You can't beat the flavor of a warm tortilla with your morning eggs or as a wrap for lunch, and if you grew up with them, you know just how good they can be.
One of the most common complaints from novices is that their tortillas are not soft and malleable. They are left with something that is difficult to chew and dry.
Tortillas appear deceptively straightforward due to their few ingredients, but this makes the procedure all the more crucial.
1) Use quality flour. If necessary, you can replace bread flour for all-purpose. All-purpose flour produces more gluten, making tortillas flexible.
2) If the bread is sticking to your fingers, add a little flour until it no longer adheres. However, adding too much flour will cause the tortillas to become tough.
3) If you overcook the tortillas, they will become tough, but you should also avoid undercooking the dough.
4) As a precaution, you can wrap your tortillas in aluminum foil to continue cooking them after removing them from the gas.
Therefore, if you are uncertain as to whether they are done, wrap them in aluminum foil to prevent overcooking.
It varies from recipe to recipe how long you need cook your tortilla, therefore we recommend conducting a few "test runs" to determine what works best for you.