Flour tortilla recipes?

Question

I've tried like 3 different recipes, and I'm just having a hard time. They all come out fine, but the problem seems to be that when I cook them, they come out too thick or stiff, and will break if I try to wrap closed-ended burritos. Then when they go in the fridge, they wind up rock-hard. I mean, I can wrap them in a wet towel & microwave them, and they're soft, but I need something that will allow me to keep them thin and soft. Can I do that without a tortilla press?
If the dough feels too gummy, I'll put in more water, but if the recipe calls for so much that the balls squish back together when I put them down to rest for 10 or 15 or whatever it calls for, then I'll add flour. Then I always dust flour on the counter to keep them from sticking when I roll them out, and I'm starting to think this is part of the problem. I need advice from a Mexican grandma, I think.

Answer 1

to make them thin, there is a kitchen gadget called a tortilla press, these will make them thin throughout and even, this is the best tried and true method... cook on a very hot cast iron pan with no oil until they get brown hot spots and they should inflate slightly inside, meaning the air trapped inside has been created to steam in the high heat, then turn over and do the same on the other side... they should be pliable, but if not, nuke in microwave for 15 secs before wrapping them into burritos, they should be more pliable when warm --- on anather note, have you tried making the dough with MASECA or MASA HARINA.... try that, mix w only water.... rick bayless and diana kennedy have some excellent books on the subject

Answer 2

Flour Tortillas c.1997, M.S. Milliken & S. Feniger, all rights reserved



Recipe Summary
Difficulty: Easy
User Rating:




2 1/2 cups all purpose flour
Scant 1/2 cup vegetable shortening (3 1/2 ounces)
1 teaspoon salt
1 cup warm water

In the bowl of a heavy duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10 inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes.



Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Answer 3

My mom always used bisquick mix to make her flour tortillas.

She would flour the table and the roller so they wouldn't stick.

Sounds like you are using too much water.

Plus, they will dry out and get hard; don't put them in the fridge. Instead, wrap them in plastic and put in a breadbox.