📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
glad to try these out, when i buy storebought they are never fresh and break when stuffing or rolling and too much chemicals and crappy flour, now i can make my own.... Ty Charlie
I made this yesterday and the family absolutely loved them. Thin and soft. The butter gives it a nice flavour. My go to flatbread recipe from now on. I only discovered your channel recently and your videos are very informative. All the best to you. Thanks
As always great recipe & technique! Thanks! I doubled the recipe and made 18 smaller tortillas. Perfect! When you have a whole meal (or partial whole meal) recipe please post. I'm advised by my Mexican friends & fam that beef lard is a must for these.
Thanks for this great recipe! I’ve been making these weekly for my family. They love it. I substituted a quarter of the hot water with sourdough starter since I have too much of it at hand. It turns out great - soft, buttery and chewy with a bit of sourdough taste.
I try this recipe today and I used flour from soft white wheat (pastry flour) about 10.5 g of protein and my dough isn't sticky. Just perfect to handle . I will let you know how it tastes. Thank you for the recipe.
Muy Bueno! I live in Arizona, this is tortilla country, and Charlie yours are awesome! I've made plenty of tortillas and while it's true that lard is the original fat there's just something about butter! Sure beats vegetable oil or the other nonsense they use in the supermarket brands. Nice job with this recipe, will make my regular rotation. On a side note, If you can ever get your hands on some Mesquite flour (from the ground up seed pods of the tree) Substituting 10% of the flour with Mesquite flour gives you an amazing and unique flavor.
I recently ( a few months back) had to change over to whole wheat flour for a while... I can say this healthier ones need a little help from fats. For that I used coconut yogurt and a vegan butter together. It was remarkable. Just sharing that with you because I know you will perfect it
I've watched many of your videos. I think this would have to be the wettest and stickiest dough pre and post kneading - those are some wet dough balls you got! I never thought you would get that dough ball smooth, if not for this video I probably would have thrown the dough out.
Sounds like an interesting idea, but I'm not sure whether it would work. Crepes are made with a batter. Yudane is more like a dough. So, if anything it may make the crepes less soft. But who knows I guess we have to try to find out. Let me know if you do :)
Awesome! For the lazy (me?) how do think the food processor does for the butter cutting in? Or the kneading? And you're a wizard with a rolling pin, but what do think about tortilla press? Thanks again!!
And I should say that I'm very sorry that I'm late to this tortilla party. I've tried flour tortillas a few times, and they've always turned out... thick. I'm not sure why. But I saw that pita bread recipe and I thought "hey, that looks like it might be a great start for a tortilla... there's a whole flatbread playlist.... WHAT.... a flour tortilla recipe!!!" I have 20 minutes left on the 60 minutes rest in the fridge.
A food processor should work well for the butter. Not sure about the kneading step though! And a tortilla press would be amazing. That is if they come in this size?!
The too much guy couple comments below me forgot to Thank you for the time and effort in making your tutorials. I personally think butter is nice flavor and unless one has leaf lard or saved and cleaned it up from a roast , the lard from grocery stores has 0 flavor might as well use shortening and or as this video does use butter. You blend way more than I do. Question cuz I consider a successful tortilla for myself is when it poofs up. Like pita. Also do you have quick bread series or chemical leaveners videos? Hopefully I planted a seed if not? Thank you again for your time, sir. I really enjoy them and my wife is sick of them but not the bread I make after watching them
Thank you, Justin! :) I am planning on making an updated version of these using lard which I will render from smoked bacon lardons for extra flavour. I do have a few soda breads. 1) ruclips.net/video/mISRUNYvTTQ/видео.html 2) ruclips.net/video/YgQvNQWazbc/видео.html 3) ruclips.net/video/mU0ke3Dpyjw/видео.html
Great handy recipe to have! Sometimes when I’m in a rush or low on butter, I make biscuits with yogurt and, surprisingly, it works well. Wonder if that substitution would work with these. (I’ll definitely need to test it out!)
