Did you know that soft flour tortillas are super easy to make with freshly milled flour at home? Not only do homemade whole wheat flour tortillas taste better, they actually are better (health-wise) than store-bought. And no, you don't need any fancy equipment to make them, just a rolling pin and frying pan!
Homemade Soft Flour Tortilla Recipe (with Freshly Milled Flour)
One fine day, over a year ago, one of my kind sisters allowed me to borrow something of hers (that I barely even knew existed) while she was gone on vacation. The thing in question was nothing other than a grain mill! There was a cookbook along in the box, too. What a grand time I had making bread, muffins and more things with freshly milled flour for the first time!
And that was that! I was hooked on baking and cooking with fresh milled flour ever after. The end.
Ok, not quite.😅 In all honesty, that was just the beginning! Working with fresh milled flour is kind of a learning curve. (So don't give up!) Anyway, all that to say, we love anything taco or Mexican so naturally, homemade tortillas was one of the first things I wanted to learn to make! And finally, here's the recipe.
These tortillas are soft and flexible, somewhat chewy, very tasty and the best homemade flour tortillas for burritos or tacos, quesadillas and more!
Why you should make your own tortillas with fresh milled flour:
The main reason is nutrition. Wheat berries are made up of bran, germ, and endosperm. Or you can think of it like an egg; the bran would be the shell, endosperm is the white part and germ is like the yolk. During commercial flour processing, the bran and germ are removed (along with all their vitamins, minerals, antioxidants, fiber and more) and all that's left is the starchy endosperm which is the white flour you find in stores. So, when you mill your own wheat and use whole wheat flour, you're still getting all the good stuff!
Secondly, flavor. Fresh milled flour tortillas have a delicious flavor! (And that in itself is reason enough to make them from scratch at home:)
So. While store-bought tortillas are convenient, they taste flat and contain ingredients that aren't good for you. Ditch them and make your own whole wheat tortillas! Good news, it's actually easy.
Five Simple Ingredients
- Wheat berries - I use hard white wheat berries (because that's what I always keep stocked in my pantry). Hard red or soft white wheat berries should also work.
- Baking powder
- Salt - Redmond real salt, Diamond Crystal kosher salt or sea salt are some of our favorites
- Oil - I like the flavor of extra virgin olive oil, though avocado is also great!
- Warm water
Where can I buy wheat berries?
I usually get mine at the local Mennonite bulk food store, so if you have one of those nearby, you can check if they have wheat berries.
Here are a few more options:
(And by the way, we're not affiliated with any of these, just sharing some resources I've heard good things about.)
Supplies You'll Need (and what we used!)
- Kitchen scales - I use this electric kitchen scales to weigh wheat berries
- Grain mill - one of my favorite gifts ever, was this grain mill! (I guess that means I'm officially an adult? lol) It lives in my pantry and mills all of our flour, no problem.
- Measuring cups and spoons
- Stand mixer - I use my Kitchenaid stand mixer with the dough hook
- Rolling pin - I use my marble rolling pin, or a handheld rolling pin works great too.
- Skillet - I use my large frying pan similar to this one. (Or sometimes we work together and make a big batch; one person rolls the tortillas out while the other person fries them on the Blackstone griddle!)
- Scraper/Chopper Tool - it's nice to have a scraper like this one to cut the dough and also lift tortillas, too.
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How to make these Easy Soft Flour Tortillas
First, mill the wheat berries on the finest setting.
Meanwhile, add all the rest of the ingredients to the mixing bowl. Once the flour is milled, add it to the bowl and stir until thoroughly combined.
Cover the mixing bowl and let the dough rest for at least 15 minutes or up to several hours.
Divide the tortilla dough into 12 equal pieces, each one weighing 50-60 grams.
Dust the work surface with flour. Shape each piece of dough into a ball, then roll out each ball into a thin, round tortilla. It works good to roll the dough a little bit, then give the dough a quarter turn and roll a little more. Continue turning and rolling, flipping and dusting with flour as needed to keep it from sticking, until you have a thin, approximately 8-inch tortilla! You can stack the uncooked tortillas, just make sure to put a piece of parchment paper between each one to keep them from sticking.
