Make Perfectly Soft Tortillas by Hand | Handmade Delicious Flatbread Recipe
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- čas přidán 2. 06. 2024
- Tortillas are super versatile flatbreads as you can wrap up pretty much anything you want in them. From light veggie wraps to greasy burritos - it’s all good. If you love preparing the ingredients to go inside your wrap, then why not make the wraps too?! It is a super simple process as there is no fermentation involved. It does not take a long time and the result is far superior to what you can find in the shops.
This is the second tortilla video on my channel. The first one while producing a good result was a little messy and difficult, so I decided to simplify it without compromising on flavour or texture. In fact, this version is better because I used lard which gives it a unique flavour and texture. If you don’t eat pork, then you can use pretty much any other fat you like instead.
Boiling water is used in the preparation of this dough. It scalds the starch in the flour giving the wrap that nice chewy texture you’d expect from a tortilla. It makes it extra flexible too, so that it can hold any filling well.
The dough is left to rest before adding the fat. This allows some gluten formation before we even touch the dough and because of it the kneading time is greatly reduced.
You will get 6 x 25cm (10in) tortillas from this recipe. To make more simply multiply the amount of ingredients.
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Chapters
0:00 Intro
0:35 Ingredients & equipment
1:03 Rendering the lard
1:37 Scalding the flour
2:18 Mixing the dough
3:48 Dividing, pre-shaping & chilling
4:56 Rolling out the tortillas
6:06 Cooking & storing
7:02 Making a wrap
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#Bread #Baking #ChainBaker
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Disclosure
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📖 Find the written recipe in the link below the video ⤴
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🔪 Find all the things I use here ⤵
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🍞 Share your bread pictures here ⤵
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Best baking channel on CZcams!
😍
In Mexico once you portion up and roll the tortillas into balls, we put lard on our hands to warm up then gently pat the tops before setting aside until they are ready to be made to tortilla shape. It keeps them extra moist and helps with rolling out. :)
Forgot to say! Favorite flatbread is garlic butter naan! Super delicious.
@@LuNa4Death yeees! Please do this Charlie! I’ve only managed to find fairly shitty recipes so far.
[edit] 🤦🏻♂️ It’s here!
czcams.com/play/PLJ97q0PY0sXKJedWbvgpmkl4la3a_dVIn.html
Que tipo de grasa usan en mexico? con lo caro que esta para comprar panceta en Argentina no me sale nada rentable jajaja Saludos hermano que andes bien.
@@Pachurry14 Se puede usar manteca vegetal, margarina, mantequilla o incluso aceite vegetal. Manteca comercial de cerdo también, y es muy común en México.
Saludos :)
A similar vegetarian hard fat would be coconut oil. I'm going to have to try this recipe because I can't bear the thought of buying those chemical filled things from the stores.
I have to stop watching your videos when I'm hungry. Love this channel, I found it when looking for a black rye bread recipe, my family is from Lithuania and I'm trying to copy my grandmother's black bread. All your videos are excellent, keep up the great work.
I prefer your method to my moms. I’m using it once again today for my daughter who can’t tolerate canola oil used in the cook n serve store bought ones. Thank you again friend
I'm vegan so I will be trying it with coconut oil and maybe cooking up some plant based sausages and using that oil along with the coconut oil. This is exciting!
Awesome! Let me know how they turn out :)
@@ChainBaker Will do!
I was looking for a tortilla recipe recently, you're on it brother! Love your videos man, keep it up.
Awesome! Thank you! :))
Me too! Just made some yesterday but they didnt turn out how I wanted. But now i know why thanks a lot. :)
@@nebenacountweilichwissenwo4100 It took my almost 4 months to make excellent tortillas. It’s all about the hot water and resting the dough. I’ve never added the fat after the water but it makes sense.
@@BBB-rd2qiBro u went through a whole training arc for tortillas
Heya Charlie, I just made these for dinner and the recipe is amazing, my previous wraps have always dried out but these were so moist and tasty. Used butter as the fat as it's what I had. Family loved them too. Thanks for sharing.
