Flour tortillas too thick?

I make flour tortillas small but have dicovered a way to always get them the right thickness. I make them small so I can roll the out with my pasta roller. If you get them too thick they don't cook in the middle very well. I cook on a cast iron griddle that is well seasoned. They are much better than you can buy in the store.

You can also use a tortilla press

I use the tortilla press when I want larger ones. I use 2 sheets of wax paper with the press. Works great. I need to eat small ones though.

I use and prefer La Tortilla Factory low carb tortillas, marketing under the Smart & Delicious name. They are like whole wheat tortillas but none of the guilt. Not as good as a fresh home made tortilla with traditional masa or flour, but dang good especially charred on the grill or range so they have that warm slightly browned taste.

Just a little smaller than a normal soft taco tortilla but way healthier for you. 50 Calories, 7 grams of fiber, only 10 grams of carb total.

A side benefit of built in limit of eating two, or you OD on fiber. Also helps leave you feeling full a long time.

I find it to be one of those easy to make changes that really improves my diet. Even doing a simple, one soft taco each way, makes a difference.

Luke, recipe please.

I hate to admit it but usually use the recipe on the bag of Masa.

Luke Allen wrote:I hate to admit it but usually use the recipe on the bag of Masa.

me too
You know a tortilla press is real nice but if you ever see them making totillas commercially they have a machine rolling out the balls of Maza, so I figure that a rolling pin between 2 peices of wax paper works fine
However, making tortillas is a lot of work for something I can buy fresh made here dirt cheap. So I do not make a lot of them, just when sowing off.
I can go down to the Mexican market 8 blocks away and buy fresh made tortillas right there. Good Stuff.
Anyone making their own Tortillas has my hat off to them, it took me quite a while to get the balance right, I had to learn how much to work the maza to not work it to much and be able to get them thin, that is the major key to me.

What's a Mexican market?

camprn wrote:What's a Mexican market?

in southern California we have markets that cater to the hispanic population.
you better habla Espano if you walk in because most everyone in there does.
It is an experience if you have never been in one as a lot of stuff the more mainstream market caries they have very little if none of and they carry stuff you would never find in one of the mainstream markets.
the deli departments usually make fresh tortillas, the meat department may not carry ribeyes or New York Stips, but you can get a Bistek there. Want fresh goat cheese, yep, the produce department is a treat also, about a third of it is different types of peppers, want some Hicama? yep they have a lot of it, Potatoes, they have a small selection, limes, almost a table full. You can buy seasonings for a penny on the dollar in bags, they Hispanics do not by those funny bottle, way to expensive,
Boxed or can goods Aisle are small, they like Fresh,
I guess the way to explain it is like a Mexican street market that follows all the sanity laws in force in the USA.