MethodCook it step by step
- 1
Mix together flours, baking powder and salt. Stir in oil and hot water until well mixed.
- 2
Knead 2-3 minutes.
- 3
Divide and shape into 12 small, smooth balls.
- 4
If the dough is a little sticky, roll each little ball around in some flour.
- 5
Roll out the balls in the same order that they were shaped, rolling them to 6-7″ in diameter.
- 6
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.
- 7
Fold a kitchen towel in half and place the hot tortillas in it.
- 8
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.
From the Mill KitchenA Few Notes Before You Bake
Flour Tortillas benefits from the same care most stone-ground bakes need: a little attention to hydration, rest time, and ingredient choice. Keeping that guidance close to the method makes the first bake easier and the second one even better.
Bake to the rhythm of fresh-milled flour
Stone-ground flour often hydrates a little differently than highly standardized flour, so the dough or batter may need a short rest before you decide it is too wet or too dry. Give the grain a moment to absorb liquid before making big adjustments.
That matters most for breads, biscuits, tortillas, and pizza dough because structure is built over time. Gentle mixing, a proper rest, and watching texture cues usually give a better result than forcing the recipe to behave exactly like a fast commercial formula.
Why Homestead Sifted Red Wheat Flour is the right match
Homestead Sifted Red Wheat Flour gives this recipe the flavor anchor it needs. The goal is not just to finish the bake, but to keep enough grain character in the final result that the flour, cornmeal, oats, or grits still taste present after butter, sugar, cheese, fruit, or savory toppings join in.
When a recipe points to a specific Homestead ingredient, it gives you an easier way to repeat the result. You can restock the same grain, compare a few nearby options, and choose the one that best fits the next batch.
Make the next batch even better
Once you make a recipe like this successfully, the next question is usually storage and repeatability. Let the finished bake cool before wrapping, and store any extra grain products in a cool pantry or freezer so the second round still tastes fresh.
The related links below make it easy to restock the same ingredient, compare a few neighboring grains, or pick the next recipe to try without losing your place.
