How do you get thin flour tortillas?
Any hints on rolling out thin flour tortillas? I got some flour tortilla masa and I like the flavor, but I can't seem to get the tortillas thin enough. I even bought a tortilla press, but they are still too thick.
Is it a matter of resting the dough? The directions say to knead the dough until smooth, let it rest, covered, for 5 minutes, form the balls and roll them out. Would I have better luck allowing the balls of dough to rest--they do seem to be a bit "tight" gluten-wise when there is no rest. If so, how long?
If you have any hints for handling very thin rounds of dough before getting them on the griddle, that would be appreciated as well. I.e. how to stack them so they don't stick together and how to move them to the griddle without folding up on themselves.
My family asks "why make them when we can buy them so easily?" but I love the idea of making them for freshness and frugality (a bag of masa costs only as much as two commercial packages of tortillas and will make dozens more). Besides, it's nice dough to work with ;o)
I hope to have some always ready to go in the freezer so we don't have to plan ahead. My youngest would eat bean burrito's 3 meals a day if we let her, and it would be nice for her to be able to have tortillas and beans for impromptu weekend meals.