I’m getting more and more questions about this, so I’ve decided to address the issue here for everyone. If you decide to make these tortillas, use the measurements listed in the description, not what I say in the video. The tortilla dough turns out much better and more workable with more water than the 250g that I originally called for. 270g works well for me with the same 480g flour. You could even get away with 275g water. Depending on how well your flour absorbs water, you may need to make adjustments. In any case, you shouldn’t feel like you’re getting a workout from rolling out the dough, but you also shouldn’t have problems with the dough sticking to the counter. 270g is hopeful the sweet spot for you as I have found it is for me. I hope this helps! ✌️
Finally gave a try at making this again and added more water like you said. This time it was like twice the work with half the effort! I did some research and I believe the first failure was due to using bleached flour, which absorbs more water, as opposed to unbleached. This time I ignored perfect measurements and added just enough so that they were slightly moist. It ended up being around the 300g range, but they were exactly like the ones in the video. One thing I should add is that if you're rolling a bunch in preparation, then it's probably better to use flour to avoid sticking, because after 5-10 minutes of sitting on the counter they'll deform when you rip it off. Thanks for the great recipe! 👍
thanks a lot! I came back and wanted to ask, since mine (used all purpose whole grain wheat flour) ripped unfortunately. But will try again with more water :)
As mexican I was sceptic, but it is a good tortilla, we use different tools and we put them in a "servilleta" and in a "chiquihuite" or a similar box right after we cooked them to trap the steam as you said, but I think you method works just perfect as well
I am going to make these for my daughter, who is on a very low fat diet, because of gall bladder issues. She will be so happy to be able to have burritos again. BTW, replace 2 tsp of the water with 2 tsp of distilled vinegar. It will make the dough more acidic and act as a preservative to prevent mold. That way, if you want to keep a stack of them in a large ziplock bag, on the counter, they should be good for at least a week or 2 (maybe longer). Otherwise, they will probably go moldy in about 3-4 days. UPDATE: Just made 2 batches of them...one regular, and the other whole wheat. I actually liked working with the whole wheat dough, better. They were much easier to roll out and shape. My daughter was very happy to be able to have burritos again. And she says she likes these tortillas better than the store bought ones. She says the store bought ones are too pasty, stick to the roof of her mouth, and get stuck in her teeth...and these don't.
That’s a great tip using the acid to prevent mold! Thank you! And it warms my heart like you wouldn’t believe that this tortilla recipe can bring so much joy to your daughter! Thank you for trying it! ✌️
@@SwaggyMcSwagSwag1 It's only a roti if you are making Indian food. If you are making Mexican food, it's a tortilla. Many cultures of the world have a traditional flatbread consisting of nothing more than whole wheat flour, water, and salt, which goes by many names. In fact, it's the most basic and primitive of bread recipes. And I am willing to bet that Indian food also has a bread that's pretty much the same, but also contains yeast, and you don't call it pita or tunnbröd. :)
Super yummy! I made 8 tortillas from this recipe and felt happy about the size with no scale. Found on round two that if it is not soft dough, as close to sticky without actually being sticky as able, the dough is thinner and so easy to work with
Bro this is supreme, thank you very much. I did it with whole wheat flour and they came out great, strong and pliable. The dough just needed a little bit more water than the 270 ml (I just had to get my hands wet a few times while kneading).
Awesome! Yesterday I learned to make the burrito filling, today the tortillas. Yummy, inexpensive, nutrient-packed lunch food to bring to work. I owe you a big debt of gratitude. Thank you.
Just made these and they are as advertised. Rolling them out is going to take some practice, my first batch turned out to be 10.5", not 12, but other than that they were strong and easy to work with, and actually really tasty as far as tortillas go.
Judging by those callouses on your hands, you're the kind of guy who needs a tortilla durable enough to fabricate into work pants in a pinch... Carheartt's aren't cheap. Also, stab and tear resistant materials like those tortillas are popular with military and law enforcement, so you should shop that recipe around... jokes aside, great start on this channel, looks like the algorithm is picking you up .
