The Best Tortillas You'll Ever Make (Restaurant-Quality)
The Best Tortillas You'll Ever Make (Restaurant-Quality) is a medium Mexican recipe that serves 8. 130 calories per serving. Recipe by Epicurious on YouTube.
Prep: 22 min | Cook: 10 min | Total: 42 min
Cost: $0.47 total, $0.06 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 2 tablespoons Unsalted Butter (softened, cut into small pieces)
- 1 teaspoon Salt (fine sea salt)
- 3/4 cup Warm Water (about 110°F, helps gluten develop quickly)
Instructions
Combine Dry Ingredients
In a mixing bowl, whisk together the sifted all‑purpose flour and salt until evenly distributed.
Time: PT2M
Incorporate Butter
Add the softened butter pieces to the flour mixture. Using your fingertips or a wooden spoon, rub the butter into the flour until the mixture resembles coarse crumbs with no visible butter lumps.
Time: PT3M
Add Warm Water
Gradually pour the warm water into the bowl while stirring. Add a little at a time until the dough comes together and pulls away from the sides of the bowl.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth, elastic, and no longer sticky.
Time: PT10M
Rest the Dough
Place the dough back in the bowl, cover with a damp kitchen towel, and let it rest for 10 minutes. This relaxes the gluten and makes rolling easier.
Time: PT10M
Preheat the Griddle
Heat a cast‑iron griddle or heavy skillet over medium heat. Lightly brush the surface with a neutral oil and wipe off excess with a paper towel.
Time: PT2M
Temperature: Medium heat (≈350°F surface)
Divide the Dough
Portion the rested dough into 8 equal balls (about 2 oz each). Keep the balls covered with the towel while you work on the others.
Time: PT3M
Roll Out the Tortillas
On a lightly floured surface, roll each ball into a 7‑inch circle, rotating frequently to keep the shape even. Aim for a thin but not translucent sheet.
Time: PT5M
Cook the Tortillas
Place a rolled tortilla on the hot griddle. Cook for about 30 seconds until bubbles appear and the surface looks slightly dry, then flip and cook another 30 seconds until light brown spots form.
Time: PT8M
Temperature: Medium heat (≈350°F surface)
Keep Warm
Transfer cooked tortillas to a clean kitchen towel, stack, and cover to retain heat and elasticity until all are done.
Time: PT2M
Nutrition Facts
- Calories
- 130
- Protein
- 3 g
- Carbohydrates
- 22 g
- Fat
- 4 g
- Fiber
- 1 g
Dietary info: Vegetarian, Can be made vegan by substituting butter with lard or oil
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour (will be denser)
- Instead of Unsalted Butter: Lard, vegetable oil (will change flavor)
- Instead of Salt: Kosher salt (use 3/4 tsp)
- Instead of Warm Water: Milk (richer flavor)
Equipment Needed
- Mixing Bowl
- Wooden Spoon or Spatula
- Rolling Pin
- Cast Iron Griddle or Heavy Skillet
- Kitchen Towel
- Measuring Cups
Critical Steps — Do Not Skip
- Fully incorporate softened butter into the flour to avoid pockets.
- Knead until the dough is smooth and elastic.
- Allow the dough to rest for at least 10 minutes.
- Preheat the griddle to medium heat before cooking.
- Do not overcook; watch for bubbles and light brown spots.
Chef Tips from the Video
- Using butter adds a subtle sweetness that balances the flour’s blandness.
- Warm water speeds up gluten development, giving a fluffier texture.
- Cover cooked tortillas with a towel to keep them soft and elastic.
- If you don’t have a rolling pin, use a heavy bottle or press with your hands.
Troubleshooting
Dough is too dry and crumbly.
Add water a tablespoon at a time, kneading until the dough comes together.
Dough is overly sticky.
Dust the work surface with a little flour and knead briefly; add up to 1 Tbsp flour if needed.
Tortillas tear when rolling.
Let the dough rest longer to relax gluten, and roll gently without excessive pressure.
Tortillas are hard or chewy after cooking.
Cook on medium heat for a shorter time; overcooking dries them out.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat briefly on a skillet before serving.
Freezer: Separate with parchment paper, freeze in a zip‑top bag for up to 2 months. Thaw in the refrigerator and reheat.
Room temperature: Best eaten fresh; can sit uncovered for up to 1 hour before becoming dry.
Make-Ahead Tips
- The dough can be refrigerated, wrapped tightly, for up to 24 hours before rolling.
- Cooked tortillas freeze well; layer with parchment and store in a zip‑top bag.
Frequently Asked Questions
What is the cultural significance and history of flour tortillas in Mexican cuisine?
Flour tortillas originated in northern Mexico where wheat was more abundant than corn. They became a staple for tacos, burritos, and quesadillas, especially among communities that relied on wheat flour introduced by Spanish colonists.
What are the traditional regional variations of flour tortillas in Mexican cuisine?
In northern Mexico, tortillas are often larger, thinner, and made with lard for a richer flavor. In Tex‑Mex cooking, butter or oil is added for a slightly sweet taste, similar to the recipe shown by Epicurious.
How are flour tortillas traditionally served in Mexican households?
Freshly cooked flour tortillas are kept warm under a cloth and served alongside beans, salsas, guacamole, or used as a base for tacos, burritos, and enchiladas. They are also enjoyed plain with a pinch of salt.
What occasions or celebrations feature flour tortillas in Mexican culture?
Flour tortillas appear at everyday meals but are also central to celebrations like Día de los Muertos feasts, family gatherings, and street‑food festivals where tacos and quesadillas are served.
How does the flour tortilla fit into the broader Mexican cuisine tradition?
While corn tortillas are the historic staple, flour tortillas provide a softer, more pliable canvas for fillings that are heavier or saucier, complementing the diverse flavors of Mexican regional dishes.
What are the authentic traditional ingredients for flour tortillas versus acceptable substitutes?
Traditional ingredients are wheat flour, water, salt, and lard. Epicurious uses butter for a sweeter profile, which can be swapped with lard or a neutral oil if you prefer a classic savory tortilla.
What other Mexican dishes pair well with homemade flour tortillas?
Homemade flour tortillas pair perfectly with carne asada, grilled chicken, chorizo, refried beans, fresh pico de gallo, and creamy guacamole, making them ideal for tacos, burritos, and fajitas.
What makes these butter‑flavored flour tortillas special in Mexican cuisine?
The addition of butter adds a subtle sweetness and a tender crumb that differs from the traditional lard‑based version, giving the tortilla a richer mouthfeel while still staying soft and pliable.
What are the most common mistakes to avoid when making flour tortillas at home?
Common errors include using cold butter (leaving lumps), over‑kneading (making the dough tough), cooking on too high heat (burning the surface), and letting the dough dry out before rolling.
How do I know when a flour tortilla is done cooking on the griddle?
The tortilla is done when small bubbles appear on the surface, the top looks slightly dry, and the underside shows light golden spots after a quick flip—usually about 30 seconds per side.
What does the YouTube channel Epicurious specialize in?
Epicurious is a culinary media brand that offers a wide range of cooking videos, from quick weeknight meals to classic technique tutorials, focusing on clear, reliable recipes for home cooks of all skill levels.
How does the YouTube channel Epicurious' approach to Mexican cooking differ from other cooking channels?
Epicurious emphasizes precise technique, ingredient accessibility, and step‑by‑step visual cues, often highlighting subtle flavor tweaks—like using butter in flour tortillas—while keeping the recipes approachable for everyday kitchens.
Last updated: August 30, 2026
