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tortillas
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4.98 from 45 votes

Small Batch Tortillas

Easy recipe for a small batch of soft tortillas. Better than store-bought, these flour tortillas are made with pantry staples and are absolutely delicious!
Prep Time10 minutes
Cook Time5 minutes
Resting Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mexican
Diet: Vegetarian
Keyword: flour tortillas, tortillas
Servings: 5 tortillas
Author: Joanie Zisk

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

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.

Nutrition

Serving: 1tortilla | Calories: 137kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 233mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 2mg

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