My Tortillas aren't tender, what did I do wrong.
I recently tried a recipe for tortillas called Sweet Milk tortillas
the ingredients included evaporated milk, flour, butter, shortening (I used lard which I had on hand) baking powder, salt and sugar.
I am wondering if the tender, flakiness in tortillas comes from more lard or less kneading. Anyone have any knowledge on this. The flavor of them was wonderful but they were just a bit too tough.
toughness is *usually* a result of over-handling the dough, which can develop the gluten too much. you may have taken the kneading to far.
Lard would make your tortillas flaky, kneading the dough would not. So less kneading. I think of making tortilla dough as you would pate brisee, pie crust; just work in the lard, knead very briefly and let the dough rest for 30 minutes.
Please post the recipe if you can, sounds interesting.
4 cups flour, 1/3 cup lard, 1 1/2 tsp salt, 1/8 tsp baking powder, 1 1/2 cup warm water.
Mix flour and baking powder, cut in lard until like meal, dissolve salt in the warm water and drizzle into flour mixture, mixing to form a soft dough. Knead for about 1 minute. Cover on the counter with the bowl and let rest for 25-40 minutes. Divide dough into balls (will make 1 dozen 9-10 inch tortillas). Flatten on greased cookie sheet with palm of hand, cover and let rest 30 minutes.
Cook on hot griddle, medium heat about 45 seconds per side.
I made these again and they are getting better. I find it difficult to roll them out flat enough. Any tips on rolling them out without having them just pop back would be greatly appreciated.
These sound interesting. What do you do with them? I have never had a sweet tortilla, or a tortilla made with milk! Of course, you could use a tortilla press, but from your recipe it sounds like they are supposed to be thick. ("flatten with the palm of your hand" is a lot different from rolling them or trying to make them thin in a tortilla press.)