How To Make Flour Tortillas Round?

Now what, though? How to make your first batch of tortillas look perfect. Like anything else, rolling the ideal tortilla requires practice, but it also requires a little technique. Let’s say you’ve already prepared the dough.

  • You must give your dough plenty of rest. 15 minutes on the counter with the cover off should be plenty if you’re using our mix or recipe.
  • Start a medium-high fire in your best heavy-bottomed pan or skillet.
  • Additionally, the dough should be flexible and at room temperature. Cold dough will simply make you more slowly (think long lines at our stand in the winter).
  • You ought to have spherical balls (get your mind out of the gutter).
  • When you pick up the dough piece and cup your hands together with the thumbs facing up, a heart-shaped pattern will have developed in the shadows against the base when you look into the nook of your hands.
  • After a little while, you’ll have a beautiful ball in your hands if you gently rub the bottom edge of your hand together in the shape of a vibrating heart while lightly pressing on the dough.
  • You aim to produce a smooth ball while forming the portioned dough into balls. It need not be a perfect spherical; it can be slightly misshapen. However, creases and folds on the edges will quickly cause a tortilla to be deformed.
  • The dough ball should be placed on a flat, floured surface—a clean, non-textured cutting board works well—and compressed with your palm into a disk.
  • Sprinkle some bench flour over the top.
  • Take your lovely birch tortilla rolling pin—it was made by our friends in Maine—or, if you’re cheap [read resourceful], the wine bottle sitting on your counter—and place the center of the pin on the center of the disk. Press firmly into the dough, then roll in either the direction that feels most comfortable to you: towards yourself or away from yourself.
  • Repeat after rotating the dough 180 degrees.
  • If it sticks or the surface feels too tacky, sprinkle flour on it.
  • To form the tortilla into a neat circle as it transitions from a disk to a roundish shape, you might need to employ a variety of techniques. Use the tip of the rolling pin rather than the center while it is still flat to fan out any flaws.
  • No ruler necessary; you should be able to see your palm through the smooth, opaque dough a little bit to have a good texture tortilla.
  • Transfer the tortilla to the hot pan as soon as possible.
  • Allow it to sit for 40 to 60 seconds. This may change depending on your pan and heat. Lovely small or big bubbles should appear. Just after they appear or when they reach a height of around 1/4 inch, flip.
  • then watch for a slight puff-up on the opposing side. You can either remove from heat and place under a kitchen towel or that fancy tortilla warmer your mother gave you 10 years ago after the top side of the tortilla begins to brown little more.

Is rolling or pressing flour tortillas preferable?

Actually, you shouldn’t press flour tortillas in a tortilla press. If you use a rolling pin, your results will be much better. You sort of strain the gluten when you start applying pressure to the tortilla. The more you squeeze a flour tortilla, the more it wants to spring back into a ball; I’m not sure what the science is behind this, but the tighter it gets the more you push. Therefore, I always advise using a rolling pin to spread out flour tortillas.

It’s like watching someone make pizza dough; there are some really skilled people who make tortillas entirely by hand. If you have the necessary abilities, go for it; if not, stick to the rolling pin.

I like to roll the tortillas between two pieces of parchment paper and fry them for 30 seconds on each side on a griddle or in a nonstick skillet. They ought to be well cooked and covered in golden brown flecks. Then, while cooking the remaining food, you can wrap them in a towel to keep them warm.

Any troubleshooting advice, please? One of my employees complained that she has problems getting her flour tortillas to puff up.

There are a few things to think about. First, confirm that the ratio of flour to fat is correct. Fat plays a significant role in determining how well the tortilla puffs.

Check your temperature next; it can be too hot or too cold. The tortilla will sort of stay together if it’s too hot. Basically, you want to create a layer on the bottom that is in contact with the pan so that when you flip the tortilla over and it puffs up in the middle, the steam within will be contained.

If you’re doing that correctly, sometimes simply smothering it with your palm or a spatula is beneficial. When I want them to fully puff, I flip them over and give them a few of seconds to cook. If I don’t notice any puffing, I’ll simply press the tortilla’s top with my hand and it will spring up. [Note: Unless you’re a true pro, we don’t suggest pressing on a hot, frying tortilla with your bare hands. Utilize a spatula.

