Why Are My Flour Tortillas Cracking?

The dough is too dry if your tortilla while griddling breaks around the edges. The consistency of the dough can be improved by weighing the fats and flour. The tortilla is overly wet if, after rolling, it sticks to the work surface. Before rolling the tortilla, liberally flour the work area.

How can you prevent split flour tortillas?

“I experimented with a new recipe last night. According to the recipe, you should microwave them for one minute wrapped in a damp paper towel. As soon as they were put together, they started peeling and breaking. In my kitchen, this seems to be a recurring theme. Why am I misusing this?” Clare

After heating, place tortillas on a stack and cover with a moist cloth or paper towel until you’re ready to use them. I’m assuming you removed the stack from the microwave, unwrapped it, and then rolled or filled each tortilla individually, leaving the remaining tortillas exposed and vulnerable to peeling and breaking. When working with one at a time, don’t leave the full stack out; instead, keep the unused section loosely covered with the damp cloth.

Why are my tortillas cracked when I make them?

The main drawback of corn tortillas is this, which is why so many people choose flour tortillas in their place.

Do you recall how fresh tortillas are typically served in restaurants either in a designated container or foil-wrapped? It’s not merely to give off a “fresh from the kitchen” aura. Additionally, it prevents the tortillas from crumbling and holding together.

Corn tortillas are held together mostly by a modest quantity of oil because they are naturally gluten-free. Lard in this instance. The lard can’t hold the tortillas together if they are too dry or too cold, which leads to breaking.

Make sure your tortillas are completely warmed for that crucial malleable, somewhat bouncy quality.

How are soft, flexible tortillas made?

Take the dough out of the food processor and give it several kneads on a pastry mat sprinkled with flour. The dough will be sticky, so while kneading, sprinkle some flour on your hands. Avoid using too much flour. It’s important that the dough not harden. It should continue to feel slightly sticky. Simply knead the dough until it is elastic and smooth.

Depending on the size you want your tortillas, divide the dough into 15–20 balls.

The dough balls should be covered with a damp towel. Give them around 15 minutes to rest.

Each dough ball should be rolled out using a floured pastry surface and roller. The dough ought to be roughly a dime’s thickness. As you form the dough into a circle, frequently rotate it 90 degrees.

The rolled dough should be placed into the heated skillet and cooked for 15 to 20 seconds. The tortilla should cook for the same length of time on both sides after being flipped.

Wet paper towels should be used to line a plate or tortilla warmer. Place the heated tortilla on a plate or warmer, then top with a second wet paper towel. Your tortillas will remain supple and soft thanks to this.

The tortillas should be wrapped in foil and baked in an oven set to 350 degrees until they are well heated.

Notes

The recipe yields 15, with 1 serving being 1 tortilla, thus the calories displayed are based on that. The calories provided are only an estimate because the nutritional information for different brands of products varies.

How can you prevent the breaking of your wraps?

Remove bread or wraps from the cooler 24 hours before construction to make them more flexible. To avoid cracking when folding, reheat flatbreads and tortillas in the warming cabinet before assembly.

Baking powder—do flour tortillas require it?

Suggestions for the finest simple homemade tortilla recipe:

  • If you have a stand mixer with a dough hook, use it; it will save you time and be easier on your wrists. These can definitely be made by hand. The dough must be kneaded for approximately 15 minutes. The two approaches are both valid. It all depends on what suits you the most.
  • Melt the lard in the hot water. I ADORE this approach. The majority of recipes instruct you to combine the lard and flour until the mixture resembles coarse meal. But I adore being able to just pour the warm water and melted fat over the flour. I discover that the process is a little bit simpler and that the fat is distributed more uniformly in the tortillas.
  • Zero baking soda! I prefer my tortillas a little thinner since they are simpler to roll and fold into burritos. You can add 1 teaspoon baking powder to the flour and salt mixture to make thicker tortillas.
  • The tortilla dough should rest. I like to split the tortilla dough into the number of tortillas I’m making; with this recipe, I usually get 12 to 14 tortillas. Simply put, it depends on how big your tortillas are. The dough should be divided, formed into balls, and placed on a baking pan dusted with flour. For 20 to 30 minutes, cover and allow to rest. When you roll and cook your tortillas, there will be less shrinkage since this enables the gluten to grow.
  • Clean up the skillet. Your pan will burn if flour does start to build up inside of it. It’s time to thoroughly wipe the skillet if you notice any black specks on the tortillas.
  • the ideal amount of heat! If a tortilla doesn’t have golden spots after 1 minute, slightly raise the heat. If the spots are black or very dark brown, lower the heat. My sweet spot is in the middle between low and medium.
  • Pretty thinly roll the tortillas. When rolling, you should be able to just barely see the counter through the tortillas, making them appear nearly translucent. Tortillas that are too thick won’t be soft.
  • Avoid contracting. If you try to roll out these tortillas and the dough keeps contracting, give it another 15 to 30 minutes to rest. Simply put, the gluten hasn’t had enough time to unwind.

