Fresh-Milled Tortillas

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These easy, fresh-milled tortillas are mild in flavor with a soft texture similar to a corn tortilla. Pair with your favorite taco filling and fermented salsa or use them for a chicken shawarma wrap. 100% whole grain and only 5 ingredients!

One of my favorite things about fresh-milled flour is that it makes adding whole grains to everyday meals so easy.

These fresh-milled tortillas are perfect for taco night or filling with leftovers like easy chicken shawarma and fluffy scrambled eggs with fermented salsa.

If you love easy homemade breads, try my sourdough discard tortillas or sourdough flatbreads, too.

 🌾 If you are new to milling flour, check out my Fresh-Milled Flour for Beginners ebook for everything you need to get started! 🌾

Why You’ll Love This Recipe

Whole Grain: These tortillas are made with 100% fresh-milled flour, so it’s a great way to sneak whole grains into your meals.

Freezer-Friendly: This is a great recipe for meal prep. I like to double or triple the batch and freeze them for busy days.

Simple Ingredients: This recipe uses just 5 ingredients, most of which you likely have on hand.

Great for Fresh Flour Beginners: If you are new to milling flour, this is a great recipe to start with before you venture into recipes like fresh-milled einkorn bread or half fresh-milled sourdough bread.

Key Ingredients

Wheat Berries: You will need soft white wheat berries for this recipe. Hard wheat berries will work, but they won’t be as soft and mild.

Oil: I used avocado oil, but any neutral oil will work.

Get the full list of ingredients and measurements on the printable recipe card below.

Variations

Herb Tortillas: Add dried herbs (or freeze-dried herbs), garlic powder, or freeze-dried onion powder.

Half Fresh-Milled: Use half fresh-milled flour and half all-purpose for picky eaters.

Sourdough Discard: You can add sourdough discard to any recipe. You can toss in up to 50 grams of discard without changing the recipe.

Spicy: Add chili powder, chipotle powder, or smoked paprika for a spicy kick.

How To Make Fresh-Milled Tortillas

Step 1: Mill the soft white wheat on the finest setting.

(If you are measuring in volume, you should have about 3 cups + 2 tablespoons of flour after milling.)

Step 2: Use a whisk to combine the salt and baking powder with the freshly milled flour.

Step 3: Pour the avocado oil into the flour mixture. Use your hands to combine. It will have a clumpy/sandy consistency at this point

Step 4: Pour the water into the dry ingredients. Use a wooden spoon to combine the ingredients until they come together.

Step 5: Keep the dough in the bowl and knead it by hand for 1 minute.

The dough should be slightly tacky and slick, but it should not make a mess of your hands.

If the dough is too dry, add water 1 tablespoon at a time, or if it is too wet, add milled flour 1 tablespoon at a time until the consistency is right.

Step 6: Shape the dough into a ball and cover with a damp towel. Set aside.

While the dough rests, preheat a cast iron skillet or griddle over medium heat.

Step 7: Once the skillet is preheated, lightly flour the counter. Then, turn the dough out onto the floured counter.

Divide the dough into 16 equal portions for tacos-sized tortillas or 8 pieces for burritos.

Shape each portion of dough into a ball.

Step 8: Working with one dough ball at a time, use your palm to press the ball into a disc shape.

Using a rolling pin, roll the dough into a thin circle about 6″ or so in diameter (it doesn’t have to be a perfect circle).

Try to roll the dough as thin as possible without tearing it

Step 9: Transfer the rolled dough to the preheated skillet. Cook for about 15 seconds or until lightly browned.

Then, flip it over and cook for another 10 seconds or until the tortilla is cooked through and has small char marks.

Step 10: Repeat the rolling and cooking process with the remaining dough.

To serve, warm the tortillas and use them as you would a corn tortilla. Enjoy!

Tips for Success

• Soft wheat creates a mild flavor but also has less gluten. As such, you should expect these tortillas to have a similar texture to a corn tortilla rather than a white flour tortilla.
• The gluten structure in fresh soft wheat is different than white flour, so the dough doesn't need a long rest. By the time I preheat the skillet, the dough is ready.
• Stack cooked tortillas under a towel to keep them soft.
• Don't overcook the tortillas. Fresh-milled tortillas can become hard quickly, so when rolled thin, they only need about 10 to 15 seconds per side.

Serving Suggestions

Tacos: Fill with your favorite taco meat, home-canned pinto beans, canned candied jalapeños, fermented salsa, veggies, and toppings for an easy weeknight dinner.

Burritos: Divide the dough into 8 pieces and cook them. Then, stuff with Instant Pot rice, beans, cheese, or your other favorites.

Breakfast Wraps: Fill with fluffy scrambled eggs, sausage, home-cured bacon, or veggies.

Homemade Chips: Cut the tortillas into wedges, fry them until crispy (or spray with avocado oil and bake). Dip them in cranberry salsa or lacto-fermented salsa.

Enchiladas: Roll the tortillas around your favorite filling and bake with enchilada sauce and cheese.

Storing & Reheating

• Store in an airtight container at room temperature for 2-3 days.
• For longer storage, keep them in the fridge in an airtight container for up to 5 days.
• To freeze, separate the cooled tortillas with parchment paper and freeze in a ziplock bag for up to 3 months.
• Reheat the tortillas in a dry skillet for a few seconds per side, or wrap them in a damp towel and microwave for 10 seconds or until warm and soft.

Fresh-Milled Tortillas FAQs

More Fresh Milled Flour Recipes

If you tried this Fresh-Milled Tortillas recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks, y’all!