Yogurt will add water so you have to be careful. Saying that you could just not use butter and replace some of the water with yogurt. Butter does add to the texture and flavour though 😉
@@jvallas while many ways one way from my friends mom in Asheville,NC made biscuits that I thought was interesting was Hcream and flour. Don’t remember if it was self rising or not . Soft dough quick knead cut bake. They were delicious like lil clouds of wow.
@@justinbrantley4252 Now I love that one! I’m going to bet it’s self rising, simply because I forgot baking powder once, and they were brick-like. I need to try your friend’s mom’s version.
These are insanely sticky!!! I would not be able to keep using my hands, definitely need a stand mixer for this one🤣 These look amazing when completed. I've made homemade sourdough tortillas and made a huge batch to freeze some!
the stand mixer comes with its own problems, really. Hand kneading is good for you in moderation, and it means you don't have to make an ungodly large batch to make it fit properly in the mixer. I really recommend that you try hand kneading one of these really sticky doughs, it's so satisfying to start with a sticky mess and end up with a ball of dough that can be handled, especially because there's that scary period in the middle when you're thinking "this could never come together" and then it finally does.
nice work here and great content on your channel. it's fine to use butter for tortillas but to my taste lard would be better of you have it. palm oil will also work very well
I am not vegetarian, but lard freaks me out a little. It had this funny smell and taste… I wonder if other fats like coconut oil or ghee would work in thus recipe too?
@@ladydovile the fat isn't there for flavor, it's there to perform some chemical magic on the gluten matrix. Literally any fat will work, but traditionally people use lard, and in general they use a fat that's solid at room temp like butter, lard, or vegetable shortening.
Hey, friend, if you make these again one day, use lard instead of butter (same amount and method). The dough also has to be dryer, I mean, like around 50% hydration or something like that. This video is from a women from where I'm from and you can see how the dough is stiff and dry Tortillas De Harina Echas A Mano!!!! - RUclips Unfortunately, this vid is in Spanish, but at least you'll be able to see how she does it. Also, regularly, tortillas, whether corn or flour, are done by eyeballing the ingredients. xD That's how these are done where I'm from (Ciudad Juárez, Chihuahua in Mexico, where the burrito is originally from). Trust me, test it out and I think you may like it. :) Anyway, great video and total respect.
I will soon publish the lard version :) But I did not make it very dry this time either. About 60% hydration. The lard really made a nice flavour difference and the colour was different because of it too. Loved it :) Gonna try and make the real deal someday for sure!
I would love to do this with my students in home economics-class. The kneeding is a bit daunting for the students when the dough is sticky. Is it possible to develop the gluten using dough hooks with a mixer, a machine or similar? Or does it have to be by hand?
I'm a simple house wife I have a question What should be the range of stove flame ( low, medium, medium high or high ) for cooking indian fermented bread? Please guide
@@fatima69612 every stove is different, "high" on your stove could be the same as "medium" on my stove, especially if you have a gas stove and I have electric. The best way to learn what temperature to use is experience. If you burn your bread before it's done in the middle, turn the temperature down. If the bread is cooked in the middle but you don't have as much browning as you want on the outside, turn the temperature up. You can never "set and forget" the temperature on the stove when making flatbread, you should be fiddling with the knob to keep the temperature in the pan constant. For example, in between two tortillas you should turn the stove down so your pan stays warm but doesn't get too hot with nothing in it.
@@ChainBaker Oh, I’m in the U.S. and I’ve had a bag for a really long time, but if I remember, it wasn’t too precious. I don’t think I would have bought it if it had cost very much. Well, strike that from your todo list. It isn’t necessary! Cornmeal sounds good. Edit: I just took a look, and it’s $2.88 at WalMart (4.4# bag), so obviously a big diff from UK prices.
@@jvallas i really want to try masa harina :) and the price will not stop me 😁 I guess it's cheaper in the US because the flour comes from south america so the shipping can't be too expensive as it's close :)
Hey! The hot water scalds the flour and cooks it a bit resulting in a chewier texture in the finished wrap, but you can use room temperature water if you want. Or try both and then see which is best 👍
@@ChainBaker as an enthusiast of bread making, i mostly like your principles of bread baking. I am glad i found your channel, clean explanation and everything. I hope you can do a deep knowledge on pre fermentation on your next baking principle, like differentiating a sponge, levain, poolish, biga, old dough, yudane and tang zhong. Which one is more likely recommendable and stuff like that. Thanks a lot for the knowledge!
