Grandma Mercie’s Flour Tortillas with Warm Melted Butter
There’s something magical about the smell of freshly cooked flour tortillas wafting through the kitchen, especially when paired with warm, melted butter. Grandma Mercie’s flour tortillas are soft, pillowy, and just the right amount of chewy—perfect for breakfast, lunch, dinner, or a late-night snack. They’re easy to make, require just a few ingredients, and taste infinitely better than anything store-bought. Here’s how you can bring a bit of Grandma Mercie’s kitchen into your home.
Ingredients
For the tortillas:
- 2 cups all-purpose flour (plus extra for rolling)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons vegetable oil or lard
- 3/4 cup warm water (110–115°F / 43–46°C)
For serving:
- 4 tablespoons unsalted butter, melted
Equipment
- Mixing bowl
- Rolling pin
- Cast-iron skillet or nonstick pan
- Pastry brush or small spoon (for the butter)
- Clean kitchen towel
Prep Time
- Active prep: 15 minutes
- Dough resting: 30 minutes
- Cooking: 20–25 minutes
- Total time: ~1 hour 10 minutes
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine the flour, salt, and baking powder. Mix thoroughly to distribute the ingredients evenly.
- Add the vegetable oil (or lard, for a more traditional flavor). Use your fingers or a fork to work the oil into the flour mixture until it resembles coarse crumbs.
- Gradually pour in the warm water, stirring with a fork or your hands until the dough begins to come together. It should feel soft but not sticky.
Tip: If your dough feels too dry, add a teaspoon of warm water at a time. If too wet, sprinkle in a little more flour.
Step 2: Knead the Dough
- Transfer the dough to a lightly floured surface.
- Knead for 5–7 minutes, until smooth and elastic. The dough should bounce back when pressed lightly with your finger.
- Shape the dough into a ball and place it back in the bowl. Cover with a damp cloth and let it rest for 30 minutes. Resting allows the gluten to relax, making your tortillas soft and easy to roll.
Step 3: Divide and Roll
- After resting, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball.
- On a lightly floured surface, use a rolling pin to flatten each ball into a thin circle, about 6–8 inches in diameter. Aim for even thickness so the tortillas cook uniformly.
Tip: Don’t worry if your circles aren’t perfect—Grandma Mercie always said, “A little wobble gives it character!”
Step 4: Cook the Tortillas
- Preheat a cast-iron skillet or nonstick pan over medium-high heat. The pan should be hot but not smoking.
- Place one tortilla in the pan. Cook for 45–60 seconds, until small bubbles begin to form on the surface. Flip and cook the other side for another 45–60 seconds. You’re looking for light golden spots, not deep browning.
- Remove the tortilla and keep it warm in a clean kitchen towel. Repeat with the remaining tortillas.
Tip: If the tortillas puff up, don’t worry—that’s a sign of perfect cooking!
Step 5: Serve with Warm Melted Butter
- Melt the butter in a small saucepan or microwave until warm and smooth.
- Brush each tortilla generously with melted butter as soon as it comes off the skillet.
- Stack the tortillas to keep them soft and warm until serving.
Serving Suggestions
- Breakfast: Roll them up with scrambled eggs, cheese, and a dash of salsa.
- Lunch: Use them for homemade wraps or soft tacos.
- Snack: Simply enjoy warm with a sprinkle of cinnamon sugar or a drizzle of honey.
- Dinner: Serve as a side with grilled meats, beans, or roasted vegetables.
Pro Tip: For an extra special touch, sprinkle a tiny pinch of sea salt on top of the buttered tortillas—it enhances the flavor beautifully.
Storage
- Room temperature: Store cooled tortillas in an airtight container or plastic bag for up to 2 days.
- Refrigerator: Keep in a sealed container for up to a week. Reheat in a warm skillet or microwave.
- Freezer: Stack tortillas with parchment paper between each. Wrap tightly in plastic wrap or foil and freeze up to 3 months. Reheat in a skillet or microwave.
Tips and Tricks from Grandma Mercie
- Warm water matters: Using warm water helps the dough come together more easily and gives a softer tortilla.
- Rest the dough: Don’t skip this step; rested dough rolls out much more easily.
- Pan temperature: Too hot, and the tortillas burn; too cool, and they dry out. Medium-high is just right.
- Rolling technique: Roll from the center outward, turning the tortilla occasionally to keep it round.
- Stacking: Stack warm tortillas under a towel immediately to keep them soft and pliable.
Fun Variations
- Garlic butter tortillas: Mix minced garlic into the melted butter before brushing.
- Herb tortillas: Sprinkle chopped fresh herbs into the dough for a fragrant twist.
- Whole wheat tortillas: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber.
Grandma Mercie always said, “The secret ingredient is love—never rush it.” With this recipe, you’ll not only make delicious tortillas but also feel a little bit of that warm, cozy kitchen magic in every bite. Whether you serve them with breakfast, lunch, or dinner, these tortillas are sure to become a family favorite.
Enjoy the soft, warm, buttery goodness of Grandma Mercie’s flour tortillas—made with care, patience, and a whole lot of love.
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 30 minutes
Total Time: 1 hour 10 minutes
Yields: 8 tortillas