Homemade Tortillas Made with Fresh Flour

Last Updated on December 31, 2024 by Michelle

When I figured out how to make homemade tortillas with all fresh flour I’m not gonna lie. I may have danced a jig around the kitchen.

They’re a favorite for me because I’m a wrap fanatic and these make amazing wrap sandwiches. Plus. they’re so easy to make and just a few ingredients, what’s not to love?

Homemade Tortillas Made with Fresh Flour

• No tortilla turns out to be a perfect circle (I like it that way), but you will get better every time you make them.
• Feel free to roll out tortillas thicker if you’d like and then just cook them a little more time on each side.
• Feel free to use refined flour, just increase to 3 cups instead of 2 1/2, since fresh flour absorbs more water.

How do you use Homemade Tortillas Made with Fresh Flour?

I love using these tortillas instead of bread, for all kinds of delicious lunch wraps. Some of my favorites:

Chef salad wrap with grilled chicken

Chicken salad wrap, topped with fresh-grown sprouts and lots of slices of crisp dill pickles.

Breakfast wrap, filled with a yummy omelet topped with fermented tomatoes.

How do you store Homemade Tortillas Made with Fresh Flour?

I was amazed the first time I stored these to find out how WELL they store. I simply pile them in a ziploc bag in the fridge and they’re good for a week or even a few days longer.

If you want to reuse them warm you can even store the balls of dough in the fridge and roll them out minutes before you’re going to eat them.

Want to know even more about fresh flour?

Go here to dive into my free e-course all about fresh flour. You’ll be glad you did.

I talk about my grain mill, as well as the 11 other kitchen tools I seriously would hate to be without, in this episode of my podcast… Click below or listen on Apple Podcasts here.

Print Recipe

Tortillas made with fresh flour

Ingredients

• 2 1/2 cups flour see note below
• 1.5 tsp salt
• 1/2 tsp baking powder
• 1/3 cup lard or butter or coconut oil
• 1 cup hot water see note below

Instructions

• Mill enough wheat berries to yield 2 1/2 cups flour. I prefer spelt, but any soft wheat berry will do well in this recipe. (No need to sift the bran out, leave it all in.)
• Combine first 3 ingredients.
• Add lard and, using a fork, a pastry cutter, or your hands, cut in the lard until it resembles a very coarse flour.
• Now add hot water to flour and lard mixture until dough starts to hold together. It kind of magically pulls away from the bowl when the amount of water is just right. You may need more or less than 1 cup of hot water, so add it slowly, as you’re mixing, and stop at 3/4 cup to mix thoroughly. Only add more if it is needed at that point.
• Once dough is holding together, knead it by hand until dough becomes smooth. This too is kinda magical. In about 3-5 minutes, the texture is amazing.
• Divide dough into 8-10 balls. Roll balls between your hands until they’re smooth. Place the balls of dough on a plate and cover them with plastic wrap.
• After dough has rested for a minimum of half an hour (I try to go for an hour), heat a large cast iron skillet to high. (No oil is needed in skillet.)
• Roll out a ball of dough into a very thin circle. No flour should be needed on your work surface, the dough is that nice.
• Once tortilla is rolled out, place in hot pan.
• Wait about 15 seconds (I literally count to 15), then flip tortilla over and cook for another 15 seconds.
• As each one is done, keep your pile covered with a kitchen towel to keep them warm.

More like tortillas made with fresh flour:

The Best Copycat Crumbl Strawberry Pretzel Pie Cookie

Whole Wheat Pumpkin Muffins

Why I Started Milling My Own Flour

Comparing grain mills & what to look for (video)

Dive into my totally FREE e-course all about fresh flour

“He satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

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