I’m getting more and more questions about this, so I’ve decided to address the issue here for everyone. If you decide to make these tortillas, use the measurements listed in the description, not what I say in the video. The tortilla dough turns out much better and more workable with more water than the 250g that I originally called for. 270g works well for me with the same 480g flour. You could even get away with 275g water. Depending on how well your flour absorbs water, you may need to make adjustments. In any case, you shouldn’t feel like you’re getting a workout from rolling out the dough, but you also shouldn’t have problems with the dough sticking to the counter. 270g is hopeful the sweet spot for you as I have found it is for me. I hope this helps! ✌️

@ethyr

Жыл бұрын

Finally gave a try at making this again and added more water like you said. This time it was like twice the work with half the effort! I did some research and I believe the first failure was due to using bleached flour, which absorbs more water, as opposed to unbleached. This time I ignored perfect measurements and added just enough so that they were slightly moist. It ended up being around the 300g range, but they were exactly like the ones in the video. One thing I should add is that if you're rolling a bunch in preparation, then it's probably better to use flour to avoid sticking, because after 5-10 minutes of sitting on the counter they'll deform when you rip it off. Thanks for the great recipe! 👍

@brownmasao

8 ай бұрын

thanks a lot! I came back and wanted to ask, since mine (used all purpose whole grain wheat flour) ripped unfortunately. But will try again with more water :)

@aresorum

3 ай бұрын

@@ethyr Twice the work with half the effort? So, the same as last time?

@emiliosilva09

21 күн бұрын

@@aresorumHe meant to say twice the progress

I am going to make these for my daughter, who is on a very low fat diet, because of gall bladder issues. She will be so happy to be able to have burritos again. BTW, replace 2 tsp of the water with 2 tsp of distilled vinegar. It will make the dough more acidic and act as a preservative to prevent mold. That way, if you want to keep a stack of them in a large ziplock bag, on the counter, they should be good for at least a week or 2 (maybe longer). Otherwise, they will probably go moldy in about 3-4 days. UPDATE: Just made 2 batches of them...one regular, and the other whole wheat. I actually liked working with the whole wheat dough, better. They were much easier to roll out and shape. My daughter was very happy to be able to have burritos again. And she says she likes these tortillas better than the store bought ones. She says the store bought ones are too pasty, stick to the roof of her mouth, and get stuck in her teeth...and these don't.

@ethanpaff

Жыл бұрын

That’s a great tip using the acid to prevent mold! Thank you! And it warms my heart like you wouldn’t believe that this tortilla recipe can bring so much joy to your daughter! Thank you for trying it! ✌️

@prateekkumar5667

Жыл бұрын

If you sub in whole wheat flour instead of AP, that's just the recipe of a traditional Indian roti.

@app103

Жыл бұрын

@@prateekkumar5667 It's only a roti if you are making Indian food. If you are making Mexican food, it's a tortilla. Many cultures of the world have a traditional flatbread consisting of nothing more than whole wheat flour, water, and salt, which goes by many names. In fact, it's the most basic and primitive of bread recipes. And I am willing to bet that Indian food also has a bread that's pretty much the same, but also contains yeast, and you don't call it pita or tunnbröd. :)

@deadfr0g

7 ай бұрын

@@app103A flatbread… with yeast?? Ahh, perhaps you are referring to my delicious beerpaper! 😀

@app103

7 ай бұрын

@@deadfr0g Naan, pita, and tunnbröd are all flatbreads with yeast. And I am sure there are others.

Finally someone who knows how to teach someone making their own tortilla! Dziękuje from Poland!

@ethanpaff

5 ай бұрын

Nie ma za co! Enjoy 😊

As mexican I was sceptic, but it is a good tortilla, we use different tools and we put them in a "servilleta" and in a "chiquihuite" or a similar box right after we cooked them to trap the steam as you said, but I think you method works just perfect as well

@ethanpaff

8 ай бұрын

Now I just keep them under a sheet of aluminum foil! It’s neat to hear about all the ways people make the same thing.

@wadeharris4700

2 ай бұрын

Sepsis is no joke. Hope u got that cleared up. !!

