These turned out really nice. I cut this in half and got 12 tortillas out of it. These were like the ones I get at the store in taste and texture, only better because I made them myself. DH thought they could use a little more salt though. My son, the critic, says, "mom you know those aren't round", okay, lol so they weren't picture perfect, but they did look like the ones in the picture. These were a sturdy pliable durable tortilla. These seemed a bit stiff when I first cooked them, but after I placed them in my tortilla keeper and they were perfectly soft and flexible when it was time to eat. Beware working with the boiling water though, even though I added slowly as directed, it was still too hot to work with with my hands, so I had to use a wooden spoon for a minute or two til it cooled enough to be safe. Trust me I have a small burn on the side of my palm, as there were "pockets" of hot water in the flour, so just be forewarned. I'm still new at tortilla making so maybe it's my inexperience...? (UPDATE: So I asked around and everyone tells me the water should be as hot as your hands can possibly stand, not boiling hot! Hope this helps others :) This was a great flat bread, thanks Esther!
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