In Brazil, I had the opportunity to work with some chefs who made tortillas from rice flour. However, they were fried and truly had little in do with flour tortillas.

Compared to flour tortillas, I’ve flavored corn tortillas more by adding hoja santa and other herbs. However, you may flavor the water if you so desired.

Without a press, how do you produce circular tortillas?

The simple part is this. Now that you have flour, add a little salt and water to a big bowl and whisk to combine. Technically, cold water may also be used, but warm water blends in better. Work your dough for a solid five minutes after it has been combined.

Why is the tortilla dough kneaded? Kneading the dough is a crucial step that makes sure the dough correctly hydrates and softens; I go into more depth about this later. Together, knead the ingredients until the dough forms a large ball and is soft and thick, similar to play-doh. Softer tortillas result from more mixing.

After that, let the dough rest for 20 to 30 minutes while keeping the bowl covered with a moist cloth. This is yet another essential step required for making flexible and soft tortillas. Before being pressed and cooked, your dough needs to have ample time to rest and rehydrate.

Finally, start portioning out small dough balls in order to press and toast them. Your dough should be formed into golf-ball-sized balls (about 40 grams each if using a kitchen scale). Depending on how big you build them, you should have between 18 and 21 balls.

From this point on, you will press and cook one at a time. To avoid the dough from drying out while you work, make sure to keep your dough balls covered with a damp towel.

Press & Cook

If you don’t have a tortilla press, no worries! Fresh tortillas can still be made from scratch; it may just take a bit more effort and time.

  • Roll. Roll each ball into an even, smooth ball one at a time.
  • Place. The ball should be positioned in the center of a large sheet of baking paper or plastic wrap. The dough should be sandwiched between two sheets of parchment paper or a large piece of plastic wrap. Place another large piece of plastic on top.
  • Flatten. Press the dough into a flat, heavy object, such as a cast-iron pan, pie plate, or baking dish, to flatten it into a tortilla. If your tortilla doesn’t appear to be completely flat, use a rolling pin to press it down even further. Make sure that each tortilla is the same size, 5 to 6 inches in diameter.
  • Transfer. To help you peel off the tortilla dough, slide your hand under the plastic or paper.
  • Cook. Add to a hot, dry nonstick or cast iron skillet and fry for a few seconds to a minute over a medium-high heat. When tiny brown spots start to emerge on the underside, flip the tortilla over and continue cooking for an additional 1–2 minutes. After the second turn, the tortilla may start to puff up in some spots; this is a good indication!
  • Warm. The cooked tortilla should be placed in a bowl covered with a kitchen towel. As you cook and add tortillas to the mound, remain covered.
  • Repeat. Up until every tortilla has been baked, repeat these processes.

My flour tortillas don’t puff up, why?

Dough needs to be well hydrated in order to form air pockets. Your tortillas will puff up because of the steam created by wet dough between the two layers.

This is why it’s crucial to have the preferred liquid at warm or room temperature.

Therefore, use room temperature buttermilk or yogurt if you’re using it and lukewarm water if you’re using flour.

Always wrap the dough in plastic wrap or cover the bowl with a clean, damp dish towel when letting it rest.

How come my tortillas don’t expand?

You’ve come to the right site if you want to learn how to make corn tortillas from scratch. You can create your own corn tortillas at home with the help of this step-by-step tutorial. In comparison to flour tortillas, corn tortillas are a healthier option. 25 years ago, to be exact, I recall a woman asking me about my home country, my people, and our cuisine. She inquired about “Tortillas de Harina” as we began discussing recipes (wheat flour tortillas).

When I told the woman that I didn’t know how to make them, she couldn’t believe it. You are Mexican, she remarked, but wheat flour tortillas are more popular in northern Mexico whereas corn tortillas are primarily consumed in central and southern Mexico. Homemade corn tortillas are a fantastic treat, however they are typically from the tortilla factory.

How to make corn tortillas from scratch

We occasionally make conventional burritos or “quesadillas” with wheat flour tortillas, but these aren’t regular meals. Later, I also discovered how to create my own tortillas using wheat flour. But I tend to cook corn tortillas more frequently at home.

White, yellow, or blue corn kernels are used to make the long-lasting corn tortillas. They are a meal unto itself; they are not merely our daily tortilla.

