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Six-inch flour tortillas

Number of tortillas you require:

If you prefer volumetric measures (cups, tablespoons...) instead of grams, view the normal Six-inch flour tortillas recipe.

  • 300 grams of all-purpose flour
  • 6 grams of salt
  • 5 grams of baking powder
  • 45 grams of vegetable oil can also use room temperature butter—same weight as oil
  • 170 grams of warm water

Note: these instructions were written for the default 10 tortillas. So adjust accordingly

Combine flour, salt, and baking powder in a medium bowl.

Add vegetable oil or butter and mix until you get a crumbly texture.

Add water and stir until your dough comes together. Knead on a floured surface for five minutes. You should end up with a fairly smooth and lightly sticky dough.

Divide into 8 to 10 even portions and let rest covered by a clean kitchen towel for 10 minutes. If you want to be precise, I shoot for between 50 and 55 grams for each portion to create a six-inch tortilla. 

Roll out each dough portion until very thin. If you have adequate counter space, I find it works best to roll out the first one as thin as you can get it and then start on the second one. When you feel that you've rolled the second one thin enough, go back to the first and roll it a little bit more. When you give it time to rest between rollings, that lets the dough loosen up a little bit more. 

Cook each flatbread on a dry griddle or large skillet over medium heat. Flipping after about 3 minutes per side. 

When each tortilla is done, place them inside a clean, folded-over kitchen towel. This allows the tortilla time to steam, making it softer.