This post may contain affiliate links. Please read our disclosure policy.
Imagine rolling out soft, pliable flour tortillas right in your own kitchen. With this small batch Flour Tortillas recipe, you can do just that! Made with simple pantry staples and no yeast required, you’ll yield 4 to 5 perfect tortillas in no time.
Thinking of ways to use your homemade tortillas? Enjoy them in savory Chicken Tacos, spicy Buffalo Cauliflower Tacos, sizzling Steak Fajitas, a wholesome Turkey Wrap, or hearty Beef Enchiladas.
Why You’ll Love This Tortilla Recipe
- Simple Ingredients: Made with pantry staples you likely already have.
- No Yeast: Perfect for those who want to avoid yeast-based recipes.
- Quick and Easy: The dough comes together quickly and you can have fresh tortillas on your table in no time.
- Versatile: Use them in a variety of dishes from breakfast to dinner.
- Doubles Well: Need more? This recipe scales up easily for larger gatherings.
- Make Homemade Tortilla Chips with your tortillas!
Ingredients
If you have any ingredients leftover from this small batch flour tortillas recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: All-purpose flour serves as the base for these tortillas. It yields a soft, pliable texture.
- Baking powder: This ingredient provides a slight lift, making the tortillas puffier. While it’s optional, using baking powder does enhance the texture. Feel free to experiment with and without it to find your preference.
- Kosher salt: Enhances the flavor of the tortillas. If substituting with table salt, reduce the quantity by half to avoid over-salting.
- Butter or vegetable oil: Both work well in this recipe. Choose based on your dietary needs or flavor preferences.
- Hot water: The water should be hot to the touch but not boiling. You can heat it in the microwave or on the stove.
Recipe Variations
If you’re in the mood to experiment or want to cater to specific dietary needs, these variations offer a fresh take on the classic flour tortilla recipe:
- Gluten-Free Tortillas: Substitute all-purpose flour with a gluten-free flour blend for a celiac-friendly version. I personally use King Arthur brand Gluten Free Measure For Measure Flour.
- Herb-Infused: Mix in finely chopped herbs like cilantro or parsley for a burst of flavor and color.
- Spiced Tortillas: Add 1/8 to 1/4 teaspoon of your favorite spice blend, like taco seasoning or Cajun spice, into the dough for an extra kick.
How To Make A Small Batch Of Tortillas
These step-by-step photos and instructions help you visualize how to make flour tortillas. See the recipe box below for ingredient amounts and full recipe instructions.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together your flour, baking powder, and salt. If you’re using butter, add it at this stage and work it into the flour with your fingers until the mixture takes on a wet sand-like texture.
- Add Liquid: Pour in the hot water. If you’re using vegetable oil instead of butter, add it now.
- Mix Dough: Use a fork to stir the mixture, combining the wet and dry ingredients until a dough forms.
- Knead Briefly: Turn the dough onto a lightly floured surface, like a counter or cutting board. Knead it just enough to form a cohesive ball. If the dough feels too sticky, sprinkle in a little more flour.
- Divide and Shape: Split the dough into 4 or 5 equal portions and shape each into a round ball.
- Rest the Dough: Place the dough balls on a plate and cover them with a towel. Allow them to rest for approximately 30 minutes before proceeding to roll them out.
How To Cook Flour Tortillas
- Preheat Skillet: Place a cast-iron or non-stick skillet on the stove and heat it over medium heat.
- Roll Out the Dough: On a surface lightly dusted with flour, use a rolling pin to flatten one of the dough balls into an approximately 8-inch round. Don’t stress about achieving a perfect circle; rustic-shaped tortillas are just as tasty!
- Place in Skillet: Carefully transfer the rolled-out dough round to your preheated skillet.
- First Side Cooking: Cook the dough until bubbles appear and the bottom starts to show golden-brown spots, which should take around 40 seconds.
- Flip and Finish: Turn the tortilla over and cook until the second side also develops golden-brown spots. Once done, move the tortilla to a plate and cover it with a clean dish towel to retain warmth. Continue this process with the remaining dough balls.
Expert Tips
- Fat Options: While traditional tortillas often use lard, this recipe is versatile enough to work well with butter, oil, or lard. Add oil in the step where you mix in the water, and for lard or butter, incorporate it with the dry ingredients.
- Baking Powder Optional: If you’re out of baking powder, it’s okay to skip it. Your tortillas will still turn out fine, just a bit less puffy.
- Dough Resting: Allowing the dough to rest makes it easier to roll out. If you notice the dough keeps retracting, simply extend the resting time.
- Thickness Matters: For softer, more tender tortillas, aim to roll the dough thinly. A thicker roll will yield a sturdier tortilla, suitable for single-serving pizza crusts or flatbread roll-ups.
- Size Flexibility: The size of your tortillas is easily adjustable. Simply divide the dough into smaller balls for smaller tortillas or larger balls for bigger ones.
Serving Suggestions
Your homemade tortillas are not just versatile, they’re the key to unlocking a world of delicious meals. Here are some creative ways to enjoy them:
- Quesadilla: Think of it as a grilled cheese sandwich, but with tortillas. Choose your favorite cheese and additional fillings like chicken or veggies.
- Fajitas: Load up a tortilla with cooked chicken to make chicken fajitas or cooked beef to make beef fajitas, and then add sautéed onions and peppers, and a sprinkle of cheese.
- Pinwheels: Spread your choice of hummus, peanut butter and jelly, or seasoned cream cheese and veggies. Roll tightly and slice into bite-sized pieces.
