This post may contain affiliate links. Please read our disclosure policy.
This small batch flour tortilla recipe makes 4 to 5 soft, pliable tortillas using simple pantry ingredients. There’s no yeast required, and they come together quickly for fresh, homemade tortillas anytime!
Why You’ll Love This Recipe
- Made with Pantry Staples: Uses basic ingredients you likely already have.
- No Yeast Required: Quick to make—no rising time needed.
- Fast and Versatile: Ready in minutes and great for tacos, burritos, or wraps.
- Easy to Scale: Double the recipe if you need more.
- Great for Chips: Cut and bake or fry for homemade tortilla chips.
I love this small batch tortilla recipe because it proves that simple ingredients can make something truly special. These tortillas are soft, flexible, and full of flavor—so much better than store-bought. I make them often when I want fresh tortillas without making a full batch, and they come together quickly with no yeast and no long wait times.
Whether I’m using them for tacos, quesadillas, or even turning them into chips, they always deliver. I’m so excited to share this recipe with you because I know once you try it, you’ll see how easy and rewarding homemade tortillas can be.
Enjoy in:
Featured Comment
“Easiest and best tortilla recipe I’ve ever tried!”
– Steph
Ingredients
If you have any ingredients leftover from this small batch flour tortilla recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Use all-purpose flour as the base for soft, pliable tortillas.
- Baking Powder (Optional): Adds a slight lift, making the tortillas puffier. Try the recipe with or without it to see which texture you prefer.
- Kosher Salt: Enhances the flavor. If using table salt, use half the amount to avoid over-salting
- Butter or Vegetable Oil: Either works great. Choose what fits your taste or dietary needs.
- Hot Water: The water should be hot but not boiling. Heat it in the microwave or on the stove.
Recipe Variations
Change up your tortillas with these simple ideas:
- Gluten-Free: Use a 1:1 gluten-free flour blend, like King Arthur brand Gluten Free Measure For Measure Flour.
- Herb-Infused: Mix in finely chopped herbs like cilantro or parsley for extra flavor and color.
- Spiced: Add 1/8 to 1/4 teaspoon of taco seasoning or creole seasoning to the dough.
How To Make Flour Tortillas
These step-by-step photos and instructions help you visualize how to make a small batch of tortillas. See the recipe box below for ingredient amounts and full recipe instructions.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. If using butter, work it into the flour with your fingers until the mixture resembles wet sand.
- Add Liquids: Pour in the hot water. If using vegetable oil, add it now.
- Combine Dough: Stir with a fork until the wet and dry ingredients come together into a dough.
- Knead: Lightly flour a surface and knead the dough briefly until it forms a smooth ball. If it’s sticky, sprinkle in a bit more flour.
- Portion Dough: Divide the dough into 4 or 5 equal pieces and roll each into a ball.
- Let Rest: Cover the dough balls with a towel and let them rest for about 30 minutes.
How To Cook Flour Tortillas
- Heat Skillet: Preheat a cast-iron or non-stick skillet over medium heat.
- Roll Out Dough: On a floured surface, roll one dough ball into an 8-inch round. Don’t worry about perfect circles—rustic shapes are just as delicious.
- Cook Tortillas: Place the dough round onto the hot skillet. Cook for about 40 seconds, until bubbles form and the bottom has golden-brown spots.
- Flip and Finish: Flip the tortilla and cook the other side until golden-brown spots appear. Transfer to a plate and cover with a clean dish towel to keep warm. Repeat with the remaining dough balls.
Expert Tips
- Fat Options: This easy tortilla recipe works with butter, oil, or lard. Add oil with the water, and for butter or lard, mix it into the dry ingredients.
- Baking Powder: You can skip baking powder if needed. The tortillas will still be delicious, just slightly less puffy.
- Rest the Dough: Resting the dough makes it easier to roll out. If it keeps shrinking back, let it rest a little longer.
- Rolling Thin: For soft, tender tortillas, roll the dough thin. Thicker tortillas are sturdier and great for pizza crusts or flatbread wraps.
- Adjust Size: Divide the dough into smaller or larger portions to make tortillas the size you need.
Serving Suggestions
These homemade tortillas are perfect for a variety of dishes:
- Quesadillas: Fill tortillas with cheese and extras like chicken or vegetables, then cook in a skillet until the cheese is melted and the tortilla is golden brown.
- Fajitas: Use these tortillas for chicken fajitas, beef fajitas, or sheet pan fajitas and top with cheese.
- Wraps & Pinwheels: Spread with small batch hummus, cream cheese, or peanut butter and refrigerator jam, then roll and slice for a quick snack.
- Turkey Wrap: Fill with turkey, spinach, and small batch ranch dressing for a quick lunch.
- Beef Enchiladas: Swap these for corn tortillas in your favorite enchilada recipe.
- Tacos: Use these tortillas to make beef tacos, chicken tacos, shrimp tacos, or fish tacos, and top with your favorite taco fixings.
- Breakfast Burritos: Stuff with eggs, black beans, onions, and garlic for a make-ahead breakfast.
- Taco Casserole: Layer tortillas with ground beef, cheese, and salsa for a hearty baked dish.
