Chef and author Danny Mena showed us how.
can get very big, so you can make bigger portions too. Then let the dough balls rest, covered in plastic so that they don't form a skin, for at least 20 minutes before you start rolling them out.Definitely. I like to let them rest for two or three hours in the refrigerator, and then I let them sit out at room temperature for another 20 to 30 minutes before rolling them out.I've kept them in there for two or three days and they've been perfectly fine.
I mean, there are some really skilled people who form tortillas completely by hand—it's like watching someone work pizza dough. If you have the skills, do that, otherwise, stick to the rolling pin.I like to roll the tortillas between two sheets of parchment, and then cook them on a griddle or in a non-stick skillet, about 30 seconds per side. They should be cooked through and speckled with golden brown spots. Then you can wrap them in a towel to keep them warm while you cook the rest.
There are a couple of things to consider. First, make sure you're working with the right ratio of flour to fat. Fat has a lot to do with getting the tortilla to puff correctly. Second, check your temperature: it could be too cold or too hot. If it's too hot, the tortilla will kind of stick together. Basically what you want to is to form a layer on the bottom that's in contact with the pan, and then the steam inside the tortilla will be trapped when you flip it over and puff up the middle.
If you're getting that right, sometimes just tamping it down with your hand or a spatula helps. When I want them to really puff, I flip it and let it cook for a few seconds, and then if I don't see it puffing, I'll just press the top of the tortilla with my hand and it springs up. [Note: We don't recommend pressing on a hot, cooking tortilla with your bare hand unless you're a real pro. Try a spatula.
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