Pliable tortillas made with freshly milled flour! This is my version of tortillas with home milled flour without using sourdough!
As you can see, these tortillas are soft! If you have ever made whole grain tortillas, you know they tend to come out a little dry and crack easily. Not so with this recipe!
The recipe below has several steps. Be sure not to skip them! If you find any of the instructions confusing, please watch the video instruction via YouTube!
Whole Grain Flour Tortillas
Soft, pliable flour tortillas with freshly milled flour.
Prep Time
1 hour
Cook Time
10 minutes
Total Time
1 hour 10 minutes
Ingredients
- 2 leveled cups of hard wheat grain (330-340 g)
- 1.5 tsp salt
- 2 tsp baking powder
- 2 TBSP olive oil
- 1 1/4 cup of milk
- 1 TBSP lemon juice
Instructions
- Mill your 2 cups of grain into a mixing bowl. You will get roughly 3 cups of flour. Add your salt and baking powder to the flour and mix through. Add the oil to the flour and mix it in as best you can. It will be crumbly.
- Add your milk and lemon juice to a stove pot and heat it up on the stove. You want the milk to be hot. If the milk has few cuddles in it, it’s ok.
- Add the hot milk to the flour mixture. Use a dough hook to mix until the milk Is absorbed into the flour and the flour is no longer dry. Cover and let rest 20 minutes.
- Once the 20 minutes is up, use your dough hook to knead the dough for 5 minutes. Scrape the dough into a ball in the bowl, drizzle a bit of olive oil over the dough, and cover again. Rest another 20 minutes.
- After the 2nd rest period, divide your dough into 12-15 pieces. Roll each piece into a ball and cover again to rest. During this rest period, preheat a cast iron griddle or not stick surface that holds heat well to medium heat. You want to make sure the pan is heated through completely and is nice and hot.
- After about 5 minutes, you’re ready to start rolling. Take each ball out one at a time, keeping the rest covered. Have a plate with a towel ready to keep the finished tortillas covered so they stay moist. If they dry to quickly, they can get hard. Add a little bit of oil to the area you will be rolling these out on. Roll out each ball until they’re nice and thin. Do not use flour to roll these out.
- Cook the tortillas about 30 seconds on each side. You will be able to tell the dough is cooked. It will lose its sheen when cooked. The dough has enough oil that I do not oil my cast iron griddle when cooking these.
- As each tortillas is removed from the griddle, set them on your towel lined plate and cover with a towel. Once they’re all cooked, serve immediately, or cover with a good lid or foil until you plan to use them. Keep the. At room temperature 3-4 days. These can be refrigerated and reheated.
