March 10, 2019 - 6:14pm
Problems with Sonoran Flour Tortillas
Apologies if this isn't the correct place to post. I have tried two times to make the NY Times Sonoran flour tortilla recipe [1] and each time they came out extremely crisp and hard - to the point where they crack when rolled.
Few things to note if helpful
-I did order Sonoran flour.
-I didn't use melted lard/shortening, I just crumbled it in the flour.
Any thoughts on what I am doing wrong?
Thanks.