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.
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.
From dough ball to soft tortilla
How equal portions become soft tortillas
The calculator gives you equal portions. Resting, rolling thin and a short hot bake then determine whether they stay pliable.
1 · Divide and rest
Weigh equal portions
Shape every portion into a loose ball and keep it covered. At least twenty minutes of rest relaxes the gluten and prevents spring-back.
2 · Roll thin
Work from the centre
Roll outwards and turn the dough as you go. This keeps the tortilla round and evenly thin.
3 · Bake hot and fast
Bake and keep them warm
Bake in a hot dry pan until brown spots appear. Stack immediately under a cloth so they stay flexible.From calculation to bake
