How to Make Perfectly Soft & Flexible Wheat Tortillas Without Kneading

For some reason wraps seem like a warm weather thing. I can’t be the only one who thinks that way. At least I hope so because I’m posting this recipe in the middle of summer. But regardless of when you come across this recipe, if you are looking for a super soft and thin tortilla that is extremely easy to make, then you’re in the right place. This is not the first tortilla recipe on this channel, but it is certainly the best and the simplest. I’ve boiled it down to the bare essentials. Mix, rest, divide, shape, rest, roll, cook, enjoy.
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[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@Bright-It]

CharmBaker: Can I substitute in your recipe 50 g of White Bread Flour for 50 g Rye Flour? Do I need to adjust hydration? Will it change texture? Thank you for sharing.

[@gatovillano7009]

If we buy stuff from amazon, does it help you out?

[@ChainBaker]

It does 😎

[@ChainBaker]

The rye flour may make it a bit sticky. Try it first without adjusting the hydration and work from there. Perhaps make a half batch to not waste ingredients just in case.

[@peterweeds4682]

I am on android, where is the link?

[@Gamling1000]

Hi, I recently made tortillas for the third time using your recipe and kept them for 4 days in the fridge. They were just as soft and tasty every day! Thanks for this recipe!

[@ivablaskovic9678]

Your channel is pure gold. Every recipe better than the one before...😋Thank you!

[@ChainBaker]

Cheers 😊

[@JeremieTisseau]

Couldn't agree more. So well explained.

[@Jeepy2-LoveToBake]

I realized I had all kinds of ingredients that would be perfect as fillings, prepped them and the dough(double batch - shaped 18 smaller dough balls) at lunchtime. After work I rolled and cooked the tortillas on the griddle feature on my stovetop. 20 seconds, flip (x4), cooking two at a time. Veggies: sliced garlic and onions, red and orange peppers and zucchini plus some herb seasoning. Corn: roasted four ears over the gas burner, then sautéed in butter with a Mexican lime seasoning Shrimp: removed the shells, allowed to dry/blot on paper towels, sprinkled with a Cuban citrus seasoning, sautéed in olive oil/butter. As these were not 10” rounds, they ended up as soft tacos - oh joy, oh rapture - delicious filling and the tortilla, very soft and flexible and a joy to eat. Sharing with family for dinner tonight. Thanks, Charlie for sharing this wonderful recipe will make again soon. Photos have been posted #219

[@monkeymaniac92]

Made these at least 5 times since you posted them in the community tab.. now i see why mine are always square or diamond shaped ;') ... always can't wait to eat them!!😅

[@cindyhall2242]

Thank you ! I know what we're having for dinner tonight. Scalding and No Knead cold ferment has made my baking better and more enjoyable.

[@AdmiralPeach]

If you use chapati flour (or half wholemeal, half plain flour), a little less oil in the dough & knead 5 mins after resting - you get Indian roti/chapati! It’s almost exactly the same method as tortillas, all we do is drizzle with a bit of butter/ghee right before serving with a curry of your choice :)

[@kevinu.k.7042]

Yes. Thanks for the heads up on this. It's worth remembering. All of these types of flat breads are much the same at their root. On Chapatti flour, you are correct, but I believe it is difficult to get in some countries. The secret of Chapatti flour is that it is milled very finely and at high temperatures. The high temperatures denatures the gluten. Which is what Charlie's scald does here. Yes, I think it is only in the Americas that so much fat is used. Certainly the Greeks and the Middle East use little or none.

[@kattykakes8135]

I’m so glad my dad taught me his roti recipe before he passed. I had so much fun in the kitchen with both my mom and dad. Good times, miss them so much!

[@carolseven3802]

This is how the restaurants used to make them. Back when everything was done on site. Thank you for the best tip and explanation for chilling the dough though! Thank you also for a recipe for only six! I’m going to give this a try because I haven’t made them in years!

[@minushkan2050]

I've been looking for this! Thank you! ❤

[@carlosbotero1947]

They look awesome!

