Flour Tortillas Recipe With Butter

Updated on August 25, 2025 by Villa Cocina

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Flour tortillas made with butter are a wonderful twist — creamy, flavorful, light, and flexible. Butter adds rich, delicate softness, honoring tradition.

As I always remind myself, “practice makes perfect.” No matter how great your guide is, mastering tortillas takes time and patience.

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What Are Flour Tortillas?

Flour tortillas are soft, thin, and round — a timeless creation from Mesoamerica and now a cherished staple of Mexican cuisine.

While corn tortillas are dominant in many areas, flour tortillas hold a special place in northern Mexico, where they pair perfectly with hearty dishes like discada and burritos.

Discada Mexicana Cooked in a Weber Wok — Discada

This recipe was inspired by the many women in my life—their hands, their stories, and their love. I began learning from scratch, and now making flour tortillas has become my pride and joy.

I often picture my mother’s hands, skillfully shaping and laying tortillas on the comal, and my grandmother in our hometown, greeting her family with warm, freshly made tortillas. These moments of joy, tradition, and connection are timeless—memories that live on in the flavors we grew up with.

My husband, who never cared much for flour tortillas, now eagerly anticipates meals like burritos and quesadillas.

Ingredients

All-purpose flour: The base that forms the dough’s structure.
Baking powder: Helps create lightness and slight puffiness.
Kosher salt: Enhances flavor without overpowering.
Unsalted butter: Adds richness, softness, and a creamy flavor.
Warm water: Hydrates the dough for pliability.

How to Make Flour Tortillas with Butter

Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.

Wet Ingredients

Pour in the melted butter and warm water. Mix until a dough forms. The dough should be slightly sticky—avoid adding extra flour.

Transfer to a clean, non-stick surface and knead for 8–10 minutes, or until the dough is smooth and elastic. Shape the dough into a large, tight ball.

Divide & Rest

Divide the dough into 3-ounce portions. To shape each piece, either tuck the edges underneath while tightening the dough or gently roll it on the counter to create a smooth, round ball.

Rub a bit of softened unsalted butter between your hands and lightly coat each dough ball to keep it from drying out. Cover them completely with plastic wrap and let rest at room temperature for 30 minutes.

Preheat a comal or flat skillet over medium to medium-high heat.

Shape The Tortillas

Lightly flour a clean surface. Using a rolling pin, roll each dough ball into a 10-inch round. Use flour sparingly to prevent sticking, but avoid over-flouring to maintain moisture.

Set each rolled tortilla aside, lightly dusting the surface only if needed to prevent sticking. While they rest, the dough will relax, which helps create a more beautiful puff when cooked.

Cook the Tortillas

Cook the tortillas in the order they were shaped, starting with the one that has rested the longest.

Be cautious when flipping or removing the tortillas from the hot surface—use a spatula, as the puffed tortilla can trap hot steam inside.

Place one tortilla on the hot surface. After about 15–20 seconds, bubbles will form and light golden spots will appear. Flip and cook the second side for another 15–20 seconds or until it puffs and develops more browning.

Flip one final time and cook for about 10 seconds, or until the tortilla is fully puffed and cooked through.

Keep warm

Transfer the cooked tortilla to a clean kitchen towel and wrap it to keep warm and soft. If you have a large tortilla warmer, use it. Repeat the process with the remaining tortillas.

Recipe Video Tutorial

Watch my easy video tutorial for step-by-step visuals on making Flour Tortillas with Butter.

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Short Video Tutorial

Recipes That Pair with Flour Tortillas

Flour tortillas are incredibly versatile—perfect for burritos, quesadillas, tacos, and even discada.

Traditionally, in Michoacán, we often enjoy them with warm, comforting beverages like:

The tortillas are either dipped into the drink or bitten alongside a sip, creating a delicious treat that’s more like a dessert or antojito (a Mexican snack).

Thanks to your suggestions, I’ve also discovered that spreading butter inside and enjoying them plain is delightful. And honestly, guacamole is an amazing pairing too!

Tips and Suggestions

Rest your dough: Resting relaxes the gluten for easier rolling. I rest the dough balls on a Silpat mat.
Second rest: Once your tortillas are rolled out, let them rest briefly before cooking. This encourages puffiness when they hit the heat.
Hot comal: Heat is everything! A consistently hot comal or pan helps the tortillas puff beautifully without burning. Gas stoves usually give you better heat control than electric ones.
Ideal heat: Aim to cook the tortilla through and get it to puff without burning. If it scorches before puffing, the heat’s too high. Some comals can only handle so much heat, so keep that in mind when choosing one.
Avoid excess flour: Use just enough to prevent sticking, but too much can dry out the dough and affect the texture.
Knead until smooth: Your dough will start off sticky, but after 8–10 minutes of kneading, it should be soft, smooth, and easy to handle.
Use a spatula to flip: Be cautious — puffed tortillas hold steam, so a spatula helps avoid direct contact.
Don’t pop the puff: That puff is your friend! It’s steam doing the work to create soft, tender layers. Let it rise naturally.
Keep them soft: After cooking, wrap your tortillas in a clean kitchen towel or place them in a tortilla warmer to lock in the heat and keep them pliable.

Storing and Reheating

Refrigerator: Place wrapped cooled tortillas inside a resealable plastic bag or airtight container. Store in the refrigerator for up to 5–7 days.

Freezing: For longer storage, wrap tortillas with parchment paper (not kitchen towels), then place them in a freezer-safe zip-lock bag or airtight container. Freeze for up to 3 months.

To Reheat: If frozen, thaw tortillas overnight in the refrigerator. Warm them on a hot comal, skillet, or dry pan over medium heat until soft and pliable, flipping as needed.

FAQs : Your Questions Answered

Q: Why didn’t my tortillas puff up?

A: It could be a few things: the dough might not have been kneaded or rested enough, the comal may not have been hot enough, or the tortillas weren’t rolled out evenly.

Puffing takes a bit of practice, so don’t worry if it doesn’t happen right away. Just cook them through and keep them in a tortilla warmer for that soft, flexible texture.

Q: Do I need a tortilla press for this recipe?

A: No, these tortillas are designed to be rolled out, not pressed.

Q: Why are my tortillas stiff after cooking?

A: Using too much flour, overcooking, or cooking at low heat can dry out the tortillas. Make sure your pan is hot enough and avoid cooking them too long.

Q: How thin should I roll the tortillas?

A: Roll them fairly thin — not paper-thin, but close. They should feel pliable and light before cooking.