Loving your channel, I'm glad the algorithm decided to show it to me! Your recipes look awesome, I can't wait until you have tons of subs and I can point excitedly at my screen and tell my friends I was there then you had barely 4000
So I'm addicted to Tortilla Land tortillas, and these turn out exactly like them. You can always tell the really good tortillas at mom & pop Mexican restaurants by the slightly darker, translucent, glutenous valleys between the cooked bubbles, and that's exactly why Tortilla Lands are good, and it's exactly what yours have. Thank you. I haven't been able to stomach off-the-shelf tortillas for a long time. Like most store-bought bread, they are barely even food. And I also get tired of buying the more expensive tortillas I like. So again, thank you. Also, the next time I get a chance, I'm trying this with sourdough.
That’s great to hear! I can’t stand the stuff they sell at stores. After eating fresh tortillas, nothing compares. I’ve been wanting to try that, too! Let me know if you do it!
Dude these are excellent. 480g flour and 270g water like in your followup comment work for me. Weighing salt is important too because I only have sea salt ever. I like to stretch out little tabs before cooking so I can cheat at rolling burritos.
Dude I just found your channel today (wish I had found it sooner) I am loving the recipes, ideas, and content! I never felt like I could make my own tortillas due to the complexity, but this really does look simple so thanks for the inspiration. Keep up the great work!
7:55 if your tortillas DO go crispy you can easily steam them back to life, great if the bag didn't get resealed properly. Steaming also helps with burrito wrapping making the tortillas even stretchier.
Nice job on your tortillas. I grew up with my mom making large tortillas such as yours. I tend to make them that way as well. Lately I’ve been placing my cooked tortillas in a gallon size ziplock with paper towels to absorb the steam. Any leftovers are zipped closed and place in the fridge, and there’s less dishes to clean.
Thank Ethan! I really Appreciate this! Came here after your breakfast burrito video. I haven’t been eating breakfast for years because I’m sick of the extra dishes it makes and don’t even get me started on lunch. I love cooking for diner but I’m really excited to make all those from scratch and having a good bite for breakfast once again. Give it up…FOOOOR…. The Ethannnnn!!! 🎉 😂 ❤
I would strongly recommend adding some fat, whether that be butter, lard, or tallow. At that point, you've basically got traditional Mexican tortillas. The fat adds more pliability, less drying risk, and fantastic flavor.
Your explanations are clear and easy to follow. I love to make most of what I eat from scratch. This will now be on my list. Love homemade burritos. Thanks
Just made this and it turned out excellent. Followed exactly except I didn’t use unbleached flour and i definitely added slightly more water instead, then again my flour was about 500g. Thank you so much!
planning on making this along with your burrito recipe very soon! my husband and I both work full time so this is something I can totally see us prepping in advance for an easy dinner!! so excited!!
It’s a pleasure to hear that! I hope it’s good enough to become a staple for you all like it has become for me. I’m about to have my last one of this batch today. I make a new batch nearly every week. ✌️
@@ethanpaff we tried it yesterday and it was honestly so so good. the prep took awhile but it was all worth it for how delicious it tasted, especially after a long day where we were both starving by the end of it. my only note: our filling came out a bit too watery due to putting too much water when we were soaking the beans, but we compensated with more cheese and it was great!!
Awesome to hear! ❤️ As for the water situation, I just let it evaporate out as much as I can before adding the cheese. Within reason, of course, as you don’t want it to burn. ✌️
These look amazing and I will try them. There may be serious health concerns using a non-stick pan over high heat. Supposedly they can release toxic chemicals into your food over a certain temperature. Maybe consider switching to cast iron or carbon steel if you’re cooking on high heat.
Thanks for this recipe Ethan as a guy who has trouble eating processed tortillas I look forward to these and maybe pretending I'm 25 again and crushing 3 burritos at once lol.
