They Don’t Rip - What Wonton Wrappers and These Tear-Free Tortillas Have in Common (meal prep)
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- Опубликовано: 24 авг 2024
- Make large, 12 inch plus flour tortillas that won't rip when you are prepping your freezer burritos. Or use these for any recipe involving tortillas. Super simple, 3 ingredient tortillas versatile for anything. Enjoy :)
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INGREDIENTS
(6 12-inch+ Tortillas)
- 480 g (4 cups) All-purpose Flour
- 270g (1 cup + 1 tbsp) Hot water (*CORRECTED*)
- 9 g (1 1/2 tsp) Salt
INSTRUCTIONS
- Mix ingredients to form dough
- Split dough into two identical balls
- Kneed balls until smooth
- Roll into logs and rest covered 10 minutes
- Cut each log into three equal balls
- Roll one ball out at a time as thin as possible (keep others covered)
- Cook tortilla on high heat, both sides
- Cover finished tortillas
- Serve or use once cool and pliable
MACROS
C: 61g
P: 8g
F: 0.8g
Cals: 290/tortilla
Link to Freezer Burrito Meal Prep Video using these tortillas coming soon....
Freezer Burrito inspiration from Felu: • Meal Prep Burritos for...
⚪PRODUCTS I USE⚪
Note: As and Amazon Associate I earn from qualifying purchases. The following links are affiliate links.
The All-Purpose Flour I Prefer:
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Glass Meal Prep Containers:
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The Digital Food Scale I Use:
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The Whey Protein Brand I Trust:
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I’m getting more and more questions about this, so I’ve decided to address the issue here for everyone.
If you decide to make these tortillas, use the measurements listed in the description, not what I say in the video. The tortilla dough turns out much better and more workable with more water than the 250g that I originally called for. 270g works well for me with the same 480g flour. You could even get away with 275g water. Depending on how well your flour absorbs water, you may need to make adjustments. In any case, you shouldn’t feel like you’re getting a workout from rolling out the dough, but you also shouldn’t have problems with the dough sticking to the counter. 270g is hopeful the sweet spot for you as I have found it is for me.
I hope this helps!
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Finally gave a try at making this again and added more water like you said. This time it was like twice the work with half the effort! I did some research and I believe the first failure was due to using bleached flour, which absorbs more water, as opposed to unbleached. This time I ignored perfect measurements and added just enough so that they were slightly moist. It ended up being around the 300g range, but they were exactly like the ones in the video.
One thing I should add is that if you're rolling a bunch in preparation, then it's probably better to use flour to avoid sticking, because after 5-10 minutes of sitting on the counter they'll deform when you rip it off.
Thanks for the great recipe! 👍
thanks a lot! I came back and wanted to ask, since mine (used all purpose whole grain wheat flour) ripped unfortunately. But will try again with more water :)
@@ethyr
Twice the work with half the effort? So, the same as last time?
@@aresorumHe meant to say twice the progress
Finally someone who knows how to teach someone making their own tortilla! Dziękuje from Poland!
Nie ma za co! Enjoy 😊
I like that you showed you juggling the rolling and the heating of the tortillas
Most recipe videos just teleport around and then the recipe is magically complete
As mexican I was sceptic, but it is a good tortilla, we use different tools and we put them in a "servilleta" and in a "chiquihuite" or a similar box right after we cooked them to trap the steam as you said, but I think you method works just perfect as well
Now I just keep them under a sheet of aluminum foil! It’s neat to hear about all the ways people make the same thing.
Sepsis is no joke. Hope u got that cleared up. !!
I am going to make these for my daughter, who is on a very low fat diet, because of gall bladder issues. She will be so happy to be able to have burritos again.
BTW, replace 2 tsp of the water with 2 tsp of distilled vinegar. It will make the dough more acidic and act as a preservative to prevent mold. That way, if you want to keep a stack of them in a large ziplock bag, on the counter, they should be good for at least a week or 2 (maybe longer). Otherwise, they will probably go moldy in about 3-4 days.
UPDATE: Just made 2 batches of them...one regular, and the other whole wheat. I actually liked working with the whole wheat dough, better. They were much easier to roll out and shape.
My daughter was very happy to be able to have burritos again. And she says she likes these tortillas better than the store bought ones. She says the store bought ones are too pasty, stick to the roof of her mouth, and get stuck in her teeth...and these don't.
That’s a great tip using the acid to prevent mold! Thank you!
