Need your help.
I'm producing flour tortillas with the following recipe.... and need help as soon as possible on the three questions above. I'm happy to buy any piece of equipment if needed to assist in this.
1. Recipee Issue: My tortillas are way to dense (Thick) and are looking raw and tasting too chewy. I'm kneading the dough by hand / hand mixing for about 4 minutes then pressing them with 1.cast iron press 2. then i roll them out to make them more thin 3. then put them on a hot griddle. But when they are cooked they become heavy and thick once cooked and look partially raw and chewing ( even though they are cooked). I cant cook them any more because they will crack but they look raw. How do I make them look less heavy / dense and less chewy?
Here is the recipe i'm using which is causing problems:
2 cups flour
½ teaspoon salt
¼ cup vegetable oil
½ cup warm water ( possibly add more up to ¾ cup)
½ teaspoon apple cider vinegar
1. stir flour salt
2. add oil, vinegar into dry ingredients ( mix with fingers)
3.add water working the liquid until a ball forms
4. Hand knead for 4 minutes
5. form into 16 balls
6. let the dough sit in plastic wrap for 30 minutes - overnight (i need to do it overnight)
7. cook on griddle ( 30 seconds).
* I'm not using backing soda in this recipe - but i might need to start.
2. Packing issue:
Other issue is once the tortillas are made i place them on a metal cooling rack ( at room temperature) and once they feel cool (about after an hour) I pack them in a sealed bag and put them in the fridge. The package looks moist. I don't want to poke a whole in the package because then the air will come in and harden the tortilla.
- How do I cool them without hardening them / without looking moist in the bag. I'm happy to buy anything (commercially) to help with this.
3.Other: I'm trying to prepare large quantities. do you suggest I pre-make the dough 1 -2 days before and then put them in the a. fridge? or b. freezer.