Frequently Asked Questions
A tortilla press is helpful for quicker, more uniform tortillas, but it’s not required. A rolling pin works well, and if you don’t have one, you can use a floured wine bottle or tall glass to roll out the dough.
A cast-iron skillet works great, but any preheated skillet will do the job. Traditionally, a comal—a flat griddle—is used. Cook each tortilla for about 30-40 seconds per side until you see golden spots.
Preheat your oven to 350°F (177°C). Wrap the tortillas in aluminum foil and heat for 5-7 minutes, or until warm and soft.
Store leftover tortillas in a sealed plastic bag or airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze them.
Place cooked tortillas on a plate and cover them with a clean dish towel to trap the steam and keep them soft.
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 please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Tortillas
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons salted butter -softened or use vegetable oil
- ½ cup hot water
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. If using butter, work it into the flour with your fingers until the mixture resembles wet sand.
- Add Liquids: Pour in the hot water. If using vegetable oil, add it now.
- Combine Dough: Stir with a fork until the wet and dry ingredients come together into a dough.
- Knead: Lightly flour a surface and knead the dough briefly until it forms a smooth ball. If it's sticky, sprinkle in a bit more flour.
- Portion Dough: Divide the dough into 4 or 5 equal pieces and roll each into a ball.
- Let Rest: Cover the dough balls with a towel and let them rest for about 30 minutes.
How to Cook Flour Tortillas
- Heat Skillet: Preheat a cast-iron or non-stick skillet over medium heat.
- Roll Out Dough: On a floured surface, roll one dough ball into an 8-inch round. Don’t worry about perfect circles—rustic shapes are just as delicious.
- Cook Tortillas: Place the dough round onto the hot skillet. Cook for about 40 seconds, until bubbles form and the bottom has golden-brown spots.
- Flip and Finish: Flip the tortilla and cook the other side until golden-brown spots appear. Transfer to a plate and cover with a clean dish towel to keep warm. Repeat with the remaining dough balls.
Notes
- Fat Options: This recipe works with butter, oil, or lard. Add oil with the water, and for butter or lard, mix it into the dry ingredients.
- Baking Powder: You can skip baking powder if needed. The tortillas will still be delicious, just slightly less puffy.
- Rest the Dough: Resting the dough makes it easier to roll out. If it keeps shrinking back, let it rest a little longer.
- Rolling Thin: For soft, tender tortillas, roll the dough thin. Thicker tortillas are sturdier and great for pizza crusts or flatbread wraps.
- Adjust Size: Divide the dough into smaller or larger portions to make tortillas the size you need.
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.
These are great! i have used all purpose following the recipe exactly and whole wheat (just added some extra water). i use these all the time!
I’ve never made tortillas before and was a bit nervous but these were super easy and I honestly had a blast making them! They puffed up perfectly and were great! I dont think I can ever go back to grocery store tortillas now that I know how easy and delicious homemade ones are. Thanks so much for the easy small batch recipe!
I’m so happy you enjoyed them, tortillas really are surprisingly easy to make. Thanks so much for your feedback.
Easy recipe, I used butter as my fat.
Absolutely delicious!
What about using self rising flour?
Yes, you can use self-rising flour for this recipe. You may need to add a little more salt, but since I typically use all-purpose flour, I haven’t tested it with self-rising flour and can’t say for sure.
Easiest and best tortilla recipe I’ve ever tried!
Thank you!
Turned out perfect, never using store bought again
I bought Red Mill A/P flour this time. I have never used it before. My tortillas were tasteless and tough. Does the brand of flour matter. I normally use good old gold medal for my breads. Any reasons why they were tough?
The brand of flour can sometimes make a difference since different brands have varying protein levels, which can affect texture. Red Mill’s flour might be a bit higher in protein, which could make the tortillas tougher. Next time, you could try mixing the dough for a shorter time to avoid overworking it, or go back to your favorite brand if that’s what you’re used to. Hope that helps!
This is the first tortilla recipe me and my husband loved and enjoyed, thank you!!
Finally!! This is the first batch of tortillas that I made that actually came out like a homemade delicious tortilla. I love, love the small portion recipes. I used lard because I live in NM and that is traditional. I have never added baking powder when previously making and I do believe it really helped. I ruined the first 2 because they were too thick. The next few I rolled out as thin as possible and this is the key!! I made burritos with red chile ground beef and potatoes. I will be making these often as it’s super easy.
I’m so happy to hear this! Thank you for sharing your experience with the tortillas—lard is such a wonderful traditional ingredient, and I’m glad the baking powder made a difference for you. Rolling them out thin really is key, isn’t it? I’m thrilled you’ll be making these often. Thanks again for your sweet comment!
How long can the tortillas be stored? Do I pot in container or in something else?
From the FAQ section: Freshly made tortillas can be kept at room temperature for a day or two if covered. For extended storage, place them in a covered container and refrigerate.
Does this work with Crisco?
We have not tested this recipe with Crisco.
My son and husband really enjoyed these, and I love the fact it’s a small batch recipe. I will continue to use this recipe anytime I make tortillas.