[tortillagrill]

Hi all:

Our restaurant is attempting to make handmade thin, Sonoran-style flour tortillas for burritos (14 inch) and we are running into a few problems.

The recipe is fine, they taste good and they are soft. However, they are a bit Chewy and too Thick. Im thinking it might be the type of flour we are using or possibly our technique.

The best flour we have tried so far is the Smart and Final brand Bread Flour. Bread flour was recommended on many recipes for the thin Sonoran-style tortillas; it seems that all-purpose or low gluten flour is for the thicker, Texas tortillas. Others we have tried are Smart and Final All-Purpose and La Pina brand flour.

Also, we are using Baking powder, salt and Lard which we get from the Carnitas. After we make the dough, we let it rest for 1 hour

When we try to roll them out, it gets difficult to roll them, without the gluten stretching back, around the 10 inch mark and we cannot seem to roll them thin enough. We are currently using a small rolling pin, but we are going to try the tapered pastry pins. Also, possibly rolling the dough in between sheets of wax paper?

Are we using the right type of flour? Are there any techniques that we can use?

I have little knowledge on baking, so I was hoping to see if you guys had any suggestions on how to make them thinner and less chewy.

Thanks,

Jerome

[phatch]

I'm sorry you haven't gotten answers. I have this problem too. Since the problem is the gluten, work the dough less, rest it. roll it out some, rest it some more and roll it some more is all I can think of to suggest.

Phil

[KevinVilla]

I had a similar problem when making parothas (Indian flat bread). I think my problem was that I used too much flour to keep the dough from sticking.

Try using more fat.

[Luc_H]

Hi Jerome,

Posting your recipe would help.

Make sure your flour is well hydrated before kneading the dough: mix all the ingredients together until doughy. Let the dough rest 10 min before kneading.
Knead (5 min) then separate portions by cutting (not by stretching) in individual balls let rest 10-15 min before using (rolling).
Ideally place well wrapped in the refrigerator up to many hours. (cold dough will give rather then resist)

When you roll the dough don't pull or stretch it: place flour on the counter, the ball on top, roll from the middle away from you, turn 1/4 turn, repeat. The dough should give rather then stretch like a rubber ban by rolling this way. Make the most of every roll, keep the amount of rolls to a minimum.

If this fails, here are trial ideas
increase your water (sticky dough will get less sticky after kneading)
also
Like Kevinvilla said: increase the fat

Luc H.

[jessiquina]

that sounds so good! when you get the recipe down right, share it if you please.