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CharmBaker: Can I substitute in your recipe 50 g of White Bread Flour for 50 g Rye Flour? Do I need to adjust hydration? Will it change texture? Thank you for sharing.
The rye flour may make it a bit sticky. Try it first without adjusting the hydration and work from there. Perhaps make a half batch to not waste ingredients just in case.
Hi, I recently made tortillas for the third time using your recipe and kept them for 4 days in the fridge. They were just as soft and tasty every day! Thanks for this recipe!
I realized I had all kinds of ingredients that would be perfect as fillings, prepped them and the dough(double batch - shaped 18 smaller dough balls) at lunchtime. After work I rolled and cooked the tortillas on the griddle feature on my stovetop. 20 seconds, flip (x4), cooking two at a time. Veggies: sliced garlic and onions, red and orange peppers and zucchini plus some herb seasoning. Corn: roasted four ears over the gas burner, then sautéed in butter with a Mexican lime seasoning Shrimp: removed the shells, allowed to dry/blot on paper towels, sprinkled with a Cuban citrus seasoning, sautéed in olive oil/butter. As these were not 10” rounds, they ended up as soft tacos - oh joy, oh rapture - delicious filling and the tortilla, very soft and flexible and a joy to eat. Sharing with family for dinner tonight. Thanks, Charlie for sharing this wonderful recipe will make again soon. Photos have been posted #219
Made these at least 5 times since you posted them in the community tab.. now i see why mine are always square or diamond shaped ;') ... always can't wait to eat them!!😅
This is how the restaurants used to make them. Back when everything was done on site. Thank you for the best tip and explanation for chilling the dough though! Thank you also for a recipe for only six! I’m going to give this a try because I haven’t made them in years!
Another great one. When I make tortillas, I just roll them out to a large enough shape and invert a bowl of the size I want on top to trim to a circle. Makes them look really pretty without any effort.
If you use chapati flour (or half wholemeal, half plain flour), a little less oil in the dough & knead 5 mins after resting - you get Indian roti/chapati! It’s almost exactly the same method as tortillas, all we do is drizzle with a bit of butter/ghee right before serving with a curry of your choice :)
I’m so glad my dad taught me his roti recipe before he passed. I had so much fun in the kitchen with both my mom and dad. Good times, miss them so much!
Hello, Chainbaker: We have been searching for the best flour tortilla recipe for about a year. We have tried 5 or 6 different recipes that turned out just ok. We now on making this recipe for the 3rd time; it is a wonderful recipe. The boiling hot water & refrigeration to rest the dough makes a huge difference. Our tortillas turn out tasting great and are soft & flexible just like in your video. We are soooo happy! Thank you! P.S. we are also trying other recipes including another favorite, the 100% hydration whole wheat bread; it is so good!
Simply Lovely! I have some extra ground beef from making the Fatayer filling, will saute with some onions, garlic and zucchini and use as a filling with the tortillas. Thank you for sharing this tortilla recipe that incorporates the scalding technique. Will plan to make them today 👍👍 168K subscribers - whoo hoo!! 🎉🎉
Oh man, why didn't you post this in the morning? That would have been a wonderful way to serve the sauteed beef we had in the afternoon. I can't wait to make them as soon as possible. Thanks so much for this recipe. 🤩 UPDATE: I made them yesterday for vegetarian wraps, and everyone in the family loved the softness of these tortillas. I am definitely adding this recipe in my notebook. Thank you once again.
You're the only one I always look back to whenever I want dough recipes I always hated making breads or working with any type of "dough" I only made cakes and never bread because it's time consuming and so much work with a failed results and feeling dissatisfied and disappointed every single time, but discovering your channel really changed my aspect of making bread and working with dough thank you so much I love you
I just finished making them! This was my 3rd time ever making them. The first 2 times were with different recipes. I always watch you & your recipe came up - I jumped on it! You explained the hows & whys of this recipe & it made perfect sense! I was so excited to try it & I’m SO Trilled!!! Your recipe is also the perfect size for just me & my husband. I can double it when we have friends over. Thank you SO VERY MUCH!!! I also cold proof my bread now, you’ve changed my world. I have no words to express how grateful I am for your teaching all these wonderful recipes & techniques!!!❤
It's awesome that you are making tortillas. I tried to make those so often and failed everytime and now I realize it is because other channels were missing crucial steps. 🙂 (go see what Gordon Ramsay does. He uses only flour, water and salt. That's never going to work without the fat) Like Marco Pierre White says ''it's easy to get it wrong on the easy stuff'' You got me thinking: maybe I should save and freeze my bacon fat and porc butt fat. This would give tortillas an good flavor. Thanks man 🙃
I've been trying to make tortillas for a week or so now, after receiving a new tortilla press, and they were too thick, hard, but still slightly flexible. They were good, but not great, this video answers all my questions of why they were too thick, not spreading, not as soft. Can't wait to try! Best baking channel! Thank you!
