These Fresh Milled Flour Flatbread & Tortillas are so soft and pliable, and incredibly easy to work with using one simple dough. The best part? You don’t even need a tortilla press. This dough rolls out easily by hand and is forgiving enough for beginners, making homemade tortillas or flatbread surprisingly simple.
Whether you divide the dough into 8 larger pieces for soft flatbread or 16 pieces for tortillas, you’ll end up with a tender, flavorful bread that tastes so much better than store-bought.
Along with my Fresh Milled Flour Rolls and Fresh Milled Flour Biscuits, these have become one of my favorite bread staples to keep on hand. I love using them for wraps, sandwiches, tacos, naan-style meals, or simply served warm with butter.
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Why You’ll Love This Recipe
Ingredients for Fresh Milled Flour Flatbread & Tortillas
How to Make Fresh Milled Flour Flatbread & Tortillas
1. Mill the Flour
Weigh the wheat berries and mill them on the finest setting (lowest setting) for a soft flour texture.
Add the freshly milled flour to a large bowl and whisk in the salt and baking powder until evenly combined.
2. Heat the Milk & Butter
In a small saucepan, melt the butter. Add the milk and heat until hot and just starting to form steam (but not boiling).
Pour the warm milk and butter mixture into the flour mixture. Mix for about 5 minutes. Cover the bowl with plastic wrap and let the dough rest for 10-15 minutes.
3. Knead & Divide the Dough
Knead the dough several times, until it’s nice and smooth and soft.
- For flatbread: divide into 8 pieces.
- For tortillas: divide into 16 pieces.
For perfectly even pieces, I like to weigh the dough and divide it evenly, but eyeballing works just fine too.
4. Roll Out
One of my favorite things about this dough is how easy it is to roll out. It’s soft, smooth, and not sticky — you truly don’t need a tortilla press. Just sprinkle a little flour on your work surface for each one.
- Flatbread: roll into 6–8 inch rounds.
- Tortillas: roll into 8–10 inch rounds
5. Cook
Preheat a dry skillet or pan over medium. Make sure the pan is fully hot before cooking. No oil is needed. I set my electric stove to 5 for flatbread and between 3-4 for tortillas.
For Flatbread: You’ll see bubbles begin to form, and the bread should puff up. Use a spatula to check underneath and see the browning before flipping. It only takes a minute or so for each side.
For Tortillas: Tortillas cook much faster than flatbread, so keep a close eye on them and flip as soon as light browning appears. They will also puff up very quickly.
6. Keep Soft
As they finish cooking, place the flatbread or tortillas under a clean kitchen towel to trap moisture and keep them soft and pliable.
Once completely cooled, transfer to a freezer bag or airtight container.
How to Store
- Fridge: Store for several days in an airtight container.
- Freezer: Freeze in a freezer bag, separating layers with parchment if desired. Simply thaw and warm before serving.
These are delicious fresh the same day and stay soft stored properly. If enjoying leftovers the next day from the refrigerator, I recommend warming them slightly before serving for extra softness and flexibility. A minute or two in the oven (turn on the preheat at 350) or a few seconds in a warm skillet brings back that fresh-made texture.
Tips for the Best Fresh Milled Flour Flatbread & Tortillas
Preheat Your Pan: Make sure your skillet is fully heated before adding the dough. A hot pan helps create those beautiful bubbles and light charring while keeping the flatbread or tortillas soft. If the pan isn’t hot enough, they won’t puff up as well.
Keep the Dough Covered: After dividing the dough, keep the pieces you’re not working with covered with plastic wrap. This prevents the surface from drying out, making each piece just as easy to roll as the first.
Roll Evenly: Roll from the center outward, turning the dough as you go. An even thickness helps the bread cook uniformly and puff more consistently.
Don’t Overcook: Cook just until lightly browned on each side. Overcooking can dry out the flatbread and tortillas, while a shorter cook time keeps them soft and pliable.