Heat the pan on medium high heat. Add a little bit of avocado oil, just enough to coat the bottom of the pan. Once the pan is good and hot, flop the tortilla in there and let it fry for 30-45 seconds. Then flip it and fry the other side about 30-45 seconds. Transfer the finished tortilla to a plate and cover with a clean kitchen towel. Repeat until all the tortillas are fried.
Serve or store until later! Enjoy.
How to Store Fresh Milled Flour Tortillas
Place the tortillas in an airtight container or Ziploc bag and keep them in the fridge for a day or two.
Or, (my favorite way), keep them in the freezer for several months! I often use this Tupperware container for storing tortillas in the freezer. Then when you're ready to use them, get as many tortillas out as you need! Tortillas thaw pretty quickly.
Tips, Tricks and Notes
- Another way to roll out tortillas is to use a pie mat, if you have one of those. And instead of using flour to keep things from sticking, you can use non-stick spray.
- Make sure that pan is hot before attempting to fry a tortilla! Otherwise it might not get those nice golden brown spots or worse yet, stick fast to the pan.
- Wrap the tortillas in a clean kitchen towel right away as you get done frying them. This helps lock in moisture to keep them nice and soft!
- If you have a Blackstone griddle, it works great to fry a bunch of tortillas in a jiffy. When we do this, we'll make a double or triple batch and work together; one person rolls the tortillas, and the other person fries them.
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Pin this Easy Soft Flour Tortillas (with fresh milled flour) Recipe for later!
Fresh Milled Soft Flour Tortillas
Did you know that soft flour tortillas are super easy to make with freshly milled flour at home? Not only do homemade whole wheat flour tortillas taste better, they actually are better (health-wise) than store-bought. And no, you don't need any fancy equipment to make them, just a rolling pin and frying pan!
Ingredients
- 400 grams hard white wheat berries
- 1 cup warm water
- ⅓ cup oil
- 1 tsp. baking powder
- 1 tsp. salt
- Extra flour, for dusting
Instructions
- First, mill the wheat berries on the finest setting.
- Meanwhile, add all the rest of the ingredients to the mixing bowl. Once the flour is milled, add it to the bowl and stir until thoroughly combined.
- Cover the mixing bowl and let the dough rest for at least 15 minutes or up to several hours.
- Divide the tortilla dough into 12 equal pieces, each one weighing 50-60 grams.
- Dust the work surface with flour. Shape each piece of dough into a ball, then roll out each ball into a thin, round tortilla. It works good to roll the dough a little bit, then give the dough a quarter turn and roll a little more. Continue turning and rolling, flipping and dusting with flour as needed to keep it from sticking, until you have a thin, approximately 8-inch tortilla! You can stack the uncooked tortillas, just make sure to put a piece of parchment paper between each one to keep them from sticking.
- Heat the pan on medium high heat. Add a little bit of avocado oil, just enough to coat the bottom of the pan. Once the pan is good and hot, flop the tortilla in there and let it fry for 30-45 seconds. Then flip it and fry the other side about 30-45 seconds. Transfer the finished tortilla to a plate and cover with a clean kitchen towel. Repeat until all the tortillas are fried.
- Serve or store until later! Enjoy.
Notes
Storage: place the tortillas in an airtight container or Ziploc bag and keep them in the fridge for a day or two. Or, (my favorite way), keep them in the freezer for several months! Then when you're ready to use them, get as many tortillas out as you need! Tortillas thaw pretty quickly.
- Another way to roll out tortillas is to use a pie mat, if you have one of those. And instead of using flour to keep things from sticking, you can use non-stick spray.
- Make sure that pan is hot before attempting to fry a tortilla! Otherwise it might not get those nice golden brown spots or worse yet, stick fast to the pan.
- Wrap the tortillas in a clean kitchen towel right away as you get done frying them. This helps lock in moisture to keep them nice and soft!
- If you have a Blackstone griddle, it works great to fry a bunch of tortillas in a jiffy. When we do this, we'll make a double or triple batch and work together; one person rolls the tortillas, and the other person fries them.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 92Total Fat: 7gSaturated Fat: 0gUnsaturated Fat: 7gSodium: 90mgCarbohydrates: 6gFiber: 1gSugar: 0gProtein: 1g
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
As always,
Thanks for visiting our small town! Did you make fresh flour tortillas with whole wheat flour? Let us know in the comments, how they turned out!
'til next time, we love you and we'll be praying for you,
-Julie
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