Masa-harina and water are the only ingredients needed to make corn tortillas. No wheat flour, sugar, baking powder, or fat of any kind are required. I’ll use masa-harina for this recipe for corn tortillas because I know that many of you won’t have access to fresh corn masa. Masa-Harina, which is frequently found in modern Latin grocery stores

Since the outcomes will be very different and the corn tortillas will be less dry than those made with masa-harina, I prefer the genuine article (fresh corn masa). Please prepare your tortillas with fresh corn masa if you have access to it; the flavors are unmatched.

If you want to learn how to produce masa at home, read this post. Embrace it!

These are a few of the varieties of maize tortillas that are available in Mexico. The white taco tortilla is placed top right after the oval-shaped “flautas” in the top left corner. White corn tortilla bottom right and yellow corn tortilla bottom left are both common items. Tacos typically employ smaller corn tortillas.

Since they are gluten-free, low in fat, and vegan, corn tortillas are a healthier alternative to flour tortillas. You can store them in the fridge for at least five days or in the freezer for up to three months if you put them in a freezer bag. If the dough looks dry when you are ready to create the tortillas, add a little water and knead it again. You can also prepare the dough in advance and keep in the refrigerator.

Some tips while making your corn tortillas.

  • Making corn tortillas does not require the use of a tortilla press; instead, many women in Mexico and other Central American nations shape the tortillas by hand.
  • Add more water to the dough if you see that your tortillas’ edges appear somewhat cracked.
  • It’s possible that you put too much water if the tortillas stuck to the press. Well-knead the dough.
  • You must thoroughly knead the dough if you want your tortillas to puff. To force the puffing, you could try pressing down on the tortilla with a spatula as it is finishing up cooking. Check the heat and the cooking time as well. Tortilla making requires practice. If you keep trying, you’ll eventually master it.
  • Depending on how hot your skillet is, heat the tortillas in it for 45 seconds on each side, then wrap them in a linen napkin to keep them warm.

Is it possible to overwork tortilla dough?

  • The dough is swiftly assembled with the aid of a food processor. You can use a stand mixer or hand mixer if you don’t have a food processor. Please take care not to overwork the dough.
  • Once you’ve finished combining the dough, it will be sticky. Just enough flour should be added to make the dough workable. You should continue to knead it while it is tacky.
  • The dough won’t require much kneading. Just a minute or two of labor will make the dough smooth and elastic.
  • Make smaller and larger dough balls depending on whether you’re making tacos or burritos. For around 15 minutes, wrap a moist cloth around the dough balls. This gives the dough a chance to rest and gives the tortillas a wonderful texture.
  • Cook the tortillas last. In the past, tortillas were cooked in a comal, a flat cast iron skillet. Search for them here. Any skillet will work just as well as cast iron. They simply need 30 to 40 seconds to cook on a heated skillet. To prevent the tortillas from sticking, make sure the skillet is hot. You only need to do each side for about 15 to 20 seconds.
  • As soon as the tortillas are through cooking, wrap them in wet paper towels. This prevents the tortillas from drying out. Don’t omit that step if you want soft tortillas!

Do flour tortillas require a tortilla press?

  • Set up: Place all tools out. a stand mixer, a tortilla press, a pan, and a cutting board. You must have a large enough skillet and tortilla press to accommodate the size of tortillas you intend to create.
  • Measure the salt, baking powder, and flour into a mixing basin and stir. Add lard and combine. Pour very hot tap water in gradually. Mix the dough until it is smooth.
  • Put the tortilla dough on a cutting board and begin to cut. Once you have enough equal sections to make as many tortillas as you desire, cut the ball in half again and again. In order to produce extra-large, giant, ordinary, or tiny tortillas, divide them into 12, 15, 24, or 30 pieces.
  • Press: Cover the top and bottom pressing surfaces of the tortilla press with plastic wrap. Put a dough ball in the center of the press one at a time. The dough ball should be firmly pressed down upon. Then turn the tortilla over and apply more pressure.
  • Prepare the tortilla by peeling off the plastic wrap and placing it in a hot, dry skillet. Cook the tortilla for approximately 30 seconds on each side, watching for big bubbles to form. With the remaining dough, repeat.