Welcome to my kitchen, where simplicity meets wholesome goodness! Today, I’m excited to share with you my recipe for Simple Fluffy Fresh Milled Tortillas. Made with just four simple ingredients and fresh milled flour, these tortillas are a game-changer for any meal.
As a busy mom of eight, I understand the importance of quick and easy recipes that don’t compromise on flavor or nutrition. That’s why I love using my electric tortilla press to make these tortillas. Not only does it save me time, but it also ensures that each tortilla is perfectly thin and fluffy, just the way I like it. You’ll find my electric tortilla press here.
Fresh milled flour is the key to achieving that perfect texture and flavor. By milling my own flour, I can control the quality and freshness of the ingredients, resulting in tortillas that are far superior to store-bought ones. Plus, there’s something incredibly satisfying about using flour that I’ve milled myself—it adds a personal touch to every batch.
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To make these Simple Fluffy Fresh Milled Tortillas, you’ll need:
- 406 g Hard White Flour 3&1/4 cup
- 272 g Hot Water 1 cup + 2 Tablespoon
- 8 g Salt 1&1/2 teaspoon
- 4g Baking powder 1 teaspoon (optional)
- 61 g Oil 4&1/2 Tablespoon Mild flavored
Instructions:
Start by milling your grain. Add the hard white wheat flour to your mixer bowl. On top of that, pour the oil, baking powder (optional) and salt.
Put the bowl onto your mixer and mix on low speed, gradually adding in the hot water. Allow to knead for about 5 minutes until the dough is smooth and soft. It is ok if the dough is still sticking to the bottom of the bowl as long as it doesn’t stick much to your hands when you touch it. Try not to add more flour.
Remove the dough from the bowl and divide into however many tortillas you will be making. Form each dough portion into a tight ball and place it into an oiled container and keep covered so that the dough does not dry out. Allow this to rest for at least 20 minutes.
After it’s done resting it’s time to flatten your tortillas.
I like to use an electric tortilla press because it’s quick, simple and I get nice circular tortillas in a fraction of the time.
Turn the tortilla press to medium high heat. Allow it to warm up for 3-4 minutes until the green light is on. Flatten a dough ball in your palm and then place it towards the back of the tortilla press. Press down firmly for 3-4 seconds. You will likely hear a squeaking sound. When you hear the sound, release the handle and remove the tortilla to a plate or pan. Repeat for remaining tortillas.
Prepare a large bowl or plate with a cloth to keep your tortillas warm after cooking.
After pressing out all of your tortillas. Cook them in a HOT skillet. For 30-40 seconds on each side. No oil or butter in the skillet. If rolling out the tortillas by hand, you will roll out the tortilla to the desired size. Making sure to make them thin! Then you will transfer from your work surface to a hot skillet or comal and cook for 30-40 second on each side. You will know the tortilla is ready to flip when the top of the tortilla starts to bubble.
Keep your tortillas in a cloth lined bowl or plate until you are ready to enjoy them.
Simple Fluffy Fresh Milled Tortillas
Equipment
- 1-2 Skillet or Comal
- 1 Electric Tortilla Press Optional
- 1 Rolling pin Optional
Ingredients
- 406 g Hard White Flour 3&1/4 cup
- 272 g Hot Water 1 cup + 2 Tablespoon
- 8 g Salt 1&1/2 teaspoon
- 4 g Baking powder 1 Teaspoon (optional)
- 61 g Oil 4&1/2 Tablespoon (Mild flavored)
Instructions
- Start by milling your grain. Add the hard white wheat flour to your mixer bowl. On top of that, pour the oil, baking powder (optional) and salt .
- Put the bowl onto your mixer and mix on low speed, gradually adding in the hot water. Allow to knead for about 5 minutes until the dough is smooth and soft. It is ok if the dough is still sticking to the bottom of the bowl as long as it doesn’t stick much to your hands when you touch it. Try not to add more flour.
- Remove the dough from the bowl and divide into however many tortillas you will be making. Form each dough portion into a tight ball and place it into an oiled container and keep covered so that the dough does not dry out. Allow this to rest for at least 20 minutes.
- After it’s done resting it’s time to flatten your tortillas. I like to use an electric tortilla press because it’s quick, simple and I get nice circular tortillas in a fraction of the time.
- Turn the tortilla press to medium high heat. Allow it to warm up for 3-4 minutes until the green light is on. Flatten a dough ball in your palm and then place it towards the back of the tortilla press. Press down firmly for 3-4 seconds. You will likely hear a squeaking sound. When you hear the sound, release the handle and remove the tortilla to a plate or pan. Repeat for remaining tortillas.
- Prepare a large bowl or plate with a cloth to keep your tortillas warm after cooking.
- After pressing out all of your tortillas. Cook them in a HOT skillet. For 30-40 seconds on each side. No oil or butter in the skillet. If rolling out the tortillas by hand, you will roll out the tortilla to the desired size. Making sure to make them thin! Then you will transfer from your work surface to a hot skillet or comal and cook for 30-40 second on each side. You will know the tortilla is ready to flip when the top of the tortilla starts to bubble.
- Keep your tortillas in a cloth lined bowl or plate until you are ready to enjoy them.
Made these today–worked perfectly! Thanks, I’ll be checking out more of your recipes.
Could you freeze?
Yes, you can freeze the cooked tortillas or the flattened tortilla dough. I would separate them with parchment paper to prevent sticking. They heat/cook from frozen as well.
Have you tried soft white wheat for the tortillas ?
Hi Jacki,
I have. It works great. But it does not hold up well to being wrapped like a burrito when using soft white because it does rip. easier. Still great for tacos.
This recipe was wonderful! So easy and quick – and delicious. Thank you very much!
Hi there! Trying this recipie out for the first time and we are not getting bubbles in our tortilla to cook them light and fluffy. Tortillas too thick? Pan to hot? Help!
Hi Sara,
It’s hard to say without seeing what you’re doing. Here’s a video that may help.
https://youtu.be/cr9ncr6OjWs?si=BC7iYeLJyFRtrYo5
Easy and delicious! My husband loves these flour tortillas and he previously would only eat corn tortillas. These are quick to make and have great, authentic flavor!
Love these!! I am curious if there is a way to make them with whole purpose flour?
Thank you! I haven’t tried with all purpose flour but I’d think you’d need less water. I would pour the water in gradually until the dough comes together.
Love these. I hand copied the recipe and will be using again. I thought I had them hand rolled so thin….. but didn’t get bubbles , so guess still not thin enough. I DO have a press OTW, thanks to your Amazon link.
Any experience with a cast iron tortilla press?
Hi,
I have used a cast iron press a few times. The tortillas shrink in and lose shape in my experience but I have seen others use them with success. I’ve also seen people put the cast iron press on the stove to use similar to a heated electric press.
These are great! Thank you!
I’m anxious to try this recipe but wondered why you shouldn’t oil the pan?
Hi! It makes the tortillas crunchy if you oil the pan. Plus, the recipe already has lots of oil in it.