For tortillas, how hot should the water be?

My local markets here in New York City, where I reside in the wealthiest neighborhood of Brooklyn, sell almost everything, including heritage-breed bacon, ajwain seeds, banana ketchup, 20 different types of chiles, two varieties of tamarind, and even wild oysters, which are now almost extinct on the East Coast.

What do you know you can’t find in my area? A top-notch flour tortilla*, comparable to those found in typical stores throughout California, Texas, New Mexico, Nevada, Arizona, and the majority of Mexico.

A particularly good flour tortilla can be made with only flour, water, salt, and lard, or it can be extremely thin and slightly shining in parts depending on the cook or the regional preference. With the addition of baking powder and perhaps even milk, it can also be made a little softer and creamier. Both varieties are completely dissimilar to those waxy, sticky mainstream types manufactured with guar gum, sugar, and dough conditioners.

When I truly wanted a bean and cheese breakfast taco produced with a real product in the distant past, I attempted to create my own flour tortillas. They weren’t made correctly; they were difficult to roll and far too thick.

But recently I came to the conclusion that even without a 44-kilogram bag of Mexican white wheat, good flour tortillas, or at least reasonably nice flour tortillas, might be within my reach. Imagine if I cooked them in boiling water.

Gelatinization occurs when wet flour is heated above 140°F and combined with very hot water; the starches in the flour gel and hold water in the dough even as it cooks. Additionally, the hot water prevents the growth of gluten and distributes the fat uniformly. It is the method used to make Chinese scallion pancakes and British hot-water pie crusts, whose doughs are simple to stretch and shape but cook up soft but robust.

In the process of creating traditional flour tortillas, boiling water is not unheard of. Freddie Bitsoie, a Navajo chef who will soon release a cookbook and who was raised in Arizona and New Mexico, tells me that while his sister like boiling water, his mother prefers warm water from the faucet.

By the way, the proportions of fat, water, and wheat in flour tortilla recipes can differ greatly. Some recipes call for liquid frying oil, while others instruct you to use your fingertips to chop in cold lard or shortening. While some instructions specify warm water, others make no mention of water temperature.

On her website, La Pina en la Cocia, recipe developer Sonia Mendez Garcia, whose parents are from Monterrey, Mexico, and who grew up in California and Texas, offers a thorough but generally simple recipe that calls for extremely hot water. I questioned exactly how hot she meant. She told me that after years of experimenting, she now heats the water to a simmer, or 180° to 200°F, which, for gelatinization reasons, functions just like a boil.

“Garcia claims, “I watched my mother make flour tortillas as a child.” “I recall that the dough was always warm to the touch. She would warm the stainless steel bowl with the melted pork lard or vegetable shortening before adding the flour, salt, and water. Baking powder and hot water that I had warmed on the stovetop were added when I refined the recipe a little further. For me, it works better. It makes sense to use hot water and heated, melted fat.

I tested Garcia’s recipe using three different water temperatures: warm tap water (about 100F), the hottest tap water I could find (approximately 130F), and water that had recently boiled (around 200F). When I rolled the dough out using tap water, it took a little longer to come together and had some rebound, so it stayed a little thicker. Additionally, the tortillas had a little more crunch.

Yet what about the nearly boiling water? The dough is smooth, pliable, and soft right away. It rolls out thinly like a pro, browns on the griddle wonderfully, and stays soft as it cools. Actually, it feels dishonest.