Awesome! I'm glad you find my videos useful :) that is on my to do list! It will be interesting comparing them side by side and seeing which one is best for which dough. I do have videos using all of them in the 'breads with preferment' playlist, but of course they are all separate 👍
I'm eager to try this one out. So far my experiences with tortillas were not very good, tortillas were ok but the process was awful. I to extremely long to roll out one piece. I just compared my recipe and yours and you add water and fat of around 88% of the flour, which is 10 p.p. more than I did. Also you're adding warm water and cold butter. That looks interesting, I wonder how it will turn out. Any particular reason you chose these proportions and method?
I found this recipe somewhere and adapted it to my style. So, most of the amounts where already chosen for me :) These are easy to roll as the dough is quite soft. They are harder to knead though, but it is worth the effort. I will make another tortilla video sometime soon with a simpler method and instead of butter I'll try using some lard.
Tortillas are Mexican bread basically and it takes only a few minutes: No baking powder, use lard or margarine, and salt. Mix about 12 minutes on low speed adding water as needed to get a PLIABLE but NOT a sticky dough. Prepare small balls and let rest covered for 20 minutes. Roll out using minimum flour and work by hand like a pizza. Do NOT Use a Teflon pan but rather an old frying pan or flat plate and heat it quite hot. You’ll get lovely bubbles and soft tortillas. But, it is an acquired skill. Good luck.
Because I don't always follow my own advice 😄 to be fair I adapted this recipe from something I found on the internet and it worked. Normally if you were making a loaf of bread I would not recommend doing it this way,but because this is a flat bread we can give it a pass. But both methods will work 👍
Anyone else chuckle at the "dirty wrap" thing? No? Just me? Ok. EDIT: how long would those tortillas stay fresh for? I've had store bought tortillas stay "fresh" and pliable for months in the fridge. I assume they have a lot of stabiliser in them though.
Can't beat a good dirty wrap ;D I'm not sure. They have never lasted more than a couple of hours before being eaten. They should be ok for a couple of days I'd say. And reheated they will be nice and soft again.
I can't wait for Mr ChainBaker's video on the subject! In the mean time, corn tortillas are masa harina, hot water, pinch of salt; rest for 20 minutes; separate and ball up; press (or roll out); cook for 30s a side for 90s. Now the wild part from my home baking incompetence: the hydration ratio varies WILDLY from brand. With Bob's Red Mill, it's like 1.10%, but with the much finer and more common Maseca, it's 1.50% The recipe on the back of the Maseca is spot on, but Bob's is like 1.90%, way way too wet, and all the rest are off but less so than Bob's. I guess everyone uses the Maseca if they can get it? And I'm not a rolling wizard so the tortilla press changed my life.
I know you are a pro chef wouldn't be cool to have a second channel for recipes not involving bread directly? or another section or whatever really! you make bread like a pro but you are a pro chef soooo it makes sense right? like this video you have the tortilas thats easy now the filling can be another video with many recipees for vegan and low carb and many flavors! like the Empanadas video you did. you showed Meat Empanadas But in Argentina we make fish, corn, chicken. a lot of Empanadas whit the same dough!
Running this channel alone and working full time I can barely keep up :D Perhaps one day when I can do youtube full time, then I can think about a second channel :)
Too hydrated, less water, never used butter on lard, mama’s recipe, every week she made a big batch of tortillas for us, the best time for the butter was when it came off the flat cast iron skillet and rolled up tight and pinched the ends so it wouldn’t run out, that was candy!
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
I've seen a lot of "professionals" make tortillas on PBS and they didn't look this nice. You are literally godly tier at tortilla making my friend.
😁
glad to try these out, when i buy storebought they are never fresh and break when stuffing or rolling and too much chemicals and crappy flour, now i can make my own.... Ty Charlie
Here's an arguably better version btw ruclips.net/video/WQbDQIKC9V4/видео.html 😉
@@ChainBaker ty will switch , you're awesome, i landed on your flatbreads and crackers playlist
✌️😎
I made this yesterday and the family absolutely loved them. Thin and soft. The butter gives it a nice flavour. My go to flatbread recipe from now on.