Awesome channel! We call these chapati where I'm from. I've been making them since I was a child and always eyeball the ingredients and roll them thicker. Next time someone complains about me not providing measurements I'll direct them to your video :)
Chapati. Interesting. Seems like every culture has some variation of this simple bread recipe. Haven’t heard of that one before. Thanks for the info and support! 😁✌️
I just got pushed to your channel and going through your recipes now! Love it, great presentation. Great healthy recipes and making meal prep better!! Thank you!
I typed in the comments from your other video "New sub," I watched your breakfast burrito... I'm a new sub!!!! I like to eat healthy! I'm a firefighter/ Paramedic. at work, I have no time to eat healthily. At home - it's another story. If time permits I eat a bag of caeser salad /dressing add some breaded chicken and avocado. This tortilla and breakfast burrito will save me from having something healthy at the beginning of my shift! Thanks for sharing!!!! Guys at work always tease me... I either make a sandwich or wrap food in a tortilla ( My salad when on the go) just to get some calories and carbs for the day. I can't tell you how much money I waste trying to cook a meal - The tones go off and I'm not back at the station for another +1 hour. My food on the stovetop is wasted, cold soggy etc.
Hello again but in another video lol I had to watch this one too, to have all the necessary tools for the best breakfast burrito of my life haha You gained a subscriber man, cheers to a great week!
I'm going to try these with a 1:1 gluten free flour. It's got Xanthum Gum, which isn't the best. But....my it's even worse to be at an unhealthy weight.
@@oedalis They don't wrap well and tend to break when you are trying to wrap. Very difficult to work with. They are fine if you are eating something flat.
Just finished doing your newest breakfast burrito video and probably gonna have the dough sit for three days and three nights too lol. that was a bit of work but really satisfying.
first attempt was awful, undercooked edges of tortilla, and after sitting out for a day it began to stick, im not sure what exactly caused this but im gonna try and add less water next time, also need a bigger pan, my tortillas were way to thick and awfully small for what i saw in the vid. wondering how to make this oiless when i need to pre oil the pan. any tips appreciated. ill keep yall updated on my next attempt.
@@lucascanella6929 sadly i gave up on it, i started with too high an amount of food and burned myself, start small with your attempts and go on from there im sure you will get it goat
Let's go Ethan. Bang on with the food science balance and meal prep, you are a great benefit to great knowledge being so accessible. Good luck with it brother. peace
I have tried to make these a few times but they always end up sticking to my counter when rolling them out. It's either that or I need to put so much flour on my counter to prevent them from sticking that all the excess flour gets burned in the pan before I have finished rolling out my second tortilla. How do I prevent this?
Hey man I see you have that alexpure pitcher. I used to have that one too! I found out the pitcher doesn’t actually filter flouride. But Clearly Filtered brand is a great one!
Tried to make these before reading the description and didn't see that I should add more water, and they were really tough to roll out. I tried to salvage it by adding more water, kneading it in, letting the gluten relax again, and then trying again to no avail; still far too difficult to roll out. Is it possible I overkneaded these? Every time I would try to roll them out to a reasonable size, they would just spring back into a smaller shape as soon as I peeled them off the counter. My wrists hurt. Lol
wondering if you've ever tried to make this with a high protein wheat flour? such as the king arthur keto wheat flour? if we can lock down a recipe using that then ill probably be making these weekly
These burritos are exactly what I need! Also food for thought since you seem to really pay attention to ingredients list- nonstick pans (especially on high or when using really anything but silicone utensils!) also have not great things in them. Not telling you what to do at all, but maybe consider looking into them?
Good to hear! You’re right about the nonstick pans. But it’s all in how you use them. I’m careful with mine for the most part, though sometimes I may let them get a little too hot. Nonetheless I keep an eye on the condition of them. Thanks for the concern as well as the support! ✌️
@@ethanpaff hey man I just found your channel and have some comments on the non stick subject. Vaporized Teflon is carcinogenic and you seem to be someone that takes his health very seriously. I’d strongly advice you to get a carbon steel or cast iron pan, you can abuse them with heat as much as you want and nothing will happen to them. The actually get better with use (the opposite of non stick) and can last generations if properly taken cared of. They are pricier than non stick but considering they can last a lifetime and don’t pose the health risks that you may have with non stick, I think they are a really good investment. I really liked the couple of videos I’ve watched so far, keep it up
Tried it a couple times but i can't roll the doe thin enough. Also my tortillas is nowhere as circular as yours. Not sure if i should add humidity to it or make sure its drier.
