Fresh Milled Flour Sourdough Tortillas (Long Ferment Option)

If you want the best taste of fresh fresh milled flour plus the health benefits of sourdough, this recipe is for you. These fresh milled flour sourdough tortillas are a really great beginner recipe that can be used in many versatile ways and have completely changed our menu! We also didn’t tolerate “gluten” for quite some time, including sourdough. Since, we have learned it may not have been gluten that our family became reactive from, but rather modern/processed flour. We also spent much time and intention on a gut healthy way of eating to restore our digestive systems. The combination of healing and sealing our gut lining plus switching over to fresh milled flour sourdough has allowed us to eat these delicious foods again. Perhaps your family can, too! Read on for more info on this.

New to fresh milled flour? These tortillas are a simple and easy recipe to start with. With just 4 ingredients, you need no rise time, folds, or yeast. We like to keep our meal system super simple, and this tortilla recipe comes together quickly and offers diverse meal options. As a bonus, they freeze and thaw very well; perfect for busy families. If you want a tortilla recipe with just fresh milled flour, and no sourdough, see this tortilla recipe.

Our favorite ways to eat these tortillas are:

1. Pizza crust. Yep, you can just add pizza toppings to the cooked tortilla and viola!
2. Rolled up with a honey, cinnamon, butter spread inside
3. Warm with a butter spread
4. Soft shell tacos
5. Sandwich wraps
6. Quesadillas

You will be surprised how simple these tortillas are to make!

Ingredients

• 4 cups finely ground fresh milled flour (I used hard white wheat)
• 1.5 cups sourdough starter (active or discard)
• 1 cup water
• 1/2 cup olive oil
• 1.5 teaspoons salt

Instructions

• Grind wheat berries. 1 cup of wheat berries yields about 1 and 1/4 to 1 and 1/2 cups of fresh milled flour.
• Mix olive oil, sourdough starter, water, and salt in a bowl.
• Add fresh milled flour and mix until well incorporated (3-5 minutes until dough becomes smooth)
• Shape the dough into a ball in the mixing bowl and cover with a damp towel or wrap in plastic wrap for at least 30 minutes. This keeps the dough moist and prevents the “skin” from forming over the top of the dough. You can long-ferment the dough for 12-24 hours at room temperature. **Note- fresh milled flour ferments more quickly than store bought flour, so a shorter ferment might be needed depending on kitchen temperature**
• Preheat a well-seasoned cast iron pan. You want the pan to be uniformly hot, and then adjust the temperature down to medium before you add the first tortilla.
• Divide the dough into equal pieces, or simply mold dough into roughly 2 inch balls as you go.
• On a floured surface or on parchment paper, use a rolling pin to roll out a ball of dough as thin as you can without making holes in the dough. If the dough does not remain flat when rolling, rest the dough for another 10 minutes before trying again.
• Carefully lift tortilla and lay flat in the cast iron pan, frying for 30-60 seconds on each side.
• Place cooked tortillas on a plate under a towel to trap moisture, keeping them soft while you cook remaining tortillas.
• Store at room temperature or in the fridge for 2-3 days or freeze for 2-3 months.