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Fresh Milled Flour Flatbread & Tortillas

One simple fresh milled flour dough makes 8 soft flatbreads or 16 tender tortillas. Soft, pliable, easy to roll out, and no tortilla press required!
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Prep Time:25 minutes
Cook Time:15 minutes
Total Time:40 minutes

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)
  • 13/4 cups milk

Instructions

  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 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.
  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.
    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.
  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.

Notes

Storage
  • 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.