I only discovered your channel recently and your videos are very informative. All the best to you. Thanks
Awesome! :) I will soon post a new version of this recipe. That one will be made with lard!
As always great recipe & technique! Thanks! I doubled the recipe and made 18 smaller tortillas. Perfect! When you have a whole meal (or partial whole meal) recipe please post. I'm advised by my Mexican friends & fam that beef lard is a must for these.
I will soon post a recipe with pork lard :))
Amazing!!! Made the tortilla wraps this evening for taco-night and they were the best I've ever made. The kids loved them! Great recipe
Here's the new and improved version ruclips.net/video/A-NbBPTJ0lU/видео.html 😎
Thanks for this great recipe! I’ve been making these weekly for my family. They love it. I substituted a quarter of the hot water with sourdough starter since I have too much of it at hand. It turns out great - soft, buttery and chewy with a bit of sourdough taste.
Now you cut them into pieces, fry them up(with enough oil to float them) for a sec and into cinnamon-suger. Just sooooo good
I also like handmade flatbread recipes!
I have quite a few in my Flatbread playlist ;)
I work in a commercial bakery doing about 200 loaves a day, croissants, danishes, etc. I really enjoy your videos
Thank you, John. I'm so glad you're enjoying the videos 😊
The best advice I have when making tortillas is to double the batch. You will eat half of them with butter before they have a chance to cool 😆
I try this recipe today and I used flour from soft white wheat (pastry flour) about 10.5 g of protein and my dough isn't sticky. Just perfect to handle . I will let you know how it tastes.
Thank you for the recipe.
Muy Bueno! I live in Arizona, this is tortilla country, and Charlie yours are awesome! I've made plenty of tortillas and while it's true that lard is the original fat there's just something about butter! Sure beats vegetable oil or the other nonsense they use in the supermarket brands. Nice job with this recipe, will make my regular rotation. On a side note, If you can ever get your hands on some Mesquite flour (from the ground up seed pods of the tree) Substituting 10% of the flour with Mesquite flour gives you an amazing and unique flavor.
Sounds interesting. I'll look into it ✌️
Btw there will be a new tortilla recipe coming soon. 100% scalded and no-knead 😁
tyvm!!
Thanks!
Cheers, Mike! 😎
I'll have to test yours against my grandmas. Can't wait for delicious tortas
Fantastic I like the corn tortillas do you have a video with corn? Thx
Not yet,but I will definitely make one in the future :))
Looking good for your first time. 👌🏻
Wasn't as difficult as I thought 😄
I'm sure these are great to make in advance and freeze. So you just have to take one out of the freezer and reheat it when you feel like it
For sure! And if you have a mixer, then you could make a huge batch and always have them handy :)
@@ChainBaker great idea! Only if my freezer was big enough...😩
Well, in that case you can get the fun of making them more often 😁
I recently ( a few months back) had to change over to whole wheat flour for a while... I can say this healthier ones need a little help from fats. For that I used coconut yogurt and a vegan butter together. It was remarkable. Just sharing that with you because I know you will perfect it
It was a tablespoon of coconut yogurt and one of the vegan butter.
Also two teaspoons of baking powder
I've watched many of your videos. I think this would have to be the wettest and stickiest dough pre and post kneading - those are some wet dough balls you got! I never thought you would get that dough ball smooth, if not for this video I probably would have thrown the dough out.
Slap and fold is a serious test of your confidence in the recipe.
Dude!! How you so slim and in shape is beyond me.
I walk a lot 😄
You should try these with other fats too; lard or shortening. I had some extra lard from making tamales and used it on tortillas, quality stuff.
I do like lard because of the flavour,but I'd take butter instead of shortening any day 😉 vegetable shortening that is. I'm all for the beef 🐮
If I may pipe in. I love good lards and tallows.
Do you have idea on how to use yudane to make the softest vegan French crêpes?
