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a tack of soft and foldable tortillas made with fresh milled flour

The Perfect Fresh Milled Flour Tortillas

This is the perfect soft & pliable flour tortilla, and it is made with fresh milled flour! Checkout the post for tips and tricks, I troubleshoot some common problems while making tortillas at home from scratch. I hand roll these, but you could use a press if you prefer.
5 from 10 votes
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Prep Time 15 minutes
Cook Time 20 minutes
resting time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course, tortilla
Cuisine American, Mexican
Servings 10 8 inch tortillas

Ingredients
  

  • 2 cups fresh milled flour 240g I milled half (120g hard white(2/3c) & half( 120g) Kamut(2/3c) to get this.)
  • 1.5 tsp baking powder make sure it is not old baking powder
  • 1 tsp salt
  • 1 TBSP extra virgin olive oil
  • 3/4 cup milk 180g
  • 1 TBSP Vinegar

Instructions
 

Make The Tortilla Dough

  • Mill the flour
    hands milling grains in a grain mill
  • Add baking powder to the flour, stir in to incorporate.
  • In a microwave safe container, put milk, vinegar, and salt. Heat in microwave for about 1 minute. Stir until milk is heated through, and salt has dissolved. It will appear lumpy form the vinegar (this is normal.)
  • Drizzle olive oil over the flour and stir again.
    hands using a measuring spoon to pour olive oil into the fresh milled flour to make tortillas
  • Then, make a well in the dry ingredients to add the milk mixture. Pour the milk mixture in and stir to combine. It will be sticky at this point. (if the dough is too dry, add a bit of warm water. Make sure all the freshly milled flour is wet, and no dry flour is left.
  • Cover the bowl, and set aside for 10 minutes.
  • While the dough is resting, make sure to get a towel to place the cooked tortillas in while they are still hot! This is important to keeping your tortillas soft & pliable!
  • After the dough has had a chance to rest, start kneading the dough. Knead until the dough is smooth. (About 3-5 Minutes.) Then, form it into one ball, place back into a lightly oiled bowl and roll the ball to lightly coat the dough ball. Cover the bowl and let it rest for 10 more minutes.
    hands kneading fresh milled flour tortilla dough
  • After the second rest period, divide the dough into 10 equal size portions. create a bit of surface tension, then roll into a ball. (You can watch me do all these steps in the video.)
    a ball of dough showing how soft it is, and rolling that dough into dough balls
  • During this, I like to get my pan preheating. I place my cast iron pan on an induction coking top at 375*F at least 10-15 minutes before I can cook them. (If you don't have the same setup as me, that is fine. Just preheat to medium, and if it is a regular pan, you may only need to preheat for 5 to 10 minutes.) Coat each ball in a little bit of olive oil, and place them back into the lightly oiled bowl and cover. Let the dough balls sit for 10 more minutes.
    finger pointing at smoke coming from a cast iron pan
  • Once they have rested for the 3rd time, now it is time to roll and cook them.
  • Flatten each dough piece with your hand a little bit, then flip the dough and roll it out into about an 8 inch round. (You want these to be very thin, I could see my rolling mat through mine.)
    hands using a mini roller to roll out fresh milled flour tortilla dough on a mat with measurement markings.
  • Lift the dough gently trying not to tear it, so it doesn't stick to your work surface. If you find things are sticking badly, you can coat your work surface with a little bit of oil. If your dough balls keep shrinking back up while rolling, they need to rest a bit longer.
  • I like to lay each of my rolled out tortillas over the edge of the bowl while they are waiting to be cooked. Continue with the same method for each dough ball.
    hands laying the rolled tortillas over the side of the bowl
  • Place the tortilla in the preheated hot pan (be careful not to burn yourself.) Wait 30-40 seconds (no longer than 1 minute.) Then, the tortilla should puff some bubbles, and the side facing the pan should have some browned spots. Flip, then cook on this side for another 30-40 seconds. If you didn't get those dark spots on the first side, you can flip it back to the first side, and cook another 10-20 seconds. (If it hasn't puffed up at this point, it probably isn't going to. * See my blog post for troubleshooting tips.)
    bubbling on the first side of a fresh milled flour tortilla in a cast iron skillet
  • While the dough is resting, make sure to get a towel to place the cooked tortillas in while they are still hot! This is important to keeping your tortillas soft & pliable!
    a fresh milled flour tortilla puffing up in a cast iron skillet.
  • Stack each cooked tortilla on top of the next, making sure to keep them covered. Then, enjoy!
    fresh milled flour tortillas wrapped in a kitchen towel, and one is folded many times showing how soft and pliable they are.

Video

Notes

You can double this recipe if you want to make more, but anymore than double, I just recommend a new batch all together, so things don't get dried out too quickly. I set aside a day, and made 5 batches so I could have some in my freezer for the future.
Store wrapped up in the fridge for 1-3 days. But, for longer term storage place small squares of parchment paper in between each tortilla, and put them in a freezer safe container, and freeze for up to 1 year. 
Keyword flour tortilla, fresh ground flour, fresh milled flour, freshly milled flour, tortillas