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Grandma Mercie’s Flour Tortilla With Warm Melted Butter

This authentic flour tortilla recipe passed down from Grandma Mercie makes perfectly soft, chewy tortillas — best served warm with melted butter!
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 20
Course: Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 7 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 ½ teaspoons salt
  • ¾ cup Crisco shortening or fresh lard, cut into pieces
  • 2 ½ cups warm water super hot water if using lard

Method
 

Step 1: Mix the Dough
  1. In the bowl of a stand mixer, combine flour, baking powder, and salt.
  2. Add shortening or lard and mix until it resembles coarse crumbs.
  3. Slowly pour in the warm water and mix on low speed for about 90 seconds, until the dough pulls away from the bowl and forms a smooth ball.
Step 2: Knead & Rest
  1. Transfer dough to a floured surface and knead by hand for 5 minutes until smooth and velvety.
  2. Cover with a clean kitchen towel and let it rest for 20–30 minutes. Don’t skip this step — it's essential for elasticity!
Step 3: Shape the Dough Balls
  1. Divide dough into 18–20 equal pieces.
  2. Roll each into a smooth ball (slightly larger than a golf ball).
  3. Place on a tray and cover with a lightly damp towel to keep them moist.
Step 4: Roll Out the Tortillas
  1. Preheat your cast-iron comal, griddle, or skillet to medium-low.
  2. Using a wooden rolling pin, roll each dough ball into a circle about 8 inches wide (or 10 inches for thinner tortillas).
Step 5: Cook the Tortillas
  1. Place the tortilla on the hot comal. Count to 20, flip, and repeat for 4–5 flips (each about 20 seconds).
  2. The tortilla will puff up slightly and develop beautiful brown spots.
  3. Remove from heat once soft and fully cooked.
Step 6: Serve with Butter
  1. As soon as it comes off the comal, slather it with a pat of melted butter and enjoy it hot. There’s nothing quite like it!