I like that you showed you juggling the rolling and the heating of the tortillas Most recipe videos just teleport around and then the recipe is magically complete

Made a half recipe of these tonight. SO GOOD! Thanks, this is exactly what I've been looking for!

The explanations of the ingredients was amazing. Please continue making videos this good!!!

@ethanpaff

Жыл бұрын

More coming!!

Dude I just found your channel today (wish I had found it sooner) I am loving the recipes, ideas, and content! I never felt like I could make my own tortillas due to the complexity, but this really does look simple so thanks for the inspiration. Keep up the great work!

Awesome! Yesterday I learned to make the burrito filling, today the tortillas. Yummy, inexpensive, nutrient-packed lunch food to bring to work. I owe you a big debt of gratitude. Thank you.

@ethanpaff

Жыл бұрын

You don’t owe me anything! It’s my pleasure, man. I’m grateful it’s helpful for you. ✌️

I just got pushed to your channel and going through your recipes now! Love it, great presentation. Great healthy recipes and making meal prep better!! Thank you!

Loving your channel, I'm glad the algorithm decided to show it to me! Your recipes look awesome, I can't wait until you have tons of subs and I can point excitedly at my screen and tell my friends I was there then you had barely 4000

@ethanpaff

Жыл бұрын

😊

Super yummy! I made 8 tortillas from this recipe and felt happy about the size with no scale. Found on round two that if it is not soft dough, as close to sticky without actually being sticky as able, the dough is thinner and so easy to work with

This is the absolute bomb. Recipe turned out almost perfectly first try and I didnt even measure ingredients. You’re the man!

Judging by those callouses on your hands, you're the kind of guy who needs a tortilla durable enough to fabricate into work pants in a pinch... Carheartt's aren't cheap. Also, stab and tear resistant materials like those tortillas are popular with military and law enforcement, so you should shop that recipe around... jokes aside, great start on this channel, looks like the algorithm is picking you up .

@ethanpaff

Жыл бұрын

Hahahahaha, that’s funny as hell man. Had me practically rolling. I appreciate the kind words!

@jasonlemrise

Жыл бұрын

Pretty sure those are gym calluses. Speaking from experience 🤣

@ajemma78

5 ай бұрын

Work pants... I did a spit take.

@alexxx5749

3 ай бұрын

Jfc

Bro this is supreme, thank you very much. I did it with whole wheat flour and they came out great, strong and pliable. The dough just needed a little bit more water than the 270 ml (I just had to get my hands wet a few times while kneading).

Am definitely making these, thanks!

Dude these are excellent. 480g flour and 270g water like in your followup comment work for me. Weighing salt is important too because I only have sea salt ever. I like to stretch out little tabs before cooking so I can cheat at rolling burritos.

I love the way you do cooking videos. Keep up the good work

@ethanpaff

Жыл бұрын

Many thanks, man ❤️

planning on making this along with your burrito recipe very soon! my husband and I both work full time so this is something I can totally see us prepping in advance for an easy dinner!! so excited!!

@ethanpaff

Жыл бұрын

It’s a pleasure to hear that! I hope it’s good enough to become a staple for you all like it has become for me. I’m about to have my last one of this batch today. I make a new batch nearly every week. ✌️

@melissakacin11

Жыл бұрын

@@ethanpaff we tried it yesterday and it was honestly so so good. the prep took awhile but it was all worth it for how delicious it tasted, especially after a long day where we were both starving by the end of it. my only note: our filling came out a bit too watery due to putting too much water when we were soaking the beans, but we compensated with more cheese and it was great!!

@ethanpaff

Жыл бұрын

Awesome to hear! ❤️ As for the water situation, I just let it evaporate out as much as I can before adding the cheese. Within reason, of course, as you don’t want it to burn. ✌️

Turned out great!

Can't wait to try!

Your explanations are clear and easy to follow. I love to make most of what I eat from scratch. This will now be on my list. Love homemade burritos. Thanks

@ethanpaff

Ай бұрын

Thank you very much! More good stuff to come! In fact, check out my recent video for a high protein bagel recipe

Dang! One of the most usefull videos i watched in 2023! Thanks man!

I’m glad youtube is finally knowing I like watching dope useful shit from dope people. Keep it up pimp, I really dig your videos!

