If you’re trying to roll out your tortillas and you find the dough starts springing back and shrinking on you, it usually just means the dough needs to rest. Letting your dough rest helps relax the gluten in it, which makes it easier to roll out.
Whenever your dough starts to give you trouble, try covering it and letting it sit for 5 to 10 minutes. You should be able to roll it out no problem after that.
HOW TO STORE TORTILLAS:
Like I mentioned above, tortillas should be covered until right before you plan on serving them (to prevent drying out).
If you don’t finish all of your tortillas while they’re still warm, transfer them to an airtight container or plastic bag after they’ve cooled completely to help preserve their freshness. Seal well, making sure to push out as much air as you can if you’re using a plastic bag.
Tortillas will keep well at room temperature for up to 2 days. If you don’t plan on having them before then, tortillas also freeze very well!
HOW TO FREEZE TORTILLAS:
To freeze these flour tortillas, let the tortillas cool completely then transfer them to a freezer bag. Push out as much air as you can from the bag and seal. Freeze tortillas for up to 3 months.
To defrost frozen tortillas, set them out at room temperature for a few hours or in the fridge overnight to thaw. Before serving, I also like to warm the frozen tortillas in a skillet over medium heat for about a minute on each side, just to make them pliable and soft again.
INGREDIENTS
1 & ½ cups (180g) all-purpose flour, spoon and leveled
½ teaspoon salt
1 & ½ teaspoons baking powder
3 tablespoons vegetable oil
½ cup (120mL) warm water
INSTRUCTIONS
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