If your idea of a fresh milled flour tortilla is that of a tough, dry, unyielding disc, I’m so excited to present the exact opposite! Elevate any meal with these flavorful, soft homemade fresh milled flour tortillas!
Jump to RecipeAbout Fresh Milled Flour Tortillas
Has it ever bothered you how long a pack of store bought flour tortillas can sit on your shelf beyond the expiration date, with no apparent signs of deteriorating? Because it has sure made me uncomfortable!
My husband grew up in Costa Rica where tortillas are a main staple in their diet, and it’s one of the many foods that carry a certain nostalgia for him. It’s no secret that we both love good Central American cuisine. Though any time we go out to eat at a Mexican restaurant, he always gets chicken fajitas (and doesn’t eat the onions and peppers). Boring, if you ask me!
One of my favorite things about tortillas is how versatile they are, because you can use them for quesadillas, burritos, enchiladas, wraps, you name it!
Ingredients You’ll Need
Fresh Milled Soft White Wheat Flour– Spelt and Khorasan both make great tortillas, but the Khorasan is by far my favorite, with its smooth buttery flavor. I have also seen people recommend mixing half hard wheat with half soft wheat, though I haven’t personally tested this yet. Two great places to source quality grains from are Azure Standard, and Grand Teton Ancient Grains. If you want to learn more about why I use fresh milled flour, click here.
Salt
Hot water
Oil– I highly recommend using a high quality neutral oil like avocado oil.
Tools
Flour Mill- I use the Komo Classic Mill and love it, but there are many other great options out there!
Digital Scales– Weighing your flour is not the answer to everything, but it does make a huge difference! When I learned to weigh my fresh milled flour, it increased the quality and consistency of the recipes I made.
Pizza Roller– This versatile tool makes it quite easy to roll out your dough very thin and circular.
Parchment paper- My favorite hack for easy transfer and preventing tortillas from shrinking after they are rolled out!
Griddle- I use this cast iron one.
Towel or cloth- Because wrapping up your tortillas is important to keep them warm and pliable.
How to Make Homemade Fresh Milled Flour Tortillas
STEP 1:
Combine your freshly milled flour and salt, then add in the hot water and oil.
STEP 2:
Knead until dough is smooth. This only takes a few minutes if you do it by hand, and the consistency will be similar to play dough.
STEP 3:
Form the dough into a ball and cover with plastic wrap or an airtight lid, then let it rest for 30 minutes. This step allows the flour to absorb liquid and creates more elasticity.
STEP 4:
Following the rest, divide the dough into 16 little dough balls.
STEP 5:
Place your griddle on the cooktop over medium heat to preheat for a few minutes.
STEP 6:
While the griddle preheats, place one dough ball at a time onto a sheet of parchment paper, and slightly flatten it with your palm. Then using the pizza roller, roll the dough into a very thin, approximately 8″ round. The parchment paper makes for easy transfer, but also prevents the dough from shrinking after it’s rolled out.
STEP 7:
After allowing the griddle to preheat, use the parchment paper to flip the tortilla onto the hot surface. It will easily peel off after a few seconds. I usually have about two parchment sheets and reuse them in-between frying tortillas.
The tortilla should begin to develop air bubbles in 30-40 seconds. I usually check mine to see if there are a few brown spots, then flip. The second side will not need as long. As the tortillas finish, stack them and keep wrapped in a cloth or towel until you are ready to eat!
Tips
If your tortillas stick to the griddle, they may be frying too long. They will burn quickly!
If using cast iron, your surface should be well seasoned. You should not need to grease or oil the surface, as doing this will create a hard tough round of dough.
Fresh Milled Tortillas
Cuisine: Mexican16
Tortillas45
minutes40
minutesIngredients
600 grams (approx. 5 cups) fresh milled soft wheat flour
2 teaspoons salt
1 1/2 cups hot water
1/2 cup oil
Directions
- Combine flour and salt, then add in hot water and oil.
- Knead until smooth. This takes about 5 minutes if done by hand, and the dough should be similar to a play dough consistency.
- Form dough into a ball and cover with plastic wrap or airtight lid. Let it rest for 30 minutes.
- Following the rest, divide the dough into 16 little dough balls.
- Place your griddle on the cooktop over medium heat to preheat for a few minutes.
- While the griddle preheats, place one dough ball at a time onto a sheet of parchment paper, and slightly flatten it with your palm. Then using the pizza roller, roll the dough into a very thin, approximately 8″ round. The parchment paper makes for easy transfer, but also prevents the dough from shrinking after it’s rolled out.
- After allowing the griddle to preheat, use the parchment paper to flip the tortilla onto the hot surface. It will easily peel off after a few seconds. I usually have about two parchment sheets and reuse them in-between frying tortillas.
The tortilla should begin to develop air bubbles in 30-40 seconds. I usually check mine to see if there are a few brown spots, then flip. The second side will not need as long. As the tortillas finish, stack them and keep wrapped in a cloth or towel until you are ready to eat!
Notes
- If your tortillas stick to the griddle, they may be frying too long. They will burn quickly!
- If using cast iron, your surface should be well seasoned, and you should not need to grease or oil the surface. Doing this will create a hard fried round of dough.
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