And it warms my heart like you wouldn’t believe that this tortilla recipe can bring so much joy to your daughter! Thank you for trying it!
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If you sub in whole wheat flour instead of AP, that's just the recipe of a traditional Indian roti.
@@SwaggyMcSwagSwag1 It's only a roti if you are making Indian food. If you are making Mexican food, it's a tortilla. Many cultures of the world have a traditional flatbread consisting of nothing more than whole wheat flour, water, and salt, which goes by many names. In fact, it's the most basic and primitive of bread recipes. And I am willing to bet that Indian food also has a bread that's pretty much the same, but also contains yeast, and you don't call it pita or tunnbröd. :)
@@app103A flatbread… with yeast??
Ahh, perhaps you are referring to my delicious beerpaper! 😀
@@deadfr0g Naan, pita, and tunnbröd are all flatbreads with yeast. And I am sure there are others.
Judging by those callouses on your hands, you're the kind of guy who needs a tortilla durable enough to fabricate into work pants in a pinch... Carheartt's aren't cheap. Also, stab and tear resistant materials like those tortillas are popular with military and law enforcement, so you should shop that recipe around... jokes aside, great start on this channel, looks like the algorithm is picking you up .
Hahahahaha, that’s funny as hell man. Had me practically rolling. I appreciate the kind words!
Pretty sure those are gym calluses. Speaking from experience 🤣
Work pants... I did a spit take.
Jfc
The explanations of the ingredients was amazing. Please continue making videos this good!!!
More coming!!
This is the absolute bomb. Recipe turned out almost perfectly first try and I didnt even measure ingredients. You’re the man!
Awesome! Yesterday I learned to make the burrito filling, today the tortillas. Yummy, inexpensive, nutrient-packed lunch food to bring to work. I owe you a big debt of gratitude. Thank you.
You don’t owe me anything! It’s my pleasure, man. I’m grateful it’s helpful for you.
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Super yummy! I made 8 tortillas from this recipe and felt happy about the size with no scale. Found on round two that if it is not soft dough, as close to sticky without actually being sticky as able, the dough is thinner and so easy to work with
Thank Ethan! I really
Appreciate this!
Came here after your breakfast burrito video. I haven’t been eating breakfast for years because I’m sick of the extra dishes it makes and don’t even get me started on lunch. I love cooking for diner but I’m really excited to make all those from scratch and having a good bite for breakfast once again.
Give it up…FOOOOR…. The Ethannnnn!!! 🎉 😂 ❤
Dude these are excellent. 480g flour and 270g water like in your followup comment work for me. Weighing salt is important too because I only have sea salt ever. I like to stretch out little tabs before cooking so I can cheat at rolling burritos.
So I'm addicted to Tortilla Land tortillas, and these turn out exactly like them. You can always tell the really good tortillas at mom & pop Mexican restaurants by the slightly darker, translucent, glutenous valleys between the cooked bubbles, and that's exactly why Tortilla Lands are good, and it's exactly what yours have. Thank you. I haven't been able to stomach off-the-shelf tortillas for a long time. Like most store-bought bread, they are barely even food. And I also get tired of buying the more expensive tortillas I like. So again, thank you.
Also, the next time I get a chance, I'm trying this with sourdough.
That’s great to hear! I can’t stand the stuff they sell at stores. After eating fresh tortillas, nothing compares.
I’ve been wanting to try that, too! Let me know if you do it!
How’d the sourdough starter version turn out?
Dude I just found your channel today (wish I had found it sooner) I am loving the recipes, ideas, and content! I never felt like I could make my own tortillas due to the complexity, but this really does look simple so thanks for the inspiration. Keep up the great work!
Bro this is supreme, thank you very much. I did it with whole wheat flour and they came out great, strong and pliable. The dough just needed a little bit more water than the 270 ml (I just had to get my hands wet a few times while kneading).
Loving your channel, I'm glad the algorithm decided to show it to me! Your recipes look awesome, I can't wait until you have tons of subs and I can point excitedly at my screen and tell my friends I was there then you had barely 4000
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7:55 if your tortillas DO go crispy you can easily steam them back to life, great if the bag didn't get resealed properly. Steaming also helps with burrito wrapping making the tortillas even stretchier.
bro this is fire
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I believe the gray in the dough is early stages of grain alcohol (aka “hooch”) forming. You see this in starters as well that are waiting to be fed.