Fajitas tonight. This tortilla recipe was perfect. a keeper that's for sure. Thanks for sharing. 😊
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Highly suggest you to cook russian блины (blini) (crepes) with different fillings, most common are sour cream, jam or caviar. You'll like it! Thanks for your videos.
Technically speaking you dip pancakes in sour cream, jam or caviar instead of stuffing them with the same products. And yes, you can make Russian crepes stuffed with mock chopped meat ( I’m vegan ) with roasted onions or with cottage cheese. Cheers, mate!🙏🏻🍀
Oh My God! My Ukrainian ex-wife would whip up blini with sweet fillings for breakfast. She also made a mean breakfast burrito!! We’re still very good friends!
I love this receipe. I've made 3 batches so far. The first 2 I used crisco, but the last one I used rendered bacon fat. It was delicious.
My departed mother & Abuela could knocked a few dozen tortillas by hand at a moment’s notice. Nothing beats the smell of fresh made tortillas!!
i think you nailed these. lard is one of my favorite cooking fats, especially for deep frying and chinese stir-fry, and it makes the best flour tortillas. coconut or palm oil are decent alternatives producing the same texture though they are not as flavorful
Best use for bacon grease EVER.
Looking forward to this, especially making my own lard. Looks great!
Even in México, there are a few variants of this kind of tortilla, depending of the region, or even the customs and traditions. Even in my family, some use margarine, other uses vegetable shortening and even plain cooking oil (regular butter is used also). It is the first time I see someone uses to add the fat content at the end, while it is first mixed with the flour and after that added the boiling water. But after what I saw, that does not matter at the end.
Some ppl does not use baking powder (I didnt use it a couple times cooking tortillas out of México), and it still works.
In spanish (México), each ball of dough, prior to roll them, is call a "testal" (that comes from Náhuatl language).
You may fry the rolled testal or even a cooked tortilla and then sprink cinnamon and sugar, and it is called a "buñuelo", quite tasty by itself, or with ice cream!
Also, that same dough can be used to cook "empanadas", baked or fried. Sweet (with pineapple or strawberry jam or caramel) sprinkled with cinnamon sugar, or salty (with ground beef, or any beef or pork stew).
I really like your videos! Funny thing i was looking for what is yudane, and couldn´t resist to have a look to more of your content! Congrats!
Saludos desde México :)
Cheers for that :) pineapple empanadas are on my list of future projects. They sound awesome!
Hello there :)
Thanks fir your videos, you hit my soft spot with those recipes.
In my collection I have:
Roti from Trinidad
Wraps
Flatbread with half milk and water
Gözleme with spinach and goat cheese
Filled chinese kinda folded bread sheets
Crumpets
Laffa bread
And a bunch recipes for the oven
Greetings from Luxembourg 😊👋🏻
found this video this morning and gave it a go they were fantastic will not buy them from shop again Thank you f
Great recipe. Thankyou
Thanks for the amazing recipes! This one really hit the spot.
that bite you took out of that wrap at the beginning was enormous
It was a small wrap to be fair 😂
Lovely👌🏻When times come I’ll definitely try this recipe ( with vegan adjustments of course )^^ Cheers, Charlie🙏🏻🍀🥖🥖🥖🥃
Loved the video! Since you're trying lard recipes maybe you should try to do lard croissants, in my country they're called "medialunas de grasa" or "medialunas saladas (salty)". They're very flavorful and cheap. Greetings from Argentina 🇦🇷
They sound awesome! I still need to make a decent croissant. Practice, practice, practice, and then a video hopefully 😁
I made these just earlier and they were great! Thank you. ...I did take the liberty of swapping a fifth of my flour with whole wheat...really tasty even with plain off the shelf lard.
Really enjoying these frequent uploads, great work! Your hard work will pay off very soon. And BTW, can't wait to try these out, looks amazing :)
Thank you so much :)
Let me know how they turn out!
This definitely looks like something I want to try! I’ve been very apprehensive about making tortillas but I LOVE the way you make them! I think I might even be able to do this, even if they’re not as pretty as yours! 👍♥️👍
You can do it! :))
@@ChainBaker thank you for the vote of confidence!!!!
This is a very different recipe than what I grew up with! I’ll be giving it a try. Thank you.
