How to prevent homemade flour tortillas from breaking and cracking?

[Anonymous No.16021545]

[Anonymous No.16021553]

>>16021545
have you tried letting them steam in a basket/bowl/container after cooking them?

[Anonymous No.16021570]

>flour tortillas
Jajajajajajaja gringo

[Anonymous No.16021584]

>>16021545
lard

[Anonymous No.16021596]

>>16021545
Your dough is too low hydration, and not sufficiently kneaded. Try using more lard and making sure the dough is soft and supple not crumbly at all. Then cook at lower temperature and only until the library golden brown spots form.

[Anonymous No.16021603]

>>16021584
I use butter, usually.

>>16021553
That's a great idea. Thanks.

>>16021570
I've not been to America yet.

[Anonymous No.16021609]

>>16021596
Yeah, I thought about kneading as a possible factor, as the gluten structure is weak and prone to breaking, but I never thought about cooking them over low heat. I'm also gonna give that a try. Thanks.

[Anonymous No.16022972]

>>16021545
Post your recipe please

[Anonymous No.16022981]

>>16021603
You can get lard by reserving the fat from cooking bacon, use that as a base instead of butter. It will stick together better and be better tasting. Just keep it in a small tupperware case or a jar or something. Can use it to cook other shit too. Rendered animal fat will always be tastier than neutral oils or butter.

[Anonymous No.16022991]

>>16022972
I don't really follow a recipe. I just throw shit in a bowl until I get what I want. They come out very good when warm, but after they get cold, they break.

[Anonymous No.16023011]

when rolling them i use no extra flour at all.
refined coconut oil instead of butter.
store them in a air tight bag or tupperware.

my recipe is
400g flour
59g(1/4cup) refined coconut oil
2 tsp baking powder
1 tsp salt
236ml (8oz) hot water

i can crumple them up in my hand days later with no cracking or breaking if stored properly

[Anonymous No.16023021]

>>16021570
flour tortilla are mexican dumbass

[Anonymous No.16023032]

>>16023011
Why do you use hot water? And how hot?

[Anonymous No.16023044]

>>16023032
helps the coconut oil spread more evenly through the dough when hot.
just before boiling hot is what i do, i never bother to use thermometer, cant give exact temp atm.

[Anonymous No.16024301]

>>16021570
Cállese pinche chilango pendejo, en el norte se come tortilla de harina y maíz, no nos limitamos como ustedes.

[Anonymous No.16024385]

>>16024301

[Anonymous No.16024617]

>>16021570
found the southern mexican manlet, stay mad wacho

[Anonymous No.16024618]

>>16021545
toast em a small bit

[Anonymous No.16024629]

>>16021545
Just fart on them until you faint

[Anonymous No.16024653]

>>16024301
Basado

[Anonymous No.16024670]

>>16021596
Hmm good point
Honestly I always thought the problem was just that I was using lard which would make it crumbly?
I tried switching to 50:50 lard and vegetable shortening but it didn't really help all that much

[Anonymous No.16024953]

>>16021545
Knead the dough harder and longer. You have to keep doing it for a long time after it "looks ready."

[Anonymous No.16026005]

>>16021570
>No sabe que el norte existe
ChilangoSpotted.mp4

[Anonymous No.16026024]

>>16024670
The fat is really there for plyability and making the tortilla stable/rich.

Try letting the dough rest for longer. All-purpose flour doesnt have enough gluten as it is for tortillas to be badass and stretchy like back then, so you really need to use as much of the present gluten as you can, and give it a chance to link up/develop properly.

[Anonymous No.16026071]

Tried making homemade tortillas today and accidently used pastry flour instead of all purpose flour.

[Anonymous No.16026094]

>>16021570
>gringo

you dun bee da RaYcis

[Anonymous No.16026950]

Just retried making tortillas (this time with the correct flower) and they came out chewy and raw tasting. They also don't bubble.

I am using:
500gams of all-purpose flour
1/3 cup of Vegetable shortening (Pflanzenfett)
1 tbs salt
1/2 tbs homemade baking powder (mixing baking soda with yogurt 1:1 ratio)
Then adding 2 cups hot water.
I kneaded the dough for a long ass time. Then cooked on medium high heat in a non stick pan using an electric stove (its all I have).
What did I do wrong? They kind of taste like pancakes, wtf.

[Anonymous No.16027040]

>>16026950
1/3 cup = 76 grams.

That's roughly 15% of your flour. I think you should at least double that.

[Anonymous No.16027145]

>>16027040
Good advice. Next time I think I might try lard, but I will be sure to add enough relative to the flour.

[Anonymous No.16027158]

>>16021570
My grandmother was from honduras and she used to make flour tortillas somedays and corn on other days.

[Anonymous No.16027218]

>>16021545
How the FUCK do you stop homemade corn tortillas from getting crackly edges? No matter how carefully I roll them out, they come out with a jagged edge. If I mix in so much water that this doesn't happen, it's too sticky to peel off the table. It's not a problem if you roll them out thicker than the ones you find in the restaurants, but if you try rolling them out paper thin like las abuelitas do it at your local mexican place, it fucks the dough up. The damn things are made solely out of corn masa and water, what gives? The people who say it's a 4:3 ratio of masa to water are liars, that's way too dry.

