Whole Wheat Tortilla Recipe with Fresh Milled Flour
This easy and delicious whole wheat tortilla recipe produces soft, thin, flexible, and delicious healthy tortillas! This recipe is developed specifically for homemade freshly milled flour, but you can also use bagged whole wheat flour.
Servings: 14 tortillas
Calories: 136kcal
Cost: $5
Equipment
- Grain Mill if milling your own flour
- Mixing Bowl
- spoon or rubber spatula
- Rolling Pin
- dough scraper
- tortilla press optional
- parchment paper
Ingredients
- 420 grams hard white wheat about 3.25 cups flour- see notes for other grain types
- 1 teaspoon baking powder 5 grams
- 1 teaspoon salt 6 grams
- 70 grams butter melted (5 tablespoons)
- 296 grams boiling water 1.25 cups
Instructions
- Mill wheat berries into flour and pour into a large mixing bowl. Alternatively, measure out bagged whole wheat flour using a food scale.420 grams hard white wheat
- Add the baking powder and salt to the bowl of flour. Whisk together.1 teaspoon baking powder, 1 teaspoon salt
- Pour melted butter over the flour mixture and use a fork to mix until the flour resembles sand.70 grams butter
- Meanwhile, heat water to a boil using a tea kettle, a pot on the stove, or the microwave. I usually heat up a little more than what is called for in the recipe because some of it might evaporate when you boil it.296 grams boiling water
- Carefully pour 1.25 cups, or 296 grams, of boiling water over the flour mixture. I like to do this over a food scale to make sure I don't add too much. Mix it together with a rubber spatula until all of the flour is absorbed.
- Cover the bowl of tortilla dough and let sit for 60 minutes.
- Divide the tortillas into equal portions. The dough will feel a little mushy, not stretchy. For a regular taco size, you can divide into about 14 pieces. You can go larger or smaller, whatever you desire. Roll the tortilla portions into balls and place under a damp towel while you work to keep them from trying out.
- After dividing the dough, you can begin to roll them out into a tortilla shape using a rolling pin or tortilla press if you have one (if using a tortilla press, make sure you put the tortilla dough balls between pieces of parchment or wax paper). If rolling with a pin, you may need to lightly flour your work surface to keep them from sticking. I also recommend having a dough scraper on hand to help you carefully peel up the tortillas after you roll them. You can roll these as thin as you'd like, but be careful because the dough can rip.
- Heat a large cast iron skillet to medium heat. When hot, carefully place the first rolled out tortilla in the middle. Flip the tortilla every 30 seconds until it has golden brown spots. You may need to flip back and forth a few times, cooking for upwards of two minutes per tortilla. You want to make sure it's fully cooked, but do not overcook it or you risk drying them out.
- When the tortilla is finished, place in a clean kitchen towel inside a large Tupperware container to keep it moist. Your tortillas will feel stiff at first, but placing them in a kitchen towel inside an airtight container as soon as you pull them off the skillet will soften them up. Your end result, as long as they aren't overcooked, will be flexible, deliciously soft tortillas!
Video
Notes
This recipe was developed using hard white wheat to most closely mimic a typical tortilla. You can also use hard red wheat. I do not recommend soft wheat, but other hard grains may be used with slight adjustments in hydration. If using anything other than hard white or hard red, start with 1 cup water and slowly add more as needed.
Make sure you keep these tortillas wrapped up in an airtight container right after cooking so they can soften up.
Store cooked tortillas in an airtight container or ziplock bag. If storing on the counter, eat within one or two days for best results, but if the environment isn't too humid, you may be able to get 3-4 days.
Storing in the fridge or freezer will help them last longer. Eat refrigerated tortillas within 5-7 days for best taste and texture. See below for reheating instructions.
If freezing, cut squares of wax paper or parchment paper to place between each tortilla. Tortillas can be frozen for up to 6 months.
When preparing to eat a tortilla from the fridge, wrap it in a damp paper towel and microwave for 30 seconds to soften it.
If thawing or serving a tortilla from frozen, follow the same steps as the refrigerated tortilla, but you may need to flip the tortilla over after the first 30 seconds and do it one more time depending on your microwave strength.
Nutrition
Calories: 136kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 230mg | Potassium: 34mg | Fiber: 3g | Sugar: 0.003g | Vitamin A: 125IU | Calcium: 39mg | Iron: 1mg
