The concept is easy, cut a slit to the middle of tortilla and fill each quarter with your favorite “toppings” or ingredients. Then simply fold each quarter triangles onto themselves until you have a layered wrap. You can then use a panini press to toast it or put it over griddle like we did to make it nice and toasty.
Consider a thin layer of some kind of oil-based spread (eg mayonnaise) between your fillings and your wrap. Also, carefully control the amount of “wet” ingredients (tomatoes, some olives, dressings, etc) added to the wrap. Finally, make sure you stack your wrap properly.
You can wrap the tortillas in a plastic bag and place it inside the fridge. This will keep them away from the moisture present inside. You can store them for a good 2 weeks. If you don’t have sealable plastic bags at home, you can use an empty airtight container.
Homemade tortillas, which will obviously not be in a tortilla packet, will only last around 2-3 days in the cupboard. However, they last up to a week in the refrigerator and much longer in the freezer, so why not make your own tortillas and store them away for when the burrito craving hits!
Tightly wrapping a sandwich in parchment paper evenly compresses it on all sides, which has multiple benefits. The ingredients meld more fully than they would in a sandwich left to its own devices; it’s as if the pressure “cooks” them. And when you slice through the package, both halves remain absolutely intact.
Roll the wrap evenly until you reach the end of the tortilla. With your hands holding your first fold in place, gently roll the bottom of the wrap upwards. Then, continue to roll the wrap in one even motion. Make your roll from the bottom of the wrap to the end.
Take something heavy with a flat bottom like a cast-iron skillet, pie plate or baking dish and press the dough down to make a flattened tortilla. If your tortilla doesn’t look quite flat enough, use a rolling pin to flatten in further.
A long cylindrical shaped kitchen utensil, generally used to roll out various types of dough when making food items such as bread, pastries and cookies. This tool also works well for crushing crackers and breadcrumbs.
If your tortillas do not puff, you need to knead the dough very well. You can try to press down the tortilla with a spatula while it is in the final cooking to force the puffing. Also, check your cooking time and the heat. Making tortillas is a matter of practice.
You need properly hydrated dough to develop air pockets. Wet dough results in steam between the two layers of your tortillas and puffs up. When your dough is dry and coarse it can’t puff. This is why it is important to have the liquid of choice at room temperature or warm.
It just depends on how big you’re making the tortillas. Divide the dough, roll each section into a ball, set on a baking sheet sprinkled with flour. Cover and let rest for 20-30 minutes. This allows the gluten to develop and there will be less shrinking in your tortillas when you roll them and cook them.
Why does my corn tortillas fall apart? The main reason corn tortillas crack is that they aren’t warm enough. If the tortillas are dry or too cold, the lard can’t bind together the tortilla and causes it to break. For that essential pliable, slightly springy texture make sure your tortillas are completely warmed.
Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.
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