Enter your number of tortillas, choose flour or corn, and select your tortilla size — the Tortilla Calculator returns exact quantities for all-purpose flour (or masa harina), salt, baking powder, lard/shortening, and water so you never have to scale a recipe by hand.
Flour / Masa Harina
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Salt
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Baking Powder
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Lard / Shortening
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Water
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Flour Unit
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Tortillas (Confirmed)
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For tacos, plan on 3 tortillas per person for average appetites. For burritos, 1–2 large tortillas per person is standard. It's always a good idea to make 15–20% extra to account for seconds or any tortillas that don't cook perfectly.
Flour tortillas are made with all-purpose flour, fat, salt, baking powder, and water — they're soft, pliable, and ideal for burritos and quesadillas. Corn tortillas use masa harina (nixtamalized corn flour), salt, and water only — they're slightly firmer and traditional for tacos and enchiladas.
Yes. Vegetable shortening, butter, or coconut oil all work as lard substitutes in flour tortillas. Lard produces the most traditional flavor and texture, but shortening is the most common modern swap. For vegan tortillas, use vegetable shortening or a neutral oil.
Baking powder gives flour tortillas a slight lift and a softer, more pliable texture. Corn tortillas do not use baking powder because masa harina behaves differently and the tortillas are meant to stay thin and dense.
Use the calculator above — just enter your total number of guests and multiply by how many tortillas per person you expect to serve. The calculator handles all the scaling automatically, so you get precise ingredient amounts without manual math.
Small (6-inch) tortillas are perfect for street tacos. Medium (8-inch) work well for standard tacos and sides. Large (10-inch) and XL (12-inch) tortillas are best for burritos, wraps, and quesadillas where you need more surface area for fillings.
Flour tortilla dough can be refrigerated for up to 24 hours before rolling and cooking. Masa dough for corn tortillas is best used the same day. Cooked tortillas can be stored in an airtight container at room temperature for 2–3 days, or frozen for up to 3 months.
Wrap tortillas in a clean kitchen towel as they come off the skillet — the steam keeps them soft. For larger gatherings, place the towel-wrapped tortillas in a covered container or slow cooker set to 'warm'. Heat tortillas just before serving for best results.