Nice job on your tortillas. I grew up with my mom making large tortillas such as yours. I tend to make them that way as well. Lately I’ve been placing my cooked tortillas in a gallon size ziplock with paper towels to absorb the steam. Any leftovers are zipped closed and place in the fridge, and there’s less dishes to clean.
planning on making this along with your burrito recipe very soon! my husband and I both work full time so this is something I can totally see us prepping in advance for an easy dinner!! so excited!!
It’s a pleasure to hear that! I hope it’s good enough to become a staple for you all like it has become for me. I’m about to have my last one of this batch today. I make a new batch nearly every week.
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@@ethanpaff we tried it yesterday and it was honestly so so good. the prep took awhile but it was all worth it for how delicious it tasted, especially after a long day where we were both starving by the end of it.
my only note: our filling came out a bit too watery due to putting too much water when we were soaking the beans, but we compensated with more cheese and it was great!!
Awesome to hear! ❤️
As for the water situation, I just let it evaporate out as much as I can before adding the cheese. Within reason, of course, as you don’t want it to burn.
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Your explanations are clear and easy to follow. I love to make most of what I eat from scratch. This will now be on my list. Love homemade burritos. Thanks
Thank you very much! More good stuff to come! In fact, check out my recent video for a high protein bagel recipe
Awesome channel! We call these chapati where I'm from. I've been making them since I was a child and always eyeball the ingredients and roll them thicker. Next time someone complains about me not providing measurements I'll direct them to your video :)
Chapati. Interesting. Seems like every culture has some variation of this simple bread recipe. Haven’t heard of that one before. Thanks for the info and support!
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Just made this and it turned out excellent. Followed exactly except I didn’t use unbleached flour and i definitely added slightly more water instead, then again my flour was about 500g.
Thank you so much!
You’re very welcome 😊
These look amazing and I will try them. There may be serious health concerns using a non-stick pan over high heat. Supposedly they can release toxic chemicals into your food over a certain temperature. Maybe consider switching to cast iron or carbon steel if you’re cooking on high heat.
Thank you! And, yes, I’ve since switched to cast iron for high temps. Thank you for getting the word out there!
Made a half recipe of these tonight. SO GOOD! Thanks, this is exactly what I've been looking for!
Saved the filling recipe video a few days ago and now this 😮
Thanks Ethan and thanks youtube.
Just opened your channel and figured out you joked, the filling recipe is your video too XD
😁 so happy you enjoy them, man. I’ve got more to come!
I just made a small batch of these to test with, they are so dang fluffy and they take quite a bit of force to tear! Awesome recipe, thank you!
Happy to hear!!
You can use the stick end of a wooden spoon to mix the dough. I've used this technique for my weekly bread making, give it a try
Definitely a good tip. I used to do that to try mimicking a dough mixer.
I love the way you do cooking videos.
Keep up the good work
Many thanks, man ❤️
I just got pushed to your channel and going through your recipes now! Love it, great presentation. Great healthy recipes and making meal prep better!! Thank you!
Am definitely making these, thanks!
I typed in the comments from your other video "New sub," I watched your breakfast burrito... I'm a new sub!!!! I like to eat healthy! I'm a firefighter/ Paramedic. at work, I have no time to eat healthily. At home - it's another story. If time permits I eat a bag of caeser salad /dressing add some breaded chicken and avocado. This tortilla and breakfast burrito will save me from having something healthy at the beginning of my shift! Thanks for sharing!!!! Guys at work always tease me... I either make a sandwich or wrap food in a tortilla ( My salad when on the go) just to get some calories and carbs for the day. I can't tell you how much money I waste trying to cook a meal - The tones go off and I'm not back at the station for another +1 hour. My food on the stovetop is wasted, cold soggy etc.
Well I’m glad you found something you like. Hopefully more to come! Happy to have you!
I love it and I’m definitely gonna try it but if you’re making your own tortillas you gotta flip them with your hands
nice man, never thought i'd find a meal prep channel that actually cares about avoiding PUFAs
Those look like gymnast hands. I definitely want to try this recipe. Thanks!
Parkour and calisthenics, mostly. Let me know what you think! ✌️
Let's go Ethan. Bang on with the food science balance and meal prep, you are a great benefit to great knowledge being so accessible. Good luck with it brother. peace
Many thanks, bro ✌️
The algo did me good today..thanks for taking the time to make this video
Thank you for appreciating it ❤️
One of the best tortilla videos ever! Liked and subscribed! I DO wish you had a lower carb version?
Thank you! I’m glad you enjoy it. I don’t have one yet, but I’ve been thinking about one.