@ethanpaff

Жыл бұрын

Thanks dawg 😎✌️

I just made a small batch of these to test with, they are so dang fluffy and they take quite a bit of force to tear! Awesome recipe, thank you!

@ethanpaff

6 ай бұрын

Happy to hear!!

great video/recipe. easy, cheap and to the point

@ethanpaff

Жыл бұрын

Thank you!

The algo did me good today..thanks for taking the time to make this video

@ethanpaff

3 ай бұрын

Thank you for appreciating it ❤️

cant wait to try this! the other recipe i saw on YT had all this butter in them..

Saved the filling recipe video a few days ago and now this 😮 Thanks Ethan and thanks youtube.

@GrandTerr

Жыл бұрын

Just opened your channel and figured out you joked, the filling recipe is your video too XD

@ethanpaff

Жыл бұрын

😁 so happy you enjoy them, man. I’ve got more to come!

Awesome channel! We call these chapati where I'm from. I've been making them since I was a child and always eyeball the ingredients and roll them thicker. Next time someone complains about me not providing measurements I'll direct them to your video :)

@ethanpaff

Жыл бұрын

Chapati. Interesting. Seems like every culture has some variation of this simple bread recipe. Haven’t heard of that one before. Thanks for the info and support! 😁✌️

I believe the gray in the dough is early stages of grain alcohol (aka “hooch”) forming. You see this in starters as well that are waiting to be fed.

I'm trying this 🔥💪 looks good

Thanks for this recipe Ethan as a guy who has trouble eating processed tortillas I look forward to these and maybe pretending I'm 25 again and crushing 3 burritos at once lol.

Excellent video!!!!!

bro this is fire

@ethanpaff

Жыл бұрын

❤

nice man, never thought i'd find a meal prep channel that actually cares about avoiding PUFAs

7:55 if your tortillas DO go crispy you can easily steam them back to life, great if the bag didn't get resealed properly. Steaming also helps with burrito wrapping making the tortillas even stretchier.

My mans abt to pop off, Love the vids!

Nice job on your tortillas. I grew up with my mom making large tortillas such as yours. I tend to make them that way as well. Lately I’ve been placing my cooked tortillas in a gallon size ziplock with paper towels to absorb the steam. Any leftovers are zipped closed and place in the fridge, and there’s less dishes to clean.

Amazing content!! Tons of science-guy info!!

@ethanpaff

Жыл бұрын

❤

The man. Thank you! 🎉🎉🎉

@ethanpaff

Жыл бұрын

Welcome 😜

Those look like gymnast hands. I definitely want to try this recipe. Thanks!

@ethanpaff

Жыл бұрын

Parkour and calisthenics, mostly. Let me know what you think! ✌️

Hello again but in another video lol I had to watch this one too, to have all the necessary tools for the best breakfast burrito of my life haha You gained a subscriber man, cheers to a great week!

@ethanpaff

4 ай бұрын

Thank you, man! I’m glad to hear you enjoyed it!

Alright tortilla man, you've got my subscription 😁

New here. Great channel. Best of luck and thanks for the videos

I make tortillas biweekly. It’s a family recipe and we use an iron-cast comal. I’ll try making your version this weekend. I am so excited to see someone else make fresh tortillas-especially a man, because I am used to women making them. (Also, your voice and style reminds me of Internet Shaquille.)

@ethanpaff

Жыл бұрын

Sounds divine to be a part of your family lol. I could eat bread everyday. There’s something so comforting about the simplicity of tortillas. These are probably a bit different from what I’d guess you make. Without any oil they are much more chewy than their fluffier counterparts. For a time there I would whip up a tortilla or two-no recipe-whenever I wanted a warm, carby snack. One of the best snack foods! I take the Shaquille comment as a compliment. He seems rather friendly and calming. Also pretty knowledgeable. ✌️

So I'm addicted to Tortilla Land tortillas, and these turn out exactly like them. You can always tell the really good tortillas at mom & pop Mexican restaurants by the slightly darker, translucent, glutenous valleys between the cooked bubbles, and that's exactly why Tortilla Lands are good, and it's exactly what yours have. Thank you. I haven't been able to stomach off-the-shelf tortillas for a long time. Like most store-bought bread, they are barely even food. And I also get tired of buying the more expensive tortillas I like. So again, thank you. Also, the next time I get a chance, I'm trying this with sourdough.