[@benostein]

Recipe looks awesome! Can't wait to try these 😁

[@Jeepy2-LoveToBake]

Simply Lovely! I have some extra ground beef from making the Fatayer filling, will saute with some onions, garlic and zucchini and use as a filling with the tortillas. Thank you for sharing this tortilla recipe that incorporates the scalding technique. Will plan to make them today 👍👍 168K subscribers - whoo hoo!! 🎉🎉

[@William.Bannatyne]

They look fantastic!

[@Chris-ut6eq]

I like it! Going to try this soon!

[@martin_eneqvist]

Looks super nice! I’m excited to try this one out. Thanks!

[@Winnieka90]

I'll try It for sure! Thank you for this recipe 😊

[@nerinat8371]

Looks like a great recipe, a must try.. cheers

[@roger55es]

Brilliant reciept Thanks

[@barryladerman179]

Another great one. When I make tortillas, I just roll them out to a large enough shape and invert a bowl of the size I want on top to trim to a circle. Makes them look really pretty without any effort.

[@royallclark6331]

Great video!!

[@knottybead4871]

Added to my list to make this week. I already know they will be delicious.

[@chopsddy3]

Made them last night. Making more today. This is a winner! 😁👍

[@annmcpherran7440]

Hello, Chainbaker: We have been searching for the best flour tortilla recipe for about a year. We have tried 5 or 6 different recipes that turned out just ok. We now on making this recipe for the 3rd time; it is a wonderful recipe. The boiling hot water & refrigeration to rest the dough makes a huge difference. Our tortillas turn out tasting great and are soft & flexible just like in your video. We are soooo happy! Thank you! P.S. we are also trying other recipes including another favorite, the 100% hydration whole wheat bread; it is so good!

[@ChainBaker]

Awesome! Scalding is definitely one of the best methods. I'm glad you're having success with it. Cheers! ✌️😎

[@kevinu.k.7042]

This is a great method. Just some asides? The baking soda here is used to give a softer mouthfeel. Many of us try to limit our sodium intake for heart reasons. (salt is sodium chloride and baking soda is Sodium bi-carbonate both raise our sodium levels). The baking powder is not acting as a raising agent here as there is no acid to react with it. The gentle gelatinisation of the flour here along with the denaturing of the proteins using heat also give a soft mouthfeel. I wonder if the heat is sufficient to give the soft mouthfeel without the sodium bicarbonate? Using a lower protein flour also helps. Cake flour is ideal. We don't need the gluten and it is the gluten that confers the 'toughness'. I just use the heat and get a lovely wrap. A little Greek yogurt goes well in them too, it adds flavour and again softens the mouthfeel (Casein). But, then you might want to call them Gyros (Chuckles). Another bakers choice? Thanks for the incredible quality and regularity of your vlogs. Your channel is remarkable. 🙏

[@ChainBaker]

😎

[@tubited]

Thank you for your well thought out comment

[@kevinu.k.7042]

@@tubited Thank you.

[@MarcosBiga]

Class as usual.

[@siyabongashabangu4973]

Love it!!!

[@Poundy]

that would certainly be a simple recipe to make - and I love that it's your easiest one.

[@davidstorton910]

They look brilliant mate

[@didenno9550]

Another great recipe, thank you Your recipes and techniques are simply the best 👏🏻👏🏻👏🏻👏🏻

[@Escape_Chronicles]

Thank you! This was soooo helpful. I want to try this with whole wheat flour

[@sheilam4964]

Looking forward to trying them.

[@georgemoore6662]

Hi Sheilam🌹 How are you doing?

[@gangsterper]

Looks great! I have made tortillas many times before, but none as great looking as yours. I will try this recipie for sure!

[@gatovillano7009]

It's awesome that you are making tortillas. I tried to make those so often and failed everytime and now I realize it is because other channels were missing crucial steps. 🙂 (go see what Gordon Ramsay does. He uses only flour, water and salt. That's never going to work without the fat) Like Marco Pierre White says ''it's easy to get it wrong on the easy stuff'' You got me thinking: maybe I should save and freeze my bacon fat and porc butt fat. This would give tortillas an good flavor. Thanks man 🙃

[@ChainBaker]

Oh yes bacon fat would work great! Just be careful with the salt content. You may want to add less to the recipe.