Let me know how it turns out :)
Damn, these look AMAZING. I'mma definitely try to make these.
A great alternative to lard if you don't eat pork is goose fat. I used it in these and they were delicious!
I’m really loving your channel. I come from a family of bakers and I love nothing more than baking bread. (Currently proofing some ciabatta) also I have been enjoying making barbari flat bread lately and a. Relative close by would be Ramazan pidesi
Thanks for another good one. 👍
🙏😊
Excellent!
Damn, those tortillas looked fire
Cheers! 😎 I'm planning on trying to make them with various other flours like rye, einkorn, spelt, etc. Hopefully most of them will work 😄
I made these today for some chicken fajitas and they were delightful. Thank you for this great recipe
My pleasure 😊
Yay, flatbreads! :) especially good to make while camping or if you don’t have an oven :)
Good call! :))
I WAS JUST WONDERING WHEN THE TEASED TORTILLA VIDEO WOULD DROP. FINALLY! im so happy
Absolutely delicious dude! This and your spelt flour rolls got me right into baking. Thanks so much for your informative videos as well!
Awesome :) Cheers!
I've recently discovered this channel as I decided to buy as little bread as possible and bake most of if myself. I absolutely love this guy, but I always watch in 1.5 speed, he is sooo chill
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This was great man, thank you.
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My husband discovered you about a week ago and I have been making them every other day. I have used different flours and bacon grease and lard thank you so much for sharing your knowledge. Peace🌻
That is great! I'm so glad you're enjoying it. Thank you :)
I also love corn tortillas!
bro i love your recipe its very complete im still new in baking but your videos realy help me
best baking videos on the internet (and I've seen quite a few over the years). Heaps of info and great, clear and concise narration always helps to improve the understanding. I'm so grateful that I have found the best baker. I have tried a few of your recipes and found them superb whilst turning out exactly as you say. Thank you. Your technique has changed the way I now bake, even after 50+ years of not fully understanding why we do what we do and just following failed bread recipes time after time, I have found exactly what I have been missing all these years. Live long and be happy for the rest of your life my friend.👍👏😁........(can you please let me know what brand of thermometer you use pls?
Cheers, Nomad! 😁
It's Hygiplas. Best probe I've ever had. Lasts forever, is water resistant, and super quick to read the temperature.
Most educational site relating to anything to flour. I love your page and will attempt some of your recipes. Greetings from Alberta.
Thank you so much! :)
Very quickly becoming one of my favorite channels. Keep it coming!
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thank you, by the way great channel
I DID try your other tortilla recipe...
I compared it to the one that I had previously been using, by Ethan Chlebowski. On the one hand, I thought yours were more supple, lasted longer, and had a better mouthfeel, On the other hand, his was a much easier dough to work with. I was torn comparing, because of extra effort vs better result, was it worth it?, as the difference wasn't that much. Decided to go with Ethans for the most part, and yours when I had extra time and enthusiasm....
This looks like better version, and I can't wait to try it.
BTW....one tip I learned in a lavash recipe from 'hungryman', which imho works a treat......when I do lavash or tortilla, I have a stock pot standing by....as I take the flatbread out of the pan, I put it straight in the stockpot, and pop on the lid, to retain the steam. After a few have built up in the pot, I flip them over so the bottom doesn't get soggy. Works a treat, beautifully soft.
I freeze my leftovers....fold in half, rotate, fold again, and pop in the freezer. Defrost on the bench only takes a short time to let you open it up, soft as the day it was baked.
Love your work, mate.
btw...made your 100% biga pizza...fantastic. Had one fresh, and one frozen with the same method I mentioned in a comment on your dough freezing video. Both rocked. 😀
edit: made this again, a couple of times. Each time is easier than the last. The texture and flavour (even with dore bought lard) is far superior, and it only takes a couple of trys to become second nature.
This one may be the best of both worlds 😀🤞 Let me know how it turns out!
The stock pot tip is great! I will definitely do that next time. Cheers!
Pls send an update when you did the newest version Vs the others. Would love to hear your thoughts.
@@ChainBaker So I finally got around to making these. I kept everything exactly the same, just scaled the size of the dough balls down to 50g, for a 8 inch tortilla. Theoretically would be the same thickness as yours when rolled.