Thanks for this recipe Ethan as a guy who has trouble eating processed tortillas I look forward to these and maybe pretending I'm 25 again and crushing 3 burritos at once lol.
Am I allergic to flour? Yes. Did I watch this whole thing? Also yes. I WISH I could eat these 😢
Siete is a brand that offers alternative flour tortillas if you have a gluten allergy.
Dang! One of the most usefull videos i watched in 2023! Thanks man!
Can't wait to try!
Turned out great!
I’m glad youtube is finally knowing I like watching dope useful shit from dope people. Keep it up pimp, I really dig your videos!
Thanks dawg 😎✌️
Alright tortilla man, you've got my subscription 😁
Excellent video!!!!!
great video/recipe. easy, cheap and to the point
Thank you!
I’ve always added a fat to my tortillas. Good to know you have too!
I made these super good, i had to add a little extra flour when rolling them out.
cant wait to try this! the other recipe i saw on YT had all this butter in them..
Hello again but in another video lol
I had to watch this one too, to have all the necessary tools for the best breakfast burrito of my life haha
You gained a subscriber man, cheers to a great week!
Thank you, man! I’m glad to hear you enjoyed it!
Amazing content!! Tons of science-guy info!!
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I'm trying this 🔥💪 looks good
For the record "organic bread of heaven" has some seriously delicious burrito wraps. I recommend them, especially if you're looking for healthy alternatives.
Good info, thanks! I didn’t know the store existed. I did see that their 12-inch tortillas come in 4 packs for $6, plus shipping. And their recipe includes oil. Still an alternate worth considering if it fits the bill for someone else’s needs!
My mans abt to pop off, Love the vids!
May i suggest using a tortilla holder? they tend to be cheap and wont break as easily as two ceramic plates
New here. Great channel. Best of luck and thanks for the videos
Just finished doing your newest breakfast burrito video and probably gonna have the dough sit for three days and three nights too lol. that was a bit of work but really satisfying.
first attempt was awful, undercooked edges of tortilla, and after sitting out for a day it began to stick, im not sure what exactly caused this but im gonna try and add less water next time, also need a bigger pan, my tortillas were way to thick and awfully small for what i saw in the vid. wondering how to make this oiless when i need to pre oil the pan. any tips appreciated. ill keep yall updated on my next attempt.
I had exactly all the same issues you had lol, I would really appreciate any tips either....
@@lucascanella6929 sadly i gave up on it, i started with too high an amount of food and burned myself, start small with your attempts and go on from there im sure you will get it goat
May your crops always bear fruit, sire
Tangzhong method is something the Japanese's have been using for decades and makes bread awesome too. Great implementation.
The man. Thank you! 🎉🎉🎉
Welcome 😜
Hey man I see you have that alexpure pitcher. I used to have that one too! I found out the pitcher doesn’t actually filter flouride. But Clearly Filtered brand is a great one!
These burritos are exactly what I need! Also food for thought since you seem to really pay attention to ingredients list- nonstick pans (especially on high or when using really anything but silicone utensils!) also have not great things in them. Not telling you what to do at all, but maybe consider looking into them?
Good to hear! You’re right about the nonstick pans. But it’s all in how you use them. I’m careful with mine for the most part, though sometimes I may let them get a little too hot. Nonetheless I keep an eye on the condition of them. Thanks for the concern as well as the support!
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@@ethanpaff hey man I just found your channel and have some comments on the non stick subject. Vaporized Teflon is carcinogenic and you seem to be someone that takes his health very seriously. I’d strongly advice you to get a carbon steel or cast iron pan, you can abuse them with heat as much as you want and nothing will happen to them. The actually get better with use (the opposite of non stick) and can last generations if properly taken cared of. They are pricier than non stick but considering they can last a lifetime and don’t pose the health risks that you may have with non stick, I think they are a really good investment. I really liked the couple of videos I’ve watched so far, keep it up
I wonder if you could do this with a gluten free flour, like almond? Awesome content, man! Great audio, and video cuts. And the foods look delicious!
Thank you! I’ve been asked that a lot, but I still don’t think it will yield the same result. I still have yet to try it, though.
Does the water really need to be heated? I would like to try using whey instead of water but would like to avoid heating unless it’s necessary
I notice some Adam ragusea influence. I love Adam and ur content has some similarities, which is nice
Right on the nose! He’s a big inspiration for me but I’m hoping to figure out more of my own style as I go. Thanks for the comment!
I heard the word Homogenize and immediately thought of Adam haha
Crazy good worked perfectly thanks
This looks great!