[@Escape_Chronicles]

Exactly what I was thinking, may be duck fat yuuummmm

[@gatovillano7009]

@@Escape_Chronicles kzbin.info/www/bejne/pn-mZoSsnrWjqtk 🤣

[@stinkybinky6441]

this is the first time ive ever made tortillas that actually came out well, thank you!!!!

[@mounaxs3472]

Finally the recipe's here😊

[@NahanaSabir-ob4oe]

I always wanted theeeeeeeseeeee....wheat flour ones....God bless!!! Love ur effortless recipes...quick and easy peezy!!!

[@mikereno492]

Hi Charlie! Can't thank you enough for the channel. It's been ChainBaker week at our house, so far we've done the blueberry cheesecake bars, Greek pita, your first tortilla recipe and tonight the new tortilla recipe and brownies. Appreciate all your hard work that go into these videos.

[@ChainBaker]

✌️😎

[@tamararobinson2069]

Awesome!!! Thank You!!!

[@georgemoore6662]

Hi Tamara 🌹 How are you doing?

[@redtanker]

I made these and they actually worked! (got to work on my mixing and rolling through).

[@Gerschwin]

This is my new favorite

[@ChainBaker]

In a few weeks I will post a video in which I will show you how to make tortillas with 5 different flours 😎

[@murataydin1202]

Oh man, why didn't you post this in the morning? That would have been a wonderful way to serve the sauteed beef we had in the afternoon. I can't wait to make them as soon as possible. Thanks so much for this recipe. 🤩 UPDATE: I made them yesterday for vegetarian wraps, and everyone in the family loved the softness of these tortillas. I am definitely adding this recipe in my notebook. Thank you once again.

[@ChainBaker]

✌️😎

[@mr.pizzamarlon]

This looks yummy and easy to make. Pizza tortillas mmmmm 😍❤️❤️❤️🍕

[@gigidtx]

wow, you made it look so easy! I will try these on my next international night, was planning for Indian but you just changed my mind 😎

[@sharonparks5627]

This guy’s the best!

[@ChainBaker]

😍

[@basspejs]

I'll give it a try now, last time I tried making tortillas was before I got really into breadmaking :) rolling out was really offputting then but boiling water plus cold resting should really step up the game :)

[@wilwarin6017]

i made Wraps some time ago and experimented with different recepies. never tried the boiling water yet, i'll try that out soon. however what i found was that they keep soft for days, if kept wrapped in a damp (not wet, only damp!) clean kitchen towel. so i'd bake them, have my sprayed towel ready and put them right ob that, fresh out of the pan. i'd fold the towel over each, place the next, then fold the towel again and introduce a new towel when the first ran out. stacking them all and just folding the towel over works, but not as well. the longest i had one wrapped that was still soft and nice was close to a week in the fridge with regular re-dampening of the towel by spray bottle. that way i could prepare wraps for school very fast and easily throughout the week, only baking once a week. keep in mind however, that the dampness makes mold more likely than dryness as a limiting factor to how long the food stays good. work clean, wash your towels at 60°C minimum and always check for mold.

[@wagnercruise4767]

I’m testing it today 👍🏻

[@urkiddingme6254]

I just buy the uncooked flour tortillas from Costco, then put a piece of parchment between each one before freezing them. But I usually get them way too crispy when toasting them on the range. That sweet spot between raw and crunchy eludes me. Today I'm going to try putting some grease in the pan; I read that will help keep the bread soft. Yours look perfect.

[@chopsddy3]

Steam works to freshen a stale one. A steamer basket on an induction plate is better than a microwave. If they’re bone dry , you can also wrap in a moist clean towel for about eight minutes. It’s a traditional method of bread storage to let flat bread dry to the consistency of a shingle. They’re stacked and stored bone dry. When hydrated right they become like delicious cloth. Pretty cool. I don’t know if the fat content would allow that kind of storage for these.