- Spinach Turkey Wrap: Use the tortillas to wrap up some lean turkey, fresh spinach, and your favorite sauce.
- Beef Enchiladas: Swap out corn tortillas and use these flour tortillas for a quick and easy enchilada dish.
- Tacos: Make ground beef tacos, chicken tacos, shrimp tacos, or fish tacos and top with your favorite taco fixings.
- Breakfast Burritos: Make mornings a breeze with make-ahead breakfast burritos filled with eggs, black beans, onions, and garlic.
- Taco Casserole: Layer ground beef, cheese, and salsa between tortillas for a hearty casserole.
Frequently Asked Questions
While a tortilla press can make the process quicker and yield perfectly round tortillas, it’s not essential. A rolling pin works just fine. If you don’t have one, alternative round objects like a wine bottle or tall drinking glass can be used. Just remember to flour the dough surface to prevent sticking.
Traditionally, a comal, which is a flat griddle, is used for making tortillas. However, a cast iron pan is an excellent alternative. Any skillet will do, but make sure it’s preheated to avoid sticking. Each tortilla should cook for about 30-40 seconds per side.
To warm up your tortillas, set your oven to 350°F (177°C). Wrap the tortillas in aluminum foil and heat for 5-7 minutes or until they reach your desired temperature.
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.
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried these flour tortillas 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
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. If you're using butter, add it at this stage and work it into the flour with your fingers until the mixture takes on a wet sand-like texture.
- Pour in the hot water. If you're using vegetable oil instead of butter, add it now.
- Use a fork to stir the mixture, combining the wet and dry ingredients until a dough forms.
- Turn the dough onto a lightly floured surface, like a counter or cutting board. Knead it just enough to form a cohesive ball. If the dough feels too sticky, sprinkle in a little more flour.
- Split the dough into 4 or 5 equal portions and shape each into a round ball.
- Place the dough balls on a plate and cover them with a towel. Allow them to rest for approximately 30 minutes before proceeding to roll them out.
- Place a cast-iron or non-stick skillet on the stove and heat it over medium heat.
- On a surface lightly dusted with flour, use a rolling pin to flatten one of the dough balls into an approximately 8-inch round. Don't stress about achieving a perfect circle; rustic-shaped tortillas are just as tasty!
- Carefully transfer the rolled-out dough round to your preheated skillet.
- Cook the dough until bubbles appear and the bottom starts to show golden-brown spots, which should take around 40 seconds.
- Turn the tortilla over and cook until the second side also develops golden-brown spots. Once done, move the tortilla to a plate and cover it with a clean dish towel to retain warmth. Continue this process with the remaining dough balls.
Notes
- Fat Options: While traditional tortillas often use lard, this recipe is versatile enough to work well with butter, oil, or lard. Add oil in the step where you mix in the water, and for lard or butter, incorporate it with the dry ingredients.
- Baking Powder Optional: If you’re out of baking powder, it’s okay to skip it. Your tortillas will still turn out fine, just a bit less puffy.
- Dough Resting: Allowing the dough to rest makes it easier to roll out. If you notice the dough keeps retracting, simply extend the resting time.
- Thickness Matters: For softer, more tender tortillas, aim to roll the dough thinly. A thicker roll will yield a sturdier tortilla, suitable for single-serving pizza crusts or flatbread roll-ups.
- Size Flexibility: The size of your tortillas is easily adjustable. Simply divide the dough into smaller balls for smaller tortillas or larger balls for bigger ones.
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.
Can I make this with corn flour?
I have not tested this recipe with corn flour.
I was the tortilla maker in our house. We were a family of 12 so I used to make dz. and dz.of flour tortillas everyday! Manteca was always used to make them. They would stay soft and not harden after they got cold.
This was such a great recipe! I know I have one written down somewhere, but we recently moved and haven’t fully unpacked cookbooks and such. These were so yummy that there wasn’t any left!
I’m so glad you enjoyed them!
Will it work with whole wheat flour or a mixture?. I prefer taste of whole wheat tortilla. Tha ks so much for recipes.
I haven’t tested this recipe with whole wheat flour. If you try it, please let me know how it turns out for you.
These were excellent! I used canola oil because I didn’t have any vegetable oil, and the brown spots were lighter because of that (at least I think) but overall these were awesome and so cost-effective!
Can I use crisco instead of butter or vegetable oil?
Yes, you can.
If I’m using butter, is it better for it to be cold when mixed in, like when making pastry? Thanks.
I’ve made these tortillas with cold butter and soft butter and found that it really doesn’t matter whether it’s cold or soft. Just make sure the butter is mixed in well.
Hi, can I double this recipe just as is or do I need to make a separate batch if I wanna make more? I tried this recipe and really loved it.
Hi Paula, you can double the ingredients in the recipe to make a double batch. I’m so glad you enjoyed the tortillas.
can you use almond flour instead of ap flour?
Hi Vicki,
I’m actually not sure how it will work, I haven’t tested this recipe with almond flour.
I just tried this recipe with almond flour (after having great results with regular flour first). I ended up adding some regular flour to help it stay together- the result was tasty, but not really a tortilla- much more like a pot pie crust! If I tried again, I might use less water and add something to help it bind better too.
THANK YOU! We are missing our favorite Tex-Mex restaurants and the little tortilla place, Tortilleria La Reyna down the street, here in Houston Texas (we’ve decided, in an abundance of caution, not to get take out). I just set out the ingredients and will be making these for our dinner tonight. THANK YOU again!!!
Great to know its so simple and a small batch.. Thank you.. :O)