Rubbing the fat into the flour is easier imo than folding it into the dough, but once I started kneading, it was abundantly clear that this method gives much better gluten development. I just used the regular kneading method, no problems at all. The little bit of extra work incorporating the fat in last is more than offset by easier kneading and easier rolling.
I cooked four to begin with. They stack nicely when rolled, minimal flour between. I flipped after 30 seconds, flipped again after 30 to check that side, and then straight out. The first and fourth puffed in the pan over about half the surface area, the other 2 puffed perfectly like baloons.
Great tase and texture, much better than the previous recipe.
One thing, though; later in the day, I experimented. I took a dough ball out and wrapped it in cling film, and let it come up to ambient temperature 22c. I then took one out of the fridge, and rolled them both out. Whilst they were both easy to roll, my 2c is that the ambient one was actually slightly easier.
Will definately be using this recipe in future. Thanks, mate.
edit; I had to use store bought lard this time around.
There he is! The Master! =)
Still got a long way to mastery, but thank you 😅😉
@@ChainBaker You're an inspiration to noobs like me, senpai! hahaha
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Looking good Charlie! Flat bread love here! I like so many different flat breads, today I’ll say pita, but tomorrow it may be different. Lol.
Oh yes can't go wrong with a nice flatbread ;))
But for the Lard these are Lavash as well. Lavash is of Armenian origin, but the bread spread all over the Middle East.
I've been watching Iranian You Tubes on Lavash for hours today... No-one made it so straight forward and yours are as good as the best I saw from the pros. And some of those were teams of bakers making nothing other than lavash all day!
Here's a tip I picked up. If they are overcooked and too dry give them the lightest of misting with water and cover them. In ancient Armenia they would dry them after cooking and they would keep for a year. They moistened them with water to re-hydrate them before eating.
I wish I'd watched this first though... Your method is so much easier. The nice thing is once wrapped up my mis-shapened things were as good as anyone's 😁
I love these sorts of breads for stuffing good things inside.
I need to go and find out why folk add bicarb. or baking soda to a yeasted bread... Anyone know please?
Thanks 👍
This is a bit of an aside to Charlie's Tortilla recipe. Watching this video raised a ghost that has haunted me persistently for many years. Why add baking powder to a yeasted bread? Yes, tortila's are not yeasted, but it has been a very persistent ghost and what follows might be of interest to some - I hope.
That Aha! moment about Baking Soda.
An early morning guddle through the bread research archives has answered my question.
Baking soda is so often added added to breads that may be yeasted or unleavened like these tortilla especially in the the Caucasus and the East, India and Pakistan and the Middle East, from Türkiye, Palestine and Lebanon through to Iran. They can't all be failed chemistry students adding it in error, can they?
Tortillas are much the same recipe and preparation method as Lavash. Both frequently have baking powder, or baking soda added. Without an acidic ingredient present the baking soda will not give off CO2 and increase the volume of the bread as a leavening agent. So why add it?
They both increase the pH of the dough, thickening it and weakening the gluten. This in turn it gives the bread a softer mouthfeel. and there we have it! 😁
I don't like adding chemicals to my bread and both baking soda and baking powder are high in sodium which most of us are trying to limit in our diets to protect our hearts.
Casein, found in milk and associated dairy products also gives a soft mouthfeel. It also reduces the volume of the bread slightly. Delightful soft crumbed Scottish milk breads come to mind.
Milk can be used at anything from 25:75 with water through to 100%, often 50:50 milk and water works well.
Buttermilk has 3% Casein and I've used that as a complete substitute for water before now.
Yoghurt is 10% Casein. I have recently adopted this at 5% in all of my middle Eastern Nan/Naan breads and Pide/Pita breads. The bread mouthfeel and texture is awesome. I'm just coming to the end of two weeks of test baking different flat breads and that is the key finding.
Here's a fun fact. I was reading a paper by a bread archaeologist and he had this to say on why flatbreads were so important in the ancient bread world: Flat breads are very flexible. If there is a poor wheat harvest flour from beans, pulses and barley can easily be substitutes for a portion of the four and, because a flat bread doesn't have to rise much, they resulting bread is still good to eat. The proof of this is perhaps with the Southern Indian fermented Dosas, which have no wheat in them at all.
