Extra Large Flour Tortillas from scratch | Burrito sized tortillas for wraps
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- čas přidán 17. 06. 2024
- As promised, in this video I will show you how I make my extra large flour tortillas from scratch. These are burrito sized tortillas that are soft and perfect for your favorite wrap. These are the tortillas I used to make my BBQ seitan chicken wraps I showed you in my last video. But they are great for so much more. Making tortillas at home is so easy you will never buy them from the store again.
► Recipe from Simply Mama Cooks: • Soft Flour Tortillas R...
► BBQ Seitan Chicken Wraps: • Vegan BBQ Chicken Wrap...
00:00 Introduction
00:31 Preparing the dough
01:48 Preparing the tortillas
02:04 Rolling and stretching the tortillas
03:07 Cooking the tortillas
04:07 Storing your tortillas
04:32 What to wrap
Ingredients:
3 loosely packed cups all purpose flour
1 tsp salt
2 tsp baking powder
1/3 cup fat - vegetable oil, shortening or vegan butter
1 cup of hot water
Mix flour, salt, baking powder and fat together. Mix well. Add in 1/2 of the water and mix. Keep adding water until you form a dough that sticks together. Knead for 5 minutes to make a smooth soft moist dough ball that is tacky but not too sticky. Let rest for 15 minutes. Divide into 6 equal pieces and roll into balls. Dust with flour and roll out into a large tortilla about 1/4 inch thick. If desired, stretch by hand to make a thin tortilla. Cook on a hot large griddle for about 30 seconds until bubbles form. Turn over and cook for another 30 seconds. Remove from griddle and stack tortillas covered with a cloth to retain the steam.
Makes 6 extra large or 12-14 regular sized tortillas.
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Thanks for watching. Check out this video if you want to see how I used these tortillas to make my BBQ Seitan Chicken Wraps: czcams.com/video/5SR0v1wGXds/video.html
Dude... I stumbled upon your seitan recipe video the other day and have already binged most of your other videos. The production quality of these videos, camera work, lighting, editing, explanations are on the same level as channels I've seen with millions of subs. Not only that, the recipes are great and you're a really talented teacher. Can't wait to see where this channel goes, it deserves to blow up big time!
Thanks so much for your kind comments. I'm glad you find my videos helpful. Let me know if there is anything you want me to do on the channel.
Simple and straight to the point, i love you wholesome plant based man
Thanks so much.
I just discovered your channel thanks to the seitan making video! I really like your content, I hope your channel will grow, you deserve it! Can't wait to see your future videos 🙏
Thanks so much for your kind comments.
Same here. I washed 10 pounds of flour into seitan last week.
@@JasonDBike I appreciate that. Thank you. I'm working on more recipes to use the starch water and think I have some things I can share.
Currently I am watering my plants with it
This is the size my grandmother always made. My mom 's were a smaller size. Both were excellent.
I love me a big tortilla.
yaaay! delivered as promised! Thanks so much very excited to try these!!
Hope you like it!
Thank you for making a video as requested! Simple recipe and great technique very well explained.
My pleasure. Thank you for watching!
Hi Greg, newly subscribed to your wonderful channel. Thank you so much for everything you do 🙂 excited to try your recipes!
Thanks. I appreciate that.
Great video!!!
Thank you.
Great, exactly what I needed, thanks!
You're welcome!
very nicely done and i had no trouble following it at all. they came out great! thank you so much!
Glad I could help!
I really need to try your recipe! It looks delicious 👌🏻
They are good.
This is great! might need to try it!
Please do. They are pretty easy.
This is the most informative burrito tortilla video! Thank you so much
You’re very welcome.
Awesome thank you so much for sharing
You’re welcome.
I wanted to add that I combine my flour, baking powder, salt and very warm water. Then I let it rest 15 min. After that I incorporate my lard. I do this in my KitchenAid. There is something about allowing the gluten to relax before adding the fat that gives me amazing stretch. After I added the fat I wrap it up in plastic wrap and let it rest one hour.
Thanks for the tips.
Thank you!
You are so welcome. Thanks for stopping by!
Fantastic brother and the tortilla looks amazing
Thanks so much
Just found your channel and your content is so amazing!! Please keep it up, we need more people pushing the boundaries of what plant based cooking can be !!
Thank you! Will do!
Have been wanting to try and make a homemade tortilla sometime, thanks for posting
You’re welcome.
Thanks very much Mr. TPT!!!
You are very welcome.
❤ great videos you make - very to the point and easy to follow:-)
Thanks. I appreciate that.
great video man
Thanks.
Thank you very much!
You're welcome!
Just the recipe I was looking for
I’m glad. Thank you for watching.
