Speedy Flour Tortillas




About: A mechanical engineer working as a software developer with a passion for cooking, woodworking and electronics.

You found out on short notice that you'll be having guests tonight? You are hungry, but don't have a will to go shopping? You want soft and tasty tortillas without added preservatives?

Have no fear, a quick recipe is here!


  • 500 g of white all-purpose flour
  • 200 ml of hot (not boiling) water
  • 2.5 tsp. of salt
  • roughly 3 tbsp. of butter or pork fat (lard)

Step 1: Measure the Ingredients

Measure 500 g of all-purpose flour, 200 ml of hot water, 2.5 tsp. of salt and roughly 3 tbsp of butter or pork fat (lard). Butter was used here, but the lard ones tend to be softer. Water is better hot so the fat can be kneaded more easily with flour and water.

Step 2: Put All the Ingredients Into a Bowl

Since the water is hot, it's better to put the fat and water to the top so the fat can melt more quickly.

Step 3: Mix With Chopsticks or Wooden Spoon First

It's easier to clean the dough from the chopsticks then from the wooden spoon, but the wooden spoon will do.

When not mixed enough, the dough will be sticky. After some time mixing, it will feel dry.

Step 4: Start Kneading in the Bowl

When the dough seems dry, leave the chopsticks or wooden spoon and start kneading with your hand.

Soon it will start feeling wet again.

Step 5: Move the Dough to the Countertop

When the dough feels wet, transfer it to the countertop and continue kneading with both hands.

Step 6: Make a Ball, Move It to a Bowl and Cover It With Plastic Wrap

After 5 minutes of kneading, the dough will still to feel brittle, but form a ball, transfer it into a bowl and cover it with plastic wrap. The dough needs to rest for about 15 minutes.

Step 7: After Resting for 15 Minutes...

After resting for 15 minutes, the dough will become dramatically softer.

Step 8: Form a Cylinder and Cut Into 6-8 Pieces

Depending on the size of the pan, the dough can be divided into 6 bigger (recommended) or 8 smaller pieces.

Step 9: Flatten the Dough Piece

Press the dough piece with a palm of your hand and then flatten it further with a rolling pin. If you have tortilla press available, that would be even quicker and easier.

Step 10: Bake the Tortillas

The pan needs to be really hot to keep the moisture in, otherwise, tortillas will dry out and crack more easily. Recommended pan for this purpose is Indian roti pan, also known as tawa, as seen in the pictures, but any heavier pan will do.

Bake the tortilla on both sides until it gets dark spots. After 2 tortillas, you'll find the perfect timing.

While you're baking one tortilla, flatten the next one to save time.

Step 11: Enjoy Your Own Homemade Tortillas!

My favorite dipping sauce is dried homemade tabasco olive oil.

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12 Discussions


6 days ago on Step 11

I roll my tortillas out inside a gallon zip lock bag.... it doesn't form a permanent bond with the bag and is easy to slide your hand in, wiggle the bag and get it to drop -whole into your hand... this is a great way to make tortillas and your recipe is spot on, thanks , i am making it for lunch due to your inspiration. i make my own humus and use tortillas instead of pita...

1 reply

Reply 6 days ago

I am glad the recipe inspired you. I am also glad to hear that you are making your own hummus. Regarding the tortillas, you might not even need a zip lock bag, since both butter and and lard make the dough easy to detach from the working surface.


Reply 6 days ago

The tabasco peppers were chopped into slices so they could be dried more quickly. I left them drying on the cutting board for few days (in summer) and deseeded them when they became completely dry. After that I just transfered them in little glass bottle and covered them with cold-pressed olive oil. After a week or so, the oil soaked the hotness. The oil would be even hotter if the seeds were left on the peppers, but I wanted to try it this way first.


Reply 6 days ago

Hi doer_1. The sauce only has two ingredients: dried tabasco peppers and cold-pressed olive oil. The Italians have their variants: peperoncino oil, truffle oil and garlic oil.


Tip 6 days ago on Step 5

Nice Instructable!

This give's me a hankering to make some.

A baker's tip:
You can put the fat in the hot water to melt it first.
Once melted you can whisk the liquid to blend it a bit better.
This mixes the fat more evenly and is easier than starting with solid fat in the flour.

1 reply

Reply 6 days ago

Nice tip. I will try that in my other doughs. Thanks


8 days ago

Great instructions. The pan is also known as a comal or a lodge flat cast iron pan can also be used and maybe easier to find for some people.

1 reply

9 days ago

Thanks for sharing this. I've never thought about having tortillas with a spicy olive oil dip. Something new to try. :)

1 reply