Sounds like an interesting idea, but I'm not sure whether it would work. Crepes are made with a batter. Yudane is more like a dough. So, if anything it may make the crepes less soft. But who knows I guess we have to try to find out. Let me know if you do :)
Awesome! For the lazy (me?) how do think the food processor does for the butter cutting in? Or the kneading? And you're a wizard with a rolling pin, but what do think about tortilla press?
Thanks again!!
And I should say that I'm very sorry that I'm late to this tortilla party. I've tried flour tortillas a few times, and they've always turned out... thick. I'm not sure why.
But I saw that pita bread recipe and I thought "hey, that looks like it might be a great start for a tortilla... there's a whole flatbread playlist.... WHAT.... a flour tortilla recipe!!!"
I have 20 minutes left on the 60 minutes rest in the fridge.
A food processor should work well for the butter. Not sure about the kneading step though! And a tortilla press would be amazing. That is if they come in this size?!
The too much guy couple comments below me forgot to Thank you for the time and effort in making your tutorials. I personally think butter is nice flavor and unless one has leaf lard or saved and cleaned it up from a roast , the lard from grocery stores has 0 flavor might as well use shortening and or as this video does use butter.
You blend way more than I do. Question cuz I consider a successful tortilla for myself is when it poofs up. Like pita.
Also do you have quick bread series or chemical leaveners videos? Hopefully I planted a seed if not? Thank you again for your time, sir. I really enjoy them and my wife is sick of them but not the bread I make after watching them
Thank you, Justin! :) I am planning on making an updated version of these using lard which I will render from smoked bacon lardons for extra flavour. I do have a few soda breads.
1) ruclips.net/video/mISRUNYvTTQ/видео.html
2) ruclips.net/video/YgQvNQWazbc/видео.html
3) ruclips.net/video/mU0ke3Dpyjw/видео.html
Great handy recipe to have!
Sometimes when I’m in a rush or low on butter, I make biscuits with yogurt and, surprisingly, it works well. Wonder if that substitution would work with these. (I’ll definitely need to test it out!)
Yogurt will add water so you have to be careful. Saying that you could just not use butter and replace some of the water with yogurt. Butter does add to the texture and flavour though 😉
@@ChainBaker Now that’s a clever solution. But I should probably stick with the recipe as written!
@@jvallas while many ways one way from my friends mom in Asheville,NC made biscuits that I thought was interesting was Hcream and flour. Don’t remember if it was self rising or not . Soft dough quick knead cut bake. They were delicious like lil clouds of wow.
@@justinbrantley4252 Now I love that one! I’m going to bet it’s self rising, simply because I forgot baking powder once, and they were brick-like. I need to try your friend’s mom’s version.
@@justinbrantley4252 I tried it tonight - definitely works!
These are insanely sticky!!! I would not be able to keep using my hands, definitely need a stand mixer for this one🤣
These look amazing when completed. I've made homemade sourdough tortillas and made a huge batch to freeze some!
Yeah a mixer would make light work of these :)) I have to try sourdough ones too. Would make a great discard recipe :)
@@ChainBaker maybe you should make a video of it?!!
For sure! I've added it to my endless 'future projects list' 😁
the stand mixer comes with its own problems, really. Hand kneading is good for you in moderation, and it means you don't have to make an ungodly large batch to make it fit properly in the mixer. I really recommend that you try hand kneading one of these really sticky doughs, it's so satisfying to start with a sticky mess and end up with a ball of dough that can be handled, especially because there's that scary period in the middle when you're thinking "this could never come together" and then it finally does.
nice work here and great content on your channel. it's fine to use butter for tortillas but to my taste lard would be better of you have it. palm oil will also work very well
I totally agree! Lard is the way to go. I am planning to make a new tortilla video sometime soon. Definitely gonna use lard then. Cheers!
I am not vegetarian, but lard freaks me out a little. It had this funny smell and taste… I wonder if other fats like coconut oil or ghee would work in thus recipe too?
Any fat will do :)
@@ladydovile the fat isn't there for flavor, it's there to perform some chemical magic on the gluten matrix. Literally any fat will work, but traditionally people use lard, and in general they use a fat that's solid at room temp like butter, lard, or vegetable shortening.
