Quick No Yeast Fresh Milled Tortillas
Quick and easy, this No Yeast Fresh Milled Tortilla recipe is a great recipe to have in your back pocket for last minute homemade tacos. Instead of using yeast or sourdough, our recipe uses baking powder as a leavening agent. While not as soft and puffy as our Fresh Milled Sourdough Tortillas, this recipe is still dependable in a pinch for all your taco night needs and made with only 6 basic ingredients!
Quick No Yeast Fresh Milled Tortillas
A quick and easy no yeast fresh milled tortilla for last minute taco nights.
Ingredients
- 240 Grams Hard Wheat*
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 Tablespoon Olive Oil
- 3/4 Cup Plain Yogurt, warmed slightly
- 1 Tablespoon Apple Cider Vinegar
Instructions
- In a microwave safe bowl or in a small saucepan on the stove, warm 3/4 cup of plain yogurt. Once warmed, remove from heat and stir in 1 Tablespoon of olive oil and 1 Tablespoon of apple cider vinegar and then set this mixture aside.
- Using a kitchen scale, weigh out 240 grams of hard wheat berries. I prefer weighing my berries before I mill them because it's easier to measure them and get the perfect amount of milled flour. Mill the wheat berries into flour.
- In a medium size bowl, mix together flour, 2 teaspoons of baking powder, 1 teaspoon of salt. Then, mix in wet ingredients. Mixture will be shaggy. Knead dough until combined, about 2 minutes.
- Cover the dough and allow it to sit for 15 minutes.
- Once dough has rested, heat a large cast iron pan on medium heat. We want the cast iron pan to stay nice and hot while cooking. Keep the cast iron pan on medium to medium low heat the entire time. If you haven't used your cast iron in a while then it might be a good idea to lightly brush oil in the bottom of the pan before heating. If your cast iron is well seasoned, you can skip this step.*
- Divide dough into 6 balls. On a floured surface, roll out tortillas one at a time into a 10" circle. I like to do this by first flattening the dough into a round shape before placing it on the counter and rolling it into a round 10" circle using a rolling pin. Rolling out tortillas can take a a bit of skill but with a little practice, you'll get the hang of it. Take your time. Don't be discouraged if your first one looks a little wonky.
- Cook each tortilla one at a time in a hot cast iron pan about 30-40 seconds a side. They cook quickly so watch them carefully. Wrap cooked tortillas in a damp towel until serving.
- These tortillas are best served fresh and on the same day as they tend to lose their bendability. If you're looking for a tortilla that can be made in bulk and stays soft and bendable even after being stored, check out our Fresh Milled Sourdough Tortillas.
Notes
*Why do you measure your wheat in grams? I know this may seem like a frustrating extra step but it's actually a great hack! Instead of guessing how much flour wheat berries will make and then milling not enough or too much, simply weigh out the berries before milling them and then you will have the perfect amount of flour every time. This is also a great way for me to share a consistent and dependable recipe with you, ensuring that your recipe turns out just as delicious as mine!
*Do I have to use a cast iron? No, although I hightly recommend it! Cast iron holds heat very well therefore it also cooks tortillas well. Use whatever skillet you have available.
Quick Fresh Milled Tortillas Without Yeast or Sourdough!
Maybe you, like I often do, forgot to feed the starter? Or maybe you don’t have yeast on hand but still want to enjoy a homemade and healthy tortilla? There’s a solution! Our No Yeast Fresh Milled Tortillas are the perfect recipe to have on hand when you need something homemade and you need it FAST! Made with baking powder instead of yeast, these tortillas can be made in about 20 minutes and are perfect for last minute taco nights without all the hassle.
Key features in our No Yeast Fresh Milled Tortillas:
- Leavened with baking powder, these tortillas don’t require yeast, a mixer, or a lot of time. They can be made easily in about 20 minutes.
- Made with fresh milled hard wheat- enjoy all the benefits and flavors of whole wheat in this easy and healthy tortilla recipe.
- Only 6 basic ingredients! Made with ingredients you already have in your pantry, no prepping required.
- Soft, bendable, and perfect for tacos, burritos, or quesadillas.
- Quick and easy– we love that these fresh milled tortillas can be made at the last minute without having to let them rise for hours.
- Fill these Quick No Yeast Fresh Milled Tortillas with your favorite ingredients! Easy taco nights require easy sides like our Cilantro Lime Cabbage Slaw or our favorite Roasted Tomatillo Salsa Verde!
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Don’t forget the WHY behind fresh milled baking!
We always think it’s important to remind our readers to get back to the why of fresh milled flour recipes.
Maybe your why is because you desire to make wholesome, from scratch food for you family in your own kitchen. Or after being gluten free for years you realized you could enjoy grains in their whole form. Maybe you learned of the amazing health benefits of fresh milled grains. Or maybe it’s all of the above!
It’s easy to get lost in the noise of the internet. But as women, wives, and mothers let’s get back to kitchens and homes that provide not just wholesome food for our families, but also delicious food that satisfies our deepest needs for nourishment. Our kitchens can be reminders of our deeper spiritual needs- Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” John 6:35
Step-by-Step Instructions for how to make Fresh Milled Tortillas Without Yeast
In a microwave safe bowl or in a small saucepan on the stove, warm 3/4 cup of plain yogurt. Once warmed, remove from heat and stir in 1 Tablespoon of olive oil and 1 Tablespoon of apple cider vinegar and then set this mixture aside.
Using a kitchen scale, weigh out 240 grams of hard wheat berries. I prefer weighing my berries before I mill them because it’s easier to measure them and get the perfect amount of milled flour. Mill the wheat berries into flour. In a medium size bowl, mix together flour, 2 teaspoons of baking powder, 1 teaspoon of salt. Then, mix in wet ingredients. Mixture will be shaggy. Knead the dough until combined, this takes about 2 minutes. Cover the dough and allow it to sit and rest for 15 minutes.
Once dough has rested, heat a large cast iron pan on medium heat. Divide dough into 6 balls. On a floured surface, roll out tortillas one at a time into a 10″ circle. Cook each tortilla, one at a time, in a hot cast iron pan about 30-40 seconds a side. They cook quickly so watch them carefully, you don’t want to over cook them or they will become very stiff.
Keep the tortillas warm and soft. Wrap cooked tortillas in a damp towel until serving. These tortillas are best served immediately after cooking. Since they don’t have yeast, this ensures they stay pliable and bendable.
