Soft + Flavorful Whole Grain Tortillas with Freshly Milled Flour
This recipe utilizes freshly milled flour to guarantee soft, flavorful whole grain tortillas that are packed with nutrients. Only 5 ingredients are needed for a much more wholesome homemade staple.
If you’ve spent any time here browsing through recipes, you will know that I am a big fan of homemade tortillas. I’ve found them to be one of those things that once you start making at home, its hard to go back to the store bought version. Homemade tortillas are not only healthier, but packed with flavor!
I have a homemade flour tortilla recipe here on the blog, as well as a sourdough discard tortilla recipe. Both are delicious and yield soft, flavorful tortillas. This whole grain tortilla recipe was born out of a love for using my new Mockmill KitchenAid attachment to freshly mill my own flour right at home.
I’ve been getting into using freshly milled flour more and more in different recipes, and even have a seriously delicious freshly milled flour pancake recipe here on the blog. I have loved the results in just about every recipe I’ve tried, and this tortilla recipe is no exception.
Let’s make ’em!
Why You’ll Love This Recipe
Why is Fresh Milled Flour Better?
I definitely encourage you to do some research on all of the benefits of freshly milled flour. I have listed just a few here:
- Contains 40/44 essential nutrients! Commercial mills remove part of the wheat kernel, removing the most nutritious part of the grain to make white flour. Milling your own flour not only ensures that your flour is as nutritious as it can be, but it also has a wonderful taste!
- High in protein, antioxidants, fiber, and minerals (zinc, iron, magnesium, etc.)
- Whole grains are absorbed slower than refined grains, which aids in preventing blood sugar spikes.
What Do You Need to Freshly Mill Flour?
You will need some type of grain mill or grain mill attachment to begin milling flour yourself at home. I have been using the Mockmill KitchenAid attachment with great success! You can also purchase a stand alone grain mill from Mockmill or Nutrimill. There are a lot of options out there and well worth the investment.
Ingredients You’ll Need
Tips for Preparing to Make This Recipe
- The extra step of letting the dough sit for 10-15 minutes really does help make a softer tortilla!
- I recommend not stacking uncooked tortillas on top of each other- they will stick together.
- I used a tortilla press to make these tortillas, which really streamlines the process and makes it go much faster. However, you can always roll out each tortilla by hand using a rolling pin. I outlined the instructions on how to do this method in my homemade flour tortilla recipe.
- Make sure to use a neutral flavored oil in the dough. My go-to is always avocado oil, but canola or vegetable oil will also work. I have also used refined coconut oil!
- This recipe easily doubles. Sometimes I will make a double batch and freeze half of the tortillas for use at a later time.
Be sure to check out the full recipe and ingredient list below!
How to Make Whole Grain Tortillas
- Begin by milling your flour. I recommend using soft white wheat berries for this recipe.
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the hot water, oil, salt, and baking powder. Turn the mixer on low and add in the flour slowly, about one cup at a time, until the dough comes together into a ball. Turn the dough out onto a lightly floured work surface and begin to knead until it is nice and smooth, about 5 minutes.
- After mixing the dough, let the dough rest on the counter for 10-15 minutes. This is key to soft tortillas and will also keep them from shrinking in size once cooked.
2. Divide the dough into 12 roughly equal balls. They don’t have to be perfect.
3. Place one ball of dough onto a preheated tortilla press, about 1/3 of the way up. Lower the lid on the tortilla press and press lightly until the dough is a flattened circle.
4. Add the tortilla to skillet preheated over medium high heat, allowing it to cook for 30 seconds to a minute on each side. Look for the bubbles; once you see bubbles start to appear, you will know its ready to flip.
5. Add the tortillas to a plate, keeping them covered with a towel to keep them warm until ready to serve. This will help keep them soft and pliable.
Storage and Freezing Instructions
- How to Store: These tortillas will store well in an airtight container in the fridge for up to one week.
- Freezing Instructions: Tortillas are very freezer friendly! Allow the cooked tortillas to cool completely, and then store in an airtight, freezer-friendly container for up to 3 months. I recommend placing the tortillas in a large Ziploc bag with a small piece of parchment or wax paper between them. This will make it so it is much easier to pull them apart once you are ready to use. Thaw in the fridge or on the counter before reheating.
Shop Recommended Tools
Disclaimer: This post contains affiliate links, meaning I make a small commission off of them with no extra cost to you. Read my full disclosure policy here.
FAQs
More Easy Recipes to Love
Check out these reader favorites that pair perfectly with homemade tortillas!
Pin it For Later!
Whole Grain Tortillas with Fresh Milled Flour
Ingredients
- 3 cups freshly milled flour soft white wheat recommended
- 1/3 cup avocado oil
- 1 cup hot water
- 1 tsp baking powder
- 1 tsp salt
Instructions
- Begin by milling your flour. I recommend using soft white wheat berries for this recipe.
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the hot water, oil, salt, and baking powder. Turn the mixer on low and add in the flour slowly, about one cup at a time, until the dough comes together into a ball. Turn the dough out onto a lightly floured work surface and begin to knead until the dough is nice and smooth, about 5 minutes.
- After mixing the dough, let it rest on the counter for 10-15 minutes. This is key to soft tortillas and will also keep the tortillas from shrinking down once cooked.
- Once the dough has had a chance to rest, use a bench scraper or sharp knife to divide the dough into 12 equal portions. I just eyeball this part- it doesn't have to be perfect! Just get them as close as you can.
- Place one ball of dough onto a preheated tortilla press, about 1/3 of the way up. Lower the lid on the tortilla press and press lightly until the dough is a flattened circle.
- Heat a large skillet on medium heat.
- When the skillet is hot, place one tortilla in the hot skillet and cook for 30-60 seconds. You should start to see golden brown spots and air bubbles forming. If you start to see bubbles, this is a good sign! Using tongs, flip the tortilla and cook for another 30-60 seconds. If they are browning too fast, turn the heat down. It can take a little adjusting to find the perfect temperature.
- Remove the cooked tortilla and immediately wrap with a damp paper towel or place in a covered container. This will keep them warm so they stay nice and soft!
- Add your favorite toppings and enjoy!
Notes
- The extra step of letting the dough sit for 10-15 minutes really does help make a softer tortilla!
- I recommend not stacking uncooked tortillas on top of each other- they will stick together.
- I used a tortilla press to make these tortillas, which really streamlines the process and makes it go much faster. However, you can always roll out each tortilla by hand using a rolling pin. I outlined the instructions on how to do this method in my homemade flour tortilla recipe.
- Make sure to use a neutral flavored oil in the dough. My go-to is always avocado oil, but canola or vegetable oil will also work. I have also used refined coconut oil!
- This recipe easily doubles. Sometimes I will make a double batch and freeze half of the tortillas for use at a later time.
- Storage: These tortillas will store well in an airtight container in the fridge for up to 1 week.
- Freezing Instructions: Allow the cooked tortillas to cool completely, and then store in an airtight, freezer-friendly container for up to 3 months. I recommend placing the tortillas in a large Ziploc bag with a small piece of parchment or wax paper between them. This will make it so it is much easier to pull them apart once you are ready to use. Thaw in the fridge or on the counter before reheating.
If you enjoyed this recipe for freshly milled whole grain tortillas, make sure to come back and leave a 5 star rating! I would love to know how it turned out for you.
