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Fresh Milled Tortillas

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


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 tsp vital wheat gluten

1/3 cup olive oil

3/4 cup warm water


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 5 minutes. Use a kitchen scale and measure out 50 grams of dough. Roll it into a ball and lay them on a cookie sheet. This will make 12 tortillas. After you roll them all, start with the first dough ball you made because it has had time to rest again. 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.

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.



- Michal


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