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This small batch flour tortilla recipe uses just four pantry ingredients and no yeast. Soft, homemade, and ready in minutes, it makes 4 to 5 single serving tortillas.
Featured Comment
“Easiest and best tortilla recipe I’ve ever tried!”
– Steph
Quick Look
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Rest Time: 30 minutes
- Total Time: 45 minutes
- Equipment: Rolling pin, 10-inch skillet
- Cook Method: Stovetop
- Servings: 4 to 5 tortillas
- Difficulty: Easy
- Flavor Profile: Soft, tender and buttery
These homemade flour tortillas are so much better than store-bought, and you only need four pantry ingredients to make a small batch from scratch.
Why I Love These Homemade Flour Tortillas
I started making these small batch flour tortillas because I got tired of buying a whole package and watching half of them go stale before I could use them. Once I realized how simple the dough is, I stopped buying them altogether.
The whole recipe comes together on the stovetop with just four ingredients: flour, butter, salt, and hot water, and makes a batch of 4 to 5 fresh tortillas. You don’t need a tortilla press either. A rolling pin is all it takes.
The butter is what gives them that rich, warm flavor you can’t get from a store-bought tortilla. You can also use olive oil or vegetable oil for a softer texture or lard for a more traditional taste. All work well, and I’ve made this recipe with each one many times.
This is a great make-ahead recipe too. The dough can be refrigerated for up to 24 hours, and cooked tortillas keep at room temperature for 2 days or in the freezer for up to 3 months. The recipe doubles easily if you want to make more.
I use these homemade tortillas in single serving ground turkey tacos, chicken enchiladas for one, steak fajitas for one, and turkey wraps.
Ingredient Notes
Everything you need to make homemade flour tortillas from scratch is probably already in your pantry. If you have any ingredients leftover, check out our Leftover Ingredients Recipe Finder.
All-purpose flour: All-purpose flour gives these tortillas the right balance of structure and softness.
Baking powder (optional): A small amount of baking powder helps the tortillas puff up slightly on the skillet, which is what keeps them soft and pliable after cooking. I always include it but tortillas can be made without it.
Kosher salt: Salt is essential for flavor. This recipe was developed using Diamond Crystal kosher salt. If you’re using Morton, use about half to three-quarters the amount since Morton is significantly saltier by volume. If you’re using fine table salt, cut the amount in half.
Butter, oil, or lard: Fat keeps the dough tender and easy to work with. Butter adds a rich flavor. Vegetable oil, canola oil, or any neutral oil produces a slightly softer tortilla. Lard is the traditional choice and gives the most authentic flavor and texture. If using butter or lard, work it into the flour with your fingers before adding the water. If using oil, add it with the hot water.
Hot water: The water needs to be hot but not boiling. Hot water relaxes the gluten in the flour, which makes the dough easier to knead and roll, and produces a softer tortilla. If the water is too cool, the dough will be stiff and hard to work with.
Recipe Variations
This easy tortilla recipe works just as well with a few simple changes.
Smaller or larger tortillas: Divide the dough into 6 or 7 pieces for taco-size tortillas, or into 3 pieces for larger burrito-size wraps. Cooking time stays the same regardless of size.
Whole wheat tortillas: Replace half the all-purpose flour with whole wheat flour for a heartier tortilla. You may need a tablespoon or two of extra hot water since whole wheat flour absorbs more liquid.
Gluten-free tortillas: Swap in a 1:1 gluten-free flour blend like King Arthur Measure for Measure Flour.
Herb tortillas: Mix 1 to 2 teaspoons of finely chopped fresh cilantro or parsley into the flour before adding the water.
Seasoned tortillas: Add 1/8 to 1/4 teaspoon of homemade taco seasoning or homemade Creole seasoning into the flour before mixing for a hint of extra flavor.
How To Make Homemade Flour Tortillas
This small batch tortilla dough comes together in minutes. For exact ingredient amounts, see the recipe card below.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
- Add the liquids. If using butter or lard, work it into the flour mixture with your fingers until it looks like coarse, wet sand, then pour in the hot water. If using oil, add it with the hot water.
- Form the dough. Stir with a fork until the wet and dry ingredients come together and a dough begins to form.
- Knead the dough. Transfer to a lightly floured surface and knead for about 1 minute until smooth. If the dough sticks to your hands, add a small amount of flour.
- Divide the dough. Divide into 4 or 5 equal pieces and roll each into a ball.
- Rest the dough. Cover the dough balls with a clean towel and let them rest for 30 minutes. This relaxes the gluten and makes the dough much easier to roll out.
