Go Back Email Link
–+ servings
Up close of a stack of cooked fresh milled flour tortillas.

Fresh Milled Flour Tortillas – Soft, Chewy, and From Scratch

Simple, wholesome tortillas made from fresh ground wheat, soft, flexible, and perfect for your from-scratch kitchen.
Prep Time: 10 minutes
Cook Time: 12 minutes
Resting Time: 30 minutes
Total Time: 52 minutes
Yield: 12 tortillas

Equipment

  • Grain mill
  • Mixing bowl
  • Stand mixer with dough hook (optional)
  • Rolling Pin
  • Cast iron skillet or griddle
  • Spatula or tongs
  • Kitchen towel

Ingredients

  • 3 cups fresh milled hard white wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder (optional, helps with softness)
  • ½ cup lard (I use home-rendered lard)
  • 1 cup hot water (not boiling, may need slightly more or less water)

Instructions

  • 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.
  • 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.
  • 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.
  • 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.

Notes

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.

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.