Hi Charlie! Can't thank you enough for the channel. It's been ChainBaker week at our house, so far we've done the blueberry cheesecake bars, Greek pita, your first tortilla recipe and tonight the new tortilla recipe and brownies. Appreciate all your hard work that go into these videos.
I'll give it a try now, last time I tried making tortillas was before I got really into breadmaking :) rolling out was really offputting then but boiling water plus cold resting should really step up the game :)
Steam works to freshen a stale one. A steamer basket on an induction plate is better than a microwave. If they’re bone dry , you can also wrap in a moist clean towel for about eight minutes. It’s a traditional method of bread storage to let flat bread dry to the consistency of a shingle. They’re stacked and stored bone dry. When hydrated right they become like delicious cloth. Pretty cool. I don’t know if the fat content would allow that kind of storage for these.
I've made tortillas before, but they didn't turn out so great. I like the look of this recipe. The combination of hot water and lard is probably the missing secret. Gotta try these soon!
i made Wraps some time ago and experimented with different recepies. never tried the boiling water yet, i'll try that out soon. however what i found was that they keep soft for days, if kept wrapped in a damp (not wet, only damp!) clean kitchen towel. so i'd bake them, have my sprayed towel ready and put them right ob that, fresh out of the pan. i'd fold the towel over each, place the next, then fold the towel again and introduce a new towel when the first ran out. stacking them all and just folding the towel over works, but not as well. the longest i had one wrapped that was still soft and nice was close to a week in the fridge with regular re-dampening of the towel by spray bottle. that way i could prepare wraps for school very fast and easily throughout the week, only baking once a week. keep in mind however, that the dampness makes mold more likely than dryness as a limiting factor to how long the food stays good. work clean, wash your towels at 60°C minimum and always check for mold.
Beautiful! I never thought of scalding. Makes perfect sense. It got stinking hot and humid here. I made two loaves of sourdough. I froze them both because it was too dang hot to eat them. That’s not happening again until thing cool down! Chain, your timing is perfect. Gotta’ go. Making tortillas.
I just buy the uncooked flour tortillas from Costco, then put a piece of parchment between each one before freezing them. But I usually get them way too crispy when toasting them on the range. That sweet spot between raw and crunchy eludes me. Today I'm going to try putting some grease in the pan; I read that will help keep the bread soft. Yours look perfect.
dope recipe. i suggest freezing the tortillas in plastic and/or foil to preserve them. my tortillas didn't stick to each other and i can easily separate them and microwave to soften them back up
I've made tortillas (not these ones) using cream as the fat. After all, butter is just cream that's had an adventure. Works pretty well, and tastes surprisingly complex.
I've made flour tortillas in the past but gave up because it just seemed too much work for the return. Your no knead recipe is definitely making me re-think my decision! Wondering if I could replace some of the white flour with whole wheat to make a 'healthier' version @ChainBaker ? If so - what's the maximum I could replace?
@@ChainBaker thank you for the response. I just saw you were on Va-ca at home in Latvia 🏡 Assuming I would look for the same soft dough as the white in adding extra water? or is there a ratio/percentage I should be striving for 🤔 either way, will give it a go. Have a wonderful time at home ☺️
If you live in an arid/dry place you may want to brush or spray each with water just after leaving the pan, when still hot and on top of the growing stack, and cover them immediately with some cloth
My plan was to leave a couple for 3 days and see how they did as you requested in your video.. You know how plans can go awry. Our grandson came over and well, they made it to 2.5 days. I warmed the remaining two in the microwave covered in a dampened paper towel. They were just as fresh as the day they were made. They didn't crack or split and I did a pretty hard roll on them. P.S. Said grandson wants me to teach his Mom how to make them. 🙂
When I buy tortillas at the store, I freeze them, and when I want to use them I just take them out and heat them up in a pan and they're always the same as "fresh". So I think it's worth a try to freeze these as well. You can probably even freeze them before cooking them, I've even done that with naan dough
I noticed you mentioned lard/butter. Could I use bacon drippings? I have used your approaches with bread using a litttle bacon fat it was nice.. even used that separately with shokupan/yudane and cold ferments, adding added Lecithin/butter in the first proof/hand masaged in.. it seemed to greatly extend the shelf life with much success.. would that work to keep these flexible? I am so glad to see this recipe! The cost of flour tortillas is 4$ USD+ Cant wait to try this, I will experiment!! Curiously, could we bake these vs pan fry? To that, do you have a recipe for Lavash, which is square? As to the flour, might you have any alternatives to wheat, such as corn flour, or sorghum flour? Maybe whole wheat or possiby a mixture of flours?
Bacon fat will work great here! Baking may dry them out too much, but I've never tried it so I can't be certain. No lavash recipes yet, but I may do in the future. A mix of flours should work well. I've only ever made them with wheat. But I am planning a video in which I make tortillas with various flours.
I used to make them, except for the lard substituted for oil, so I didn't have to use hot water. I wasn't aware about the "scalding" part back then. But I put them under a bowl after lifting them off the pan, where they basically steamed, which probably did the same thing. But they had a huge disadvantage - they were too good and I ate a stack a day.
