thank you panini,
just to make sure your suggestion, i should add Dough Conditioner to add more elasticity??
im trying to achieve tortilla that are elastic like the one in Chipotle / Panchero / Qdoba Mexican Grill
i have the same problem and concern as the topic starter, any other ideas for me to try?
i need to make thin 11in to 15in tortilla, also need a flexible and stretchy tortilla, how to achieve this? use glutten flour?