top of page

Fresh Milled Tortillas

Updated: May 23, 2023

Tortillas...these make me so happy. They are so delicious. These will take about 30 minutes, start to finish and you will get faster each time you make them. I like to double the recipe if I have time, and freeze half for another day. You just separate the tortillas with parchment paper and slide them in a freezer bag.

 

Fresh Milled Tortillas

Makes 12 tortillas


Ingredients:

1 cup of soft wheat berries milled fine

1 cup of hard wheat berries milled fine

1 tsp salt

1/2 tsp baking powder

2 Tbs lecithin

1/3 cup olive oil

3/4 cup hot water

Optional: sprinkle in handful of potatoe flakes


Directions:

Mill your flour. Add all the dry ingredients to a bowl. Add the olive oil and water. Form a rough dough ball. Let the dough rest a few minutes. Use a kitchen scale and measure out 50 grams of dough, about the size of a golf ball. Roll it into a ball and lay them on a cookie sheet. This will make 12 tortillas. After you roll them all, cover with Saran Wrap and let them rest 15 minutes at least! start with the first dough ball you made because it has had time to rest the most. Heat a skillet or griddle on medium high heat. And press the dough in the tortilla press.

This is my favorite tortilla press! The tortillas do not stick to it, they peel right off.


I recommend pressing them well and getting them thinner because if they are too thick, they cook firmer and are more dense, and will break.


Cook the tortillas on the skillet or griddle. Watch for air bubbles on the tortilla and that is when you know to flip them. Make sure you store them in a tortilla warmer, or on a plate with a towel on top of it. The steam and heat will help keep them soft.

 

Enjoy!!

- Michal

4 comments

Recent Posts

See All

댓글 4개


Staci Chambers
Staci Chambers
2023년 11월 14일

Oh man. These did not work at all for me. I have loved every recipe on your site, but I feel like something is missing in the ingredients list. The dough seemed very wet when all mixed together but I went with it. They did not bubble up when I cooked them in the cast iron and immediately crumbled apart- more of a cracker texture than a dough. I’m not sure what happened.

좋아요
michal grappe
michal grappe
2023년 11월 14일
답글 상대:

I’m sorry! tortillas are so hard and I really hesitated even putting the recipe up without a class or tutorial. Common issues are not mixing enough and not giving the grain enough time to hydrate. You can see the texture change in the dough once you mix it well and the hydration is right. I use my hands for the best reliability. The second most common issue is overcooking. This is contingent on how hot your skillet is. But there is a specific “hang” I look for when I’m flipping to know when it’s time. But they get hard and cracker like when they are over cooked. Another tip would be to let it rest a little longer before…


좋아요

Amy Gilbert
Amy Gilbert
2022년 12월 30일

I made these and they were delicious but fell apart super easy. What should I do to remedy this? Thanks Michal

좋아요
Amy Gilbert
Amy Gilbert
2022년 12월 30일
답글 상대:

I’m in Colorado if that matters

좋아요
bottom of page