I’ve always wanted to try and make my own. This looks like something I can do. Good to know I don’t need to use lard. Thanks for the recipe!!
Corn tortillas from masa flour are even easier!
Great video 🇬🇧👍
Thank you.
That looks real good! I have to try those. :)
Thanks. Easy too.
Tried this recipe today. They turned out fantastic. Thanks for posting this
I'm so glad it worked for you. Thank you!
@@ThePotThickens Thank you again. Im an American living in Pakistan so Im always introducing new foods to people here.
Hey man, your videos are great, I love cooking but barely know anything about vegan cooking, so your videos are perfect for me. Thanks a lot!
Thanks so much.
Really nice video
I appreciate that. Thanks.
very cool
Thanks.
Great video tytyty😊😊
Thanks.
Two thumbs up 👍👍 I love giant burritos, so I'm going to try this out. I make a lot of pizza and empanada dough, but I've actually never made tortillas 💯
Thanks. They are pretty easy. I never buy them anymore.
thanks for stopping by, great video.
Thank you.
holy carp u deserve infinitely more subs
Wow, thanks!
Great job - I’d ike to try these with spelt flour.
Please so and let me know how it turns out.
wait that didn't look that hard at all i might try it thx man !!!
No problem. Tortillas are pretty easy.
I love making my own tortillas! Admittedly I haven’t done it in forever but it really is so easy to do. I believe it was you who said that tortillas are so similar to parathas? They really are! Thanks for sharing this recipe, I should definitely do this again! Well demonstrated and explained!
Thank you!!
Mexican approved. 😊
Aw, gracias. That means a lot!
You got some cooking ideas for ham or smoked ham? Would be great!
I’m working on some experiments.
Thank you for the recipe! 🙏 I will never ever buy a pack of tortillas in the shop again 😃
Me neither. Thank you!
you're the king of vegan cooking
Awe. Thanks.
Hand stretching the dough does make all the difference. My aunt learned to make filo sheets from her Bosnian MiL using only a rolling pin, but my dad's aunt from SE Serbia used mostly her hands, it's night and day. (Not saying my aunt's pies aren't great, only they aren't as great as my late Nana Đurđa's were. See images of banica for reference.)
Yes. It takes a little practice but once you get the feel for how the dough stretches, it works. I love those videos of tortillas sobaqueras where they make large ultra thin sheets and throw them on a domed griddle.
I learned to make Austrian Struedel dough using the back-of-hand /knuckle technique. It's really thin and crunchy once it bakes
Thank you for the video. I have the link to the recipe you use, but any chance you know the weight of each dough ball once it’s divided into 6?
I am sorry. I didn't weigh them so I am not sure.
Where did you get this rolling pen? I want one of these!! I’m going to try your tortillas and your plant based recipes.
I ordered it from Amazon. Here is a link with my amazon affiliate: amzn.to/3jQdrD0
@@ThePotThickens awesome. Dave will be ordering for us via your link when we get back. 🙌✌️.
Can I use olive oil?
Certainly, yes.
0:31 sorry, non english speaker here... what would you mean by fluff that flour up? like, mix it with a whisk?
A whisk works. Or you can just loosen up the flour with a fork. You just don’t want the flour to be compacted.
I love your videoss , I wanted to learn how to cook plant based for my vegan girlfriend so Im super happy to have found your channel
Thanks so much. Let me know if you have any requests.
Tried it again but this time they got really crusty and broke apart...not sure what I did wrong
Two things I would look at to solve this. First, make sure you start with a rather soft moist dough. It really should feel a little sticky to the touch. You want enough hydration in the dough so that it stays moist after cooking. Second, do not cook it too much. You want it to cook just until it starts to bubble and not get too brown. THEN, wrap it in a towel or even foil to let it steam and keep the moisture in.
Great video as always. Please consider adding metric measurements aswell. I really don't have any reference to how much a cup is. ᕕ( ᐛ )ᕗ
Thanks. I usually do but I didn’t measure it this time. Thanks. I’ll try to get them every time. I prefer metric.
The only thing I don't like about your recipes is that as an european I always have to change them to the metric system. I will try these today
Thanks for the comment. I've heard the same from others and will be trying to add more information on grams and mL. I don't often weigh the small quantity things like seasonings, etc. Do you usually measure spices by mL? Or is there a metric teaspoon or tablespoon? I would think a standard tsp is 5 mL in volume.
@@ThePotThickens tablespoons and teaspoons still work. I was half joking I used your measurements and just used the 3 to 1 to 1/3 ratio. It turned out ok but was a bit to much of the flour on the outside that I used so it does not stick.