Hey, friend, if you make these again one day, use lard instead of butter (same amount and method). The dough also has to be dryer, I mean, like around 50% hydration or something like that.
This video is from a women from where I'm from and you can see how the dough is stiff and dry Tortillas De Harina Echas A Mano!!!! - RUclips
Unfortunately, this vid is in Spanish, but at least you'll be able to see how she does it. Also, regularly, tortillas, whether corn or flour, are done by eyeballing the ingredients. xD
That's how these are done where I'm from (Ciudad Juárez, Chihuahua in Mexico, where the burrito is originally from).
Trust me, test it out and I think you may like it. :)
Anyway, great video and total respect.
I will soon publish the lard version :) But I did not make it very dry this time either. About 60% hydration. The lard really made a nice flavour difference and the colour was different because of it too. Loved it :)
Gonna try and make the real deal someday for sure!
@@ChainBaker awesome!! Looking forward to it, my friend! 👋
I would love to do this with my students in home economics-class. The kneeding is a bit daunting for the students when the dough is sticky. Is it possible to develop the gluten using dough hooks with a mixer, a machine or similar? Or does it have to be by hand?
I will publish an updated version of this recipe on Wednesday. It is far easier and not sticky/messy at all. Perhaps you could use that one :)
I'm a simple house wife I have a question What should be the range of stove flame ( low, medium, medium high or high ) for cooking indian fermented bread? Please guide
@@fatima69612 every stove is different, "high" on your stove could be the same as "medium" on my stove, especially if you have a gas stove and I have electric. The best way to learn what temperature to use is experience. If you burn your bread before it's done in the middle, turn the temperature down. If the bread is cooked in the middle but you don't have as much browning as you want on the outside, turn the temperature up. You can never "set and forget" the temperature on the stove when making flatbread, you should be fiddling with the knob to keep the temperature in the pan constant. For example, in between two tortillas you should turn the stove down so your pan stays warm but doesn't get too hot with nothing in it.
Do you have a recipe using cornmeal?
Or masa harina
Not yet,but I will definitely make one in the future :)
I will make one with it for sure. Dunno where you are, but here in the UK that stuff costs a fortune 😂
@@ChainBaker Oh, I’m in the U.S. and I’ve had a bag for a really long time, but if I remember, it wasn’t too precious. I don’t think I would have bought it if it had cost very much. Well, strike that from your todo list. It isn’t necessary! Cornmeal sounds good. Edit: I just took a look, and it’s $2.88 at WalMart (4.4# bag), so obviously a big diff from UK prices.
@@jvallas i really want to try masa harina :) and the price will not stop me 😁 I guess it's cheaper in the US because the flour comes from south america so the shipping can't be too expensive as it's close :)
Good day. Why did you use hot water? What is the science behind of it? Can we just use room temp water?
Hey! The hot water scalds the flour and cooks it a bit resulting in a chewier texture in the finished wrap, but you can use room temperature water if you want. Or try both and then see which is best 👍
@@ChainBaker as an enthusiast of bread making, i mostly like your principles of bread baking. I am glad i found your channel, clean explanation and everything.
I hope you can do a deep knowledge on pre fermentation on your next baking principle, like differentiating a sponge, levain, poolish, biga, old dough, yudane and tang zhong. Which one is more likely recommendable and stuff like that.
Thanks a lot for the knowledge!
Awesome! I'm glad you find my videos useful :) that is on my to do list! It will be interesting comparing them side by side and seeing which one is best for which dough. I do have videos using all of them in the 'breads with preferment' playlist, but of course they are all separate 👍
I'm eager to try this one out. So far my experiences with tortillas were not very good, tortillas were ok but the process was awful. I to extremely long to roll out one piece. I just compared my recipe and yours and you add water and fat of around 88% of the flour, which is 10 p.p. more than I did. Also you're adding warm water and cold butter. That looks interesting, I wonder how it will turn out. Any particular reason you chose these proportions and method?
I found this recipe somewhere and adapted it to my style. So, most of the amounts where already chosen for me :) These are easy to roll as the dough is quite soft. They are harder to knead though, but it is worth the effort. I will make another tortilla video sometime soon with a simpler method and instead of butter I'll try using some lard.
