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Old 07-30-2006, 10:01 PM   #11
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bluebonnettexas, I use practically the same recipe. The baking powder will make it puff a bit; you don't have to use it unless you want to. Without it I can get the thinner tortillas. Sometimes my family wants the thick ones and other times they want real thin ones.
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Old 07-31-2006, 06:26 PM   #12
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Quote:
Originally Posted by vagriller
In another thread skilletlicker posted a recipe for flour tortillas (link below). I then used the the tortillas for quesadillas with some leftover grilled chicken (nevermind that I used teriyaki marinade for the chicken!). The tortillas turned out ok, but I think I used too much flour when rolling them out. Also they were rather brittle. Maybe I need to brush them after cooking with butter or oil like after baking bread. Or put them in plastic bags like was suggested by skilletlicker. That would retain some the moisture too.

BTW, the quesadillas were very good. I tried to make guacamole, but my avocado was underipe.

In the end though, my homemade tortillas were not much if any better than the store bought variety. Maybe I need to tweak the recipe some.
vagriller,

This is the link to the post and the link to the recipe you're talking about. One problem I had at first with flour tortillas was the cutting in the fat step reminded me of biscuits or pie dough, for which you avoid handling the dough as much as possible in order to prevent the gluten formation. The dough for flour tortillas is more like a pizza dough in that it must be well kneaded, then rested before forming. This also reduces the need to use as much flour when rolling it out.
Next as they come off the griddle be sure to put the in something like a linen towel or aluminum foil to prevent drying out. Plastic would be better than nothing but wouldn't be my first choice. The earlier thread was primarily about corn tortillas, for which plastic bags, with the sides cut out, are very helpful in forming the tortilla before it is cooked.
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Old 08-01-2006, 09:50 AM   #13
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When we make flour tortillas, we just roll them out flat right after kneading, without any resting time. To us it seems to be working fine this way, the only problem being the leftover tortillas don't keep well, even if we seal them in a plastic bag and refregirate them, they tend to become too dry and crunchy. Is it the difference of non resting? Or any other benefits of having it rest?
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Old 08-01-2006, 10:00 AM   #14
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Licia, try wrapping them in a thin cotton towel first and then into a tight sealing bag. It may also be just a bit too much flour. I have made them without letting the dough rest and it turns out better if you let the dough rest for 10-15 minutes, JMO.
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Old 08-01-2006, 10:04 AM   #15
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Thanks Shunka, I will try it your way next time... we tend to decide to make the tortillas ourselves at the last minute, while the fajita ingredients are already cooking, thus skipping the rest procedure to speed it up... we will plan ourselves better next time
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Old 08-01-2006, 10:05 AM   #16
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If you have a microwave, try this for dried out tortillas.

Moisten paper towels with a little water and wring them out. Wrap the tortilla in the damp towels and microwave on high for 15 seconds. (microwaves vary so all times are approximate).
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Old 08-01-2006, 10:12 AM   #17
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Quote:
Originally Posted by Andy M.
If you have a microwave, try this for dried out tortillas.

Moisten paper towels with a little water and wring them out. Wrap the tortilla in the damp towels and microwave on high for 15 seconds. (microwaves vary so all times are approximate).
Great idea, Andy... in fact we do have a couple of them in the fridge right now, I will give it a try this evening, thanks!
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Old 08-01-2006, 11:18 AM   #18
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Quote:
Originally Posted by urmaniac13
When we make flour tortillas, we just roll them out flat right after kneading, without any resting time. To us it seems to be working fine this way, the only problem being the leftover tortillas don't keep well, even if we seal them in a plastic bag and refregirate them, they tend to become too dry and crunchy. Is it the difference of non resting? Or any other benefits of having it rest?
I don't think resting the dough would have any effect on how well they store. It just makes it easier to roll out without them bouncing back. My solution to the storage problem is to make only as many as I expect to eat.
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Old 08-01-2006, 11:31 AM   #19
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Quote:
Originally Posted by skilletlicker
I don't think resting the dough would have any effect on how well they store. It just makes it easier to roll out without them bouncing back. My solution to the storage problem is to make only as many as I expect to eat.
Yes, your point is very true when I am making a pasta dough, but strangely enough, we don't have this kind of problem with tortilla dough. (We just thought the lard in the dough was making it more manageable... ?)

We do TRY to make only the amount which we are planning to consume for that particular dinner, but we always end up overdoing it!!
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Old 08-01-2006, 11:57 AM   #20
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Also I think I rolled them too thin.
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