[@wok1978]

what a soft tortilla!

[@bloodwolf7462]

I will try this recipe next time for my wraps. And yes still here waiting for Chimney Cake recipe :)

[@edithharmer1326]

Wow! This is a Winner! Simple and delicious! Thank you for sharing your Amazing talent! Greetings from Edith, Singapore 🌹🌹🌹 A happy Subcriber

[@suyapajimenez516]

Love it. Where I come from originally this is staple food.

[@levanapaduch3699]

I just finished making them! This was my 3rd time ever making them. The first 2 times were with different recipes. I always watch you & your recipe came up - I jumped on it! You explained the hows & whys of this recipe & it made perfect sense! I was so excited to try it & I’m SO Trilled!!! Your recipe is also the perfect size for just me & my husband. I can double it when we have friends over. Thank you SO VERY MUCH!!! I also cold proof my bread now, you’ve changed my world. I have no words to express how grateful I am for your teaching all these wonderful recipes & techniques!!!❤

[@ChainBaker]

🙏😊

[@thefaithfulvapor7229]

I've been trying to make tortillas for a week or so now, after receiving a new tortilla press, and they were too thick, hard, but still slightly flexible. They were good, but not great, this video answers all my questions of why they were too thick, not spreading, not as soft. Can't wait to try! Best baking channel! Thank you!

[@waynecribbs8853]

I've made tortillas before, but they didn't turn out so great. I like the look of this recipe. The combination of hot water and lard is probably the missing secret. Gotta try these soon!

[@seralinaland1188]

You're the only one I always look back to whenever I want dough recipes I always hated making breads or working with any type of "dough" I only made cakes and never bread because it's time consuming and so much work with a failed results and feeling dissatisfied and disappointed every single time, but discovering your channel really changed my aspect of making bread and working with dough thank you so much I love you

[@ChainBaker]

🙏😊

[@chopsddy3]

Beautiful! I never thought of scalding. Makes perfect sense. It got stinking hot and humid here. I made two loaves of sourdough. I froze them both because it was too dang hot to eat them. That’s not happening again until thing cool down! Chain, your timing is perfect. Gotta’ go. Making tortillas.

[@ChainBaker]

😁👍

[@danielsebag1759]

This is exactly what I was looking for to make some mexicaine dishes thanks

[@MikeReevesMcMillan]

I've made tortillas (not these ones) using cream as the fat. After all, butter is just cream that's had an adventure. Works pretty well, and tastes surprisingly complex.

[@c_rolla100]

dope recipe. i suggest freezing the tortillas in plastic and/or foil to preserve them. my tortillas didn't stick to each other and i can easily separate them and microwave to soften them back up

[@bartoszsomski8226]

Brother you made my day, again

[@ChainBaker]

✌😎

[@AnthonyLeighDunstan]

4:24 so cheffy. 😂 As easy as this recipe is, having a pre-made frozen batch is super handy with kids. Thanks for the tip.

[@narijoon1568]

I make lavash which is our family favorite being from middle east. but I love this recipe and will make it soon!

[@georgemoore6662]

Hi nari🌹 How are you doing?

[@danielsimms5796]

Dang, I've made the first tortilla recipe dozens of times, and made it with my son's 4th grade class who loved rolling out and cooking the tortillas!

[@romystumpy1197]

Just made them absolutely delicious great result,so easy to mkeI can't eat shop bought ,they have a wierd smell and taste

[@lui5gif]

When I buy tortillas at the store, I freeze them, and when I want to use them I just take them out and heat them up in a pan and they're always the same as "fresh". So I think it's worth a try to freeze these as well. You can probably even freeze them before cooking them, I've even done that with naan dough

[@krissbuddle]

Thanks

[@ChainBaker]

Thank you, Kriss! 😎

[@krissbuddle]

Honestly, if I could afford more... you're worthy 20 times that! The Portuguese custard tarts were a triumph!!!!

