Easy 3 Step Flour Tortilla with Brown Butter

Tortillas are the vehicle to some of the most delicious street foods, lunch wraps, and party foods among an endless list of options. It’s easy to look at some commercially produced foods with intimidation and not imagine yourself making them at home. And making them even better. But you can too. That’s where I come in, this tortilla recipe is very simple – and in my opinion, simpler than making pizza or bread.

Before we get into how I want to mention that I got the tip about using milk from bonappetit. And yes, many tortilla recipes use lard. So why didn’t I? Well, to be honest, the first reason was that I didn’t have it at home 🙂 .

I had tried making the tortillas using reserved bacon fat but as I didn’t have enough I opted to try something different. I wanted to make a tortilla that smelled so good you wanted to rip it and eat it warm off the stove with no fuss about fillings or dips- or who was watching you hungrily chow it down.

This was my first attempt at making browned butter and even I was impressed. But before I get you feeling too comfortable I will mention that as much as it’s simple to make, it is also very easy to burn the butter. But don’t be put off, all you need to do is keep your eyes on it and shoo off any distractions.

This recipe yields 7 tortillas weighing 70g each. Since the tortillas are so easy and quick to make I would much rather make a fresh batch for each meal instead of storing them for much much later.

How to Make Flour Tortilla

Butter: First things first, melt the butter over medium-high heat. Use a stainless steel pan because after the butter has melted, and it slowly starts to brown- it will turn color and form sediments which you should be on the lookout for as it guides you on how much longer you need before taking the pan off the fire.

For 50g of brown butter, you need to start off with 80g of butter. The reason is that the weight will change after the water evaporates.

The butter will take about 9-10 minutes to make and should be a deep amber color with a sweet and nutty scent. Pour it over the milk and stir.

Dough: Sift all the dry ingredients into a bowl and pour the milk mixture into it. I like to use the end of a wooden spoon to combine the ingredients right before i knead. When there are almost no patches of flour on the bottom and sides of the bowl, tip the dough onto the kitchen counter and begin kneading.

Kneading should take roughly 5 minutes because all you need is the dough to be nice and smooth. Then wrap it in cling film and let it rest for 10 minutes.

Finish: The last bit is to portion the dough into equal weights and roll them all into balls. Then while the cast iron heats up until smoking hot. You should be rolling the dough balls to as thin as you can get them.

And finally, place the rolled dough onto the cast iron and watch it rise with bubbles, and flip it over after 30 seconds. Let the other side also cook for 30 seconds before transferring the tortilla into an airtight container to keep the moisture locked in. Each time you make a tortilla, put the hot one underneath or in between the already cooked ones.

After all, are cooked, I would suggest you pile them up and wrap them in cling film until you are ready to serve. This just keeps them nice and tender.

How to soften the tortilla a few days later: After 1-2 days the tortilla will firm up, to soften them all you need to do is put them on a hot grill for 1 minute or on a hot non-stick frying pan over low heat for 2 minutes or until warm enough for you. They should be soft and ready to roll.

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Flour tortilla with brown butter

(+10 rating, 4 votes)

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Bread – Mexican

By Angela – Serves: Makes 7

Prep Time: 20 minutes – Cooking Time: 17 minutes – Total Time: 37 minutes

A quick and very simple flour tortilla recipe using brown butter.

Ingredients

• Plain flour 248g (1 1/2 cups plus 4 tbsps)
• Baking powder 13g (1 tbsp)
• Salt 2g (1/2 tsp)
• Milk at room temperature 150ml (1/2 cup)
• Unsalted Butter 50g (3 1/2 tbsp)

Instructions

1

Sift/whisk to combine all the dry ingredients and set aside

2

Melt the butter over medium heat in a stainless steel pan, stirring constantly. The butter will first melt then become frothy. It should start to change color after about 8 minutes. There will be little brown solid bits formed at the bottom of the pan and when it is a nice deep amber color, take it off the stove.

3

Pour the browned butter over the milk and add this mixture to the dry ingredients. Using a wooden cooking spoon, mix the flour and milk mixture until combined then tip the dough onto a lightly floured surface and knead for 5 minutes or until it becomes smooth. Try to avoid using too much extra flour on the kneading surface.

4

Wrap the dough in cling film and let it rest for 10 minutes

5

Portion the dough into 7 pieces, each weighing 70g, and roll them into balls

6

Roll the balls on a very lightly floured surface as thin as you can get them without tearing

7

Heat your cast iron until its piping hot

8

Place the rolled dough onto the cast iron while on high heat and turn after 30 seconds, let the other side cook for 30 seconds as well.

9

Store the cookies tortilla in an airtight food container, however when you are done cooking all the tortillas- pile them up and wrap them with cling film to retain moisture and softness.