I followed this recipe and scaled it to 500g of flour (I made 15 tortillas).
It took me an hour and a half (2 hours if you count cleaning). I was wondering if there are better recipes out there to streamline the process.
I am trying to meal prep, that’s why I want a big batch of flour tortillas so I can make a wrap and freeze (or freeze the tortilla individually).
The laziest way involves buying a big pack of Guerrero
Reduce the amount of water from 200g~227g (66~75%) to 180ml (60%). The dough should be less messy = faster to work with.
Working too fast on anything with gluten is counter-productive, as it starts fighting back. Instead it’s better to work small steps on each chunk of dough, like this:
- form all chunks of dough into balls
- turn all balls into UFOs (discs with thick cores and thinner borders), by hand
- turn all UFOs into properly shaped discs, using the rolling pin
This way, as you’re working with a chunk of dough, the other chunks have some time to rest.
Table space is usually a concern when you’re making tortillas, and that makes the process slower. If possible recruit the help of someone else to fry the tortillas for you, as you’re rolling them.
the trick to tortillas is take a basic flatbread recipe (cup of flour, pinch of salt, half cup of water) and let the dough rest in the fridge for about 15 minutes
why the 15 minute fridge rest? What does that do?
It’s the autolyse method, see this : https://www.kingarthurbaking.com/blog/2017/09/29/using-the-autolyse-method
do I just knead afterwards?
