Mill your wheat berries fresh. For this recipe, I typically use hard white wheat, hard red wheat, and a little khorasan, but feel free to experiment with the proportions.

In the bowl of a stand mixer, combine the fresh milled flour, hot water, sourdough starter, oil, salt, and baking powder.

Mix until the ingredients are thoroughly combined and no dry flour remains.

The dough will be sticky. Resist the urge to add a bunch of extra flour! This softer dough is part of what helps the finished tortillas stay tender and flexible.

Allow dough to rest 10-20 minutes, this gives the freshly milled flour time to absorb the water.

Knead the dough in your stand mixer until it comes together and becomes more cohesive.

Cover the bowl and let the dough rest for 30–45 minutes. This rest allows the dough to relax, making it easier to portion and press.

Divide the dough into approximately 60-gram portions and shape them into balls. You can adjust the size for smaller or larger tortillas.

This is where the sticky consistency becomes especially noticeable. I keep a small bowl of water nearby and lightly wet my fingers between shaping each ball. This helps keep the dough from sticking to my hands without adding extra flour to the recipe.

Cover the dough balls and let them rest for another 20–30 minutes.

Don’t skip this rest! Relaxed dough is much easier to press thinly without shrinking back.

Preheat your electric tortilla press according to the manufacturer’s instructions. I use the CucinaPro and adjust to about one fourth between the min/max setting.

Place each dough ball in the press and press it just until flat. You want a thin, even tortilla without pressing it so aggressively that it becomes paper-thin. Five – eight seconds with gentle pressure is what works for me.

If your dough sticks to your hands, lightly wet your fingers again. Avoid adding too much extra flour, as that can change the texture of the finished tortillas.

Move pressed tortillas to a cotton cloth to finish cooking on a cast iron skillet.

Heat a cast iron skillet over medium-high heat. It should be hot enough that the tortilla begins cooking promptly, but not so hot that it scorches before the inside has a chance to steam.

Place a pressed tortilla in the dry skillet and cook for approximately 20–30 seconds on the first side. Flip and cook the second side for another 20–30 seconds.

Flip once more and watch for bubbles to form. Some tortillas may puff dramatically, while others may develop smaller bubbles or only puff partially. That’s perfectly normal!

Adjust the heat as needed. If the tortillas brown too quickly before they have a chance to puff, lower the temperature slightly. If they remain pale and dry out before cooking through, increase the heat.

As each tortilla finishes cooking, stack it with the others inside a clean kitchen towel or a covered container.

Keeping the tortillas covered traps steam and helps them soften as they cool. This step makes a big difference in their flexibility!

Let them cool slightly before serving, or bring the whole stack straight to the table for taco night.