As Charlie has said in this and other tutorials all of the following give more dough extensibility and softer mouthfeel: Tangzhong, Yudane, boiled Potatoes, a white wheat flour scald. Or, staying with the Tortila theme a cooked paste (Roux) of corn flour. Or, as Charlie has done here, just use near boiling water.
The ghost has been laid to rest.
Thanks Charlie!😁
The water misting method could definitely come in handy! That's good to know :)
AH finally the soda question is answered. I just add it because other people do lol. But know there is a good reason behind it. Thank you!
Btw one should remember that milk is just 90% water, so swapping it 1 to 1 will result in a drier dough. You should always use more milk than water.
@@ChainBaker Yes, I forgot to mention adjusting the hydration. esp. with yoghurt - thanks. 👍
@@kevinu.k.7042 great information! It answered some of the same questions I had because I made chapatis in India before and it was just flour, water and salt, but I like the idea of trying tortillas. Good thing I have some coconut oil left, although ghee should work.
Puri, sheermal are very delicious flat bread.
I am lucky to access soft Sonoran flour to make flour tortillas. I live in the US Southwest. Your recipe is a great one and very authentic.
Great tutorial, as are all your videos. Your explanations are clear with no music or fancy graphics to distract from the real reason to watch which is to learn about bread and bread products. I live in the Philippines, (I am from the UK) and the wraps and breads here contain way to much sugar , the filipinos love thier sugar even in savory recipes, all bread products here are sweet, don't get me wrong some are tasty like pandesal. So watching your videos I can maje a fantastic alternative if no sugar is needed. Thank you so very much for your advice.
Oh yes Asians love their sweet bread! And I enjoy it too when ever I go there, but it's definitely over-kill ;D
There's an awesome French bâtard shape loaf called "Pain aux Lardons." Perfect use of those leftover lardons!
That sounds awesome! I've added it to my projects list 😁
Thank you for always doing it by hand. Some of us are poor
Great video - now I have an excuse to cook bacon (only for the lard, of course! 🥓🥓🥓) and now I can make Tortillas!!
67.8K subscribers - whoo hoo! 🥳🎉 Don't forget to share photos of your bakes on your social media channels (and mention ChainBaker's YT channel) and with your family and friends. Together we can get to 100K subscribers!! Go "Team ChainBaker" 📣📣📣
You can wrap up the crispy bits with all the other fillings ;))
Thank you, Lan! With support like yours we'll get there in no time!
@@ChainBaker I finally made these today - was busy with a few other baking projects these past few days. The process is straightforward - I'll be the first to admit, I'm not that great at rolling "circles". A slight wonky, but they taste wonderful with a nice chewy texture. Shared with family - I made a "taco meat pie" with my two tortillas. Photo has been posted. Thanks again for this updated recipe. 🌮🌮🌮
thats really helpful, I was wondering why my tortilla were too dry. thanks
I love you man. You are the best!!!
😍
I made this like 2 times I will make it again
Lard is great for making tortillas. Where I reside, it has a large Hispanic population. Where you have a large population of Mexicans, you have access to large buckets of lard. It is staple for fine Mexican cuisine. Too much work frying bacon when lard is so easy to obtain. Keep up the great videos.
Chain... love your videos. So it's a Yudane/Tangzhong Tortilla hybrid... east meets Mexico? Did the baking powder add anything? Did you try it without baking powder? I'm curious.
The baking powder does not make them puff up, but it can make them softer. Saying that, I am yet to make them without it and compare 😅
Here in mexico we do one of the steps different, you should try it. We take vetegable shortening and incorporate it to the dry flour. Then we add the hot water and salt. The rest is the same
That’s exactly how my neighbor from Mexico taught me. I make soft, flavorful, tortillas every time!
It did take me weeks of practicing. How water is the key, as well as letting the dough rest.
My neighbor made fresh tortillas every morning for 40 years.
