If, like us, you love tortillas and have them will most of your meals, it can get fairly pricey buying them from the supermarket all the time. But what if we told you they didn’t have to be expensive? And that you could make your own? Moreover, what if we told you that Homemade Tortillas With Butter is ridiculously easy to cook, even if you’re not particularly good at cooking?
You’d be pretty excited, right?
Using only a few ingredients (that you might already have in your kitchen) and a couple of pieces of equipment, you can make your own tasty tortillas by following the simple step-by-step recipe we’ve laid out below.
What You Need
- 400g All-Purpose Flour
- 1 teaspoon of Salt
- 2 Teaspoons of Baking Powder
- 8oz Hot Water (as hot as your hands can bear)
- 65g Butter
- Chopping Board
- A Couple of Extra Pinches of Flour
- Mixing Bowl
- Weighing Scales
- Paper Towel
- Rolling Pin or Tortilla Press
Put all the dry ingredients into a mixing bowl and combine them thoroughly. Don’t let this step lull you into a false sense of security; not all the steps are this easy.
Once your dry ingredients are mixed, put your 65g of butter to the middle of your mixing bowl, and using your fingertips, gently work it into the dry mixture until it’s kinda crumbly.
That was a little more challenging than step one, right?
Here’s where we get a little messy. Pour the hot water into the center of the mixture. Then get in there and mix as you’ve never mixed before.
You’ll only be given permission to stop kneading once all the ingredients have been worked in together and you’re left with a big ball of dough. This step could take around ten to fifteen minutes, depending on your kneading prowess.
Your dough should be smooth(ish) and pliable. Not too sticky, but not too dry either.
If you find that while you’re mixing your dough, it’s a little too sticky, sprinkle a few pinches of flour onto your chopping board and roll it around on there a little. But, be careful not to add too much flour, or you’ll ruin your dough.
This step is as difficult as it gets.
Divide the dough into twelve balls of dough. You can use your weighing scales to make sure your tortillas are evenly distributed, or if you’re feeling cocky, you can eyeball it and guesstimate.
Roll each ball around in your hands until they’re nice and smooth and one by one, pop them carefully into your mixing bowl.
With your dough rolled into 12 equally (or not so equally if you’ve eyeballed it) sized balls and placed in a bowl, take a damp paper towel and cover your dough and let it rest for 12 to 14 minutes.
Feel free to use this time to catch up on your emails, watch 25% of a Netflix show, or bust some moves to your favorite song in the kitchen.
Now it’s time to transform your doughballs into something that resembles a homemade tortilla.
Using either a rolling pin or, if you have one, a tortilla press (we’re using the Uno Casa tortilla press), flatten out your dough to the size of a, well, tortilla.
If you’re using a rolling pin, sprinkle a little flour on it to prevent sticking. But again, not too much, or your tortillas will be too dry. Roll out two or three of your tortilla balls.
While you’re flattening your tortillas, pre-heat your griddle or cast-iron skillet on high heat.
With a couple of homemade tortillas rolled out flat and your cookware nice and hot, throw on your first tortilla and get cooking.
If your flour tortilla doesn’t begin to bubble in the first 20 seconds, your pan isn’t hot enough.
While you cook your first few tortillas, roll or flatten out the next couple. Your homemade tortillas with butter will only take a few minutes to cook, so flip them occasionally until they have a golden brown texture on both sides.
This step requires multitasking, so if you struggle with that, get a family member to help. Or hire someone. Gordon Ramey would be ideal.
Rinse and Repeat
Repeat steps number six and seven until you have a delicious pile of homemade flour tortillas perfect for burritos, quesadillas, or chicken caesar salad wraps.
Or if you’re like us, just eat them plain as they come off the grill.