I find homemade tortilla wraps dry out incredibly fast so I was wondering if you can freeze these and defrost them for use? Brilliant recipe as well I was looking for a recipe with out a baking power alternative bc of the chemical in baking power and came across your video I really hope these work for me cus all the ones I’ve made brake when folded .and I was also wondering if I have to let them sit in plastic and instead let them sit in a glass airtight container
I don’t even cover them in plastic anymore. Before I shape them I just let them sit under the bowl I mixed the dough in. I have no clue if freezing them and defrosting will work. Tortillas are always best fresh anyway. But if you give it a try, let me know!
This is great... I was just thinking that I wanted to make my version of Moo-Shi tofu (sans eggs), and it was on my to-do list to research the pancakes they use.
A subscriber told me they had tried to and that it actually worked out! I’d be sure to put some wax paper or something between them to keep them from sticking together. Microwave in a damp paper towel for 30-60 seconds and it should be good to go from frozen. Let us know if you try it!
For people watching your sodium content, bump up hydration to 53-55%, use bread flour, and let about half the flour and all of the water autolyse overnight. From there you can add about 1/3-1/2 of the salt, a splash of vinegar, and be prepared to knead the hell out of this. Aging the dough like he did actually helped him, as it probably boosted his gluten formation above 30%. In pizza making this is why major chains bulk produce their dough in regional factories and then cold proof them for 3-4 days during the delivery process. When you eat from chains that produce daily dough (Papa Murphy's) you can tell the difference in the taste and elasticity of the dough. Their doughs tend to be lower on the gluten formation and almost have cake like texture (soft) versus bread (chewy). Its the reason chinese noodles can be pulled and retain their bite, because gluten is formed at high percentages and rested to allow shaping.
For the record "organic bread of heaven" has some seriously delicious burrito wraps. I recommend them, especially if you're looking for healthy alternatives.
Good info, thanks! I didn’t know the store existed. I did see that their 12-inch tortillas come in 4 packs for $6, plus shipping. And their recipe includes oil. Still an alternate worth considering if it fits the bill for someone else’s needs!
@@ethanpaff as a follow up, I gave these a shot tonight but mine came out pretty flaky and didn't look nearly as pliable as your's. Any tips as to what I'm doing wrong?
@@TheKillaHaze Sure. I decided to up the water content of the dough a bit (see description) and that should help with keeping them more pliable and moist. Also be sure that you are storing them in some sort of contraption that’ll trap steam while you make the batch. As soon as the tortillas are removed from the steaming contraption, the timer starts for them drying out. This naturally happens with all breads. If you want to prolong their playability, keep the tortillas in the steamy contraption until you go to use them that day. Otherwise store in a ziplock bag in the fridge and revive them when you need to use them by wrapping/covering them in a damp paper towel and microwaving for 10-30 seconds. If you have any further details you could share I could be more specific. Best of luck ✌️
The wraps can probably store in the bag for up to 2-3 days on the counter without going bad or developing a weird texture. I have stored them in a bag in the fridge for up to a week. Freezing them is an option, too, where you could just microwave one for 15-30 seconds on high wrapped in a damp paper towel to revive. Regardless of your length of storage or storing method, the quality of the tortilla, it’s structure, and it’s flavor will diminish. I recommend making the dough ahead of time if you have to and just using that as needed to make the tortillas fresh. I normally store them in the fridge after the first day in the bag and on the counter. ✌️
Tried making these for the first time today and sad to say I was not too successful. Was doing fine until the rolling/cooking part. Unfortunately all I had was a whiskey bottle for a rolling pin and was really rushing the processing to keep up with the high heat. End result was some tortillas that looked decent but most were a few inches short and doughy(insert joke here). Ate one with the freezer burrito filling (which came out great by the way) and the wraps were definitely a little too chewy. Will have to revisit these and probably roll them out beforehand. Anyway good stuff, keep it coming
@@dynguskhan Great feedback. I did edit the recipe a bit in the description. Idk what the issue was you were facing with rolling out the tortillas, but if the dough is too stiff you could try adding a bit more water. They shouldn’t take long to roll out, so a bit more water in the dough (5-15g more) should help with that, if that was a part of the problem. Also, I tend to shut off my stove in between rolling the tortillas out. Sometimes I manage to keep up, but not always. And the tortillas are done when they look opaque on the surface and are dry to the touch, with bubbles here and there and brown spots too. I hope this helps ✌️
I'm curious... why do you split the dough in two logs, instead of just one ball and refrigerating that? Since you're gonna manually cut the dough into specific balls anyway on the day of rolling.
