Fresh Milled Flour Tortillas
Okay, guys, I’m so excited to be sharing my tortilla recipe!! These are honestly so good. I’ve tried several different tortilla recipes and I could never get them thin enough, they would always fall apart on me while trying to eat, and I would end up with a mess on my plate and finish my dinner out with a fork. Not with these tortillas though!! I’ve made them many times and they always turn out great, they are a family favorite, and they hold up amazingly well to whatever we have put inside of them! When I told my husband that my plan for this evening was to get the recipe written up on my website, his response was, “Yea, you really need to do that because those tortillas are bomb.”
The key is to LET THE DOUGH REST. If you can remember to make these a couple of hours in advance, they will roll out so much easier. You want them to roll out paper thin so that they cook quickly and retain their soft flexible structure. When you are rolling out the tortillas, if it isn’t rolling out thin enough initially, just give it a break for a minute, start rolling out some other tortillas, and then return back to it to roll it out thinner. You will be surprised how much thinner it will roll after just relaxing for a minute.
Another key is to flour your counter well so that they don’t stick to your counter. Nothing is more disappointing then rolling out the perfect tortilla only for it to get stuck to your counter.
Last tip is using a good pan! I love using my cast iron skillet because the heat transfer is perfect and they never stick to the skillet! (And its always easy clean up!)
I can’t wait to hear if you try them and how they turn out for you!!
Happy Milling, friends!
Fresh Milled Flour Tortillas
Ingredients
- 480 grams hard white wheat
- 1.5 tsp salt
- 56 grams olive oil
- 260 grams water
Instructions
- Mill 480 grams of hard white wheat berries.
- Combine 480 grams of hard white fresh milled flour with 1.5 tsp of salt and 56 grams of olive oil.
- After salt and olive oil is combined (it doesn't have to be perfectly distributed), add the 260 grams of water.
- Knead together for a couple of minutes until you have a soft dough. You do not have to knead long enough for window pane. I just like it to be well incorporated and a nice soft dough.
- Take dough and wrap it in plastic wrap and set aside. LET IT REST FOR ATLEAST 30 MINUTES BUT IDEALLY A COUPLE OF HOURS! This step is key!! You want the gluten to be relaxed enough to where it can roll out thin. Allowing the dough to rest is going to be what enables the gluten to relax and roll thin.
- After the dough has rested, flour your counter well. If you are using a cast iron skillet, begin preheating your skillet as well. You want your skillet to be medium-high heat.
- Divide your dough into 16 pieces and form into circles.
- Using a rolling pin, start rolling your circles into thin tortillas. If your tortilla is not rolling out thin enough, move onto the next tortilla and then come back in a minute to roll it thinner. Letting it rest for a minute or two lets the dough relax even more and helps it roll out paper thin. Flour your tortilla and rolling pin as well if the dough is trying to stick to your rolling pin.
- Place your paper thin tortillas on your hot skillet. Don't use oil! Oil will create a crisp on your tortilla but you want your tortilla to be soft and flexible. The flour on your tortilla should keep it from sticking to your pan.
- Cook for about 30 seconds on one side until you see several bubbles forming. Once the bubbles are rapidly growing, flip your tortilla to the other side and cook for about 10-15 more seconds. Once your tortilla is cooked, wrap it in a light towel to keep it warm while you continue cooking the rest of your tortillas.
Notes
Storage: Ideally they are best eaten fresh, but I will keep them in a ziplock bag on our counter for a couple of days and they stay perfectly yummy! You can also place parchment paper between each tortilla, put them in a ziplock bag, and freeze!
