Making homemade tortillas significantly improves the texture of dishes like tacos and fajitas. Unlike store-bought tortillas, which can lack softness, homemade versions provide a fluffy, chewy bite. The key to achieving this is resting the dough — an essential step after kneading that allows flour to absorb water and gluten to relax. Typically, a 30-minute rest is sufficient, although overnight resting in the fridge yields even better results. Testing readiness involves rolling a small dough piece; if it shrinks back, it needs more time to rest.
Homemade tortillas elevate tacos and fajitas with their soft, fluffy texture. There's no comparison to store-bought versions, and they are easy to make.
Resting the tortilla dough for about 30 minutes is crucial; it allows the flour to absorb water and gluten to relax, resulting in better texture.
For even better results, resting the dough overnight in the fridge can improve rolling ease. The dough should feel soft, pliable, and stretch without bouncing back.
If your dough shrinks back when rolled, let it rest longer. It's a sign that the gluten is still tense from kneading.
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