I feel like it makes it easier to knead the dough more thoroughly. One large dough ball gets to be a lot to knead and can take more time. Not a big deal though either way. ✌️
I’m thinking the same.. maybe a combo of corn, cassava? or rough ground flax, almond. I wanna experiment but yeah the durability is coming from the gluten :( unless just working the dough more can help? Hmm
I’m getting more and more questions about this, so I’ve decided to address the issue here for everyone.
If you decide to make these tortillas, use the measurements listed in the description, not what I say in the video. The tortilla dough turns out much better and more workable with more water than the 250g that I originally called for. 270g works well for me with the same 480g flour. You could even get away with 275g water. Depending on how well your flour absorbs water, you may need to make adjustments. In any case, you shouldn’t feel like you’re getting a workout from rolling out the dough, but you also shouldn’t have problems with the dough sticking to the counter. 270g is hopeful the sweet spot for you as I have found it is for me.
I hope this helps!
✌️
Finally gave a try at making this again and added more water like you said. This time it was like twice the work with half the effort! I did some research and I believe the first failure was due to using bleached flour, which absorbs more water, as opposed to unbleached. This time I ignored perfect measurements and added just enough so that they were slightly moist. It ended up being around the 300g range, but they were exactly like the ones in the video.
One thing I should add is that if you're rolling a bunch in preparation, then it's probably better to use flour to avoid sticking, because after 5-10 minutes of sitting on the counter they'll deform when you rip it off.
Thanks for the great recipe! 👍
thanks a lot! I came back and wanted to ask, since mine (used all purpose whole grain wheat flour) ripped unfortunately. But will try again with more water :)
@@ethyr
Twice the work with half the effort? So, the same as last time?
@@aresorumHe meant to say twice the progress
Finally someone who knows how to teach someone making their own tortilla! Dziękuje from Poland!
Nie ma za co! Enjoy 😊
As mexican I was sceptic, but it is a good tortilla, we use different tools and we put them in a "servilleta" and in a "chiquihuite" or a similar box right after we cooked them to trap the steam as you said, but I think you method works just perfect as well
Now I just keep them under a sheet of aluminum foil! It’s neat to hear about all the ways people make the same thing.
Sepsis is no joke. Hope u got that cleared up. !!
I am going to make these for my daughter, who is on a very low fat diet, because of gall bladder issues. She will be so happy to be able to have burritos again.
BTW, replace 2 tsp of the water with 2 tsp of distilled vinegar. It will make the dough more acidic and act as a preservative to prevent mold. That way, if you want to keep a stack of them in a large ziplock bag, on the counter, they should be good for at least a week or 2 (maybe longer). Otherwise, they will probably go moldy in about 3-4 days.
UPDATE: Just made 2 batches of them...one regular, and the other whole wheat. I actually liked working with the whole wheat dough, better. They were much easier to roll out and shape.
My daughter was very happy to be able to have burritos again. And she says she likes these tortillas better than the store bought ones. She says the store bought ones are too pasty, stick to the roof of her mouth, and get stuck in her teeth...and these don't.
That’s a great tip using the acid to prevent mold! Thank you!
