Simple, wholesome tortillas made from fresh ground wheat, soft, flexible, and perfect for your from-scratch kitchen.

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Up close of a stack of cooked fresh milled flour tortillas.

There’s something deeply satisfying about making tortillas from scratch, especially when you’re using fresh milled flour. The flavor is unmatched, the texture is soft and chewy, and there’s just something wholesome about turning wheat berries into golden brown tortillas on your own stovetop. If you’ve ever wondered how to make tortillas with fresh milled flour that are tender, flexible, and downright delicious, this post is for you.

Whether you mill your own flour daily or are just getting started with fresh ground grains, this fresh milled flour tortilla recipe is simple, reliable, and family approved.

Why Use Fresh Milled Flour for Tortillas?

Fresh milled flour is alive, full of nutrients, flavor, and natural oils that you just don’t get in shelf-stable flour. When you use whole wheat berries and grind them yourself, you’re keeping all the bran, germ, and endosperm intact. That means more flavor, better texture, and healthier tortillas.

While some people think whole wheat tortillas have to be dense or dry, that’s simply not true, if you use the right technique and the right flour blend. These tortillas are soft, pliable, and perfect for tacos, burritos, quesadillas, or just slathering in butter straight off the skillet.

Using freshly milled flour ensures you’re getting the full nutritional benefits of the entire wheat berry, including the bran, germ, and endosperm. According to the Whole Grains Council, whole grains offer more fiber, protein, and essential nutrients than refined flours, making them a smart and wholesome choice for everyday cooking.

What Kind of Wheat is Best for Fresh Milled Tortillas?

When it comes to tortillas, the goal is softness and stretch, so you’ll want to use a lighter wheat berry. I recommend:

Soft white wheat – my go-to for soft, tender tortillas. Low in protein and mild in flavor.
Hard white wheat – a bit more structure but still makes a soft tortilla with a slightly nutty flavor.
Hard red wheat – can be used, but will result in a stronger wheat flavor and a heartier texture.

You can even mix soft and hard white wheat for the best of both worlds.

Tools You’ll Need

You don’t need any fancy gadgets to make homemade tortillas, but having the right tools on hand can make the process smoother and more enjoyable. Here’s what I use in my kitchen:

Grain mill – To grind your wheat berries into fresh flour. I use the [insert your brand/model here if you’d like to link to an affiliate or recommend a favorite].
Mixing bowl – A large bowl to mix and knead the dough by hand.
Stand mixer with dough hook (optional) – Great for saving time if you’d rather not knead by hand.
Rolling pin – To roll your tortillas thin and even. You can also use a tortilla press if you have one, but it’s not required.
Cast iron skillet or griddle – For cooking the tortillas evenly and giving them those beautiful golden spots.
Spatula or tongs – To flip the tortillas safely while they cook.
Kitchen towel – To keep your tortillas warm and soft as you cook the rest.

Ingredients You’ll Need

3 cups fresh milled hard white wheat flour (measured after milling)
1 teaspoon salt
1 teaspoon baking powder (optional, helps with softness)
1/2 cup lard (I use home-rendered lard)
1 cup hot water (not boiling, may need slightly more or less)

How to Make Fresh Milled Flour Tortillas

1. Mix Your Dough

In a large bowl, combine your freshly milled flour, salt, and baking powder. Cut in the fat (I like to use lard from our pigs) until the mixture looks like coarse crumbs.

Pour in the hot water and stir until a shaggy dough forms. Knead by hand for 5–7 minutes, or until smooth and elastic.

2. Let the Dough Rest

Cover the dough with a towel and let it rest for at least 30 minutes. This step helps the freshly milled flour absorb the liquid fully and makes the dough easier to roll out.

3. Divide and Roll

Divide the dough into 10–12 equal balls. Roll each one out on a lightly floured surface into a thin circle, about 6–8 inches wide. They don’t have to be perfect. I call mine “rustic” and move on.

4. Cook the Tortillas

Heat a dry cast iron skillet or griddle over medium-high heat until hot. Cook one tortilla at a time, about 30 seconds to 1 minute per side, or until bubbles form and the bottom has golden brown spots. Flip and repeat.

Stack the cooked tortillas in a clean towel to keep them soft and warm.

How to Store Homemade Tortillas

Let the tortillas cool completely, then store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

To freeze: Place parchment between each tortilla and freeze in a zip-top bag. Reheat on a warm skillet when ready to serve.

Troubleshooting & Tips

Dry dough? Add water 1 tablespoon at a time until pliable.
Sticky dough? Add a bit more flour, but not too much or they’ll turn stiff.
Tough tortillas? Make sure you rested the dough and didn’t overcook them, 30-45 seconds per side is usually enough.
Want even softer tortillas? Use slightly more fat, and don’t skip the rest period.

Can I use soft white wheat?

You can, but the tortillas will be more delicate and harder to roll out. Hard white wheat works best for that chewy, flexible texture.

What fat works best?

I use home-rendered lard when I have it, but butter or coconut oil will work too. Just keep in mind coconut oil can add a hint of sweetness.

Do I need baking powder?

It’s optional, I use it because it gives just a little extra softness, but they’ll still turn out fine without it.

Can I make these ahead of time?

Absolutely. I often make a double batch and freeze half. They reheat beautifully on a dry skillet.

Other Recipes You’ll Love

If you’re like me and love keeping meals simple, nourishing, and made from scratch, here are a few more recipes from our homestead kitchen you might enjoy:

Fresh Milled Flour Sandwich Bread – Our go-to everyday loaf made from freshly milled wheat, soft, sliceable, and perfect for sandwiches.
Homemade Raw Milk Cheddar Cheese – Learn how we turn raw milk into a sharp, delicious cheddar using clabber starter.
The Best Homemade Chocolate Cake – A rich, fudgy cake made with pantry staples. Perfect for birthdays or holidays.
Garden Fresh Zucchini Muffins – A great way to use up summer zucchini with a wholesome, sweet snack the kids love.

This recipe is simple enough for weeknights and nourishing enough for your from-scratch kitchen. You don’t need a tortilla press or any fancy tools, just your fresh milled flour, a rolling pin, and a hot skillet.

Whether you’re looking to replace store-bought tortillas for good, or just trying to make the most of your wheat berries, I hope this becomes a staple in your kitchen like it has in ours.

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