I’m thinking about making flour tortillas and went back to look at the recipe with a critical eye, thinking there was a wait time involved. Sure enough, it was 3:00 when I started looking it up, and from kneaded it calls for at least 3 hours on the counter before forming into balls, rolling and cooking. I thought I might do it anyway, being at a loss for what to make if not burritos, but decided to look up other recipes to see if the wait is a universal.
I found this great video, which if nothing else shows good rolling technique:
For a moment I thought she was going to say put the little balls in the fridge, or let them sit out, but nope… immediate gratification.
What is fascinating about this video and at least one written recipe I saw is that they call for baking powder. Our recipe does not. I have to wonder if that makes the difference.
Maybe, but what it definitely does is make the tortillas in the video puff up like balloons, shades of what a pita recipe is supposed to do in a high temperature oven and with a thicker form of flatbread. (Flatbread variants fascinate me, and it’s logical that they were invented in various overlapping forms in various cultures and regions.)
At any rate, great, fast video, different technique than you’ve seen here in our traditional recipe and method. My burriot plans would appear to be saved. It’s at least worth a try, to see how they come out. Perhaps I’ll update later with results.
They were easy to make and it worked basically as advertised. It was convenient, doing them so quickly. It made about 16 smallish tortillas and only 2 remain. However…. They don’t taste nearly as good as the recipe that leaves out the baking powder but has a 3 hour rest time. I’d love to come up with a happy medium, where they are faster and easy to work with – these seemed to roll out better, though weather conditions favored it – while also being as tasty.