These soft flour tortillas made with fresh milled flour are great for taco night! They are pliable, easy to roll up for burritos, enchiladas, taquitos, etc. and are made with only 4 ingredients!

What You’ll Need To Make These Soft Flour Tortillas Made With Fresh Milled Flour
Fresh Milled Soft White Wheat Flour
Butter
Water
Salt
Making The Tortillas






*A side note about the dough: In my KitchenAid mixer the dough looks shaggy like pictured below on the left with the paddle attachment. I used the paddle attachment versus the kneading hook in the KitchenAid because it’s such a wet dough that the kneading hook doesn’t incorporate it well enough. If I use my Bosch the dough looks more smooth like pictured below on the right. Both ways turn out the same and if using the KitchenAid the dough looks smoother once you make the dough balls.


How To Cook These Tortillas
I like to preheat my cast iron tortilla press over medium heat. Your press or pan needs to be hot. Like 450-500F hot. Stovetops and pans will vary so I will share my process that yields soft tortillas. This may look different for you so be mindful as you find your sweet spot with your equipment.
I use a propane gas stovetop and my sweet spot is just under medium heat. My cast iron press hovers around 475-500F.
When using the hot cast iron press to press and cook the tortillas the top doesn’t get as hot as the bottom so to avoid any mess from sticking I like to use parchment paper. I place the dough ball on the preheated press (just off center closer to the hinge side like pictured above in the Making These Tortillas section.) and cover with the parchment paper and press down on the handle for about 5 seconds as hard as I can. Then open and carefully peel the parchment paper off and let it cook about 15 more seconds, next flip and cook for about 30 seconds until you get some nice golden brown spots. You’ll flip it one more time to finish cooking and this is where mine puff up and finish cooking.
**You don’t want to overcook otherwise they will dry out and not be as pliable and crack when folding. ** You will most likely have a few that have crispy edges while you are learning the process on your own stove. I would recommend taking notes on how hot and how long to leave on each side for your sweet spot so you know for future reference.
Do I Have To Use A Tortilla Press?
No, if you don’t have a tortilla press you could roll your tortillas out by hand on a lightly floured surface and cook on a preheated pan. I have a ceramic plated electric tortilla press that I bought a couple of years ago, but sadly it has never been in stock again so I can’t recommend that to you. If you are not worried about non-stick coating then I would recommend this electric tortilla press. If you want a non-toxic press the next best thing is using a cast iron tortilla press that is heated on the stove so when you press your tortilla it holds it’s shape.
Most commonly there are 8-inch, 10-inch, and 12-inch cast iron tortilla presses. I had the 8-inch one for years and always wanted a larger tortilla. Currently, I have the 10-inch press and am overall pretty happy with the size. Although, I am tempted to go for the 12-inch one for making bigger burritos or homemade crunch wraps.
How Much Dough Makes An 8-inch Tortilla?
One batch of dough will yield approximately 9 tortillas that measure 8-8 1/2 inches (depending on how thin you press/roll your tortilla). For this size weigh 4oz (114g) of dough or if you don’t have a scale evenly divide the dough into 9 pieces.
If you are wanting a smaller tortilla you can weigh the dough into 2oz. (57g) balls and that will yield approximately 18 tortillas that are about 6 inches in diameter for a single batch.
To make 12 inch tortillas I use 6oz. (175g) of dough per tortilla.
How To Store These Tortillas
Store in a ziploc bag or other airtight conainer for 2-3 days on the counter or up to 5 days in the fridge. They should stay soft at room temperature, but if you have a cold house or store in the fridge you may have to gently reheat them to soften them.
You can also freeze these! Once they are completely cool, wrap no more than 5 together tightly in plastic wrap and then either wrap again in aluminum foil or put in a ziplock bag. They can be frozen for up to 3 months.
If you try this recipe and love it, I would love if you gave it 5 stars and leave a review below!
You can also Tag me on Instagram or Facebook @freshmilledmama and share a photo in my Facebook Group.

Soft Flour Tortillas Made With Fresh Milled Flour
Ingredients
- 576 grams fresh milled soft white wheat flour (approx. 6 cups)
- 113 grams butter, melted (8 Tbsp.)
- 360 grams hot tap water (1 1/2 cups)
- 1 1/2 tsp salt
Instructions
- In a stand mixer bowl combine flour and salt.
- Next, add melted butter and hot water and knead for 3-5 minutes until smooth.*If using a Bosch mixer it should be ready in about 3 minutes. If using a KitchenAid I use the paddle attachment and mix for closer to 5 minutes.
- Using oiled hands divide the dough evenly into 9 pieces and form each piece into a dough ball. If making smaller or bigger then divide however you'd like. I use approx. 4oz of dough for an 8 inch tortilla.
- Cover with plastic wrap and let rest for 30 minutes. You don't want them to dry out and create a skin on the top layer.
- Near the end of the rest time preheat your cast iron press/pan until it is between 450℉-500℉ *If using a standard pan instead of cast iron you may not have to heat it to this high of a temperature. Just be mindful to not burn up your pan.
- Take a dough ball and place it on the hot press, cover with a piece of parchment paper and press for about 5 seconds. Then open and carefully peel the parchment paper and let it cook about 15 seconds, next flip and cook for about 30 seconds until you get some nice golden brown spots. You'll flip it one more time to finish cooking and this is where mine puff up and finish cooking. *Remember stovetop temperatures and the pans may vary for cook time so be mindful to not overcook and find your sweet spot for temperature with your cookware.
- Place cooked tortillas in a clean towel as they cool. I don't recommend a tortilla warmer for these as I've had the bottom tortillas get soggy from all of the steam.When completely cooled you can store in a ziploc bag or any airtight container. They should stay soft at room temperature, but if you have a cold house or store in the fridge you may have to gently reheat them to soften them.
These were so good nice flavor, they got tough on me I overworked them. Also I think I messed up because this was the first fmf recipe I tried and didn’t know they would be better if I let them rest for a bit before rolling them out.
Yes, definitely let them rest and be careful to not overcook them or they will get hard and crack when you fold them. Glad you enjoyed the flavor though!
Definitely a repeat recipe!
That’s wonderful to hear!
Love homemade tortillas 😍
Yes! Nothing compares!
These are so delicious and easy to make! I will definitely be making them again!
Glad you enjoyed them!
This recipe is makes yummy soft flour tortillas. I used my Bosch mixer. I let the dough rest. I don’t have a cast iron tortilla press, but I like to roll mine out on a silicone pie mat. I cook them on the stove top on a preheated large fat cast iron pan. They may not be perfectly round, but we don’t care! We eat them up!
<3 Glad you enjoyed them!
We are big tortilla fans in this household and so I was thrilled to try out this freshly milled tortilla recipe! It was a huge hit and I’ll definitely be making it on repeat!!
Yay! Thanks!
These are our go to for our tortillas. Every recipe that we have tried so far is right on target and absolutely delicious
So good! I’ll never go back to store bought tortillas.
That’s a WIN!
So excited to actually have found a recipe for fresh milled tortillas. We eat tortillas all the time so this are a great way to keep them constantly.
Glad you enjoy these!
Hello,
Thank you so much for sharing this recipe. I would love to try it. Could you please share the link for the cast iron tortilla press you are using? Also how do you keep them fresh the longest?
The link for the press is above the recipe in the Shop This Post section. I either store mine in a ziploc bag on the counter if I’m using in a couple of days or in a ziploc in the fridge. They need gently rewarmed which I do on the stove on a cast iron skillet to warm the butter and become pliable again if they were cold.