Bendy, soft, and delicious flour tortillas made with fresh milled flour!

Okay, if you’ve ever tried to make tortillas with fresh milled flour, you’ve probably ended up with hard and crunchy tortillas that won’t even make a quesadilla (let alone a burrito!). That’s probably why you’re here, right?

When I was beginning my FMF journey, I was so excited to replace our gluten free tortillas with delicious flour tortillas. I had missed those delicious burritos and tacos that came with soft and squishy conventional store-bought tortillas. But every recipe I tried just came out like flat rocks with gritty bran pieces and tasted awful.

So I made it my mission to find a tortilla recipe that would be like the tortillas I remembered from my favorite Mexican restaurants. After trying probably 15 different recipes and techniques, I landed on this holy grail of a recipe!

Ingredients you’ll need:

• Hard white wheat (we get our berries from Azure Standard)
• Butter (I choose to use an organic grassfed butter. Costco or Whole Foods has great options!)
• Baking Powder
• Salt (Redmond’s Real Salt is the GOAT)
• Filtered water

Tools you’ll need:

• Mill for your wheat (We both love our Nutrimill mills!)
• Stainless steel bowl
• Tea towel
• Wooden spoon
• Cast iron pan (other pans are fine, I just love how the tortillas cook up in the cast iron!)
• Spatula
• Rolling pin
• Bonus: Tortilla press (for getting those perfectly round tortillas!)

Tips for success:

• Let your dough rest for AT LEAST 30 minutes after adding water. This will allow your flour to fully absorb the water)
• Really mix the dough ball to develop some gluten
• Your dough should be pliable but not firm. Squishy but not wet!
• Let the dough balls rest for 10+ minutes on the counter.
• Be very careful not to overcook the first side! Flip as soon as you see bubbles forming.

Kelsey

Fresh milled flour tortillas

The softest, healthy fresh milled flour tortillas to replace store bought ones!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting time 1 hour hr

Total Time 1 hour hr 45 minutes mins

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. 

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