I’m an all or nothing kind of girl, so when we made the switch to grinding our flour it was a total switch. I know some people keep a bag of white flour, or use part fresh and part bag and this is not meant to be a slam on them; this is simply to say that isn’t how I operate. If I kept a bag of white flour around I’d definitely be tempted to use it all the time and skip the mill. For us this meant I had to find a way to make everything bread related we would eat. That’s a big challenge.
I tried a couple of different recipes for whole wheat tortillas and the first couple where well, not all that great. Then I found this recipe from Lisa Leake at 100 days of Real food and figured it was worth a shot! I’ve tried corn tortillas as well, and they were a total bust…I haven’t given them a second chance and decided instead that we don’t really eat too many so flour would have to suffice.
Recipe:
- 2.5 cups freshly ground flour
- 1/2 cup oil
- 1 tsp salt
- 1 cup warm water
Grind your wheat, then combine the wheat, oil and salt in your mixer. I still use my dough hook for this even though at times it doesn’t seem to be quite enough dough for it. After this has mixed for 3-5 minutes slowly add the water. You might not need the whole cup, so add it a little at a time. When your dough is well mixed, roll it out and separate into 12 uniform pieces
Next let your dough rest for approximately 15 minutes, this really helps when it’s time to roll the dough out.
Roll your dough out and transfer to a hot frying pan on about medium heat. Cook for 2-3 minutes per side or until it is lightly browned.
Let them cool just slightly before serving. These also freeze well if you need to make them ahead of time. Enjoy!