My boyfriend's mom has a piece of stainless steel pipe for a rolling pin and a homemade tortilla pan that has become an heirloom. The pipe has rolled out so many tortillas that the surface has a mirror shine to it. 💝
I love things like that 😍
Could you please do a video on how baking temperature affects the final result? By the way your videos are awesome, bye!
Gruesse aus Oaxaca (no uemlauts 😆) Imagine my surprise seeing tortillas. My Oaxacan friends are all jumping for joy.
For me it was a moment of nostalgia. I went to Houston Texas to visit a college friend of mine and his mom who was a fabulous cook introduced me to a local Mexican cookbook in English. there was a recipe in it very much like yours with lard tortillas. I adore pork. Alas I cannot eat it anymore because of my gout, but I can substitute Duck or Goose (or even chicken) Fat (or butter as you point out) so all is not lost.
I noticed you have a questionairre to fill out, which I will do 2 ways. First how I used to cook as an omnivore living in a strange land and missing so many world foods. And the way I live now on a keto diet to control my blood sugar (which I break one day a month) and my Gout diet which I cannot ever break. So no alcohol, no red meat, no caffeine.
I admire greatly the breadth of your knowledge and dedication to your craft. You are also a fine teacher. I learn a lot from your videos and I'm sure you inspire folks to take the PLUNGE into baking by showing all the steps.
Ich wuensche dir nur das beste (still no uemlauts 🙃) Jim
Vielen Dank, Jim! :))
Thanks!
Thank you! :)
Wow
I am curious if you have any suggestions or videos about Corn tortilla chips?
I cant wait to try this recipe!
I slow cook bacon at 250-300 and keep the fat.. might that work for this?
I've never made corn tortillas, so can't say. But yes bacon fat would work great. I used it in my other video - czcams.com/video/WQbDQIKC9V4/video.html
i will try this soon it seems really easy to do! BTW i started my sourdough yesterday and it develop some bubbles and kind of a very very light yogurt/yeasty smell is it normal?
Thank you so much for your work!
Let me know how it goes :)
yeah that is exactly the consistency it should be!
If you have lard (dripping) over, toast bread and spread dripping over the hot toast then add some salt.😋
Subscribed to you. Just wondering do you think it would cook it better with a tourch/flame thrower?
Welcome to the channel! :)
You could try. I don't think it would be better though. A torch with an open flame will char and dry the tortillas too soon before they are cooked internally. At least that is what I imagine.
Can you do corn tortillas next? Or it would be cool to see how tortillas change with different percentages of corn and wheat flour, a grocery store made some with a mix of both flours and it had the best of worlds! (Corn tortillas are great when fresh but get stale fast, these tasted great like corn but had a better shelf life)
I will definitely do them someday :))
I am living in Costa Rica, but this tortillas are looking well. I am going to try it. We also are doing tortillas
Froom platáno. Coock banana
Here in Texas if you want something kind of sweet one of the things that they would do is take those tortillas and put them in to slices like wedges then they will fry them in oil and then immediately roll them and cinnamon and sugar it’s very yummy and you can even sprinkle it through ice cream or have it as a sort of sweet dip really good. Thank you for this recipe
That sounds damn good! 🤤
Yes it is, especially since the tortilla wedge gets crunchy and bubbly all over. Then immediately rolled in cinnamon and sugar the sweetness sticks and the spiciness of the cinnamon goes well with vanilla ice cream or Mexican vanilla ice cream or with a sweet dip eaten like tortilla chips with salsa. So you get that nice really satisfying crunchiness like a chip but also that light sweetness that isn’t too much that pairs nicely after something more rich like Mexican food. I hope you enjoy
I tried to make tortillas once. Now I know why they turned out to be crackers. I look forward to trying your recipe.
Right now , I’m interested in the flat breads of the near and far east. The “Chinese Pancake “ made without leavening, is another pretty interesting flat bread that is like Indian parroti. Turkish flat breads , the way they are cooked and stored, is very interesting .
I have a whole playlist of flatbreads including the Chinese ones :) check it out - czcams.com/play/PLJ97q0PY0sXKJedWbvgpmkl4la3a_dVIn.html
👍👍👍👍👍
This is the same recipe as I've been making for years. One change is I've only used slightly warm water not hot, and I never placed them in the refig. Our commercial lard by Armour in the US is I presume well processed. Do you think using bacon or home made pork lard makes a large difference? I'm sure in taste but in texture as well?
