Why Do My Homemade Flour Tortillas Shrink. Tortillas too small Strong flour elastic Under mixed elastic Under hydrated dry elastic Cold dough elastic Under scaling insufficient mass pressure Excessive floor time after mixing dough frequency 3 doughs per hour is the minimum rate fresh dough every 20 minutes. Will ensure even hydration.
Coating the flour in shortening helps. Divide into serving size balls and roll thin. My fifth attempt and they are getting better - They were bigger when I took them out of the tortilla press but the moment that I picked them up to put them in the pan they shrank from about 5 12 inches to about 4 inches -.
Tortillas too small Strong flour elastic Under mixed elastic Under hydrated dry elastic Cold dough elastic Under scaling insufficient mass pressure Excessive floor time after mixing dough frequency 3 doughs per hour is the minimum rate fresh dough every 20 minutes.
Divide the dough into 12 portions and roll each into a ball. They are shrinking because the gluten in the dough has made it elastic. I picked up some fresh manteca to use in the dough so am pretty excited. Amount Measurement Ingredient Preparation Method 2 cups all-purpose flour sifted 1 teaspoon baking powder 12 teaspoon salt 12 teaspoon sugar 1 tablespoon vegetable shortening 12 cup warm water.