I made these using olive oil. Then, I left in the refrigerator for more than 30 minutes. When I rolled them out the dough kept shrinking back. Was the dough too warm? Should I let it rest a bit longer? On the upside, they were delicious! Will definitely try again.
King Arthur Baking Company has a white whole wheat flour which I've used quite a lot in the past. Perhaps other milling companies have white whole wheat flour too.
I know that in some countries whole wheat flour is referred to as wheat flour. But that makes no sense in English because no matter whether it is white or wholegrain it is all made from wheat.
A word of warning for the audience; I used butter for the fat and, while they still turned out great, the butter flavour was a bit too strong for my liking (and I'm not normally one to say too much butter!) Next time I think I'll try something more neutral like vegetable shortening instead. Great recipe anyway, thank you!
Putting layers of cut-out and floured cloth between the tortillas prevent them from sticking. I bought a large flour bag and cut it out to 10" squares. I use that method to proof my pitas
Thanks for this recipe ! I want to make tortillas with corn flour (half corn flour), can you give the change in the recipe ? I really like tortilla with corn flour in it...
Have you ever had Greek Souvlaki in Greece? The pita they use is really soft and when you warm it up it doesn't crack and fall apart like the stuff we get in Canada which is that typical Arabic pitta that is very dry. Any idea how to make that soft Greek Pita? I am sure the scolding method is the way to go but the fluffy texture and super soft chew is something I miss and I would love to make. Maybe a video on that type of Pitta? Btw that sandwich looked really YUM!!!! I think I will never buy tortilla again after seeing how simple it is to make them. Could be interesting with duck fat too :)
I'm not sure how this one compares but it's the only one I've made so far ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ef0Rk5yGK-Q.html scalding could make it softer for sure! Cheers, George 😎
I tried them, need to work on the circle shape 😂 Tasted a bit like nan, but in the other side i did not know what to expect as I never tried any other tortilla than the corn ones from the store
Have to ask, what would be your guess for Finnish sour dough rye bread recipe to get more sour. idea is that you have primal sludge from starter with mixing with roughly 150% hydration till it bubbles, this is on room temp for roughly a day. Still gives pretty sweet flavor even 100% rye. Do you have a guestimate if I would do the same "levain" in fridge for few days at 10C for 24/48-hours, would it make the bread more sour? Will add roughly 80% more flour after than at hydradtion around 92% overall. Could be my flour also as I'm buying local rye flovar that is mill ground on stone mill. Not organic to my knowledge, but more to olden ways grown. #edit And finally joined
I would say lower the hydration and let it ferment for longer to build up more acetic acid. Higher hydration starters are more lactic acid bacteria rich which makes the taste sweeter. I am currently researching rye and there will be videos coming in towards the end of the year. Cheers 😎
@@ChainBaker Oh that makes so much sense now that you wrote it. My starter is over year old but hydration is somewhere around 110%, rye starter is a pain in the ass compared to wheat. The levain is somewhere around 150% hydration, could be more. Dunno if there are good recipes in English for Finnish rye bread. But I pretty much already explained it. roughly 80-90% hydration, with final shape you make a steep rounded pyramid for round bread, or long oblong with square corners really. Height is important as it will not "proof" like normal white bread. It will spread, when you get cracks to surface it is time for baking (This is for free standing bread I mean). Basically the dough has just oozed out of it's original shape. And then just burn the crap out of it in oven on a steel, maybe 250C for 50 minutes. Traditionally this is made in food fired stone ovens.
I wonder, would this recipe be aided or hindered in a high heat pizza oven? I've not had issues with using a pan for tortillas, but the pizza oven greatly improves my pita bread over the pan.
Pita definitely turns out better in the oven that is a fact. But a tortilla I'm not sure about. It is so thin that it may just dry out in seconds. Saying that, I've never tried it. Let me know if you do.
Asking for help; I tried to make these today but they were not soft and flaky; they were hard and brittle; I used whole wheat flour because I wanted a healthier option. Any ideas on how to achieve a softer more palatable product. I am tired of all the additives in purchased tortillas. Thanks so much
Whole wheat flour absorbs water a lot better than white flour, so whenever you do such a swap you should increase the amount of water in the dough. I would go with 175g - 180g.
Except that I use oil, this is very similar to my favorite tortilla recipe. I find them still good the next day (I make a larger recipe), though I've never had a chance to find out how good they are the day after that!
I just put lard or butter into a pot of the water used for the recipe and heat it up just until the it dissolves. then add it to the flour. Careful, it's hot.
This is a good one I worked out my self. 240 g flour 7 g salt 15 g oil 100 g water 100 g potatoes, boild and riced 45 g/flat bread the dough need the rest for hydration just like yours. Otherwise it is the same.
@stevehendry9890 It softens the breads a lot. It's also important to bake them quick on a higher heat, to keep them soft. But don't let them get to much color, then they will crack.
I, myself have never used animal fat before when making these, I either use butter or olive oil (I prefer the olive oil) even though with butter it's really tasty.