Perhaps the texture of my tortillas is a little less intricate than that of Sonoran-style purists. But now that I can make excellent flour tortillas quickly at home, I can eat them whenever I want—which is always, of course.

*Vista Hermosa tortillas are occasionally available; while they are tasty, they are prepared with cassava flour and avocado oil, which makes them slightly different.

How do flour tortillas react to baking powder?

Asheley’s latest endeavors include wanting to compete in a Tough Mudder, a summertime 160-mile cycle ride in Ohio, and several triathlons. The other day, she devoted time to researching bike equipment and wet suits. Oh, and she recently joined a cross-fit gym.

Sincerity be damned, I fail to understand “the fun aspect in all of this. But the only reason I’m happy is because she’s so enthusiastic about it. These kinds of physical challenges are Asheley’s favorite. Me? Let’s just say that this month, my only extreme athletic activity has been preparing tortillas.

I just made corn tortillas, didn’t I? I am aware that. They were extremely fantastic. And absurdly simple to produce. But I would have to say that my preferred tortilla is the flour version. And Asheley’s. They are not as healthy, no. And it’s difficult to find anything good about them in terms of nutrition. However, they’re good, so ignore me.

Baking powder is called for in some flour tortilla recipes. Others don’t. With its leavening properties, it gives the tortillas a slight puff. Without baking soda, the tortilla would be considerably flatter. I’m not certain which is correct or incorrect. According to what I’ve read, adding baking powder makes the dish more Tex-Mex, while leaving it out makes it more typical of Northern Mexico.

Lard. Isn’t that a fun word? I just associate it with airy, light, and fluffy things. Not you, please? Actually, this was my first time working with lard, so it was an amazing experience. Although I’ve heard you may get it in the grocery next to the Crisco, I actually discovered it in a Mexican market directly around the corner from me.

I’ve heard that vegetable shortening like crisco can be used in equal amounts in place of lard if the idea of working with it makes you queasy. In some recipes, oil is substituted for the entire lard/shortening process. But because lard seems to be the norm, I thought I might as well start there.

Lard should be included into the mixture until it resembles coarse crumbs. It will work with a pastry blender, which would have been good if I had one. Fortunately, using your fingers still works.

The water you add should be quite warm. Not quite boiling, but still quite warm. That should be combined until a dough forms.

The dough needs to be worked for a few minutes to become less sticky. That qualified as my daily workout, in my opinion. achieving two goals at once. That is how I operate.

Let the dough rest for at least 20 minutes while it is covered with a kitchen towel. The gluten will have more time to grow as a result. If you need to wait a little while, I think that’s okay too.

Make ping pong-sized dough balls by pinching off pieces. Depending on how thin you roll them out, they should produce between 5-7 tortillas. Increase the size of the dough balls if you want larger tortillas.

Time to roll is now. The fact that you won’t achieve a perfect circle is, in my opinion, preferable. Tortillas with irregular shapes scream handmade goodness.

Without a doubt, a rolling pin will do. However, I recently acquired this fantastic tortilla press, so of course I had to put it to the test.

The tortilla’s thickness is entirely up to you. Some people prefer them to be extremely thin, while others favor some volume. Really, it just comes down to preference.

After taking them off the press, I gave them a little massage with my rolling pin because I discovered that using the tortilla press alone made them somewhat too thick for my taste.

As you’re getting ready to roll, heat a large, dry pan over medium-high heat. Get into the habit of rolling out one tortilla and cooking it simultaneously.

When you hear a slight sizzle as the tortilla contacts the pan, you know the skillet is at the proper temperature. It should take about 30 to 45 seconds per side. Simply watch the skillet since the tortillas can easily move from browned to scorched.

To maintain your pan in the ideal heat zone, you’ll probably need to adjust the heat as you go. The skillet wasn’t quite hot enough, which is why my first few of tortillas didn’t brown as thoroughly as I would have liked. However, some browned too rapidly as the pan got too hot.

To keep your precious items warm, stack them on top of one another in a kitchen towel. You can allow them to cool and store them in the refrigerator for several days if you don’t want to eat them right away. Simply reheat them in the microwave on half power, wrapped in a moist paper towel, or in the oven, foil-wrapped, until thoroughly heated.