Search
Close this search box.
JUST WHAT YOU’RE LOOKING FOR

Recipe Inspiration

Buttermilk Flour Tortillas

Buttermilk Flour Tortillas

Yields 10 Servings
occasions
Lunch, Dinner
dairy ingredients
Butter, Buttermilk
PRINT FULLSCREEN

Buttermilk Flour Tortillas

INGREDIENTS

DIRECTIONS

1
Beat together the flour, salt and butter in a stand mixer with paddle attachment, until butter is just incorporated.
2
Measure the buttermilk in a jug, then add the measured boiling water to the buttermilk. Turn the mixer back on, and slowly add the warmed buttermilk, beating as you do. Beat for 3-4 minutes.
3
Using wet hands, take out the lump of dough, and rest it wrapped in baking paper and a cloth. Let it sit at room temperature for about 2 hours.
4
Divide the dough into 10 balls. Cover with a cloth. Roll each ball out, using a little flour to stop it sticking, and place on a piece of kitchen paper. Cover again with a damp cloth. Repeat with all the dough balls, stacking the rounds between pieces of kitchen paper. Leave to rest another half an hour.
5
Heat a heavy frying pan on the hob. The pan should be hot, but not blazing.
6
The final rolling can take place on a floured counter - work from the middle out, turning the tortilla as you roll and get it as thin as you can. You can also try rolling between two pieces of baking paper, or indeed use a Mexican tortilla press. Cook the tortillas in the hot pan, counting 20 seconds before turning. Turn again after another 20 seconds. The tortilla should fill with hot air pockets and start to puff up.
7
The tortilla is ready when it changes colour from an uncooked yellow dough, to a white tortilla. It takes about 2-3 minutes to cook each one. Don’t overcook, or they will crisp up and not wrap properly. As they cook, wrap the tortillas snugly in a tea towel. This will help them to steam and soften.

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Ingredients Checklist

Instructions

1
Beat together the flour, salt and butter in a stand mixer with paddle attachment, until butter is just incorporated.
2
Measure the buttermilk in a jug, then add the measured boiling water to the buttermilk. Turn the mixer back on, and slowly add the warmed buttermilk, beating as you do. Beat for 3-4 minutes.
3
Using wet hands, take out the lump of dough, and rest it wrapped in baking paper and a cloth. Let it sit at room temperature for about 2 hours.
4
Divide the dough into 10 balls. Cover with a cloth. Roll each ball out, using a little flour to stop it sticking, and place on a piece of kitchen paper. Cover again with a damp cloth. Repeat with all the dough balls, stacking the rounds between pieces of kitchen paper. Leave to rest another half an hour.
5
Heat a heavy frying pan on the hob. The pan should be hot, but not blazing.
6
The final rolling can take place on a floured counter - work from the middle out, turning the tortilla as you roll and get it as thin as you can. You can also try rolling between two pieces of baking paper, or indeed use a Mexican tortilla press. Cook the tortillas in the hot pan, counting 20 seconds before turning. Turn again after another 20 seconds. The tortilla should fill with hot air pockets and start to puff up.
7
The tortilla is ready when it changes colour from an uncooked yellow dough, to a white tortilla. It takes about 2-3 minutes to cook each one. Don’t overcook, or they will crisp up and not wrap properly. As they cook, wrap the tortillas snugly in a tea towel. This will help them to steam and soften.
Baked Plaice With Cherry Tomatoes
Serves 4

Recipe by Mary Redmond This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Ricotta-Stuffed Spatchcooked Roast Chicken
Serves 4

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Turkish Eggs
Serves 4

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Feta Dip
Serves 1

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Sundried Tomato and Basil Smash
Serves 1
Turkey Meatballs
Serves 4

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Classic Potato Gratin
Serves 1

Recipe by Graham Herterich This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Oreo Millionaires
Serves 20

Recipe by Graham Herterich This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Lambs’ Kidneys with Juniper
Serves 4

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.  

Seafood Chowder
Serves 4

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.