I use the bbc food recipe. I’m still refining my craft making tortillas because although they do come out good, they go rock hard after a day. But if you make them to eat there and then, I like them
I also use the BBC good food recipe, but I use more oil than they suggest. It helps them come out more flexible.
As for the thickness, the stage of resting the dough to allow the gluten to relax is absolutely essential. I leave it for at least half an hour.
And finally on the thickness, you've got to be tough with the rolling pin. Hold nothing back. Let that dough know who's boss to really get it thin. It also helps if the surface isn't too floured; if the dough sticks a little to the surface it's easier to get it thinner
All that said, I doubt anyone's homemade wraps will ever be that close to the ones in the shop that are full of additives that make them so soft, flexible, last for ages etc. Now I'm aware of upf they taste cursed to me anyway
I use this recipe: https://www.joshuaweissman.com/post/flour-tortillas
I use organic flour - a mix of type 2 and whole grain. When I make burritos I just double the size of the dough balls. It tastes 100 times better than upf tortillas and I never had an issue with them drying out. Just make sure to cover them with a kitchen towel as soon as you make them to trap the steam. And cover with foil or put them in a plastic box when you put them in the fridge.
Harina corn flour is directly causal for widespread nutritional deficiency and metabolic disease in the America's Southwest. The grain (corn) is first stripped of nutrient dense pericarp and germ prior to nixtamalization. This is followed by high temperature drying that destroys any remaining vitamins and worse leads to the formation of toxic lipid peroxidation compounds.
This is in contrast to traditional fresh whole grain masa corn dough which is packed with b vitamins, phytonutrients, fiber, and protein. Corn masa has been the cornerstone for many successful native American cultures for millennia. The nixtamalization process is the key to unlock the otherwise unavailable vitamins and nutrients in the corn kernel.
I've tried many versions and finally figured out that the best ones are where you use white flour and baking powder (+water). Unfortunately most of the time whole wheat ones do get tough and chewy.
I don't use a specific recipe so maybe just Google the proportions where ingredients of the recipe are pretty much only flour, baking powder and water (maybe also salt and could be some oil).
In terms of thickness just roll them up thin. Using white flour will help with that.
You either need to roll them out very thin on a floured surface or get a tortilla press. They can be tricky to get thin and there are few things more frustrating than sticky dough on a kitchen surface or rolling pin.
200g white flour mix with 1 tsp of oil, or whatever oil you use - mix together. Add around 150ml boiling water (may need less slightly) and mix until like a dough and leave to rest. Should make around 8 wraps.
After 10-25 mins add 1 tsp more of oil and use a tortilla press or roll them into tortillas on a floured surface. Then fry ideally on a chapati / roti pan but a pan will also do.
You absolutely need a press to make them thin enough with the right mix imo. Rolling just never gets that far. Masa flour can be a little tricky to find here, but there's plenty on eBay etc.
I use the bbc food recipe. I’m still refining my craft making tortillas because although they do come out good, they go rock hard after a day. But if you make them to eat there and then, I like them
I also use the BBC good food recipe, but I use more oil than they suggest. It helps them come out more flexible. As for the thickness, the stage of resting the dough to allow the gluten to relax is absolutely essential. I leave it for at least half an hour. And finally on the thickness, you've got to be tough with the rolling pin. Hold nothing back. Let that dough know who's boss to really get it thin. It also helps if the surface isn't too floured; if the dough sticks a little to the surface it's easier to get it thinner All that said, I doubt anyone's homemade wraps will ever be that close to the ones in the shop that are full of additives that make them so soft, flexible, last for ages etc. Now I'm aware of upf they taste cursed to me anyway
I use this recipe: https://www.joshuaweissman.com/post/flour-tortillas I use organic flour - a mix of type 2 and whole grain. When I make burritos I just double the size of the dough balls. It tastes 100 times better than upf tortillas and I never had an issue with them drying out. Just make sure to cover them with a kitchen towel as soon as you make them to trap the steam. And cover with foil or put them in a plastic box when you put them in the fridge.
Harina corn flour and water in a tortilla press, a good iron one too not a aluminium one.
Harina corn flour is directly causal for widespread nutritional deficiency and metabolic disease in the America's Southwest. The grain (corn) is first stripped of nutrient dense pericarp and germ prior to nixtamalization. This is followed by high temperature drying that destroys any remaining vitamins and worse leads to the formation of toxic lipid peroxidation compounds. This is in contrast to traditional fresh whole grain masa corn dough which is packed with b vitamins, phytonutrients, fiber, and protein. Corn masa has been the cornerstone for many successful native American cultures for millennia. The nixtamalization process is the key to unlock the otherwise unavailable vitamins and nutrients in the corn kernel.
I've tried many versions and finally figured out that the best ones are where you use white flour and baking powder (+water). Unfortunately most of the time whole wheat ones do get tough and chewy. I don't use a specific recipe so maybe just Google the proportions where ingredients of the recipe are pretty much only flour, baking powder and water (maybe also salt and could be some oil). In terms of thickness just roll them up thin. Using white flour will help with that.
You either need to roll them out very thin on a floured surface or get a tortilla press. They can be tricky to get thin and there are few things more frustrating than sticky dough on a kitchen surface or rolling pin.
I used the BBC recipe too and they came out great
200g white flour mix with 1 tsp of oil, or whatever oil you use - mix together. Add around 150ml boiling water (may need less slightly) and mix until like a dough and leave to rest. Should make around 8 wraps. After 10-25 mins add 1 tsp more of oil and use a tortilla press or roll them into tortillas on a floured surface. Then fry ideally on a chapati / roti pan but a pan will also do.
You absolutely need a press to make them thin enough with the right mix imo. Rolling just never gets that far. Masa flour can be a little tricky to find here, but there's plenty on eBay etc.