Question for those who make their own tortillas...
I don't have any info for you about using a press, but...
Like you, I have had trouble with rolling them out (cracking and sticking). One day, I got it in my head that I would use cast iron skillets (probably because they were sitting on the stovetop waiting to be put away, and I was sore and didn't want to bend down to put them in the cupboard). I just put the dough in the larger one, used the smaller one to press it flat. To my surprise, it worked out great, and that's how we've been doing it here since then. I don't use wax paper, and don't have to oil the skillets.
This solution ended up being perfect for me. I was seriously considering buying a press, but really didn't want to have to spend money and I wasn't really looking forward to having to figure out where to store it so it would be easily accessible (as I'm really short and have to use a step stool to reach the second shelf in my cabinets; and I certainly don't want to have to try to reach the top shelf on a regular basis).
Don't know if this will help you or not, but thought I'd throw out the idea.
I don't know if it's the recipe, or the fact that I roll the dough on a silicone mat, but I've been making tortillas without a press for years and never ever have problems with the dough sticking or cracking. These are the ingredients in the recipe I use (makes approx. 8 tortillas). Is yours similar?
2 cups flour
1 tsp. salt
1/4 tsp. baking powder
1/4 cup oil
1/2 cup warm water
I decided that (for flour tortillas) you couldn't skimp on the oil or they would get brittle immediately after cooking - I also found that the dough rest period was critical.
I have always used a rolling pin, but I'll be trying the cast iron skillet press idea next.
This is the recipe I use:
4 c. whole wheat flour
1 1/3 c. Cold water
l tsp bk pwd
1/3 c. Olive oil
add water gradually until ball forms
knead 2 minutes
divide into 20 balls
spray with oil, cover tightly
let rest 1 hour
roll w/ greased rolling pin
fry 30 sec
I have a good flour tortilla recipe, too!
4 c flour (I use whole wheat or white or 1/2 of each)
3 T shortening
2 t salt (I usually don't use this much, but I don't really measure either)
1 t baking powder
Mix all together and add 1-2 c hot water (It seems like whole wheat needs a little more water than white flour...but again I'm not good at being exact with measuring). Knead. Allow to rest (approx 20-30 min.. I just let it sit for awhile, so again, not exact!). Re-knead. Roll into balls and roll out flat on floured surface. Cook on a hot camal (or skillet) with no grease. Can re-heat the same way. My husband is from Mexico, and he eats them up! They are addicting.. especiallly warm with nutella +/- sliced bananas!
I love real tortillas. I make them several times a week. Here is my basic recipe:
3 cups unbleached flour
2 teaspoons baking powder
1 teaspoon of salt
aprox 5 tablespoons (give or take, I don't really measure, I just kind of plop it in there in absolute quesstimation) of coconut oil in solid state
1 to 1 1/4 cups warm water
Mix dry ingredients. Cut in coconut oil. Mix in water starting with about 3/4 cup, mixing in more until it forms a soft dough. If it becomes sticky, knead in a little more flour. Knead for a minute or 2. Separate into 8 to 12 balls & let rest for 10 minutes or so while you heat up your skillet (or whatever) to about 350 to 400. I roll them out on a floured counter. I know they are ready to flip when they are bubbled & will slide easily on the cooking surface.
This is really a no fail. I cut & mix with my hands, & like to cook them on my electric skillet so I can fit 2 at a time. You also don't need to use coconut oil. My original recipe called for shortening or lard.
Some variations that I use instead of just plain white flour: Use 1 1/2 cups of flour & 1 1/2 cups wheat flour, or 1 1/2 cups flour & 1 1/2 masa.
Does anyone have good uses for left over tortillas?
Could you do the mixing in a food processor to speed up the mixing time? Also, for 4 cups of flour, how many Tortillas could you make out of it, say 8" wide ones? And can you use veggie oil instead of shortening? I don't have any shortening in the house and I'd hate to go buy some if I'm just going to be using a couple of tablespoons now and then.
We make tortillas, but we do not *roll* anything out. They go from bowl to greased cast iron skillet, then to plate.
For every tortilla, you simply mix 1/2 cup Gluten free flour, 1/4 cup water, and a small amount of cooking oil (1/2 tsp).
Here is a video that shows how to make a bean burrito. It is a healthy version (Gluten-free, Casein-free):
The batter is really thin, but it is supposed to be.
Oooh - look up a recipe for chilaquiles - it is like Mexican lasagna (for lack of a better description) - SO tasty and uses leftover tortillas. I bet you could freeze it too.
Also wondering about your use of coconut oil - I've heard conflicting things that it can help lower cholesterol or make it higher - do you happen to know anything about that? Thanks! :)