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A stack of freshly milled tortillas wrapped in a striped towel on a wooden table.
5 from 2 votes

Freshly Milled Tortillas

Freshly milled tortillas are so fun to make and taste absoltely deliciuos with a perfectly soft texture. They're a great way to level up your taco nights, breakfast burritos, and quesadillas!
Prep Time20 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time1 hour
Course: Breads
Cuisine: Mexican
Keyword: flour tortillas, fresh milled recipes, freshly milled flour, freshly milled tortillas
Servings: 24 tortillas
Calories: 116kcal
Author: Laura Ascher

Equipment

Ingredients

  • 5 cups soft white wheat flour (575g)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons sea salt
  • 5 tablespoons butter room temperature
  • 1 1/2 cup hot water
  • Oil for cooking
US Customary - Metric

Instructions

  • Combine the flour, baking powder, and salt in a large mixing bowl.
  • Add the butter, then slowly pour the hot water over the top and stir well. The dough should look shaggy at this stage.
  • Transfer the dough to a lightly floured surface and knead it for about 1–2 minutes, just until the dough holds together. It should feel smooth at this point. Cover and let the dough rest for 10 minutes.
  • After 10 minutes, divide the dough into roughly 24 equal pieces. Roll each piece into a ball, then use a rolling pin to roll them out into thin circles, about 8 inches across. You'll want to keep a lightly floured surface and lightly sprinkle the tortillas with flour to keep them from sticking to the rolling pin.
  • Heat a skillet over medium high heat and lightly coat the pan with oil. Place one tortilla into the hot skillet and cook until small bubbles form on the surface and the bottom begins to brown, about 30–60 seconds.
  • Flip and cook the other side for about 30 seconds, until lightly golden. Transfer to a plate and cover with a towel to keep warm. Repeat with the remaining tortillas.

Notes

  • If your dough is difficult to roll out and it springs back too much, let the dough rest another 10-20 minutes to allow the gluten to relax.
  • Take care not to overcook your tortillas. If you notice they are dry, crispy, or easily breakable, try taking them off the heat a little sooner.
  • It's also a good idea to monitor the skillet heat level; if the tortillas are blackening or cooking too quickly, try turning the stove down a bit.
  • Be sure to keep the tortillas covered with a towel while they are still warm. This steams them a little, making them softer and more pliable.