How can I make lighter tortillas?!
I use a very basic tortilla recipe:
4 cups flour
1tsp baking soda
1/2tsp salt
1/4 cup oil
1 1/2 cups warm water
I knead the mixture by hand and roll out the dough to the thinnest I possibily can before cooking!.
But once they're cooked they're quite heavy and dense - more like Greek pitta bread!. Am I doing sthg wrong!? Perhaps it's the type of flour - here in Europe it's very startchy and makes the dough very elastic, I can't find anything better :(
Any tips from experienced tortilla-makers would be great!.
Thx )Www@FoodAQ@Com
4 cups flour
1tsp baking soda
1/2tsp salt
1/4 cup oil
1 1/2 cups warm water
I knead the mixture by hand and roll out the dough to the thinnest I possibily can before cooking!.
But once they're cooked they're quite heavy and dense - more like Greek pitta bread!. Am I doing sthg wrong!? Perhaps it's the type of flour - here in Europe it's very startchy and makes the dough very elastic, I can't find anything better :(
Any tips from experienced tortilla-makers would be great!.
Thx )Www@FoodAQ@Com
Answers:
Corn tortillas are healthier, less fat, and tastier!.
Here is a recipe with pictures!.
http://www!.cooking-mexican-recipes!.com/c!.!.!.
The corn flour mix looks like this:
http://www!.amazon!.com/Maseca-Corn-Flour-!.!.!.
Instant Corn Masa Mix for corn tortillas, tamales, enchiladas, pupusas, atoles and other Mexican, Central and South American dishes!.
Www@FoodAQ@Com
Here is a recipe with pictures!.
http://www!.cooking-mexican-recipes!.com/c!.!.!.
The corn flour mix looks like this:
http://www!.amazon!.com/Maseca-Corn-Flour-!.!.!.
Instant Corn Masa Mix for corn tortillas, tamales, enchiladas, pupusas, atoles and other Mexican, Central and South American dishes!.
Www@FoodAQ@Com
Buy a tortilla press- it makes the dough very very thin!. I have a metal one, and it works great- as for the flour, try cake flour and see if that works!.!.!.http://www!.gourmetsleuth!.com/tortillapre!.!.!.Www@FoodAQ@Com
yeah i think it may be the flour not 100% sureWww@FoodAQ@Com