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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.
so glad I found you1 have never learned to cook for 2. i always have too many leftovers now!
I made today for a breakfast tortilla omelette creation. Maybe because I didn’t think about it I just got started….these were the best tortillas I have ever made. I used lard also.
Hi Joanie
Do you need to melt the butter or have it at room temp when mixing.
Use room temperature or softened butter.
I plan to make these tonight and would love to double the recipe to have some on hand. Do you think these will freeze well, if so, should I freeze before or after frying? I can’t wait to try these!!
Yes, you can definitely freeze these homemade flour tortillas to use later. I store them in Ziploc freezer bags and they will keep well for up to 2 months.
If you don’t plan to use all of the tortillas at once, place some parchment paper between each tortilla so they don’t stick together. When you’re ready to use them, leave them in the fridge overnight to thaw.
I made these tonight. They turned out very well. My husband said they were better than bought ones. I made 8 six inch tortillas which were more than enough for the 2 of us.
How can I copy the pictures of the steps you have? I went to print but it is not included.
Hi Sheri, we don’t have the photos in the recipe card only in the post. I think if you’d like to print the photos, you’ll have to print the entire recipe post. On my computer, I’ve found that if you want to print the photos from the entire recipe post you will need to scroll down to the very bottom of the page (so that the pictures have time to load), and then print the page.
As anyone tried gluten free flour?
Oh hi there,
I just made these and they look great! Curious, mine are a bit crispy, will they soften up if I warm them in my microwave for tonights dinner? I took a pic but don’t have Instagram. Thanks for sharing your recipe.
It could be that the tortillas are rolled out too thin or they could have been cooked too long. You may be able to soften them by placing the tortillas on a plate and covering the plate with a wet paper towel. Heat for just a few seconds at a time. I usually do this when I have store-bought bread and tortillas that I need to soften so it may with homemade tortillas.
I have made theses tortillas twice now. The first time with oil and the second with butter. Both batches turned out great! I was so tired of the store bought tortillas going bad before we used them. This recipe makes the perfect amount for the two of us. They taste better than store bought,too!
I’m so happy you enjoyed the tortillas. Thank you so much for your feedback.
Just made these nice easy and tasty
Perfect tortilla recipe! Only problem is I cannot stop eating them lol
Yes, they are addictive. I’m so glad you enjoyed them.