Fresh Flour Tortillas
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!
WHY WE LOVE THEM:
- So soft and pliable
- No bloat tortillas
- Store perfectly in the fridge or freezer for easy weekday lunches
**Note: Some of the links on this page are affiliate links, which means we may commission if you make a purchase- at no extra cost to you. We only share items that we love. Thank you for supporting our small business in this way too!
PREP: 25 minutes
TOTAL: 45 minutes
YIELD: 10 large taco-sized
INGREDIENTS:
2 cups Unsifted® Basic Blend grain
1 tsp salt (sub: coarse sea salt)
1 tsp baking powder
1 Tbsp sunflower lecithin powder
½ cup olive oil (sub: lard, bacon grease, or shortening)
½ Tbsp lemon juice (optional)
1 cup water (hot, about 105-115F)
TEXTURE VARIATIONS:
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 cooking, put on a plate without covering.
INSTRUCTIONS:
1. Mill the fresh flour
- Set WonderMill® dial to “Pastry”
- Mill 2 cups Unsifted® Basic Blend grain
- 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.
- To a medium bowl, add remaining unsifted flour
- 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
- Optional: Add ½ Tbsp lemon juice
- 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)
STORAGE TIPS
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.
------------------------------
THE UNSIFTED DIFFERENCE
We used our Unsifted® Basic Blend here- our high-quality, custom grain blend crafted for exceptional flavor, nutrient diversity, and premium baking performance. It’s also pre-treated for pantry safety, making it the easiest way to keep convenient, nourishing flour at the ready.
Want this recipe on a beautiful, recipe-stand–friendly card? Snag the professionally printed, cardstock hardcopy and make flour-dusted memories in the kitchen with your kids. It’s the perfect tool for helping little bakers learn- easy to follow, durable enough for year of use, and packed with all the pro tips right in your kitchen.
Each recipe card also includes bonus variations of the recipe, so you’ll have even more ways to bake it your way.
Additional variations:
- Tortilla Chips
- Sweet Treat Rollup
NUTRITION FACTS
We’re launching a brand-new, fresh platform that puts every Unsifted recipe, variation, and all the micronutrients at your fingertips. It’s smart, nourishing, and built for your real life—messy schedules, picky eaters, snack attacks, and all.
✨ Be the first to know.
Sign up for our email list to be the first to know and snag the best deals, because fresh flour baking deserves clarity, creativity, and confidence on demand to meet your busy schedule and answer every question.
SHARE THE LOVE
Leave a comment below or tag @unsifted.kc on Instagram- we love seeing your fresh flour creations in the wild. Especially the ones that nourish your people and save your sanity.
© 2025, Unsifted, Inc.