Pinch ball up through thumb and index finger
Pinch from different parts of the ball of dough. When surface is used,
knead again and pinch the rest until gone.
Flatten the Balls
Flatten slightly to about 3 inch diameter for rolling
Start rolling with the rolling pin
Tortilla ends up about 7-8 inches diameter. If things get a little sticky add
a dusting of flour to the roller or board.
Ready to cook
The placa or pan should already be very hot
You can use a pan also. The first two or three are to get the temperature
right for the rest of the batch.
Tortillas start to bubble on the up side and the bottom browns a bit then
flip like a pancake.
Start the pile
Wrap the pile in the towel to maintain heat and moisture.
This is a lot or work and you may have to experiment a couple of times. BUT
when using regular, flat store-bought tortillas, we may use half as many for
dinner, with these there was not one left after dinner!
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