[@ChainBaker]

🙏

[@cindyhall2242]

My plan was to leave a couple for 3 days and see how they did as you requested in your video.. You know how plans can go awry. Our grandson came over and well, they made it to 2.5 days. I warmed the remaining two in the microwave covered in a dampened paper towel. They were just as fresh as the day they were made. They didn't crack or split and I did a pretty hard roll on them. P.S. Said grandson wants me to teach his Mom how to make them. 🙂

[@ChainBaker]

Awesome! That is good to know 😎 Oh yes definitely share the skills! 👍

[@koubenakombi3066]

Arriba! Taco-taco-taco Tortilla!

[@FairMiles]

If you live in an arid/dry place you may want to brush or spray each with water just after leaving the pan, when still hot and on top of the growing stack, and cover them immediately with some cloth

[@LindaH69]

Haven't made these in years. I always found them hard to roll out thin. Will try this method.

[@georgemoore6662]

Hi Linda 🌹 How are you doing?

[@Hexxicano]

I just put lard or butter into a pot of the water used for the recipe and heat it up just until the it dissolves. then add it to the flour. Careful, it's hot.

[@walidabdellatif3512]

I really enjoyed this recipe, could you consider making it using whole wheat in the future?

[@NotMyNameGrandma-wz9yx]

King Arthur Baking Company has a white whole wheat flour which I've used quite a lot in the past. Perhaps other milling companies have white whole wheat flour too.

[@ChainBaker]

I'll add it to my list. But you can certainly do it sooner yourself. Just increase the water to 185g.

[@eduardorodriguez4899]

I use bacon fat to caramelize onions, then i use that leftover flavorful fat to make tortillas, it's heavenly

[@koubenakombi3066]

Salivating here... this is torture!

[@tk8364]

A word of warning for the audience; I used butter for the fat and, while they still turned out great, the butter flavour was a bit too strong for my liking (and I'm not normally one to say too much butter!) Next time I think I'll try something more neutral like vegetable shortening instead. Great recipe anyway, thank you!

[@fromp2u]

I've made flour tortillas in the past but gave up because it just seemed too much work for the return. Your no knead recipe is definitely making me re-think my decision! Wondering if I could replace some of the white flour with whole wheat to make a 'healthier' version @ChainBaker ? If so - what's the maximum I could replace?

[@ChainBaker]

You can probably make them 100% whole wheat. Just remember to increase the water.

[@fromp2u]

@@ChainBaker thank you for the response. I just saw you were on Va-ca at home in Latvia 🏡 Assuming I would look for the same soft dough as the white in adding extra water? or is there a ratio/percentage I should be striving for 🤔 either way, will give it a go. Have a wonderful time at home ☺️

[@nuranreda7582]

Here I am asking for a whole wheat version again 😭❤

[@rajishmaharaj7552]

This looks nice. May I request a whole grain version to this. Or any advice on doing it with 100% whole wheat flour

[@ChainBaker]

Increase the water to 185g and it should work just the same ✌️

[@rajishmaharaj7552]

@@ChainBaker thank u

[@rodconner9079]

:) Can you say "Proven once again!"??? Awesome! Be Safe

[@ChainBaker]

😁

[@dubbified]

I noticed you mentioned lard/butter. Could I use bacon drippings? I have used your approaches with bread using a litttle bacon fat it was nice.. even used that separately with shokupan/yudane and cold ferments, adding added Lecithin/butter in the first proof/hand masaged in.. it seemed to greatly extend the shelf life with much success.. would that work to keep these flexible? I am so glad to see this recipe! The cost of flour tortillas is 4$ USD+ Cant wait to try this, I will experiment!! Curiously, could we bake these vs pan fry? To that, do you have a recipe for Lavash, which is square? As to the flour, might you have any alternatives to wheat, such as corn flour, or sorghum flour? Maybe whole wheat or possiby a mixture of flours?

[@ChainBaker]

Bacon fat will work great here! Baking may dry them out too much, but I've never tried it so I can't be certain. No lavash recipes yet, but I may do in the future. A mix of flours should work well. I've only ever made them with wheat. But I am planning a video in which I make tortillas with various flours.