Thank you!
@@ethanpaff as a follow up, I gave these a shot tonight but mine came out pretty flaky and didn't look nearly as pliable as your's. Any tips as to what I'm doing wrong?
@@TheKillaHaze Sure.
I decided to up the water content of the dough a bit (see description) and that should help with keeping them more pliable and moist. Also be sure that you are storing them in some sort of contraption that’ll trap steam while you make the batch.
As soon as the tortillas are removed from the steaming contraption, the timer starts for them drying out. This naturally happens with all breads. If you want to prolong their playability, keep the tortillas in the steamy contraption until you go to use them that day. Otherwise store in a ziplock bag in the fridge and revive them when you need to use them by wrapping/covering them in a damp paper towel and microwaving for 10-30 seconds.
If you have any further details you could share I could be more specific.
Best of luck ✌️
@@ethanpaff Thank you, I'll give that a try!
Can you do this but with Chickpea Flour?
Just made a batch, turned out good, although... if i can get them circular it would be better, looks more like flatbread lol.
Interesting science 🧪
much love
Nice. Have you tried this with Spelt or wholemeal flour? More healthy fibre.
Can you replace the flour with whole wheat flour?
how do u store them and what do u do when they don't fit your pan?
Get a bigger pan =P
Nice
How do these taste? Can we put butter to taste them up at some point? I'd really like to keep it simple but maximize the benefits of it.
You made Roti !!!!😊
Well then 😁 looks like roti is perfect for burritos!
you had me convinced until you said how much calories they were. The tortillas I get from the grocery store are only 90 calories. I love your recipes though, and going to be trying your breakfast burrito recipe
Have you tried spelt flour?
Could you freeze these once made to have for later??
A subscriber told me they had tried to and that it actually worked out! I’d be sure to put some wax paper or something between them to keep them from sticking together. Microwave in a damp paper towel for 30-60 seconds and it should be good to go from frozen. Let us know if you try it!
Tried to make these before reading the description and didn't see that I should add more water, and they were really tough to roll out. I tried to salvage it by adding more water, kneading it in, letting the gluten relax again, and then trying again to no avail; still far too difficult to roll out. Is it possible I overkneaded these? Every time I would try to roll them out to a reasonable size, they would just spring back into a smaller shape as soon as I peeled them off the counter. My wrists hurt. Lol
It’s always difficult to add water after already having formed the dough. Let me know if it’s any easier I f you give it another try.
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Grandma wants her plates back
Ahahahaha
I don't believe it! I remember my grandma making tortillas like this. I just didn't know the full method. The only differences between yours and hers was she lightly buttered the pan before cooking. Also her resting time was in the same day and I think it was for an hour. I'm not sure exactly what was done. I think it was just covered with a towel. I was always perplexed as to why hers were so different even though she's of Mexican descent.
How long do the tortillas last in the fridge? I have trouble with them not lasting...
Can you store spare dough balls in fridge?
Yes, you can!
@ethanpaff can you freeze these and defrost? If you made a bulk batch.. what's your go to with them.. what do you do to storr and for how long?
Any chance this recipe would work using Keto Wheat flour for lower calories/carbs?
4:10 What are these black spots? I remember I had a gnochi dough which has shown the same spots and thought the potato was turning bad.
270g water
480g flour
Why did you set aside the extra water. What did you use it for
Use chopsticks to mix the water and flour initially.
This is great... I was just thinking that I wanted to make my version of Moo-Shi tofu (sans eggs), and it was on my to-do list to research the pancakes they use.
Can’t find yeast without any bad ingredients , what do u do , any tips
Has anyone had success making these? Mine are sticking to the counter pretty badly when I try to roll them. I can pull/peel them off but the shape is wrecked and the thickness is uneven, thinner in the middle due to stretching.
Mine were tough to roll out because I didn’t add enough water.
I am sore but my tortillas were alright. I need a food scale
4:33 very happy the balls you mention turn out to be the doughballs
Hahahha 😉
Do you have to leave the dough in the fridge for 3 days?
wondering if you've ever tried to make this with a high protein wheat flour? such as the king arthur keto wheat flour? if we can lock down a recipe using that then ill probably be making these weekly
I’ll have to give that a try!
So should the resting time be 10 minutes or 3 days?
10 minutes. The recipe in the description is the best go-by
Tried it a couple times but i can't roll the doe thin enough. Also my tortillas is nowhere as circular as yours. Not sure if i should add humidity to it or make sure its drier.