I followed this recipe and scaled it to 500g of flour (I made 15 tortillas).

It took me an hour and a half (2 hours if you count cleaning). I was wondering if there are better recipes out there to streamline the process.

I am trying to meal prep, that’s why I want a big batch of flour tortillas so I can make a wrap and freeze (or freeze the tortilla individually).

  • Lvxferre@mander.xyz
    4·
    9 months ago

    Reduce the amount of water from 200g~227g (66~75%) to 180ml (60%). The dough should be less messy = faster to work with.

    Working too fast on anything with gluten is counter-productive, as it starts fighting back. Instead it’s better to work small steps on each chunk of dough, like this:

    • form all chunks of dough into balls
    • turn all balls into UFOs (discs with thick cores and thinner borders), by hand
    • turn all UFOs into properly shaped discs, using the rolling pin

    This way, as you’re working with a chunk of dough, the other chunks have some time to rest.

    Table space is usually a concern when you’re making tortillas, and that makes the process slower. If possible recruit the help of someone else to fry the tortillas for you, as you’re rolling them.