Why don't my homemade tortillas stay soft?

Question

It doesn't matter if I use a tortilla mix or flour, salt, lard , crisco or veg oil. If I made them with baking powder or not, they stay soft for a few minutes then they're like flying discs!

I knead for 5 minutes, cover and let rest. Make little balls then roll them out. Cook 1&1/2 min each side.How would you 'press' a flour tortilla?Don't they spring back ?

Answer 1

They're not as soft as store-bought, which I think is part of the charm. They just have a better texture. I've converted so many friends to homemade. Get those pop-up waxed paper sheets from the store. Layer the tortillas between those, then put them in a ziplock, and be sure to squeeze the air out, and pop them in the fridge to cool.

My recipe is 2 cups AP flour, a good pinch of salt, a few good shakes of cumin, 1/4 cup of canola oil, and 2/3 cup warm water. I divide it into about 8-12 balls, and then cover with a dishtowel and let rest for 30 minutes before I press them.

Answer 2

I agree with chefgrille's answer 100% but want to add a few points.

Dough making is a tough business and not an exact science as the altitude and humidity will affect how your dough comes out. Also, the way you kneed and how long you kneed both affect the dough.

Regardless, you don't have to change anything. Simply steam them just prior to serving. An easy way is to stick them in a microwave with an open dish of water for 10-15 seconds.

Hope this helps.

Answer 3

perhaps you cook them too long and removing heat causes them to become hard