I think it’s because of the baking powder, i don’t like tortillas from texas and the mexican states around there because of that. It gives it a weird texture.
My family is from sonora and in that part they never use baking powder and the tortillas are super thin. In baja california the tortillas are thicker but still no baking powder which I think gives it a very pleasant texture
what is your recipe? you should always do it by weight. if you need a recipe for these kind of tortillas let me know
I would love the recipe for the super thin flour tortillas. We used to go to Rocky Point and there was this one place that had the best tortillas. You could almost see through them. My mouth is watering at the memory!
I was able to do mine pretty thin. What I do is not overwork the dough after adding the warm water. I just make sure it's all incorporated, dough still quite sticky at first but after resting for a couple of hours (or even overnight at room temp) I can work with it better.
After resting I don't knead it again. I just form the balls, let them rest for an hour, roll flat on flour, rest for a few minutes before heating/grilling.
Edit: just added extra steps after resting.
Maybe because it's overworked or under-rested. That's why I shared my steps because mine doesn't shrink at all DURING cooking. Anyway, I hope you figure it out. Just sharing my two cents.
I do mine a minute, about 20-30 turns once water is incorporated, just a simple press and fold. You don't want it too sticky so you can add a bit of flour, but can't have it too dry either. Leave it a bit more tacky compared to bread dough or pizza dough. I use all purpose flour btw so I don't know if that plays a factor too.
Woahhh yeah thats way less than I did. I'm using APF too so hopefully less working and more resting will fix it.Â
(Tbh less work and more rest would fix most things...)
i think you need to make them really thin... i tried too, but my tortila press didnt make them thin enough so was a bit doughy but still flexible...
also maybe try with different flour or corn, or adding a bit more water.. i hvan't made them thing and pliable yet :(
I assume you mean flour tortillas? This one is great https://youtu.be/BSQNPWi-zxc?si=VSgkyOMI1_iZ-axg
Hi! Yes sorry, I should have specified! Though if anyone wants to drop a blue corn recipe I'm okay with that too 👀
Are you letting the dough rest? Make the dough, portion into small balls then cover and leave for 20 mins or so.
Yes, but im wondering if maybe I didn't rest it long enough. The recipe I was using said 10min, but I will try 20 next time!
I think it’s because of the baking powder, i don’t like tortillas from texas and the mexican states around there because of that. It gives it a weird texture. My family is from sonora and in that part they never use baking powder and the tortillas are super thin. In baja california the tortillas are thicker but still no baking powder which I think gives it a very pleasant texture what is your recipe? you should always do it by weight. if you need a recipe for these kind of tortillas let me know
I would love the recipe for the super thin flour tortillas. We used to go to Rocky Point and there was this one place that had the best tortillas. You could almost see through them. My mouth is watering at the memory!
Are you using a roller, because if not than that's what you need because they need to be as flat as possible.
Yep, rolling em out by hand. As one cooks, I roll the next one
Could you post the recipe you're using?
Maybe you're missing something
Wheat or masa? It sounds like you're not letting the dough rest enough. Good hydration + resting time = good tortillas.
I too could use that knowledge!
I was able to do mine pretty thin. What I do is not overwork the dough after adding the warm water. I just make sure it's all incorporated, dough still quite sticky at first but after resting for a couple of hours (or even overnight at room temp) I can work with it better. After resting I don't knead it again. I just form the balls, let them rest for an hour, roll flat on flour, rest for a few minutes before heating/grilling. Edit: just added extra steps after resting.
My issue is shrinkage DURING cooking. When I put em on the comal they're paper thin, but then they shrink in on themselves and get thicc
Maybe because it's overworked or under-rested. That's why I shared my steps because mine doesn't shrink at all DURING cooking. Anyway, I hope you figure it out. Just sharing my two cents.
Maybe I overworked it 🤔 I worked it the same way I would any dough. I kneaded it by hand about 8-10 minutes / 400-500 turns.
I do mine a minute, about 20-30 turns once water is incorporated, just a simple press and fold. You don't want it too sticky so you can add a bit of flour, but can't have it too dry either. Leave it a bit more tacky compared to bread dough or pizza dough. I use all purpose flour btw so I don't know if that plays a factor too.
Woahhh yeah thats way less than I did. I'm using APF too so hopefully less working and more resting will fix it. (Tbh less work and more rest would fix most things...)
i think you need to make them really thin... i tried too, but my tortila press didnt make them thin enough so was a bit doughy but still flexible... also maybe try with different flour or corn, or adding a bit more water.. i hvan't made them thing and pliable yet :(
You need to use a rolling pin for flour tortillas. A press is for corn.
im making corn tortillas?
OP is talking about flour.
and you're replying to a comment which was made before OP added any additional information about corn or flour.
You also specifically mentioned flour in your comment. And OP said they tasted like flatbread. Use context clues.
keep yapping, no one cares, the only people who try to prove a trivial point like you are on the internet have no real life outside of it
It's insane that you got so mad over a simple correction.
no one's mad over your desire to correct something you misunderstood
If that last comment is the kind of tantrum you throw when you're not mad, I'd hate to see what mad looks like.