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Kelsey's avatarKelsey

Fresh milled flour tortillas

The softest, healthy fresh milled flour tortillas to replace store bought ones!
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 1 hour
Total Time 1 hour 45 minutes
Servings: 15 tortillas
Course: Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups hard white wheat berries
  • 1.5 cups warm water
  • 8 Tbsp butter melted
  • 1 Tbsp baking powder
  • 2 tsp salt

Equipment

  • Wheat mill
  • Stainless steel bowl
  • Tortilla press optional
  • Rolling Pin
  • Cast iron pan

Method
 

  1. Mill your wheat
  2. In your bowl, mix the flour, baking powder and salt.
  3. Add water and melted butter.
  4. Knead together by hand until smooth.
  5. Allow your dough to rest for at least 30 minutes to absorb the liquid.
  6. Roll your dough into 1/2 cup size balls. Let the dough balls rest on the counter for another 10 minutes.
  7. Heat your cast iron pan to medium heat.
  8. Lightly oil your surface and roll out your tortillas as thinly as possible.
  9. Place on skillet and flip when bubbles appear. This takes about 15 seconds. Don’t let it sit too long or your tortilla will be stiff! After flipping, let the other side cook for another 15 seconds.
  10. Keep tortillas on a plate with tea cloth over them to keep warm.
  11. Store in a ziplock bag in the fridge for up to a week!

Notes

  1. Your dough should be soft and pliable but not sticky! Add more/less water based on the feel of your dough.
  2. I prefer using a cast iron skillet for the flavor and bubbles, but use whatever skillet you own! 
  3. Store in an airtight container on the counter for 2-3 days or in the refrigerator for up to a week.