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    You are in: Home / Community Forums / Breads & Baking / Help me with wheat tortillas please?
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    Help me with wheat tortillas please?

    katie hates soy
    Sat Feb 23, 2013 9:42 pm
    Newbie "Fry Cook" Poster
    Are tortillas considered "bread?"

    Anyway, I've tried to make wheat tortillas 2 or 3 times using different recipes and each time the same problem happens. The dough is very tough. It is so tough that I can use all my weight on it with a rolling pin and I cannot get it rolled out thin enough! I've tried smashing it with a plate too. Should the dough be that tough?
    After I cook the tortilla it is not bendy. If you try to make a burrito with it--even while still warm--it will crack.
    What am I doing wrong? I've tried kneading it more, kneading it less, using more water, using more oil, using less water. I can't figure out what's wrong. icon_sad.gif

    P.S. When I say wheat tortillas I mean white flour. Not whole wheat. I can make corn tortillas pretty well.
    Riverside Len
    Sun Feb 24, 2013 2:11 am Groupie
    Tortillas are an unleavened bread. I'm not an expert on tortillas (except for eating them) but the problems you describe sounds like not enough water. Try increasing the water a little at a time until the dough is easier to work. Also, don't overbake them.
    Sun Feb 24, 2013 1:59 pm
    Forum Host
    The dough needs to rest to let the gluten relax. Gluten is what is making it be uncooperative. Perhaps this demo will help

    I think there are some other ones, will check. I have to admit I've never made them from scratch, I can get very good ones at the market.
    katie hates soy
    Sun Feb 24, 2013 2:02 pm
    Newbie "Fry Cook" Poster
    Yes, I let it rest for 30 minutes this last time. (And I don't remember if I let it rest the times before.) It was very tough dough anyway.
    Donna M.
    Mon Feb 25, 2013 12:00 am
    Forum Host
    I'm guessing that you are adding too much flour to your dough. Next time stop adding flour when your dough is still quite sticky. It will firm up some more as you knead and the dough rests because the flour will continue to absorb the moisture.
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