@ethanpaff

5 ай бұрын

That’s great to hear! I can’t stand the stuff they sell at stores. After eating fresh tortillas, nothing compares. I’ve been wanting to try that, too! Let me know if you do it!

@user-hu5ew3ys5w

2 ай бұрын

How’d the sourdough starter version turn out?

I typed in the comments from your other video "New sub," I watched your breakfast burrito... I'm a new sub!!!! I like to eat healthy! I'm a firefighter/ Paramedic. at work, I have no time to eat healthily. At home - it's another story. If time permits I eat a bag of caeser salad /dressing add some breaded chicken and avocado. This tortilla and breakfast burrito will save me from having something healthy at the beginning of my shift! Thanks for sharing!!!! Guys at work always tease me... I either make a sandwich or wrap food in a tortilla ( My salad when on the go) just to get some calories and carbs for the day. I can't tell you how much money I waste trying to cook a meal - The tones go off and I'm not back at the station for another +1 hour. My food on the stovetop is wasted, cold soggy etc.

@ethanpaff

4 ай бұрын

Well I’m glad you found something you like. Hopefully more to come! Happy to have you!

One of the best tortilla videos ever! Liked and subscribed! I DO wish you had a lower carb version?

@ethanpaff

4 ай бұрын

Thank you! I’m glad you enjoy it. I don’t have one yet, but I’ve been thinking about one.

I made these super good, i had to add a little extra flour when rolling them out.

Just made this and it turned out excellent. Followed exactly except I didn’t use unbleached flour and i definitely added slightly more water instead, then again my flour was about 500g. Thank you so much!

@ethanpaff

Ай бұрын

You’re very welcome 😊

Hey man I see you have that alexpure pitcher. I used to have that one too! I found out the pitcher doesn’t actually filter flouride. But Clearly Filtered brand is a great one!

You can use the stick end of a wooden spoon to mix the dough. I've used this technique for my weekly bread making, give it a try

@ethanpaff

Жыл бұрын

Definitely a good tip. I used to do that to try mimicking a dough mixer.

This looks great!

@ethanpaff

Жыл бұрын

Thank you!

@TheKillaHaze

Жыл бұрын

@@ethanpaff as a follow up, I gave these a shot tonight but mine came out pretty flaky and didn't look nearly as pliable as your's. Any tips as to what I'm doing wrong?

@ethanpaff

Жыл бұрын

@@TheKillaHaze Sure. I decided to up the water content of the dough a bit (see description) and that should help with keeping them more pliable and moist. Also be sure that you are storing them in some sort of contraption that’ll trap steam while you make the batch. As soon as the tortillas are removed from the steaming contraption, the timer starts for them drying out. This naturally happens with all breads. If you want to prolong their playability, keep the tortillas in the steamy contraption until you go to use them that day. Otherwise store in a ziplock bag in the fridge and revive them when you need to use them by wrapping/covering them in a damp paper towel and microwaving for 10-30 seconds. If you have any further details you could share I could be more specific. Best of luck ✌️

@TheKillaHaze

Жыл бұрын

@@ethanpaff Thank you, I'll give that a try!

Crazy good worked perfectly thanks

I’ve always added a fat to my tortillas. Good to know you have too!

For the record "organic bread of heaven" has some seriously delicious burrito wraps. I recommend them, especially if you're looking for healthy alternatives.

@ethanpaff

Жыл бұрын

Good info, thanks! I didn’t know the store existed. I did see that their 12-inch tortillas come in 4 packs for $6, plus shipping. And their recipe includes oil. Still an alternate worth considering if it fits the bill for someone else’s needs!

Just finished doing your newest breakfast burrito video and probably gonna have the dough sit for three days and three nights too lol. that was a bit of work but really satisfying.

@ElmoIzMeh

6 ай бұрын

first attempt was awful, undercooked edges of tortilla, and after sitting out for a day it began to stick, im not sure what exactly caused this but im gonna try and add less water next time, also need a bigger pan, my tortillas were way to thick and awfully small for what i saw in the vid. wondering how to make this oiless when i need to pre oil the pan. any tips appreciated. ill keep yall updated on my next attempt.

