Flavorful and easy to make.
TIME
About 45 minutes
SERVING SIZE
12 tortillas
- Mix together flours, baking powder and salt. Stir in oil and hot water until well mixed.
- Knead 2-3 minutes.
- Divide and shape into 12 small, smooth balls.
- If the dough is a little sticky, roll each little ball around in some flour.
- Roll out the balls in the same order that they were shaped, rolling them to 6-7″ in diameter.
- Turn the burner on to medium-high and let the skillet get hot before you start to cook the tortillas. (A cast-iron griddle is ideal for this.) Place a rolled-out tortilla on the hot griddle and cook 1 to 2 minutes on each side, or until bubbles appear.
- Fold a kitchen towel in half and place the hot tortillas in it.
- When they have completely cooled, remove the tortillas from the towel and package them for the freezer. Freeze them unless you plan to use them right away.
A few more notes from the mill kitchen
Flour Tortillas makes more sense when it is connected to the flour behind it. Many of the mill's older recipe posts were written as compact kitchen notes, but stone-ground breads, biscuits, tortillas, and wheat bakes usually need a little more explanation about hydration, tenderness, and flavor carry-through.
Fresh-milled flour behaves differently
Stone-ground flour tends to absorb water more gradually and keep more of the grain flavor intact. That can make doughs feel thirstier, starters more active, and finished loaves or biscuits noticeably more aromatic than the same formula made with standardized grocery flour.
The payoff is flavor and character, but it also helps to give the flour time. Short rest periods, softer handling, and a willingness to adjust with a small splash of liquid usually matter more than forcing the dough to match the first mix.
Tie the bake back to the grain
Readers who land on articles like this are often still deciding between whole wheat, sifted flour, or even the wheat berries themselves. That is why the related links matter. They turn a short article into a clearer path for comparison instead of leaving the reader stuck at a single recipe card.
For Homestead Gristmill, that connection is part of the value proposition. The mill sells ingredients with real identity, so the education around them should help a customer understand why one flour belongs in a sandwich loaf while another is better for biscuits or pastry.
Use the article, then keep going
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