Butter Flour Tortillas

HEB has the best Butter Tortillas, but they’re often sold out when I want them. This recipe comes close when I’m in need of tortillas. I used the Chinese dumpling technique, rolling the dough into a 14" log and cutting it into 1" pieces, then rolling them out as thin as a dumpling wrapper. I think it’s great to blend cooking techniques from different cultures. Without a tortilla warmer, I used a cast iron pot to keep them warm. Sometimes you just have to make do with what you have.  I also like having as few utensils as possible.

Ingredients

  • 3 cups all-purpose flour
  • 1/4 cup powdered milk
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 1/3 cup butter-flavored shortening (or real butter)
  • 1 cup plus 1 Tbsp hot water
  • 1 tsp imitation butter flavor 

Directions

  1. Sift dry ingredients
  2. Add the shortening and mix well
  3. Add 1 C + 1 T hot water
  4. Mix in large bowl until dough comes together as a dough ball
  5. Turn on to counter and knead a few minutes (for a good workout) dough will be smooth and tender
  6. Roll into a log and cut into 1" (about 14 or 15 balls about2 oz each)
  7. Place back into bowl, place a damp towel and cover 30 minutes
  8. Roll the dough thin similar to a roundish Chinese dumpling wrapper
  9. Rest on the side of bowl about 5 minutes
  10. Heat pan on medium high heat, place a tortilla
  11. Tortilla puffs up within a minute and repeat 
  12. Cover with towel in a cast iron pot until ready to eat