@lucascanella6929

4 ай бұрын

I had exactly all the same issues you had lol, I would really appreciate any tips either....

@ElmoIzMeh

4 ай бұрын

@@lucascanella6929 sadly i gave up on it, i started with too high an amount of food and burned myself, start small with your attempts and go on from there im sure you will get it goat

Let's go Ethan. Bang on with the food science balance and meal prep, you are a great benefit to great knowledge being so accessible. Good luck with it brother. peace

@ethanpaff

Жыл бұрын

Many thanks, bro ✌️

These look amazing and I will try them. There may be serious health concerns using a non-stick pan over high heat. Supposedly they can release toxic chemicals into your food over a certain temperature. Maybe consider switching to cast iron or carbon steel if you’re cooking on high heat.

@ethanpaff

4 ай бұрын

Thank you! And, yes, I’ve since switched to cast iron for high temps. Thank you for getting the word out there!

Interesting science 🧪

@ethanpaff

Жыл бұрын

much love

@ethanpaff can you freeze these and defrost? If you made a bulk batch.. what's your go to with them.. what do you do to storr and for how long?

Tangzhong method is something the Japanese's have been using for decades and makes bread awesome too. Great implementation.

Nice. Have you tried this with Spelt or wholemeal flour? More healthy fibre.

These burritos are exactly what I need! Also food for thought since you seem to really pay attention to ingredients list- nonstick pans (especially on high or when using really anything but silicone utensils!) also have not great things in them. Not telling you what to do at all, but maybe consider looking into them?

@ethanpaff

Жыл бұрын

Good to hear! You’re right about the nonstick pans. But it’s all in how you use them. I’m careful with mine for the most part, though sometimes I may let them get a little too hot. Nonetheless I keep an eye on the condition of them. Thanks for the concern as well as the support! ✌️

@chilepeulla

Жыл бұрын

@@ethanpaff hey man I just found your channel and have some comments on the non stick subject. Vaporized Teflon is carcinogenic and you seem to be someone that takes his health very seriously. I’d strongly advice you to get a carbon steel or cast iron pan, you can abuse them with heat as much as you want and nothing will happen to them. The actually get better with use (the opposite of non stick) and can last generations if properly taken cared of. They are pricier than non stick but considering they can last a lifetime and don’t pose the health risks that you may have with non stick, I think they are a really good investment. I really liked the couple of videos I’ve watched so far, keep it up

Just made a batch, turned out good, although... if i can get them circular it would be better, looks more like flatbread lol.

How do these taste? Can we put butter to taste them up at some point? I'd really like to keep it simple but maximize the benefits of it.

Does the water really need to be heated? I would like to try using whey instead of water but would like to avoid heating unless it’s necessary

I wonder if you could do this with a gluten free flour, like almond? Awesome content, man! Great audio, and video cuts. And the foods look delicious!

@ethanpaff

2 ай бұрын

Thank you! I’ve been asked that a lot, but I still don’t think it will yield the same result. I still have yet to try it, though.

Tried it a couple times but i can't roll the doe thin enough. Also my tortillas is nowhere as circular as yours. Not sure if i should add humidity to it or make sure its drier.

Am I allergic to flour? Yes. Did I watch this whole thing? Also yes. I WISH I could eat these 😢

@oedalis

7 күн бұрын

Siete is a brand that offers alternative flour tortillas if you have a gluten allergy.

4:10 What are these black spots? I remember I had a gnochi dough which has shown the same spots and thought the potato was turning bad.

Any chance this recipe would work using Keto Wheat flour for lower calories/carbs?

So simple. Great vid man. And for the baker in ya'll, throw in some in yeast and now you have homemade bread without all the crap. Again, awesome vid.

May your crops always bear fruit, sire

Can’t find yeast without any bad ingredients , what do u do , any tips

How long do the tortillas last in the fridge? I have trouble with them not lasting...

How many carbs would you say are in each wrap? Want to make these on keto - i miss wraps :(

Do you have to leave the dough in the fridge for 3 days?

