Two ways:
1)
A ) when making your own tortillas work in the lard, bacon grease, shortening, oil or whatever with your fingers before adding water. Work it. Work it some more. It should all be a consistent texture.
B ) Let the dough rest for at least 30 minutes after working the water in. Plastic wrap or lint free towel. Your choice. Refrigerator or counter. Your choice. But it’s got to fully hydrate that flour.
C) roll from the center of the ball out when shaping the tortilla. This gets all the gluten going in the same relative direction.
just buy really good quality tortillas. I found these in the Walmart clearance bread rake. Half a dozen 12 inch / 30 cm tortillas for $1.66. Ingredients: flour, water, oil, salt yeast. Sure it’s palm oil. Sure it’s yeast instead of baking powder. Doesn’t matter. What matters is that is 5 ingredients. No fillers. No stabilizers. No preservatives. Just a good old fashioned tortilla. These things are stretchy. Probably built up a bit of gluten during the yeast rest phase.
You don’t even have to heat them to bend them. Fur Walmart’s Marketside brand they are very high quality. They remind me of the tortillas you’d find at every Robertos taco shop in San Diego. The perfect stretch and chew. No tortilla with 6 or more ingredients can match them. And on sale at 27¢ each for 12 inch tortillas can’t really compete by making them myself.
See if there is a tortilla shop near you. Even my town got one recently.
Spend a few years making them by hand until you get it perfect.
Do whatever it takes. But it’s not just about them not breaking. It’s about that perfect texture.
How do you get a nice stretchy big tortilla that won’t break?
Two ways: 1) A ) when making your own tortillas work in the lard, bacon grease, shortening, oil or whatever with your fingers before adding water. Work it. Work it some more. It should all be a consistent texture. B ) Let the dough rest for at least 30 minutes after working the water in. Plastic wrap or lint free towel. Your choice. Refrigerator or counter. Your choice. But it’s got to fully hydrate that flour. C) roll from the center of the ball out when shaping the tortilla. This gets all the gluten going in the same relative direction.
You don’t even have to heat them to bend them. Fur Walmart’s Marketside brand they are very high quality. They remind me of the tortillas you’d find at every Robertos taco shop in San Diego. The perfect stretch and chew. No tortilla with 6 or more ingredients can match them. And on sale at 27¢ each for 12 inch tortillas can’t really compete by making them myself.
See if there is a tortilla shop near you. Even my town got one recently. Spend a few years making them by hand until you get it perfect. Do whatever it takes. But it’s not just about them not breaking. It’s about that perfect texture.
Actually that does matter to me.
I mean as far as texture and stretch.