Anyone who's had fresh, homemade flour tortillas knows that the store-bought varieties simply can't compete. Fortunately, making them at home is relatively easy. Manycooks often miss an important step that can make a massive impact on the final product, though — resting their dough.
The crucial process comes after cooks knead the dough. Tortilla preparers then rest the dough at room temperature for about 15 minutes. However, it is best to think of that 15-minute period as a minimum resting time. Some tortilla makers cover their dough and rest it overnight in the fridge, making it even easier to work with.
There are a few reasons why this is so critical. It allows the dough to thoroughly and evenly hydrate, creating a consistent mix that cooks the same way every time. In addition, the resting makes a softer final product and encourages subtle improvements to flavor. Finally, fully rested dough is far easier to work with, avoiding the tendency to spring back into shape after rolling that unrested dough can often experience.
Those using flours other than traditional white flour may need to adjust the length of rest. For example, whole wheat tortillas should be rested for at least 30 minutes.Tortilla dough made from gluten-free flour can benefit from rest for hydration and more even consistency, even if there's no gluten to relax.This includes corn tortillas, the traditional version that dates back thousands of years.
There are also some other subtle things to remember for best results when following a homemade flour tortilla recipe. For one, use the best-quality flour and other ingredients you can, as they can truly elevate a simple recipe like this one. Additionally, work in a bit of the right kind of fat, which can add an extra rich flavor. Many experienced tortilla makers prefer lard or shortening since they're solid at room temperature and can easily be integrated into the dough without compromising the texture.
If you're craving some homemade tacos or burritos after reading this, wait out the time necessary to rest your tortilla dough. You'll be glad you did when you take that first bite.
It allows the dough to thoroughly and evenly hydrate, creating a consistent mix that cooks the same way every time. In addition, the resting makes a softer final product and encourages subtle improvements to flavor.
Pro Tip: Resting for at least 15 minutes relaxes the gluten so you can roll them out into smooth discs of deliciousness. Once the dough has rested (don't skip this step!!), you are ready to roll the tortillas out and to cook them.
Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
The reward is a homemade tortilla that's fluffy, pliable, and elastic, perfect for making the best burritos you've ever had. The most important part of making a great tortilla is to not overwork the dough and to make sure it is hydrated enough. If the dough is overworked, then it will be difficult to roll out.
Make sure you don't over knead– When we mix the ingredients together, only mix it until it's no longer shaggy. If you over knead it, you might run the risk of it becoming gummy. Get the pan hot– When you start to cook of your tortillas, make sure your pan is heated.
Leaving your dough to rise for a longer time helps develop flavour in your finished bread too, so there are benefits to giving your dough plenty of time to rise.
If your dough is too crumbly, it probably needs a little more water. If it's too sticky, it probably needs more flour or masa harina. Add more ingredients accordingly, and be sure to knead the dough for a few minutes between additions to better facilitate absorption.
Adding too much flour to knead or to roll out the tortillas will also create hard and dry tortillas. Do not overcook. It will dry out the tortillas and create tough tortillas. Thinner tortillas require less time to cook than thicker tortillas.
The dough's texture should feel springy and firm, similar to Play-Doh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of flour. If it feels too dry and crackly, add in an extra tablespoon or two of hot water.
I tested a few different variations and found that just a little bit of baking powder yielded the best texture albeit a very minor difference compared to the version without baking powder. So, if you don't have baking powder then you can omit it altogether. The tortillas will be just as good!
Break off a small piece, roll it into a ball, then press it between your palms. If it forms cracks along the edges it's too dry. Knead some more water into the dough a little bit at a time until it looks more like the center picture. If the dough sticks to your palms it is too wet.
You can add wheat flour, chickpea flour or other high protein flour to the nixtamalized corn flour, that will make them more elastic, but will change the taste.
If you let it sit for say, 30 minutes or so right after mixing together the water and flour, without the salt and yeast, the flour has a chance to start breaking down. There are enzymes that start working as soon as the flour gets wet and letting it sit at that point will make your dough a lot easier to work.
After kneading, the tortilla dough should have a smooth texture like playdough. Form the tortilla dough into a ball, cover with plastic wrap, and let it sit for at least an hour. After the dough has had a chance to rest, it's time to check the texture.
No, tortillas do not have to be refrigerated, but you'll probably want to do it anyway. It helps them last longer. “Most tortillas don't need to be refrigerated but doing so will help extend their shelf life,” explains the Taste of Home Test Kitchen experts.
Resting the dough properly allows the gluten to expand and relax, making it more flexible for kneading. It also helps the dough become more elastic, which makes it easy to shape.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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