Can you replace the flour with whole wheat flour?

wondering if you've ever tried to make this with a high protein wheat flour? such as the king arthur keto wheat flour? if we can lock down a recipe using that then ill probably be making these weekly

@ethanpaff

5 ай бұрын

I’ll have to give that a try!

Why did you set aside the extra water. What did you use it for

You made Roti !!!!😊

@ethanpaff

Жыл бұрын

Well then 😁 looks like roti is perfect for burritos!

270g water 480g flour

Could you freeze these once made to have for later??

@ethanpaff

Ай бұрын

A subscriber told me they had tried to and that it actually worked out! I’d be sure to put some wax paper or something between them to keep them from sticking together. Microwave in a damp paper towel for 30-60 seconds and it should be good to go from frozen. Let us know if you try it!

how do u store them and what do u do when they don't fit your pan?

@equinixxx

4 ай бұрын

Get a bigger pan =P

Tried to make these before reading the description and didn't see that I should add more water, and they were really tough to roll out. I tried to salvage it by adding more water, kneading it in, letting the gluten relax again, and then trying again to no avail; still far too difficult to roll out. Is it possible I overkneaded these? Every time I would try to roll them out to a reasonable size, they would just spring back into a smaller shape as soon as I peeled them off the counter. My wrists hurt. Lol

@ethanpaff

Жыл бұрын

It’s always difficult to add water after already having formed the dough. Let me know if it’s any easier I f you give it another try. ✌️

Hey how long do you keep/store your finished wraps in the zip bag? And do you keep them in the fridge or just on the counter?

@ethanpaff

Жыл бұрын

The wraps can probably store in the bag for up to 2-3 days on the counter without going bad or developing a weird texture. I have stored them in a bag in the fridge for up to a week. Freezing them is an option, too, where you could just microwave one for 15-30 seconds on high wrapped in a damp paper towel to revive. Regardless of your length of storage or storing method, the quality of the tortilla, it’s structure, and it’s flavor will diminish. I recommend making the dough ahead of time if you have to and just using that as needed to make the tortillas fresh. I normally store them in the fridge after the first day in the bag and on the counter. ✌️

@dynguskhan

Жыл бұрын

Tried making these for the first time today and sad to say I was not too successful. Was doing fine until the rolling/cooking part. Unfortunately all I had was a whiskey bottle for a rolling pin and was really rushing the processing to keep up with the high heat. End result was some tortillas that looked decent but most were a few inches short and doughy(insert joke here). Ate one with the freezer burrito filling (which came out great by the way) and the wraps were definitely a little too chewy. Will have to revisit these and probably roll them out beforehand. Anyway good stuff, keep it coming

@ethanpaff

Жыл бұрын

@@dynguskhan Great feedback. I did edit the recipe a bit in the description. Idk what the issue was you were facing with rolling out the tortillas, but if the dough is too stiff you could try adding a bit more water. They shouldn’t take long to roll out, so a bit more water in the dough (5-15g more) should help with that, if that was a part of the problem. Also, I tend to shut off my stove in between rolling the tortillas out. Sometimes I manage to keep up, but not always. And the tortillas are done when they look opaque on the surface and are dry to the touch, with bubbles here and there and brown spots too. I hope this helps ✌️

I notice some Adam ragusea influence. I love Adam and ur content has some similarities, which is nice

@ethanpaff

Жыл бұрын

Right on the nose! He’s a big inspiration for me but I’m hoping to figure out more of my own style as I go. Thanks for the comment!

@nondrowzee

Жыл бұрын

I heard the word Homogenize and immediately thought of Adam haha

you had me convinced until you said how much calories they were. The tortillas I get from the grocery store are only 90 calories. I love your recipes though, and going to be trying your breakfast burrito recipe

Can you store spare dough balls in fridge?

@ethanpaff

Ай бұрын

Yes, you can!

I'm curious... why do you split the dough in two logs, instead of just one ball and refrigerating that? Since you're gonna manually cut the dough into specific balls anyway on the day of rolling.

