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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!
Looking for delicious ways to use your homemade tortillas? Try them in flavorful Ground Turkey Tacos, bold and spicy Buffalo Cauliflower Tacos, hearty Baked Black Bean Tacos, or a sweet and satisfying Fruit Quesadilla. Check out more single serving and small batch recipes below that make the most of these versatile flour tortillas!
Why You’ll Love This Recipe
- Pantry Staples: Made with simple ingredients you likely have on hand.
- No Yeast Needed: Ideal for quick, no-fuss cooking.
- Fast and Easy: Fresh tortillas are ready in no time.
- Versatile: Perfect for everything from breakfast burritos to dinner tacos.
- Easily Doubled: Make more if you need them for a crowd.
- Homemade Tortilla Chips: Turn them into crispy chips for dipping!
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
- Gluten-Free Tortillas: Swap all-purpose flour with a gluten-free flour blend. I recommend using King Arthur brand Gluten Free Measure For Measure Flour.
- Herb-Infused Tortillas: Stir in finely chopped herbs, such as cilantro or parsley, for added flavor and a pop of color.
- Spiced Tortillas: Add 1/8 to 1/4 teaspoon of a spice blend, like taco seasoning or creole seasoning, to the dough for a flavorful twist.
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 incredibly versatile and perfect for a variety of dishes. Here are more tasty ways to enjoy them!
- Quesadilla: Fill tortillas with cheese and your favorite extras like chicken or vegetables, then cook in a skillet until the cheese is melted and the tortilla is lightly browned.
- Fajitas: Use these tortillas for chicken fajitas, beef fajitas, or sheet pan fajitas by filling them with cooked chicken or beef, sautéed onions, peppers, and a sprinkle of cheese.
- Pinwheels: Spread with hummus, cream cheese, or peanut butter and jelly, roll up tightly, and slice into bite-sized snacks.
- Turkey Wrap: Wrap up lean turkey, fresh spinach, and ranch dressing for a quick lunch.
- Beef Enchiladas: Use these tortillas in place of corn tortillas for a simple, flavorful enchilada dish.
- 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.
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)