Delicious Fresh Milled Flour Tortillas
Ingredients
- 1 cup warm water
- ¼ cup oil
- 1 teaspoon salt
- 1 tablespoon lecithin (optional, but highly recommended)
- 2 ½ - 3 cups (320-390 grams) freshly milled flour
- ½ teaspoon baking powder
Instructions
- In a medium sized bowl, add the water, oil, salt, and lecithin. Whisk until all ingredients are incorporated.
- Add to the bowl about half of your flour, then add the baking soda. Mix together until you have a shaggy wet dough. Slowly begin to add the remaining flour until the dough comes together and forms a workable ball.
- Knead for 1-2 minutes, keeping your hands oiled as needed. Place inside an oiled bowl and cover and let rest for 10 minutes.
- Divide the dough into 8 equal portions, and roll each portion into a small ball of dough. Cover and set aside while you prepare/preheat a pan, cast iron pan, or tortilla maker. You’ll want the surface of the pan to be hot before placing the dough inside.
- With each round of dough, roll them out into a thin flat circle, about 7-8 inches in diameter. To prevent the dough from sticking to the table, keep it sufficiently floured as you work with each tortilla. Alternatively, use a tortilla press or tortilla maker to make quicker work at tortilla making.
- Working with one tortilla at a time, place the rolled out dough into the hot pan, watching it carefully for burning. Cook each side for about 1-2 minutes, or until browning begins to occur. Stack all finished tortillas on a plate and cover to keep them warm and moist.
- Enjoy fresh and warm, or freeze for later with parchment paper in between each tortilla.
Notes
For your higher protein wheats, such as hard red or hard white, you’ll use less flour. Add about 2 cups (260 grams) and then slowly add another ½ cup (65 grams) until the dough is workable.
For the softer, higher moisture wheats, such as soft white and spelt, you’ll need closer to 3 cups (390 grams) of flour.
Subbing some flour for Khorasan flour is also a great option for tortillas.