Flour Tortilla | Soft and Buttery Homemade Version

Soft and buttery flavored tortillas
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Trained bread baker shows you how to make an easy flour tortilla that is soft and buttery. Ever since I started making this version of tortilla, I have never purchased them from the store again. Tortillas are generally made with lard. My original recipe was made using lard and we just didn’t like the taste as much plus the tortillas aren’t as soft. The switch to butter add two dimensions – first is melt in your mouth tastier flavor and second is softness. We so love this combination. We use this to make quesadillas, tacos, burritos and fajitas. I love to use them to make our favorite shrimps with provolone cheese quesadillas. I hope you will try this recipe and enjoy it as much as we do. Happy Cooking!

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5 from 2 votes

Flour Tortilla | Soft Buttery Homemade Version

This soft and buttery flavored tortillas are easy to make and can be used to make quesadillas, burritos, tacos or fajitas. It has a melt in your mouth texture that is tasty and super soft.

Course Appetizer, Breads, brunch, Lunch
Cuisine breads, Mexican
Keyword all purpose flour, Appetizer ideas, Burritos, Butter tortillas, Fajitas, Flour tortillas, How to make soft tortillas, How to make tortillas, lard, Mexican recipes, Quesadillas, Spanish breads, tacos, unsalted butter
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 People
Calories 259 kcal
Author Yasmin Jackson


  • 3 cups all purpose flour plus more for kneading
  • 2 teaspoons baking powder
  • 2 teaspoons sea salt or kosher. Adjust for your diet
  • 3/4 cups unsalted cold butter
  • 1 cup warm water, plus 2 tablespoons use water that's 95F to 100F


  1. In a mixing bowl, add the flour, baking powder and salt. Use scraper or spoon to mix together.

  2. Cut the cold butter in small chunks. Add the butter chunks to the flour mixture.

  3. Use your fingers or pastry/dough blender to incorporate the butter into the flour mixture until it resembles fine crumbles.

    Note: Using cold butter is important to creating the fine crumbles. While the tortilla won't be flakey, it will be very soft.

  4. Once you achieve fine crumbles, make a well in the center of the mixture. Pour in the warm water.

  5. Use the scraper or hands to incorporate the water and flour mixture. Mix until the ingredients starts to come together into a dough. Takes about 1 to 2 minutes.

  6. Transfer the dough to a floured surface. Use your hands to knead into a soft and smooth dough. Flour the work surface as needed to prevent the dough from sticking. The dough is ready once it is no longer sticking to the work surface but it will remain soft. This will take about 5 to 6 minutes.

  7. Form the dough into a round shape. Cover with the bowl and allow to rest for 30 minutes.

    Note: Resting will allow the dough to become even more pliable and easier to roll out.

  8. 30 minutes later, form a log about 10 to 12 inches long. Make 10 to 12 equal portions (eyeball).

    Note: I like to mark the portions before cutting them out right. You can use the scraper to mark where you want to cut and then cut through the dough.

  9. Heat a large non-stick frying pan over medium to medium low heat.

  10. Flour the work surface and use a rolling pin to roll out a few pieces of dough at a time. Rollout to 6 to 8 inches in diameter and as thin as you can get it without breaking.

    Note: The size of the tortillas will depend on how thin you can roll out without breaking. The dough is really easy to work with and will not break too easily.

  11. Cook the tortillas 1 piece at a time. It will take 1 to 2 minutes per side depending on the heat used. When bubbles starts to form and small brown spots appear on the underside, use a spatula to flip and cook the second side 1 to 2 minutes. Remove to a platter lined with parchment paper.

    Note: If the tortillas are not getting healthy bubbles or small brown spots on the underside, adjust the heat upwards and if they are getting too brown reduce the heat.

  12. Continue rolling out the dough and cooking. I use parchemnt paper between each tortilla to keep warm and from sticking to each other as they cool. When done cover with foil to keep warm until ready to use.

  13. Use the tortillas to make your favorite quesadillas, burritos, tacos, fajitas. Enjoy.

Recipe Notes

Tutorial video available: Flour Tortilla | Soft and Buttery Homemade Version.

Tutorial video for Shrimps Quesadillas | with Provolone Cheese

Nutritional information will vary depending on the size of your tortillas and serving size.

Substitution: You can certainly use lard in place of butter but the taste and texture will be different.  The butter in the recipe creates extra softness with a tasty melt in your mouth texture.

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Nutrition Facts
Flour Tortilla | Soft Buttery Homemade Version
Amount Per Serving
Calories 259 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 37mg12%
Sodium 468mg20%
Potassium 125mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 425IU9%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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5 Comments Add yours

  1. Nisha Sharma says:

    How incredible is that

    1. julietkitchen says:

      Thanks so much.

  2. Theresa says:

    Help!! I’m trying to achieve a buttery tortilla flavor and I used 3 different types of stick butter and mine are flavorless. What kind of butter do you use?

    1. Julietkitchen By Chef Yasmin says:

      I typically use Kerigold unsalted butter. It has more fat content and a better butter flavor.


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