Description
This recipe utilizes freshly milled flour to guarantee soft and fluffy whole grain tortillas that are packed with nutrients. Only 5 ingredients are needed for a much more wholesome homemade staple.
Ingredients
Scale
- 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.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