- Heat the skillet. Place a cast-iron skillet, nonstick skillet, or griddle over medium heat and let it get hot before cooking.
- Roll out the tortillas. On a lightly floured surface, roll one dough ball into a round about 8 inches across. It does not need to be a perfect circle.
- Cook the first side. Place the tortilla on the hot skillet and cook for about 30 to 40 seconds, until bubbles form on the surface and light brown spots appear on the bottom.
- Flip and finish. Flip and cook another 20 to 30 seconds until light brown spots appear on the second side. Transfer to a plate and cover with a clean towel to keep warm while you cook the rest.
Expert Tips
Don’t skip the rest. If the dough springs back when you try to roll it, it needs more time. Give it another 10 minutes and it will roll out easily.
Keep the surface lightly floured. Too much flour on your work surface will make the tortillas dry. Just enough to keep the dough from sticking is all you need.
Roll thin for the best texture. Tortillas puff up slightly as they cook, so roll them thinner than you think you need to. Thicker dough will produce a stiffer tortilla.
Watch your heat. Medium heat is the target. If the tortillas are browning in under 20 seconds, the skillet is too hot and the tortillas will turn stiff. If they take longer than a minute to get brown spots, raise the heat.
Roll all the tortillas before you start cooking. These tortillas cook in under a minute per side, so you want to give the skillet your full attention. Roll out all the dough balls first, then cook them one at a time.
Stack and cover immediately. As each tortilla comes off the skillet, stack it on a plate and cover with a clean towel. The steam from stacking is what keeps them soft and pliable.
Troubleshooting
If your homemade tortillas aren’t turning out quite right, here is how to fix common issues like tough tortillas, sticky dough, or tortillas that won’t stay soft.
Why are my flour tortillas hard and stiff?
Overcooking is the most common reason. Flour tortillas only need about 30 to 40 seconds per side. If they sit on the skillet too long, the moisture cooks out and they turn brittle. Also make sure you’re stacking them under a towel immediately after cooking. The steam from stacking is what keeps them soft.
Why are my homemade tortillas too thick?
The dough probably needs a longer rest. After 30 minutes of resting, the gluten relaxes and the dough rolls out much thinner without springing back. If it’s still resisting, give it another 10 minutes. Roll each tortilla to about 8 inches across and thin enough that you can almost see through it in spots.
Why are my tortillas cracking when I fold or roll them?
The dough is too dry. If you see cracks while rolling, add hot water a teaspoon at a time and knead it in until the dough is smooth and pliable. If the tortillas crack after cooking, they were likely on the skillet too long or cooled without being covered.
Why aren’t my tortillas puffing up on the skillet?
The skillet isn’t hot enough. Let it preheat over medium heat for a few minutes before cooking the first tortilla. You should see bubbles forming on the surface within 30 seconds. If you don’t, raise the heat slightly. The puff is what creates a tender, flexible tortilla.
Why do my tortillas taste like raw flour?
They’re undercooked. Each side should have light brown spots before you flip or remove. If the outside looks done but the inside still tastes doughy, the skillet is too hot and cooking the surface before the center has time to cook through. Lower the heat slightly and give each side a few more seconds.
Ways To Use These Tortillas
Use a single flour tortilla in any recipe that calls for a soft wrap, or fill the whole batch for taco night.
- Tacos: Make chicken tacos for one, a small batch of shrimp tacos, or ground turkey tacos for an easy single serving taco night.
- Fajitas: Try them with chicken fajitas for one, steak fajitas for one, or sheet pan fajitas.
- Enchiladas: Use them in chicken enchiladas for one, beef enchiladas for one, or vegetarian enchiladas for one.
- In place of corn tortillas: Swap them into any recipe that calls for corn tortillas, like King Ranch chicken casserole.
- Wraps and burritos: Spread with homemade hummus or ranch dressing, fill with turkey or vegetables, and roll. They also make great breakfast burritos.
Frequently Asked Questions
4 to 5 tortillas, depending on how large you roll them. This recipe uses 1 cup and a half of flour, which is the right amount for one person with a few left over.
Yes. Let the cooked tortillas cool completely, then stack them with a piece of parchment paper between each one. Store in a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a dry skillet.
At room temperature in a sealed bag or airtight container, 2 days. In the refrigerator, up to a week. In the freezer, up to 3 months.
No. A rolling pin works well for this recipe and is what I use most of the time. A tortilla press also works if you have one.
Warm them in a dry skillet over medium heat for about 15 to 20 seconds per side. You can also wrap them in a damp paper towel and microwave for 10 to 15 seconds.