And it warms my heart like you wouldn’t believe that this tortilla recipe can bring so much joy to your daughter! Thank you for trying it!
✌️
If you sub in whole wheat flour instead of AP, that's just the recipe of a traditional Indian roti.
@@SwaggyMcSwagSwag1 It's only a roti if you are making Indian food. If you are making Mexican food, it's a tortilla. Many cultures of the world have a traditional flatbread consisting of nothing more than whole wheat flour, water, and salt, which goes by many names. In fact, it's the most basic and primitive of bread recipes. And I am willing to bet that Indian food also has a bread that's pretty much the same, but also contains yeast, and you don't call it pita or tunnbröd. :)
@@app103A flatbread… with yeast??
Ahh, perhaps you are referring to my delicious beerpaper! 😀
@@deadfr0g Naan, pita, and tunnbröd are all flatbreads with yeast. And I am sure there are others.
The explanations of the ingredients was amazing. Please continue making videos this good!!!
More coming!!
Super yummy! I made 8 tortillas from this recipe and felt happy about the size with no scale. Found on round two that if it is not soft dough, as close to sticky without actually being sticky as able, the dough is thinner and so easy to work with
Bro this is supreme, thank you very much. I did it with whole wheat flour and they came out great, strong and pliable. The dough just needed a little bit more water than the 270 ml (I just had to get my hands wet a few times while kneading).
Awesome! Yesterday I learned to make the burrito filling, today the tortillas. Yummy, inexpensive, nutrient-packed lunch food to bring to work. I owe you a big debt of gratitude. Thank you.
You don’t owe me anything! It’s my pleasure, man. I’m grateful it’s helpful for you.
✌️
This is the absolute bomb. Recipe turned out almost perfectly first try and I didnt even measure ingredients. You’re the man!
Just made these and they are as advertised. Rolling them out is going to take some practice, my first batch turned out to be 10.5", not 12, but other than that they were strong and easy to work with, and actually really tasty as far as tortillas go.
Judging by those callouses on your hands, you're the kind of guy who needs a tortilla durable enough to fabricate into work pants in a pinch... Carheartt's aren't cheap. Also, stab and tear resistant materials like those tortillas are popular with military and law enforcement, so you should shop that recipe around... jokes aside, great start on this channel, looks like the algorithm is picking you up .
Hahahahaha, that’s funny as hell man. Had me practically rolling. I appreciate the kind words!
Pretty sure those are gym calluses. Speaking from experience 🤣
Work pants... I did a spit take.
Jfc
Loving your channel, I'm glad the algorithm decided to show it to me! Your recipes look awesome, I can't wait until you have tons of subs and I can point excitedly at my screen and tell my friends I was there then you had barely 4000
😊
So I'm addicted to Tortilla Land tortillas, and these turn out exactly like them. You can always tell the really good tortillas at mom & pop Mexican restaurants by the slightly darker, translucent, glutenous valleys between the cooked bubbles, and that's exactly why Tortilla Lands are good, and it's exactly what yours have. Thank you. I haven't been able to stomach off-the-shelf tortillas for a long time. Like most store-bought bread, they are barely even food. And I also get tired of buying the more expensive tortillas I like. So again, thank you.
Also, the next time I get a chance, I'm trying this with sourdough.
That’s great to hear! I can’t stand the stuff they sell at stores. After eating fresh tortillas, nothing compares.
I’ve been wanting to try that, too! Let me know if you do it!
How’d the sourdough starter version turn out?
Dude these are excellent. 480g flour and 270g water like in your followup comment work for me. Weighing salt is important too because I only have sea salt ever. I like to stretch out little tabs before cooking so I can cheat at rolling burritos.
Dude I just found your channel today (wish I had found it sooner) I am loving the recipes, ideas, and content! I never felt like I could make my own tortillas due to the complexity, but this really does look simple so thanks for the inspiration. Keep up the great work!
7:55 if your tortillas DO go crispy you can easily steam them back to life, great if the bag didn't get resealed properly. Steaming also helps with burrito wrapping making the tortillas even stretchier.