I don't think there should be much of a difference in texture :)
thanks chainbaker! may i ask white bread flour does that mean all purpose flour?
All purpose flour is slightly weaker than bread flour. You can use it, but I'd suggest lowering the amount of water to 155g.
@@ChainBaker thanks Chainbaker! I think bread flour meaning Strong Flour in my country, got it!
another question is what if i want to make it as a wheat tortilla, how shall i adjust the water amount? thank you!
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Naan!
I literally came back from market and said to my wife how stupidly expensive a pack of 4 tortillas is in our country. Then I pulled up CZcams and got notification that this video had been submited 2 hours earlier 🤣 what a timing. Have you tried to make tortillas in advance and keeping them for few days? I was thinking about packing them to nice reusable vaccum bags I got for sous vide. No air should preserve them I guess for few days? Doing them weekly would be sweet since a mostly do veggie tortillas when I work outside of home so I avoid buying some junk.
I'm a bread psychic. I could feel that you need this video, so I published it today 😆
Vac packing should definitely keep them fresh for longer. Make sure they have cooled down completely before you pack them or lese they may become soggy.
So what do you think about rendered chicken fat? (I just happen to have some.)
Ooh that sounds tasty! 🤤
I was wondering if I am able to adapt this recipe to make corn tortillas? I want to make a corn tortilla that has more structure like the wheat flour tortilla shells here, but have to avoid allergens in my home kitchen. Thanks!!
I have not yet tried making corn tortillas, so I can't say. But I'm sure it would not be a straight swap.
Just letting you know that this recipe doesn't show well on the website (on chrome, firefox and android chrome). The other recipes seem to be just fine. I think I'll try these for tonight! Thanks for your awesome channel.
Thanks for letting me know. It should sort itself out in a while. Sometimes when the website gets an update the recipes look a bit wonky ;D
I made some tortillas yesterday using Ethan Chlebowski's recipe. A very similar recipe.
Why did you use baking powder? We don't need the breads to rise.
My thinking is that is makes the dough puff up just a little and aerate it. Perhaps it's just in my mind 😄
@@ChainBaker A side by side comparison is probably a good idea. I suspect with the amount of fat it's not needed though. Mine puff'd with out any issue.
Hmm. The ones I can buy at the store have baking soda in them. What are they using for the acid? Is vegetable shortening slightly acidic? Store bought tortillas are better shaped than my homemade ones but taste definitely worse!
It could be! There must be something acidic otherwise there would be no reason to use it I guess.
Homemade ones will always win! 😁
Excellent recipes, may I ask you if you have any idea how to make bread or buns with only oatmeal flour, or with a little regular flour and the rest is oat flour. Thank you in advance.
I have not tried it yet, but I am planning in the future. It would be quite different compared to wheat flour.
@@ChainBaker I made today buns with your recipe, pre proofing 70 gr. bread flour, 70 gr. water 4 gr. yeas for 1 hour. Than I pour boiling water over 250-300 gr. oat flour, col it down, add 2 eggs salt and pre proof yeast . It was quit soft, so I put it with the spoon on the try, let it proof again , baked it and it turns very soft and good. Thank you again for the great ideas and recipes.
Sounds great! Cheers :))
can use butter in place of lard ??
Yes! It can be a straight swap. Use it at room temperature. So, it's soft but not runny.
Dear ChainBaker how we can add wooden oven "feel" to our home made breads? For example with smoke gun? Should we smoke preferment, dough, add smoke to oven or smoke beaked bread?
You could probably smoke the flour and then make the dough with it :)
Can I use starter instead of baking powder?
That may make them chewier. But you can give it a go. Mix around 50g in the dough and see how it turns out.
I have made tortillas using shortening, store purchased lard and home rendered bacon fat. The bacon fat ones had the best flavor. That was quite a few years ago so I don't remember much about them otherwise. I will try them using your recommendation of adding the fat later as your tortillas look great.
I grew up in Texas and one of our neighbors made the best tortillas I've ever had. I wish I had asked her to teach me her method, but I was young and only wanted to eat them. Mexican food is my favorite food and we have great Mexican food restaurants on the western USA coast.