[Anonymous No.16027228]

>>16026950
>vegetable shortening

lmao

>3 cups flour
>6 tablespoons lard
>1 cup of warm water
>1 tablespoon of salt

Mix flour and salt and lard. When it's combined add warm water and continue to mix until homogeneous. Form roughly golf ball sized pieces of dough. Let the balls rest for 1 to 2 hours. Flatten balls into disks with either a rolling pin or tortilla press. Cook in pan on medium high heat.

[Anonymous No.16027374]

>>16027228
Saved this. Thanks, anon. I will try it out next time.

[Anonymous No.16027388]

>>16021545
Not sure about wheat ones but masa ones you gotta put in a container right away, then they sweat a bit and stay flexible

[Anonymous No.16027573]

>>16021570
Any cuisine near the border uses both and other countries use both so it's not really just a gringo thing anymore unless you're only using flour

[Anonymous No.16027653]

>>16021570
Corn flour is flour. Op is just illiterate since "flour tortillas" is redundant, all tortillas use flour.

[Anonymous No.16027784]

>>16027653
>t. pedantic autisc

[Anonymous No.16027949]

>>16026024
>>16021596
thank you

[Anonymous No.16027957]

by preparing them properly, you incompetent gringo fuck. eat a fat mexican cock.

[Anonymous No.16028878]

>>16027218
You need to make them hydrated enough to feel *almost* sticky, and soft like hot play-doh. Roll the tortillas in a plastic bag cut open instead of scraping it off the table. Play some vids of street taquerias where an old lady is making handmade tortillas and youll notice she has a special mini press wrapped up in some plastic so the dough doesnt stick. You dont really need the press (tho its nice), but you really need the plastic bag film to roll the almost sticky dough on.

Assuming you do that, fresh corn dough is easier to work with than rehydrated masa. Its a ton of subtleties im not sure you already know about~

[Anonymous No.16028912]

>>16027653
Lets be pedantic and say this is not true. To make typical tortillas, mexicans use corn kernels freshly cleaned from the "nixtamalization" limestone bath, and ground into a dough (a firm dough is possible because of the natural corn starch and fiber, otherwise it would just be a thicc mush). After this, the dough is given a shape and cooked.

The ground up corn kernels can be dried up and sold as flour, but tortillas themselves are not all made from flour. Hence the difference between corn flour, normal wheat flour, and fresh dough ones

[Anonymous No.16028970]

>>16027228
>>16027374
not him but I add two teaspoons of baking powder a tablespoon of sugar and half a cup of either whole milk or coconut milk. You can substitute 1/3 vegetable shortening for lard if you don't have any.

[Anonymous No.16029005]

i hope you spicbros are bullying that flour guy

[Anonymous No.16029104]

>>16027653
Lmao but tortilla made from eggs also exists

[Anonymous No.16029125]

>>16021596
You were doing so well until you said cook at a lower temperature. Fucking retard.

[Anonymous No.16029290]

>>16028878
>You need to make them hydrated enough to feel *almost* sticky, and soft like hot play-doh
All the online guides say to stop adding water just when you start to feel moisture when you touch it. Which is apparently complete BS if it needs to be borderline sticky, and almost makes me think that they're writing these guides wrong on purpose like some kind of extremely passive aggressive form of gatekeeping.

[Anonymous No.16029301]

>>16029104
Ñigger

[Anonymous No.16029302]

>>16021545

[Anonymous No.16029311]

>>16029290
You know you can watch videos of torillas being made in real time, right? Just do what you see them doing like the fucking retarded ape you are.

[Anonymous No.16029354]

>>16023011
looks tasty

[Anonymous No.16029472]

>>16029311
I am watching the videos you dumb faggot, even big mainstream videos like Brad's video on BA do this shit. Telling you to make a tortilla dough that's several times too dry.

[Anonymous No.16029523]

>>16023011
Gonna try this with MCT oil

[Anonymous No.16029543]

>>16029472
Sounds like the problem is you're retarded and can't fucking cook.

[Anonymous No.16029710]

>>16029472
Hmmm. I suggest you ditch american youtubers alltogether. Ive only seen 1 video where the tortilla is serviceable. It was BA and Brad added lard for some reason to the dough (which I get. Tortillas made with maseca corn flour tend to be crumbly, but you should get good results with just water and MAYBE cornstarch).

Here u go anon. Even if you dont speak spanish you can follow along somewhat.

https://youtu.be/VOLZAIUhSJs
Best of luck

[Anonymous No.16029749]

>>16029710
Pancakes.

[Anonymous No.16030539]

>>16023032
I mix with my hand so I go as hot as my hand can handle comfortably. I read somewhere you dont want to go too hot in this step

[Anonymous No.16030620]

>>16029710
What's the point of letting the dough rest when it has no gluten in it to relax?

[Anonymous No.16030647]

>>16021545
use corn

[Anonymous No.16030662]

>>16030647
corn, more like porn. HAHAHA lmao

[Anonymous No.16030755]

>>16030647
use my dick, you queer

[Anonymous No.16030792]

>>16021545
Lard and roll them thin, and don't overcook them.

[Anonymous No.16030797]

>>16021545
Let someone talented make them

[Anonymous No.16030800]

>>16021545
More water in the dough - if it's dry - it needs more water.

[Anonymous No.16030801]

>>16021545
leave in fridge over night

[Anonymous No.16030805]

>>16030620
Moisture distribution.

[Anonymous No.16032038]

Gonna make another batch right now. If the thread is still up, I'll report results.