Growing up in Texas, flour tortillas was a staple in our home. I love tacos made with fresh homemade flour tortillas. I will admit that I have never tried to make them myself. So join me as I do my best to make some flour tortillas with fresh milled hard white wheat.
Jump to RecipeThe first step is to mill the hard white wheat berries so we can use the flour in the recipe. Because I am new to milling wheat berries I purchased an inexpensive mill from Amazon along with the hard white wheat berries
I have a list of items I used below for your review. I will say I have been pleasantly surprised at how easy the milling process is.
Once the wheat is milled you add 3 1/4 cups of the flour to a mixer bowl along with 4 1/2 tbsp Olive Oil, 1 1/2 tsp salt and 1 tsp baking powder. Start your mixer on low speed and gradually add in 1 cup + 2 tbsp hot water. Knead this mixture for 5-7 minutes until the dough is soft and smooth. The dough should not stick to your fingers.
Remove the dough from the bowl and divide it into 10-12 pieces. Roll each piece into a ball and place them into an oiled container. Cover and let rest for at least 20 minutes.
After the resting time you move onto to rolling out the tortillas. I used a Comal to cook mine but you can use a skillet or other type of pan. Put the Comal on at about medium high with NO oil or butter. Flatten a dough ball in your palm then roll out with a rolling pin. It’s best not to flip the dough over as rolling. Just roll one way, then across the other direction.
After pressing and rolling, cook the tortillas in the hot skillet for 30-40 seconds on each side. You will know they are ready to flip when bubbles start to form on the top. Be sure you roll your tortillas very thin for best results. Once cooked, place in a cloth lined bowl or place and cover with the towel until you are ready to eat.
You can refrigerate the leftovers, once they have cooled for 5-7 days. To reheat, place on a pan on medium heat for 8-10 seconds per side. Enjoy!
Here is a list of the items I used in this process. This post contains affiliate links, which means I make a small commission at no extra cost to you.
- Grain Mill. https://amzn.to/3VlEIj8
- Hard White Wheat Berries. https://amzn.to/3V5fy7b
- Comal/Griddle. https://amzn.to/3VjCSiO
- Rolling Pin. https://amzn.to/3VnRTjV
- Silicone Mat. https://amzn.to/3KrsOhD
Fresh Milled Flour Tortillas
Equipment
- Comal or griddle
- Electric Mixer optional
- Rolling Pin optional
Ingredients
- 406 g Hard White Wheat Flour – or 3 1/4 cups
- 272 g Hot Water – or 1 cup + 2 tbsp
- 8 g salt
- 4 g baking powder – or 1 tsp
- 61 g Olive Oil – or 4 1/2 tbsp
Instructions
- Start with milling your grain. ( I used 4 cups of hard white wheat berries which gave me a bit more flour than I needed).
- Add the wheat flour to your mixers bowl along with the oil, baking powder and salt.
- Mix on low speed, slowly adding the hot water. Allow the mixer to knead the dough for 5-7 minutes or until the dough is smooth and soft. The dough may still stick to the bottom of the bowl and that is fine as long as it doesn't stick to your hands when you touch it.
- Remove the dough from the bowl and divide it into about 12 portions. Roll the dough portions into balls and place in an oiled bowl, cover and let sit for at least 20 minutes.
- After the 20 minutes rest time, begin heating your Comal or griddle on a medium/high heat. Take one of the balls and flatten in your palm, place it on your counter and roll flat with the rolling pin. Be sure to roll them as thin as possible for best results.
- Transfer the rolled tortilla onto the Comal/griddle and cook for 30-40 seconds on each side. You know it is ready to flip over when the top starts to show bubbles.
- Move the cooked tortillas to a cloth lined bowl or plate until you are ready to enjoy them.These can be refrigerated for up to 7 days.