cups or 600g of flour. 600g is 5 cups of flour. Which is it? I will start with 480 grams and see how it goes.
Rebecca Blackwell says
Hi there! You've discovered a typo which I have since corrected. I'm so sorry about that! 480 grams of flour is the correct amount. How did your tortillas come out for you? xo