[@ccubillo]

Thanks for the recipe! Do you know if it would be okay to make the dough balls a few hours or even a day in advance before cooking?

[@ChainBaker]

Definitely! ✌️

[@AlexandruNicolin]

I used to make them, except for the lard substituted for oil, so I didn't have to use hot water. I wasn't aware about the "scalding" part back then. But I put them under a bowl after lifting them off the pan, where they basically steamed, which probably did the same thing. But they had a huge disadvantage - they were too good and I ate a stack a day.

[@39zack]

I tried them, need to work on the circle shape 😂 Tasted a bit like nan, but in the other side i did not know what to expect as I never tried any other tortilla than the corn ones from the store

[@JoyAloha709]

10!

[@georgemoore6662]

Hi gila🌹 How are you doing?

[@chopsddy3]

Using cornstarch to keep them from sticking works for me.

[@karenhunt7035]

Except that I use oil, this is very similar to my favorite tortilla recipe. I find them still good the next day (I make a larger recipe), though I've never had a chance to find out how good they are the day after that!

[@vemberyte]

I would love to see how you would make flavored tortillas, like spinach or tomato basil...(hint hint lol)

[@georgepagakis9854]

Have you ever had Greek Souvlaki in Greece? The pita they use is really soft and when you warm it up it doesn't crack and fall apart like the stuff we get in Canada which is that typical Arabic pitta that is very dry. Any idea how to make that soft Greek Pita? I am sure the scolding method is the way to go but the fluffy texture and super soft chew is something I miss and I would love to make. Maybe a video on that type of Pitta? Btw that sandwich looked really YUM!!!! I think I will never buy tortilla again after seeing how simple it is to make them. Could be interesting with duck fat too :)

[@ChainBaker]

I'm not sure how this one compares but it's the only one I've made so far kzbin.info/www/bejne/e5eTg55rrqx-Y7M scalding could make it softer for sure! Cheers, George 😎

[@georgepagakis9854]

@@ChainBaker Doh! I completely forgot that one. I even made a comment. Okay time to make some Pita :)

[@sunshineseaandvitamind8620]

Hi! I want to ask can sourdough bread be made with UK plain flour? Thanks

[@ChainBaker]

It can be made with any flour. Plain flour has weker gluten so you may need to use less water.

[@Teo_Diakor]

Hey Charlie! I wanna try whole wheat tortillas. Any idea what hydration % to use?

[@ChainBaker]

64% keep everything else as in this recipe. I will post a video in which I will make tortillas with 5 different flours. Coming in a few weeks ✌️

[@Teo_Diakor]

Thanks a lot for the answer! Can't wait for the video... wraps is all i make for work😅

[@ChainBaker]

You'll have plenty to choose from there 😉

[@Jeepy2-LoveToBake]

Charlie, would using a lower protein AP flour work to help reduce the gluten?

[@ChainBaker]

Perhaps. But then the dough may be too loose. You'd need to adjust the hydration perhaps.

[@Jeepy2-LoveToBake]

@@ChainBaker Thanks I'll just stick to your recipe 👍

[@ARZSZN]

Would this work fine with plain vegetable oil or do you think it would make the dough too sticky?

[@ChainBaker]

Should work just the same ✌️

[@eszap]

I, myself have never used animal fat before when making these, I either use butter or olive oil (I prefer the olive oil) even though with butter it's really tasty.

[@doraharrison1642]

Hi Charlie, another great recipe, thank you..The recipe says Wheat Tortillas, but you used white bread flour in your posted recipe ???

[@ChainBaker]

Wheat is the grain that flour is made from. It can be white or whole wheat depending on whether it is sifted or not.

[@ChainBaker]

I know that in some countries whole wheat flour is referred to as wheat flour. But that makes no sense in English because no matter whether it is white or wholegrain it is all made from wheat.

[@doraharrison1642]

@@ChainBaker so here in the States, I could use wheat flour?

[@ChainBaker]

Yes. White bread flour made from wheat.

