Adding Water for Homemade Flour Tortillas

Video Transcript

"Hi. My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to make flour tortillas that taste so good, you'll never buy the ones at the grocery store ever again. So here we are. We've got our fats both pretty well mixed together in here. And you're going to have some big lumps just because of the amount of moisture that's in the flour here. But we just want to make sure that these lumps are not just solid lard or solid shortening. It should be a nice mixture of flour and lard and flour and shortening or flour, lard and shortening all mixed together. So now we're going to take that hot water we've got. I'm just going to pour in about a third of it to start. If you dump it all at once, it's going to make it a lot harder on you. And just kind of dump it in the middle and just start working it. And once you've worked all that in, go and add the rest and this should actually pretty much get you all the way there. You might need a little more water just to kind of fine tune it. Make sure you've got the right ratio. And you don't really want to overwork this, or your tortillas will become really kind of tough and really elasticy. Now what we're looking for here for final result is something that pulls away cleanly from the sides of the bowl and at the same time is evenly mixed together. So make sure you get all the way to the bottom of the bowl. Make sure you get all the stuff off the tops and the sides. I'm just working my fork through the middle of it, just like this. Scrape a lot of this off here. Whoopsy. Didn't mean to bump the camera. I apologize. And see what I've got here is this nice smooth dough that isn't sticky. That's exactly what I want. So just a few more minutes of just stirring it up just to make sure I've got it all nicely mixed together and you'll see how. See how it pulls away like that? That means we are right on. So now what I'm going to do is. I could make tortillas from this right now, but I want it to be cold when you go to roll it out. Because if it's warm when you go to roll it out, it makes a mess. And since I just added warm water to it, it's warm. You could roll tortillas out of it right now, it just wouldn't be ideal. It would be less than perfect. So I'm going to take this and I'm going to wrap this in plastic wrap and I'm going to throw this in the fridge for about, I don't know, half an hour or so. Maybe a little longer. And then we'll come back and we'll roll them out into little balls and we will make ourselves some fresh, hot, wonderful, delicious flour tortillas. So I'm just going to work it over here for another few seconds. Yep we're good. Alright. So wrap it in plastic and I will see you in half an hour."