This email came from Amy R.:
I love your recipes; thank you! I made the spinach tortillas, but they didn't look or feel (I'm assuming) like yours at all. Mine were more dry and crackery, and they didn't fold well... do you know what I might have done wrong?
Some things that might cause the tortillas to be dry or hard would be:
-- Too much flour in the dough (my dough is soft and I roll it on a lightly floured surface)
-- Cooked too long
-- Cooked at too high a temperature
If those issues aren't the problem, then here is what I would suggest. :)
Dampen a clean dish towel and wring it as tightly as possible. The towel should be damp but not wet enough to make the tortillas soggy. As you cook the tortillas, wrap them in the damp towel on a plate. The towel will soften the crisp edges, and should make your tortillas soft and pliable.
Using a damp towel is especially helpful when you're making quite a few tortillas, or planning to save them for later (rather than eating them hot off the griddle!).
Our homemade pita pockets recipe uses this same technique, as the pockets come out of the oven slightly crisp and dry, but soften and flatten as they cool between damp towels. :)
Anyone else have any tips for making or storing homemade tortillas? I'm no expert!