I feel like my homemade tortillas are too elastic. I press them in a freezer bag with a cast iron press but still need to do a lot of rolling out. If I don't, the dough will contract to about 3 inches in diameter. Any advice on how to fix the problem? Here's my recipe:
2 cups all-purpose flour
1 tsp salt
3/4 tsp baking powder
1 tbsp lard
3/4 cup+ lukewarm water
I let the dough relax for about 30 minutes before working with it.
A few days ago you were complaining they were too brittle
you don't need baking powder
you don't need lard
make corn tortillas homie
>>7075704
I haven't been on /ck/ in a few months.
>>7075703
Wheat flour tortillas are not the real thing. Stop your degeneracy
>>7075716
This mate. Why amerilards are so again consume corn tortillas?
>>7076054
Look girl. Only tortillas made from masa can be considered authentic. Also, lear spanish. Se ve no sabes mucho de español niñita.
>>7075703
I think the a press only really works for Corn Tortilla. Wheat Tortilla needs to be rolled out way thinner than a simple press would allow.
>>7075705
>tortillas without lard
>>7075703
Use vegetable oil instead of lard and don't press them. Roll them out and sprinkle flour on your surface.
That's how I grew up seeing my mom make them.
>>7076662
I'm guessing because the west texans who buy tortillas prefer them
>>7076787
No, this is what they make at home.
>>7076793
maybe you should stop peepin on em
>can be considered authentic
Who cares about that? Does that also require bribing public servants, illegal immigration and wiping your ass with your hand too?
I'll pass.
>>7077557
We use toilet paper. U are confusing mexicans and indians