Nice job on your tortillas. I grew up with my mom making large tortillas such as yours. I tend to make them that way as well. Lately I’ve been placing my cooked tortillas in a gallon size ziplock with paper towels to absorb the steam. Any leftovers are zipped closed and place in the fridge, and there’s less dishes to clean.
Thank Ethan! I really
Appreciate this!
Came here after your breakfast burrito video. I haven’t been eating breakfast for years because I’m sick of the extra dishes it makes and don’t even get me started on lunch. I love cooking for diner but I’m really excited to make all those from scratch and having a good bite for breakfast once again.
Give it up…FOOOOR…. The Ethannnnn!!! 🎉 😂 ❤
I would strongly recommend adding some fat, whether that be butter, lard, or tallow. At that point, you've basically got traditional Mexican tortillas. The fat adds more pliability, less drying risk, and fantastic flavor.
Your explanations are clear and easy to follow. I love to make most of what I eat from scratch. This will now be on my list. Love homemade burritos. Thanks
Thank you very much! More good stuff to come! In fact, check out my recent video for a high protein bagel recipe
Just made this and it turned out excellent. Followed exactly except I didn’t use unbleached flour and i definitely added slightly more water instead, then again my flour was about 500g.
Thank you so much!
You’re very welcome 😊
planning on making this along with your burrito recipe very soon! my husband and I both work full time so this is something I can totally see us prepping in advance for an easy dinner!! so excited!!
It’s a pleasure to hear that! I hope it’s good enough to become a staple for you all like it has become for me. I’m about to have my last one of this batch today. I make a new batch nearly every week.
✌️
@@ethanpaff we tried it yesterday and it was honestly so so good. the prep took awhile but it was all worth it for how delicious it tasted, especially after a long day where we were both starving by the end of it.
my only note: our filling came out a bit too watery due to putting too much water when we were soaking the beans, but we compensated with more cheese and it was great!!
Awesome to hear! ❤️
As for the water situation, I just let it evaporate out as much as I can before adding the cheese. Within reason, of course, as you don’t want it to burn.
✌️
These look amazing and I will try them. There may be serious health concerns using a non-stick pan over high heat. Supposedly they can release toxic chemicals into your food over a certain temperature. Maybe consider switching to cast iron or carbon steel if you’re cooking on high heat.
Thank you! And, yes, I’ve since switched to cast iron for high temps. Thank you for getting the word out there!
Saved the filling recipe video a few days ago and now this 😮
Thanks Ethan and thanks youtube.
Just opened your channel and figured out you joked, the filling recipe is your video too XD
😁 so happy you enjoy them, man. I’ve got more to come!
I believe the gray in the dough is early stages of grain alcohol (aka “hooch”) forming. You see this in starters as well that are waiting to be fed.
Thanks for this recipe Ethan as a guy who has trouble eating processed tortillas I look forward to these and maybe pretending I'm 25 again and crushing 3 burritos at once lol.
Awesome channel! We call these chapati where I'm from. I've been making them since I was a child and always eyeball the ingredients and roll them thicker. Next time someone complains about me not providing measurements I'll direct them to your video :)
Chapati. Interesting. Seems like every culture has some variation of this simple bread recipe. Haven’t heard of that one before. Thanks for the info and support!
😁✌️
I just made a small batch of these to test with, they are so dang fluffy and they take quite a bit of force to tear! Awesome recipe, thank you!
Happy to hear!!
I just got pushed to your channel and going through your recipes now! Love it, great presentation. Great healthy recipes and making meal prep better!! Thank you!
The algo did me good today..thanks for taking the time to make this video
Thank you for appreciating it ❤️
Made a half recipe of these tonight. SO GOOD! Thanks, this is exactly what I've been looking for!
