The Perfect Fresh Milled Flour Tortillas Recipe
Soft and delicious, these fresh milled flour tortillas will please even the pickiest eaters! Serve these homemade tortillas for your next taco night!
One of my favorite freshly milled flour recipes is tortillas. They make the best burritos and soft tacos.
The trick to making super soft whole grain tortillas is letting the dough rest for a while to soften the bran and germ for a stretchier dough.

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Why mill your own flour?
The benefits of milling your own wheat berries are many! Fresh milled flour is full of nutrients and fiber making bread products made with it more satisfying and flavorful!
Whole grain flour has the bran and germ which carry all of the nutrition.
All purpose flour from the store has been mechanically sifted to remove all of the bran and germ for the flour to be shelf stable.
Unfortunately, this also removes all of the nutrients!
How to you mill your own flour
To grind your own wheat berries you will need a grain mill.
I use the Nutrimill Grain Mill. It is powerful, makes super fine flour quickly, and is the least expensive impact grain mill on the market!
(Use my coupon code: rose20 for $20 off this mill)

Why I love this recipe for homemade whole wheat tortillas
- Simple Ingredients – This recipe calls for easy to find ingredients that are wholesome and delicious.
- Easy to make – Tortillas are one of the easiest of all recipes to make if you are new to milling your own flour.
- Quick for busy nights – You can make these tortillas pretty quickly with just a little bit of forethought for those busy weeknights.
Looking for a recipe for homemade sourdough tortillas? Click here!
Ingredients you will need for these fresh milled flour tortillas
- Fresh milled flour – I use fresh milled hard white wheat. You can also use store bought whole white wheat flour. Other options are Kamut, Einkorn, or Hard Red Wheat.
- Baking Powder
- Olive Oil
- Hot water – Using hot water softens the bran and germ as well as making for soft tortillas.
- Salt
For full ingredient amounts, see recipe card below

How to make these whole grain tortillas
Grind the wheat berries
Grind 1 1/3 cups of grain of your choice on the finest setting of your grain mill.
Mix the dough
In a large bowl, add the dry ingredients of flour, salt, and baking powder. Mix well.
Drizzle the olive oil over the flour and mix until it resembles coarse crumbs. You can use a pastry cutter to do this or a fork.
In a small pot, heat the water until it is simmering.
Pour the hot water over the flour mixture and mix well.
Turn the dough onto a lightly floured surface and knead for a couple of minutes until the tortilla dough is soft and cohesive.
Place back into the bowl and cover with plastic wrap or a tea towel.

Resting the dough
Let the dough rest at room temperature for 30 minutes.
Shape the tortillas
Turn the dough onto a lightly floured surface and divide into 12 equal pieces.
Take each dough piece and roll out with a rolling pin to an 8-10 inch circle as thinly as possible.
If the dough keeps springing back, let the dough rest for 5 minutes to relax the gluten and then proceed.
You can use an electric tortilla press or a cast iron tortilla press to shape the tortillas if you prefer. I would suggest adding a piece of parchment paper in the press before pressing.
Place each shaped tortilla on a piece of parchment paper in preparation for cooking.

Cook the tortillas
Preheat a cast iron skillet over medium heat to medium high heat.
Add a little bit of olive oil to the pan.
Place tortilla in the preheated pan and cook 30-40 seconds and then flip.
Continue cooking for another 30-40 seconds for a total of 1-2 minutes.
Place each cooked tortilla on a place and quickly cover with a towel to hold in the steam which helps keep the tortillas soft.
This step is crucial for pliable tortillas. If they dry out they will crack when rolling.

Storage Tips
Store cooled tortillas in an airtight container or plastic bag on the counter for 3-4 days.
Freeze in freezer safe bag or freezer safe container for up to 3 months.

The Perfect Fresh Milled Flour Tortillas Recipe
Equipment
- cast iron skillet or griddle
Ingredients
- 2 cup fresh milled flour I used hard white wheat
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup olive oil
- 3/4 cup hot water
Instructions
- Grind 1 1/3 cups of wheat berries in a grain mill on the finest setting.
- In a large bowl, add the flour, salt, and baking soda. Mix well.
- Drizzle the olive oil over the flour mixture and mix until coarse crumbs form.
- Heat the water to a simmer and pour over the flour mixture.
- Mix well.
- Turn onto a floured surface and knead for a couple of minutes until the dough ball is smooth and cohesive.
- Return the dough to the bowl and cover with plastic wrap or a tea towel.
- Let the dough rest at room temperature for 30 minutes.
- Turn the dough onto a lightly floured work surface and divide into 12 equal pieces.
- Roll each piece of dough into an 8-10 inch circle with a rolling pin. Roll out as thin as possible.
- Preheat a skillet over medium to medium high heat.
- Add a little oil to the pan and place a tortilla in the pan.
- Let cook for 30-40 seconds and then flip and continue to cook 30-40 seconds for a total of 1-2 minutes cooking time.
- Place each cooked tortilla on a plate and quickly cover with a towel to hold the steam in.