I’m so happy to be sharing my fresh-milled flour tortilla recipe with you! My family and I have been absolutely loving these for the past several months.
I’ve been making homemade tortillas for our weekly tacos for many years, and since switching to freshly milled flour, nobody has missed the white flour tortillas at all. My kids can’t even tell a difference! These are nice and pliable, have tons of great flavor, and have become a favorite in our house.
I think you guys are really going to love them, too.
My Favorite Grain Combination
For these tortillas, I use a combination of hard white wheat, spelt, and khorasan. This has been such a great combination for a lot of the things I’ve been making lately.
I use a similar blend in my fresh-milled sourdough bread, although I usually reach for hard red wheat in my bread instead of hard white. For tortillas, I prefer the milder flavor of hard white wheat.
Start by milling your grains on the finest setting. Then you’re ready to put the dough together.
Working the Lard into the Flour
After milling, mix the salt into the flour and work in the lard.
I really like using my hands for this step. Being able to feel the mixture helps me make sure the lard is evenly incorporated throughout the flour. It’s simple, and it’s the way I always do it.
If you don’t like getting your hands messy, you could try a pastry cutter—or even wear gloves. A food processor might be another option, but I haven’t personally tried that or the pastry cutter.
My Biggest Tip: Use the Lard
If there’s one ingredient I really recommend sticking with, it’s the lard. It makes such a difference in both the texture and flavor of these tortillas. Use a good quality lard though, leaf lard is my favorite – I buy it at my local co-op.
If you’d prefer a different option or you can’t source good quality lard, avocado oil is an alternative for a vegan version. Room-temperature butter works, too, although it will give the tortillas a buttery flavor.
For the tortillas my family loves, though, lard is my first choice.
Don’t Skip the Rest Time
I know it’s tempting to move right along, especially when you’re getting dinner ready, but don’t skip the dough’s rest time.
Resting gives the flour time to absorb the water and makes the dough easier to work with. You’ll appreciate that when it’s time to roll out your tortillas!
Rolling Pin or Tortilla Press?
I usually use a rolling pin. My tortilla press stopped working very well after a couple of years, so I switched to rolling them out by hand.
If you have a tortilla press that you like, feel free to use it. I recommend placing the dough between two sheets of parchment paper to help keep it from sticking.
Ready for Taco Night
These tortillas take a little time to put together and cook, but then you’re ready for the best taco night ever. They’ve become such a regular part of ours, and I’m excited for you to try them.
I really hope you enjoy this recipe! If you make it, leave a comment and a rating below to let me know how it turned out. And if you love it, be sure to share it with your friends and family!
Fresh-Milled Flour Tortillas
Equipment
- 1 Kitchen Scale
- 1 Grain Mill
- 1 Rolling Pin or tortilla press
- 2 Tortilla Keepers or covered bowl
Ingredients
- 392 g hard white wheat
- 100 g spelt
- 69 g khorasan
- 12 g salt
- 107 g lard
- 297 g water room temperature
Instructions
- Weigh your grains and mill them on the finest setting of your grain mill into a large mixing bowl.392 g hard white wheat, 100 g spelt, 69 g khorasan
- Add the salt and whisk to combine. Then add the lard and work it into the flour with your hands or a pastry cutter.12 g salt, 107 g lard
- Add the water and combine with your hands until a smooth ball forms and no dry flour remains in the bowl.297 g water
- Cover the bowl and place in the fridge to rest for 30 minutes.
- Heat an 8 inch cast iron skillet over medium heat.
- Once the pan is hot, take the dough out of the fridge and start rolling out the tortillas. Pull off a small ball of dough and place it on your counter then roll it out with a rolling pin.
- Place the tortilla in the skillet. Cook for about 1 – 2 minutes, then turn and cook the other side for about 1 minute. They should be golden brown on both sides. Transfer the tortilla to a tortilla keeper or a covered bowl while to repeat the steps for the remaining tortillas. Serve immediately once all tortillas have been cooked.
Notes
- Hard White Wheat – use hard red wheat
- Lard – use avocado oil or room temperature butter
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