freshly ground winter hard white wheat Tortillas

These Tortillas  have a real body and taste; great for roll up sandwiches; burritos; fajitas.

2c fresh ground white wheat (you can use unbleached all purpose)
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons oil (I used olive)
3/4 lukewarm milk

Stir together the flour and baking powder in a large mixing bowl.  Add salt and oil to the lukewarm milk and whisk briefly to incorporate.
Gradually add the milk to the flour and work the mixture into a dough. It will be sticky.

Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 min. (fold and press, fold and press).  The kneading will take care of the stickiness.
Return the dough to the bowl, cover with damp cloth, and let it rest for 15 minutes. (this dough will not rise,but it needs a rest.)

Divide your dough into balls of equal size, (I used and ice cream scoop as a measure) cover them, and let them rest without touching.

Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5 inch circle. (Using my palm  I pressed the center and kept turning it after each press and push outward like making pizza)

Roll the tortilla to 1/4 inch thick I used a pastry rolling pin. Not the type you use for pie crust or biscuits.See picture below.

Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. 

Remove the tortilla, place it in a container you can cover . See picture below. You can use a casserole dish with lid. They will stay warm for a while. You can refrigerate them for sandwiches. If you store them in the refrigerator I like to warm them just a little in microwave just to make them more pliable for use. I used mine right away. I made my version of wet burritos. You can make your dinner in advance and throw them in the oven for cooking later.

I used a pastry roller you can purchase
at Kitchen connection and
many other stores

I love my lodge preseasoned griddle

nice a blister

perfect color

I love bennington potters stoneware
it is a perfect fit for this
and lasgne

I covered with aluminum foil for 20 min
then took it off to slightly brown


Done and delicious

My quick recipe
1 lb browned ground beef
cheddar cheese
McCormick taco or burrito seasoning
1 pint or small can of diced tomatoes
Mc Cormick on their directions
ask for water to be added
I used the juice from the tomatoes
Put apprx. 1/2 c browned beef seasoned with
the McCormick seasoning you choose
2 tbl. cheddar cheese
in tortillas and roll tight place in pan
continue the process
if you have any ground beef left over after
you filled all tortillas
sprinkle remainder  on top
now place the drained diced tomatoes on
top with as much cheese as you want
cover with aluminum foil
bake at 350 for half an hour
remove foil let bake
aprx 20 more minutes until
cheese is slightly brown
Optional: serve with
sour cream and salsa


  1. I am hoping some one out there has a favorite recipe for the taco seasoning that we can have in a jar ready to use rather than store bought. You know me get away from preservatives as much as possible

  2. Taco seasoning-
    2 tablespoons of chili powder
    1 tsp of ground roasted coriander, Use cummin if you like it, I don't.
    1/2 tsp of garlic
    1/2 tsp of onion powder
    1/4 - 1/2 tsp of ground roasted chipotle chili powder
    1 tsp of Oregano
    Salt and pepper to taste in whatever you are making or-
    1 tablespoon of salt and 1-2 tsp of black pepper.

    With flour tortillas, I also like to make the Greek Gyros but use homemade tortillas for the flat breads. Season up the beef or chicken strips with some of this taco seasoning, brown the meat, then add a bit of the taco seasoning to some Ranch salad dressing to taste. Place the cooked meat along with some sliced cucumbers and tomatoes on a flat bread and add a dollop of the seasoned salad dressing and enjoy.