@@ChainBaker waiting for the next recipe then :) meanwhile I'll try this one out
@@basspejs how did it turn out? easy to roll out or too sticky?
Charlie.... Have you ever had chorizo and beans....omg....with cheese or sour cream and lettuce with tomatoes
Oh yes that sounds amazing 😁
@@ChainBaker hi 👋
Looking forward to your next video !!! You give us so much to 🌮 Taco-bout in the comments....
I am floored. I thought I had a good recipe, but I tried this one and won't be making my old ones any more.
Love your channel!
I made a new one recently. It is simpler and better imo - ruclips.net/video/WQbDQIKC9V4/видео.html :)
Tortillas are Mexican bread basically and it takes only a few minutes: No baking powder, use lard or margarine, and salt. Mix about 12 minutes on low speed adding water as needed to get a PLIABLE but NOT a sticky dough. Prepare small balls and let rest covered for 20 minutes. Roll out using minimum flour and work by hand like a pizza.
Do NOT Use a Teflon pan but rather an old frying pan or flat plate and heat it quite hot. You’ll get lovely bubbles and soft tortillas. But, it is an acquired skill. Good luck.
Cheers!
Quick question : you said in another video fat should never be added first. How come this one recipe makes an exception ? Thanks !
Because I don't always follow my own advice 😄 to be fair I adapted this recipe from something I found on the internet and it worked. Normally if you were making a loaf of bread I would not recommend doing it this way,but because this is a flat bread we can give it a pass. But both methods will work 👍
@@ChainBaker Alright thanks for your answer ! I think i just gave you another comment on another video haha
You need a tortilla griddle
Anyone else chuckle at the "dirty wrap" thing? No? Just me? Ok.
EDIT: how long would those tortillas stay fresh for? I've had store bought tortillas stay "fresh" and pliable for months in the fridge. I assume they have a lot of stabiliser in them though.
Can't beat a good dirty wrap ;D I'm not sure. They have never lasted more than a couple of hours before being eaten. They should be ok for a couple of days I'd say. And reheated they will be nice and soft again.
Have you made tortillas with 100% corn flour?
Not yet. But I am planning to try them sometime in the future :)
I can't wait for Mr ChainBaker's video on the subject! In the mean time, corn tortillas are masa harina, hot water, pinch of salt; rest for 20 minutes; separate and ball up; press (or roll out); cook for 30s a side for 90s.
Now the wild part from my home baking incompetence: the hydration ratio varies WILDLY from brand. With Bob's Red Mill, it's like 1.10%, but with the much finer and more common Maseca, it's 1.50% The recipe on the back of the Maseca is spot on, but Bob's is like 1.90%, way way too wet, and all the rest are off but less so than Bob's. I guess everyone uses the Maseca if they can get it?
And I'm not a rolling wizard so the tortilla press changed my life.
Ok but like...what is in them I want whatever taco burrito thing he made for the thumbnail
Beef chili, cheese, and salsa I believe. But it was ages ago so I can't remember 😄
Check this video: tortillas sobaquera sonora
Why not use a pastry blender? It would keep your warm hands off the butter.
I'd say go with middle rack and both heating elements. That should do it.
I know you are a pro chef wouldn't be cool to have a second channel for recipes not involving bread directly? or another section or whatever really! you make bread like a pro but you are a pro chef soooo it makes sense right? like this video you have the tortilas thats easy now the filling can be another video with many recipees for vegan and low carb and many flavors! like the Empanadas video you did. you showed Meat Empanadas But in Argentina we make fish, corn, chicken. a lot of Empanadas whit the same dough!
Running this channel alone and working full time I can barely keep up :D Perhaps one day when I can do youtube full time, then I can think about a second channel :)
In summary:
It will still be very sticky.
This one is a bit more manageable - ruclips.net/video/WQbDQIKC9V4/видео.html
Too hydrated, less water, never used butter on lard, mama’s recipe, every week she made a big batch of tortillas for us, the best time for the butter was when it came off the flat cast iron skillet and rolled up tight and pinched the ends so it wouldn’t run out, that was candy!
in India, we call this chappathi