Tortilla Calculator

Scale homemade flour and corn tortilla dough to any batch size

tortillas
12 × taco · ×1.00
All-purpose flour
300g
Oil, lard, or shortening
50g
Salt
10g
Warm water
170g

Mix Until Smooth. Rest for at least 10 minutes.

Divide into balls. Roll each on top of a floured surface. Cook on a hot skillet for 30 seconds per side.

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Hand-picked gear for the perfect batch

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Bag of masa harina corn flour with a wooden scoopView product

Bob's Red Mill Masa Harina

Organic, finely ground corn flour perfect for authentic tortillas.

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Open black cast iron tortilla press on a kitchen counterView product

Victoria Cast Iron Tortilla Press

Heavy-duty 8-inch press for perfectly thin corn tortillas.

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Round black cast iron griddle on a kitchen counterView product

Lodge Pre-Seasoned Griddle

10.5" cast iron comal for even heat and perfect char.

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Danish dough whisk with wooden handle on a floured wooden tableView product

Zulay Danish Dough Whisk

Large stainless whisk that mixes stiff dough fast without clumps.

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How to Store & Reheat Tortillas

Keep your batch soft, warm, and pliable from press to plate.

How to keep tortillas warm

As tortillas come off the skillet, stack them inside a clean kitchen towel and tuck the edges closed. The trapped steam keeps them soft and pliable for 30–45 minutes. For longer holds, transfer the wrapped stack into an insulated tortilla warmer — they'll stay table-ready for an hour or more without drying out.

How to reheat tortillas

Cold tortillas turn brittle fast. The best fix is dry heat plus a little moisture. Pick the method that matches your setup:

  • Cast iron skillet or comal: heat dry over medium, then warm each tortilla 15–20 seconds per side until soft and lightly toasted. The most flavor, the closest texture to fresh.
  • Microwave: stack 4–5 between two damp paper towels and heat 20–30 seconds. Fastest option when you're feeding a crowd.
  • Oven: wrap a stack in foil and warm at 350°F for 10–15 minutes — best when reheating a big batch at once.
  • Open flame: for charred edges, hold one tortilla over a gas burner with tongs for ~5 seconds per side.

How to store leftover tortillas

  • Counter (same day): keep wrapped in a towel inside a sealed container.
  • Fridge (up to 5 days): cool completely, then stack in a zip-top bag with the air pressed out.
  • Freezer (up to 2 months): separate each tortilla with parchment and freeze flat in a freezer bag. Thaw at room temp before reheating.

From the guides

How to Make Homemade Tortilla Chips

Turn leftover tortillas into crispy, salty chips with fried, baked, or air-fryer methods.

Flour Tortilla Troubleshooting Guide

Fix tough, brittle, or flat tortillas — dough resting, fats, and skillet temperature explained.