Make soft, homemade tortillas with just a few simple ingredients. This small batch recipe creates fresh, flexible flour tortillas perfect for tacos, burritos, wraps, or quesadillas. Quick to prepare and easy to cook on a skillet, these tortillas are a convenient alternative to store-bought options. Customize with butter or oil, whole wheat flour, or herbs for added flavor. Ideal for small meals, snacks, or meal prep.
Ingredients
US Measurements:
- 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
Metric Measurements:
- 190 g all-purpose flour
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (2 g) kosher salt
- 2 tablespoons (28 g) salted butter, softened, or vegetable oil
- 120 ml hot water
Instructions
- Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. If using butter, rub 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. Stir until the dough begins to come together. - Combine and Knead:
Lightly flour a surface and knead the dough briefly until it forms a smooth, pliable ball. If the dough is sticky, add a little more flour as needed. - Portion the Dough:
Divide the dough into 4–5 equal pieces and roll each into a ball. - Rest the Dough:
Cover the dough balls with a clean towel and let them rest for about 30 minutes. This helps the dough relax and makes rolling easier.
How to Cook Flour Tortillas
- Heat the 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. Perfect circles aren’t necessary—rustic shapes work beautifully. - Cook the Tortilla:
Place the dough round onto the hot skillet. Cook for 35–45 seconds, until bubbles form and golden-brown spots appear on the bottom. - 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 towel to keep warm. Repeat with the remaining dough balls.
Why You’ll Love This Recipe
Making tortillas from scratch is faster than you think, and they taste far better than store-bought. This small batch recipe makes just enough for a few meals, ensuring fresh, soft, and flexible tortillas every time.
Tips
- Resting the dough is key—it makes rolling easier and prevents shrinking during cooking.
- Keep cooked tortillas covered with a towel to retain softness.
- Use a hot skillet to get those signature golden-brown spots and slight puffing.
Variations and Substitutions
- Butter vs Oil: Butter adds richness; vegetable oil keeps tortillas lighter.
- Flour Alternatives: Whole wheat flour can replace all-purpose for a healthier option.
- Flavor Additions: Add garlic powder, smoked paprika, or herbs to the dough for extra flavor.
FAQs
Q: Can I make tortillas ahead of time?
A: Yes, stack them with parchment between layers, wrap in foil, and refrigerate for up to 3 days. Reheat on a skillet before serving.
Q: Why are my tortillas chewy or tough?
A: Over-kneading or too much flour can make tortillas dense. Knead just until smooth.
Q: Can I freeze them?
A: Absolutely. Stack with parchment paper, place in a freezer bag, and freeze for up to 2 months. Reheat in a skillet or microwave.
Serving and Suggestions
- Serve as wraps for tacos, burritos, or quesadillas.
- Cut into wedges for homemade tortilla chips.
- Use as a base for mini pizzas or savory rolls.
Small Batch Tortillas
5
servings10
minutes5
minutesIngredients
US Measurements:
1 1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
2 tablespoons 2 salted butter, softened (or use vegetable oil)
½ cup hot water
Metric Measurements:
190 g 190 all-purpose flour
½ teaspoon (2 g) baking powder
½ teaspoon (2 g) kosher salt
2 tablespoons 2 (28 g) salted butter, softened, or vegetable oil
120 ml 120 hot water
Directions
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. If using butter, rub 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. Stir until the dough begins to come together.
- Combine and Knead:
- Lightly flour a surface and knead the dough briefly until it forms a smooth, pliable ball. If the dough is sticky, add a little more flour as needed.
- Portion the Dough:
- Divide the dough into 4–5 equal pieces and roll each into a ball.
- Rest the Dough:
- Cover the dough balls with a clean towel and let them rest for about 30 minutes. This helps the dough relax and makes rolling easier.
- How to Cook Flour Tortillas
- Heat the 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. Perfect circles aren’t necessary—rustic shapes work beautifully.
- Cook the Tortilla:
- Place the dough round onto the hot skillet. Cook for 35–45 seconds, until bubbles form and golden-brown spots appear on the bottom.
- 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 towel to keep warm. Repeat with the remaining dough balls.
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