Charlie, when using home rendered bacon fat, is it best to use lower sodium bacon or less salt in the recipe? Did you lower the salt than you had previously used? I don't care much for bacon because it is so salty.
Thank you for posting this video. I'll let you know how the tortillas turn out....they won't be beautifully rounded like yours though. 😁
I just used regular bacon. And I don't think I adjusted the salt in the recipe. The fat is not that salty and there's not that much of it either :)
Thanks! I will give it a try. Thanks also for the advice about turning the dough around to help with shaping. I didn't do that in the past because I thought it would make the tortillas tough.
I forgot to tell you we make "breakfast burritos" by adding a mixture with onions, potatoes, bacon and Mexican blend cheese. Sometimes we add ham or sausage and bell peppers. Add a little salsa and your taste buds will thank you!
Damn that sounds good 🤤
I'm slipping - especially considering how frequently we eat breakfast burritos. I add scrambled eggs too for more protein content.
Hey chain Baker! My favourite supermarket flour tortillas brand advertises "triple baked" on their package, do you have any idea how this is achieved and what this might change in the final result?
Interesting. I have no idea why baking them more times would make them better in any way. If you did that at home you'd end up with a cracker 😁
So Now u must do naan and pita wating for both of them.
Check out the Flatbreads & Crackers playlist for those and more :)
Dang y’all
Funny I think the other one is easier to do. I doubled the recipe amount and put the already shaped tortillas into the freezer. Fresh bread everyday as they go directly to the pan.
India -> chappathi
Mexico -> Tortilla
Is Lard better than Olive oil?
That is up to you.
In Mexico they use a special flour called masa
Bob, that’s for corn tortillas which I’m hoping he might do a demonstration of although I’m not sure he would really count them as bread since as far as I know there’s no baking powder or east but fresh corn tortillas are so fantastically yummy.
I'd say it's bread! Unleavened bread :) and I will definitely make them someday.
In Mexico they use fresh masa, which means dough. It’s made by grinding nixtamalized corn. The flour you’re thinking of is masa harina, which is instant flour made from that corn and can be used if you can’t get fresh masa. Truth be told I’ve never loved the tortillas made from masa harina instead of fresh masa, but unless you order the corn and calcium hydroxide and have the equipment to grind it yourself, masa harina is the only option for corn tortillas if you don’t live in a place where fresh masa is sold.
I can’t even get masa harina anymore (I’m not in the USA), and even when I could I was never thrilled with tortillas made with it, so flour tortillas work out well (and frankly taste much better than corn tortillas made from masa harina), and what I’ve been working on is a flour tortilla with a good proportion of corn flour (really finely ground cornmeal that I do have access to here) to give me a bit of the taste and texture of a corn tortilla.
@@annchovy6 Here in Los Angeles we have dozens of places that grind masa daily. I love living here, there's food from all over the world and fantastic cooks to show you how to use ingredients. Hope you get your masa fix soon.
@@terbhang Yes and you can also get fresh masa in Chicago and some places in NYC, but I wouldn’t want to live in a city ever again 😂 (except maybe Singapore).
Why do you use baking powder? is it not killed by the water temperature?
Old habit I guess. It does react as soon as it hits the water. You can definitely leave it out.
@@ChainBaker Thank you so much for the response. I found your channel today and I am relearning some stuffs, great contend. I huge hug from Brazil.
When I added the baking powder it fizzed a lot more than yours. Also when I rolled them this big, when added to the pan they shrunk a lot and got thicker. I wonder if the two things are related or I messed up another part 🤔
The baking powder should not make much of a difference. Did you rest the dough in the fridge before rolling? Perhaps it was a bit tight. You could also try and roll them all and leave to rest for a few minutes before cooking. That should prevent it from shrinking too much. How were they after all?
The ones that shrunk were rested for an hour in the fridge. I left a few balls in the fridge and made them just now after resting for about 8 hours. Also I let them rest rolled out for a few minutes and they shrunk a lot less. They all tasted great and even tho the first batch couldn't make a full wrap, they made for some pretty good soft shell tacos.