You can serve these homemade tortillas in so many ways: tacos, burritos, quesadillas, taquitos, enchiladas, fresh tortilla chips, cinnamon sugar, or plain. I don't think I've made a batch yet where the kids or I haven't eaten at least one hot off the press. They are just so tender and warm and delicious! Trust us, I don't think you will view tortillas the same after you see what fresh flour has to offer. I love that I no longer feel guilty about eating the tortilla either. This is the ultimate recipe for Cinco de Mayo...or any occasion!
I initially started making these with a rolling pin and frying pan. You can do this too, in fact I'd recommend starting here. Then, if you make them often enough you may choose to invest in a manual tortilla press or electric press. I'll be honest, if you're looking to get a press, I personally would just skip straight to this specific electric press, because it cooks them so evenly and easily. The good news is they turn out delicious no matter the method though. So in summary, there isn't a wrong answer here...except not making them of course!
Happy Unsifted Baking!
**Prefer a hard copy? Checkout the beautiful professionally printed recipe card HERE**
PREP: 20 minutes
COOK: 15 minutes
YIELD: 10 large taco tortillas
|2 cups||Basic Blend|
|1 tsp||course sea salt|
|1 tsp||baking powder|
|1 tbsp||sunflower lecithin|
|1/2 cup||olive oil (sub: lard, bacon grease, or Crisco)|
|1 cup||hot water|
1. Mill the fresh flour
Set WonderMill® dial to “Pastry”
Mill 2 cups Basic Blend
Set aside 1 Tbsp unsifted flour for kneading
2. Combine dry ingredients in mixing bowl
Pro Tip: Sunflower lecithin powder makes these tortillas extra soft and flexible. It also adds choline, an important nutrient.
- Add remaining unsifted flour (about 3 cups)
- Add 1 tsp salt
- Add 1 tsp baking powder
- Add 1 Tbsp sunflower lecithin
- Stir until thoroughly combined
3. Add wet ingredients
- Add ½ cup olive oil
- Using a Danish dough whisk, fork, or pastry cutter, work the oil into the dry ingredients until crumbs are pea-sized (like making pie-crust)
- Add 1 cup hot water (hot tap water is fine)
- Stir together until dough forms a ball
4. Knead the dough
Pro Tip: This dough will feel oily and wet– that is normal, do not worry! If it is wetter than you prefer to knead, simply let it rest for 3-5 minutes and come back to it.
- Pour dough onto a lightly floured surface
- Knead by hand 5 to 8 minutes, or until dough is smooth and elastic (we recommend using a timer)
- Put kneaded dough back into bowl and cover with a clean dish towel
- Let dough rest for 15 minutes (do NOT skip this step)
5. Shape the tortillas
Pro Tip: To easily divide the dough into 8 equal pieces, roll all the dough into a ball, slightly flatten into a disc, then cut like a pizza.
- Preheat tortilla press or griddle to medium high
- Divide dough into 8-10 smooth, even balls
For electric press: continue to Step 6
For rolling pin: place ball of dough between two pieces of parchment paper. Shape into a very thin round by rolling from center outward in all directions.
6. Cook the tortillas
For electric press: slightly flatten each ball into a disc, place disc in back of press, and press to flatten. Cook 30 seconds per side (or per manufacturer’s guide)
For pan/griddle: place shaped tortilla onto hot pan and cook first side until small bubbles start to form (about 30 sec). Flip tortilla using a spatula and cook until lightly browned (about 1½ minutes).
- Stack hot tortillas on a plate (see texture variations)
Cooled tortillas may be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to 7 days, or frozen for up to 3 months in a freezer bag.
If your tortillas break upon folding, you might be over cooking them. Reduce the cooking time (even if they still look a little “wet”) and you will have a soft, flexible tortilla.
For flexible, moist tortillas: place warm tortillas directly into a standard tortilla warmer (or put a paper towel in the bottom of a casserole dish with a lid). The warm tortillas will cause condensation to form which creates a smoother surface and keeps them moist and flexible.
For flour textured tortillas: after you cook each tortilla, place it on a plate without covering.
- When cooking it will be tempting to over cook them. I added some tips above, but when I first started I was nervous by the "wettish" look so I way overcooked them and then they were very brittle and broke upon folding. My oldest son still reminds me that he "doesn't like them to break, so please don't make them like that". I learned my lesson and can't live it down a year later. If you make these and they are too brittle try cooking them for less time.
- Please don't skip the resting step - If you don't let it rest your dough will not be as strong and will tear more easily. Also be aware that letting it rest significantly longer can dry out the dough. Both make it harder to work with. Tortillas are not like bread dough, I recommend just setting a timer to complete the 15 minutes rest and making the tortillas directly after. Then, the cooked tortillas can be saved and warmed up at a later time if that is needed for dinner timing.
- I love to make a full recipe and save the extras for leftovers or fresh flour quesadillas later in the week. These save amazingly and make for convenient lunches!
- For a sweet treat, you won't be disappointed to try this tortilla with drizzled honey, cinnamon, and sugar all over one side. Then simply roll it up and enjoy!
Keywords: Whole Grain tortillas, High fiber tortillas, Whole wheat tortillas, homemade tortillas, fresh flour tortillas, flexible homemade tortillas