Fresh-Milled Flour Tortillas
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!
Servings: 16 tortillas
Calories: 121kcal
Ingredients
- 415 g soft white wheat berries (around 1 3/4 cups of unmilled berries)
- 7 g salt
- 5 g baking powder
- 60 g avocado oil plus more as needed
- 200 g water
Instructions
- Mill the flour. 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.)415 g soft white wheat berries
- Combine the dry ingredients. Use a whisk to combine the salt and baking powder with the freshly milled flour.7 g salt, 5 g baking powder
- Add the oil. Pour the avocado oil into the flour mixture. Use your hands to combine. It will have a clumpy/sandy consistency at this point60 g avocado oil
- Mix with water. Pour the water into the dry ingredients. Use a wooden spoon to combine the ingredients until they come together.200 g water
- Knead the dough. 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.
- Rest. Shape the dough into a ball and cover with a damp towel. Set aside.
- Preheat the skillet. While the dough rests, preheat a cast iron skillet or griddle over medium heat.
- Divide the dough. Once 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.
- Press the dough. Working with one dough ball at a time, use your palm to press the ball into a disc shape.
- Roll the dough. 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.
- Cook. 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.
- Continue with the remaining dough. Repeat the rolling and cooking process with the remaining dough.
- Enjoy! To serve, warm the tortillas and use them as you would a corn tortilla. Enjoy!
Notes
- 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.
Nutrition
Serving: 1tortilla | Calories: 121kcal | Carbohydrates: 0.1g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 203mg | Potassium: 0.1mg | Fiber: 3g | Calcium: 19mg | Iron: 0.04mg
