Is it this hard to get flour tortillas round?
First time making flour tortillas, using this recipe:
The flavor and texture is very good, but they are NOT round, they're very irregular, and just as stubborn as can be. Is there a trick, do I need a press for next time?
I'm using lard for the shortening, the flour is all-purpose, and of course buttermilk instead of milk or water.
First of all, these are really good -- I've only had tortillas from a store package, but oh the lard and the buttermilk or maybe the homemade factor..? I was really bowled over! They are so tender, with actual flavor. Just delightful.
But back to the subject -- I found that resting (for 20 minutes!) the balls and even resting during rolling (just stop and wait 3 minutes if the dough is springing back) helped a lot. I didn't realize I couldn't just put the pin down and push, like pie crust.
Next time it'll be a breeze. Thank you both.
todao, what kind of flour do you use?
You didn't describe your rolling technique. Forming the dough into a ball, pressing it flat with firm even pressure, then rolling from center to edge and turning 90 degrees with each pass of the rolling pin can help keep them even. Using white flour means the dough will want to spring back to the shape it held originally as you make each pass with the rolling pin. To discourage that you can press the dough balls fat with the hand then cover the dough pieces with plastic wrap for about fifteen minutes before rolling. Once they're rolled out flat, onto the grill they go.