Z's Flour Tortillas
After much fooling around, I got my recipe the way I want it. These are so much better than store-bought! Very fresh tasting, quick and easy to make. Delicious with butter and a drizzle of honey for a sweet snack.
After much fooling around, I got my recipe the way I want it. These are so much better than store-bought! Very fresh tasting, quick and easy to make. Delicious with butter and a drizzle of honey for a sweet snack.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Tortilla (0g)
- Sodium 116.274 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Mix all ingredients together and knead lightly.
- Let sit for 5-10 minutes.
- Divide into medium sized pieces, a little bigger than eggs.
- Flatten and fry on high heat for a few seconds per side.
- They should puff up a bit and brown slightly.
- Keep warm under a tea towel while making the rest.
- Can be frozen for later use. Fry for a few seconds or reheat in microwave to soften and eat.
What happens when homemade flatbreads sit on the counter overnight and lose their initial pliability? Starch retrogradation causes baked goods to firm up rapidly as amylose molecules recrystallize at room temperature. Proper moisture retention during cooling prevents this hardening effect before storage. Stacking finished rounds beneath a heavy linen towel traps ambient steam to maintain softness across the entire batch.
Freezing cooked rounds provides an efficient way to preserve freshness for later use. Interleaving individual pieces with parchment paper stops them from fusing into a solid block inside the freezer bag. Reheating requires only a brief exposure to direct heat or a quick microwave interval to restore flexibility without drying out the crumb. Maintaining a high surface temperature on the cooking pan ensures rapid steam expansion inside the dough, creating the signature puffy pockets.
Resting the mixed dough for five to ten minutes allows gluten strands to relax sufficiently for rolling without excessive spring-back. Unbleached all-purpose flour contains approximately ten to twelve percent protein, providing enough structural integrity to hold the shape during stretching. Kneading should remain minimal to avoid developing tough, chewy textures that resist rolling pins. Dividing portions uniformly guarantees even cooking times across every piece in the pan.
Liquid absorption varies depending on ambient humidity and flour storage conditions, which is why the water quantity is given as a range. Adding the lower boundary of warm water first prevents sticky dough that requires excessive dusting flour. Vegetable oil coats the flour particles to inhibit gluten formation, yielding a tender bite rather than a rigid cracker. Hot water hydrates starch granules more effectively than cold water, contributing to a pliable consistency.