Ways to Serve Freshly Milled Flatbread & Tortillas
Similar Fresh Milled Flour Recipes
Fresh Milled Flour Flatbread & Tortillas
Equipment
- Grain mill
- Kitchen scale
- Rolling Pin
- Skillet or Pan
Ingredients
Grain
- 245 g soft white wheat berries
- 245 g hard white wheat berries
Dry Ingredients
- 1 tablespoon baking powder
- 2 teaspoons salt
Wet Ingredients
- 1/2 cup butter (113 g)
- 1 + 3/4 cups milk
Instructions
- Mill the FlourWeigh the wheat berries and mill them on the finest setting (lowest setting) for a soft flour texture.Add the freshly milled flour to a large bowl and whisk in the salt and baking powder until evenly combined.
- Heat the Milk & ButterIn a small saucepan, melt the butter. Add the milk and heat until hot and just starting to form steam (but not boiling).Pour the warm milk and butter mixture into the flour mixture. Mix for about 5 minutes. Cover the bowl with plastic wrap and let the dough rest for 10-15 minutes.
- Knead & Divide the DoughKnead the dough several times, until it’s nice and smooth and soft. For perfectly even pieces, I like to weigh the dough and divide it evenly, but eyeballing works just fine too.Flatbread: divide into 8 pieces. Tortillas: divide into 16 pieces.
- Roll OutOne of my favorite things about this dough is how easy it is to roll out. It’s soft, smooth, and not sticky — you truly don’t need a tortilla press. Just sprinkle a little flour on your work surface for each one.Flatbread: roll into 6–8 inch rounds. Tortillas: roll into 8–10 inch rounds
- CookPreheat a dry skillet or pan over medium. Make sure the pan is fully hot before cooking. No oil is needed. I set my electric stove to 5 for flatbread and between 3-4 for tortillas.You’ll see bubbles begin to form, and the bread should puff up. Use a spatula to check underneath and see the browning before flipping. It only takes a minute or so for each side.Tortillas cook much faster than flatbread, so keep a close eye on them and flip as soon as light browning appears. They will also puff up very quickly.
- Keep SoftAs they finish cooking, place the flatbread or tortillas under a clean kitchen towel to trap moisture and keep them soft and pliable.Once completely cooled, transfer to a freezer bag or airtight container.
Notes
- Fridge: Store for several days in an airtight container.
- Freezer: Freeze in a freezer bag, separating layers with parchment if desired. Simply thaw and warm before serving.
Did you make this recipe?
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I made these by measuring by weight and the dough was like very wet banana bread dough!
Is it supposed to be 3/4 cup milk rather than 1 3/4 cups?
Yes, it is 1¾ cups of milk, not ¾ cup. Can I ask if you used a total of 490 grams of flour? That would help me troubleshoot.
The dough is definitely wetter at first, but after mixing for about 5 minutes, it starts to come together. Then, letting it rest for 10–15 minutes allows the freshly milled flour to fully hydrate, and the dough firms up even more. At that point, it should be soft but still able to be shaped into a ball, just like I showed in my photos.
I’m having the same problem as Mia. I used 1 and 3/4 cup milk and 490 grams of flour just like the recipe said. My dough is more like banana bread consistency–I could pour it.
Hi! How long did you mix the dough, and what type of wheat berries/flour did you use? It’s definitely very wet at first, but the more you mix it, the more it comes together. Be sure to mix it well for a full 5 minutes, then let it sit for 10–15 minutes. As it rests, the freshly milled flour will continue to absorb the milk. The finished dough should be very soft, but it should hold together like you see in the photos. The type of flour you’re using could make a difference as well, so let me know and I’d be happy to help troubleshoot!
Lisa, I made 2 double batches of these last weekend. It made 64! My family devoured them! I may have started something they won’t let me stop! I did find that when I let the dough sit longer the smoother and easier to roll out. I actually divided my first batch and didn’t have time to finish so I covered them with saran wrap and put a lid on the tray and it sat over night. They were my best batch. Thanks for a great recipe!
I think that I made the same mistake as the first commenter. The way that the recipe is written looks like 13/4 cups. Which I interpreted as 3 1/4 cups of milk. Obviously way too much.
Oh no! I just updated the recipe card so it says 1 + 3/4 cup milk so it’s clearer. Hope that helps!