lvxferre , 4 months ago

Reduce the amount of water from 200g227g (6675%) 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.