Homemade Flour Tortillas with Fresh Milled Flour
Homemade fresh milled flour tortillas are fun to make and much more delicious than the store-bought version. They go great with tacos, enchiladas, breakfast burritos and more!
Equipment
- 1 Medium Mixing Bowl and Spoon
- 1 Pan
- 1 Tortilla Press or Rolling Pin (optional)
Ingredients
- 280 g Hard White Wheat Berries I use a mix of 50/50 hard white/kamut but you can use whatever you like!
- 1.5 tsp Baking Powder
- 1 tsp Salt
- 3/4 c Warm Milk 180g
- 1 Tbsp Vinegar
- 1 Tbsp Oil (Olive, Avocado, or Melted Lard)
Instructions
- Mill all of the flour I like the combination of hard white and Kamut, but you can choose any combination you like or just stick to one type of flour.
- While the flour is milling, begin to warm milk gently on the stove top on a low heat. It does not need to be hot just slightly warm.
- Combine flour, baking powder, and salt in a medium-sized bowl. Mix the dry ingredients until well combined.
- Make a well in the the flour mixture and add the vinegar, milk and oil. Stir until the mixture become a shaggy ball. Cover and let the dough rest for 10 minutes.
- After it has rested, knead the dough for 3-5 minutes until it becomes smooth and elastic. Cover and let rest for another 10 minutes.
- Divide the dough into 12 equal part and roll them into balls. For even distribution, each tortilla ball should weigh about 40-44 gram. When I make enchiladas or breakfast burritos, I divide the dough into 8 parts with each tortilla ball weighing 60-63 grams. Rest the tortillas balls for another 10 minutes.
- Heat a frying pan on medium heat. Make sure the pan is preheated well before cooking anything.
- After the dough has rested, roll out the dough, flatten with your hand, or use a tortilla press to make each tortilla approximately 1/8 inch thick.
- Place the tortilla in the pan and cooked for 1-2 minutes each side until the the dough no longer sticks to the pan and is golden brown.
Notes
- Preheat the pan: This step is vital. In order to get a nice crisp tortilla on the exterior, you must allow the pan the proper amount of time to preheat. If it’s not hot enough, you will not get the golden brown color.
- Don’t flip until it starts to release from the pan: If you notice the tortilla is sticking to the pan, it is not ready to be flipped. You will know it is ready to flipped when it bubbles and starts to release from the pan, similar to a pancake.
- Tortilla thickness: Depending on what type of meal you are having or your personal preference for the texture of your tortilla, you may want to play around with the thickness when flattening out your dough. When I want a more traditional Mexican tortilla that is crispy, I flatten the dough out to be about 1/8 inch thick.
- Flour tips: While freshly milled flour works best, you can also use any store bought flour for this recipe. I like to use 50% Kamut or khorason and 50% hard white, but I have tried a lot of different combinations and all work great!