Yes. This is a great make-ahead recipe. Shape the dough into balls, cover tightly, and refrigerate for up to 24 hours. Let the dough sit at room temperature for about 20 minutes before rolling.
Flour tortillas are made with wheat flour and fat, which makes them soft, pliable, and easy to fold. Corn tortillas are made with masa harina and water, and have a firmer texture that works well for frying or layering in casseroles. This recipe is for flour tortillas only.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch tortilla recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture, tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Flour Tortillas
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons salted butter -softened to room temperature, or use vegetable oil or lard
- ½ cup hot water
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt.
- If using butter or lard, work it into the flour with your fingers until the mixture looks like coarse, wet sand. If using oil, add it in the next step with the hot water.
- Pour in the hot water (and oil, if using) and stir with a fork until a dough begins to form.
- Transfer the dough to a lightly floured surface and knead for about 1 minute until smooth. If the dough sticks to your hands, add a small amount of flour.
- Divide the dough into 4 or 5 equal pieces and roll each into a ball.
- Cover the dough balls with a clean towel and let them rest for 30 minutes.
- Roll out all the dough balls before cooking. On a lightly floured surface, roll each ball into a round about 8 inches across. They do not need to be perfect circles.
- Heat a cast iron skillet, nonstick skillet, or griddle over medium heat until hot.
- Place one tortilla onto the hot skillet and cook for about 30 to 40 seconds, until bubbles form on the surface and light brown spots appear on the bottom.
- Flip and cook another 20 to 30 seconds until light brown spots appear on the second side. Transfer to a plate and cover with a clean towel to keep warm. Repeat with the remaining tortillas.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I add a little chicken bouillon powder instead of salt, adds a nice flavor, enhances without over powering what ever filling you use.
Thanks for the great recipe! Delicious! Super easy, and they came out perfectly!
I’m so glad you enjoyed them!
This was my first time making homemade tortilla shells. very easy to make and my boyfriend was pleased with them. he said they were better than store bought.
This is my go recipe since I’m one person and do small batch. I did Use vegan butter and I did replace half the flour with spelt. It still worked great but I did Add a little bit more hot water since spelt flour needs more water. Usually I do Regular all purpose flour but I’m trying to go healthier here for the new year. Thank you
These came out quite nice, but I divided the dough into 6 portions and wish I had done 8.
If you roll them size, they are quite a bit thicker than the tortillas I used to have in MX.
Mine also needed a bit more salt, but that is probably because I used diamond crystal kosher salt and the recipe didn’t indicate the brand. Morton kosher salt is saltier when measuring by volume.
Overall a good starting point to work with and adjust to your favorite style of tortillas.
I suspect to get then thinner they may need a little more fat based on a conversation I had with my friends mom (from Chihuahua).
I’m glad they worked out well for you. Dividing the dough into more portions is a great way to get thinner tortillas, and you’re exactly right about Diamond Crystal versus Morton. That difference can definitely affect seasoning when measuring by volume. I appreciate you sharing what you noticed and how you adjusted the recipe to suit your preferences.
Can you freeze these once they have been cooked and if so how long can they be stored for?
Yes, you can freeze them once they’ve been cooked. Let the tortillas cool completely, then stack them with a piece of parchment paper between each one so they don’t stick together. Place them in a freezer-safe bag or container.
They’ll keep well in the freezer for up to 2 months. When you’re ready to use them, transfer what you need to the refrigerator and let them thaw overnight.
I’ve been making these since I was a freshman in college, living at home. It was my favorite late night study snack. Easy, fast, only a few dishes, took long enough to thaw my brain out but not so long that my gray matter melted into mush.
I moved out this year as a senior and it’s been so so hard learning to cook for myself. Like, I know how to cook, but making whole meals every day?? For the rest of my life until I’m senile??? This is a scam. Honestly being a whole entire adult is just so stressful. This recipe is my go to comfort recipe to make life better and makes me feel like I actually know what I’m doing for like fifteen minutes. It makes just enough for two tonight and two tomorrow.
Also these are better than store bought in case anyone wants to know. 10000% better.
Thank you author for this recipe. Please never take it down. If it goes, my sanity goes with it.
Thank you for sharing this. I’m really glad this recipe has been such a reliable one for you, especially during a season that feels overwhelming. Cooking for yourself every day is a big adjustment, and it means a lot to know this little recipe makes things feel easier. And don’t worry, it’s not going anywhere.
So tasty!! I had great success using these. Perfect for fajitas!