@ethanpaff

Жыл бұрын

I feel like it makes it easier to knead the dough more thoroughly. One large dough ball gets to be a lot to knead and can take more time. Not a big deal though either way. ✌️

Use chopsticks to mix the water and flour initially.

just made a batch of these, while they taste great they're super chewy. Spent around an hour rolling each one out too, and they're still too small. Maybe I over kneaded or, like others, didn't use enough water? Dyk what went wrong?

@ethanpaff

Жыл бұрын

How much water did you use? 270-280g should be a good amount. If it took you that long then there definitely wasn’t enough water. Adding more water will make them easier to roll out and will allow you to get them thin. They are going to be chewy. I think that’s just the nature of them. They aren’t soft like store bought ones.

I find homemade tortilla wraps dry out incredibly fast so I was wondering if you can freeze these and defrost them for use? Brilliant recipe as well I was looking for a recipe with out a baking power alternative bc of the chemical in baking power and came across your video I really hope these work for me cus all the ones I’ve made brake when folded .and I was also wondering if I have to let them sit in plastic and instead let them sit in a glass airtight container

@ethanpaff

4 ай бұрын

I don’t even cover them in plastic anymore. Before I shape them I just let them sit under the bowl I mixed the dough in. I have no clue if freezing them and defrosting will work. Tortillas are always best fresh anyway. But if you give it a try, let me know!

@rxxn2409

4 ай бұрын

@@ethanpaff oh alr that’s good new cus I’m really not a fan of plastic. I’ll defrost one today for lunch 🤞🏻hopefully it doesn’t just crumble

@ethanpaff

4 ай бұрын

How did it go?

@rxxn2409

4 ай бұрын

@@ethanpaff I gave it a try and it worked perfectly couldn’t be more great full finally free from the chemicals in my daily tortilla wraps .

@rxxn2409

3 ай бұрын

@@ethanpaff I gave it a try and it worked perfectly couldn't be more great-full, finally free from the chemicals in my daily tortilla wraps.

How (and how long) can you best store these?

@ethanpaff

9 ай бұрын

I’ve managed to store them in a gallon ziplock bag in the fridge for up to a week. You could probably get away with keeping them in a bag outside of the fridge, but they will only degrade in quality quicker. Freezing them is possible, but much harder to revive. Keep in mind that fresh will always be better, as the longer they go, the more they will toughen and become more prone to tear. If I’m stowing in the fridge, I let them cool almost completely on the counter while still covered, then I throw them in a ziplock bag (gently folded in half), and remove the air by hand. When I reheat, I place one or more on a plate wrapped in a couple damp paper towels and microwave for 10-30 seconds, or until warm, pliable, and soft. I hope this helps! Reach out if you have any more questions.

How do you roll the dough out so thin? Better yet how do you do it so circular and even? I messed up my tortillas

@ethanpaff

Жыл бұрын

I make sure to use 270g of water or up to 20g more for an easily moldeable dough that isn’t sticky. When it comes to rolling them out thin, I use light pressure to start just to work out the shape. Then I apply more and more hard pressure as I roll the dough out to get them almost as thin as tissue paper. Honestly, man, it takes practice to get the shape right. Work from the center, applying the most pressure there and roll up and down the length of the tortilla until the tortilla stops flattening any further (2-3 “up and down”s for me). Then flip the tortilla to the other side and repeat in the opposite direction. (You should be making a “+” sign with the direction of your rolling. Up and down on one side. Flip and rotate 90 degrees. Up and down. Flip and rotate. Repeat.) I hope this helps. ✌️

Has anyone had success making these? Mine are sticking to the counter pretty badly when I try to roll them. I can pull/peel them off but the shape is wrecked and the thickness is uneven, thinner in the middle due to stretching.

@aRanDoMMisT

7 ай бұрын

Mine were tough to roll out because I didn’t add enough water. I am sore but my tortillas were alright. I need a food scale

This is great... I was just thinking that I wanted to make my version of Moo-Shi tofu (sans eggs), and it was on my to-do list to research the pancakes they use.

Thanks for this! Just waiting for my dough to rise a bit now. Have you considered subbing the bleached flour for something else? I've heard they're bad for you but I'm not sure what would be a good sub. What do you think?

@ethanpaff

Жыл бұрын

Happy to hear! I usually use unbleached flour like the stuff in the vid. ✌️