Flatbread · tortillas

Twelve equal tortillas. No tiny final survivor.

Choose quantity and weight per tortilla. The formula scales flour, water, fat, salt and baking powder without leftover dough or guesswork.

Designed for soft flour tortillas; corn tortillas need a different dough and method.
TWELVE EQUAL PIECES12 × 55 gexactly 660 g dough60%water15%fat

Your formula

Tune the tortillas

Start with twelve medium tortillas and adjust weight or ratio for diameter and desired tenderness.

1. Set the yield
2. Tune the dough

Every percentage remains based on total flour = 100%.

Calculated live

Your tortilla formula

Total dough660 g
Total flour
369.7 g
Hydration
60%
Total formula
178.5%

Mixing list

Baker's %
Flour
100%369.8 g
Water
60%221.8 g
Fat or lard
15%55.5 g
Salt
2%7.4 g
Baking powder
1.5%5.5 g
A practical starting point

60% water is a supple starting point. Flour, resting time and rolling thickness determine whether you need slightly more or less.

Open bake journal

Soft from the pan to the table

01

Rest the dough

At least twenty minutes of rest relaxes gluten and makes thin rolling much easier.

02

Cook hot and briefly

A hot dry pan and short cooking time create brown spots without drying the tortilla.

03

Keep them covered

Stack warm tortillas under a cloth immediately; their own steam keeps them flexible.