Tortilla Yield Calculator

Tortillas are one of the most consumed flatbreads in the world, originating from Mexico and Central America. There are two main types: flour tortillas (made from wheat flour, fat, and water) and corn tortillas (made from masa harina, a nixtamalised corn flour).

Each type uses a different amount of flour per tortilla, which depends on the finished size you want.

For flour tortillas:

• Small (15 cm / 6 inch): approximately 30 g of flour each
• Medium (20 cm / 8 inch): approximately 45 g of flour each
• Large (25 cm / 10 inch): approximately 60 g of flour each
• Burrito-size (30 cm / 12 inch): approximately 80 g of flour each

For corn tortillas (masa harina):

• Small (12 cm / 4.5 inch): approximately 25 g of masa each
• Standard (15 cm / 6 inch): approximately 35 g of masa each
• Large (18 cm / 7 inch): approximately 50 g of masa each

A standard batch of flour tortilla dough uses about 300 g of flour, 1 tsp salt, 1 tsp baking powder, 60 g fat (lard or shortening), and 150 ml warm water — yielding about 8–10 medium tortillas.

A standard batch of corn tortilla dough uses 240 g masa harina, 1/2 tsp salt, and 240–300 ml warm water — yielding about 16 small or 12 standard tortillas.

Tips for better tortillas:

• Rest flour tortilla dough for at least 20–30 minutes after mixing. This relaxes the gluten and makes rolling much easier.
• Corn tortillas should be pressed using a tortilla press lined with plastic wrap, then cooked on a dry comal or cast iron skillet for about 30–45 seconds per side until lightly spotted.
• Flour tortillas are cooked slightly longer (1 minute per side) and should puff up slightly — this is normal.
• Let cooked tortillas rest stacked under a clean towel to soften from the steam.

This calculator works in both grams and cups for your convenience, though weighing by grams gives much more consistent results.