[@doraharrison1642]

@@ChainBaker thank you for your help Charlie

[@maarmstrong8]

I made these using olive oil. Then, I left in the refrigerator for more than 30 minutes. When I rolled them out the dough kept shrinking back. Was the dough too warm? Should I let it rest a bit longer? On the upside, they were delicious! Will definitely try again.

[@ChainBaker]

It must have been too tight still. Just leave it to rest for longer and it should stop pulling back.

[@user-is1vk9fh5q]

Thanks for this recipe ! I want to make tortillas with corn flour (half corn flour), can you give the change in the recipe ? I really like tortilla with corn flour in it...

[@ChainBaker]

Just swap half the flour with cornmeal and make it as per recipe. It will be looser and stickier so use a bit more flour when rolling the dough.

[@timorautiainen1783]

Have to ask, what would be your guess for Finnish sour dough rye bread recipe to get more sour. idea is that you have primal sludge from starter with mixing with roughly 150% hydration till it bubbles, this is on room temp for roughly a day. Still gives pretty sweet flavor even 100% rye. Do you have a guestimate if I would do the same "levain" in fridge for few days at 10C for 24/48-hours, would it make the bread more sour? Will add roughly 80% more flour after than at hydradtion around 92% overall. Could be my flour also as I'm buying local rye flovar that is mill ground on stone mill. Not organic to my knowledge, but more to olden ways grown. #edit And finally joined

[@ChainBaker]

I would say lower the hydration and let it ferment for longer to build up more acetic acid. Higher hydration starters are more lactic acid bacteria rich which makes the taste sweeter. I am currently researching rye and there will be videos coming in towards the end of the year. Cheers 😎

[@timorautiainen1783]

@@ChainBaker Oh that makes so much sense now that you wrote it. My starter is over year old but hydration is somewhere around 110%, rye starter is a pain in the ass compared to wheat. The levain is somewhere around 150% hydration, could be more. Dunno if there are good recipes in English for Finnish rye bread. But I pretty much already explained it. roughly 80-90% hydration, with final shape you make a steep rounded pyramid for round bread, or long oblong with square corners really. Height is important as it will not "proof" like normal white bread. It will spread, when you get cracks to surface it is time for baking (This is for free standing bread I mean). Basically the dough has just oozed out of it's original shape. And then just burn the crap out of it in oven on a steel, maybe 250C for 50 minutes. Traditionally this is made in food fired stone ovens.

[@markdlt2989]

Can we use fresh milled whole wheat flour like soft white?

[@ChainBaker]

You can use pretty much any flor - kzbin.info/www/bejne/jnbPmqSKg7xqsLs

[@markdlt2989]

I did exactly what you said only i used soft white wheat, fresh milled. I used melted butter same 50g for fat. Hot boiling water etc. My tortillas came out dry and cracked real easy. It had no chewy or structure broke apart. Should i increase water or fat? When i let it sit the first 30 min before forming balls, it looked perfect not too sticky or dry. Felt right. After the 35 min rest in fridge, i could tell they were dry. They rolled out ok, but after heating I knew they weren’t going to hold. Ugh!

[@apileofrocks5142]

I wonder, would this recipe be aided or hindered in a high heat pizza oven? I've not had issues with using a pan for tortillas, but the pizza oven greatly improves my pita bread over the pan.

[@ChainBaker]

Pita definitely turns out better in the oven that is a fact. But a tortilla I'm not sure about. It is so thin that it may just dry out in seconds. Saying that, I've never tried it. Let me know if you do.

[@tinas8807]

Asking for help; I tried to make these today but they were not soft and flaky; they were hard and brittle; I used whole wheat flour because I wanted a healthier option. Any ideas on how to achieve a softer more palatable product. I am tired of all the additives in purchased tortillas. Thanks so much

[@ChainBaker]

Whole wheat flour absorbs water a lot better than white flour, so whenever you do such a swap you should increase the amount of water in the dough. I would go with 175g - 180g.

[@tinas8807]

thank you so very much for taking the time to answer. I will try it again and again until i get it right. I love your content. @@ChainBaker