I typed in the comments from your other video "New sub," I watched your breakfast burrito... I'm a new sub!!!! I like to eat healthy! I'm a firefighter/ Paramedic. at work, I have no time to eat healthily. At home - it's another story. If time permits I eat a bag of caeser salad /dressing add some breaded chicken and avocado. This tortilla and breakfast burrito will save me from having something healthy at the beginning of my shift! Thanks for sharing!!!! Guys at work always tease me... I either make a sandwich or wrap food in a tortilla ( My salad when on the go) just to get some calories and carbs for the day. I can't tell you how much money I waste trying to cook a meal - The tones go off and I'm not back at the station for another +1 hour. My food on the stovetop is wasted, cold soggy etc.
Well I’m glad you found something you like. Hopefully more to come! Happy to have you!
I have the same issue with the store wraps!!! Thank you!!!!!!
bro this is fire
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I love the way you do cooking videos.
Keep up the good work
Many thanks, man ❤️
Hello again but in another video lol
I had to watch this one too, to have all the necessary tools for the best breakfast burrito of my life haha
You gained a subscriber man, cheers to a great week!
Thank you, man! I’m glad to hear you enjoyed it!
One of the best tortilla videos ever! Liked and subscribed! I DO wish you had a lower carb version?
Thank you! I’m glad you enjoy it. I don’t have one yet, but I’ve been thinking about one.
Am definitely making these, thanks!
You can use the stick end of a wooden spoon to mix the dough. I've used this technique for my weekly bread making, give it a try
Definitely a good tip. I used to do that to try mimicking a dough mixer.
nice man, never thought i'd find a meal prep channel that actually cares about avoiding PUFAs
Am I allergic to flour? Yes. Did I watch this whole thing? Also yes. I WISH I could eat these 😢
Siete is a brand that offers alternative flour tortillas if you have a gluten allergy.
I'm going to try these with a 1:1 gluten free flour. It's got Xanthum Gum, which isn't the best. But....my it's even worse to be at an unhealthy weight.
@@oedalis They don't wrap well and tend to break when you are trying to wrap. Very difficult to work with. They are fine if you are eating something flat.
Great recipe and video! Thanks!
Those look like gymnast hands. I definitely want to try this recipe. Thanks!
Parkour and calisthenics, mostly. Let me know what you think! ✌️
I wonder if you could do this with a gluten free flour, like almond? Awesome content, man! Great audio, and video cuts. And the foods look delicious!
Thank you! I’ve been asked that a lot, but I still don’t think it will yield the same result. I still have yet to try it, though.
@@ethanpaffplease consider a version that is gluten free. Please?
came from the burrito video, yeah im gonna binge all ur videos lol
Can't wait to try!
I love it and I’m definitely gonna try it but if you’re making your own tortillas you gotta flip them with your hands
I made these super good, i had to add a little extra flour when rolling them out.
@ethanpaff can you freeze these and defrost? If you made a bulk batch.. what's your go to with them.. what do you do to storr and for how long?
I’ve always added a fat to my tortillas. Good to know you have too!
Just finished doing your newest breakfast burrito video and probably gonna have the dough sit for three days and three nights too lol. that was a bit of work but really satisfying.
first attempt was awful, undercooked edges of tortilla, and after sitting out for a day it began to stick, im not sure what exactly caused this but im gonna try and add less water next time, also need a bigger pan, my tortillas were way to thick and awfully small for what i saw in the vid. wondering how to make this oiless when i need to pre oil the pan. any tips appreciated. ill keep yall updated on my next attempt.
I had exactly all the same issues you had lol, I would really appreciate any tips either....
@@lucascanella6929 sadly i gave up on it, i started with too high an amount of food and burned myself, start small with your attempts and go on from there im sure you will get it goat
cant wait to try this! the other recipe i saw on YT had all this butter in them..
Looks easy! Does that recipe also work with Wholemeal flour ir
Spelt flour?
Turned out great!
4:10 What are these black spots? I remember I had a gnochi dough which has shown the same spots and thought the potato was turning bad.
I'm trying this 🔥💪 looks good
Dang! One of the most usefull videos i watched in 2023! Thanks man!
Let's go Ethan. Bang on with the food science balance and meal prep, you are a great benefit to great knowledge being so accessible. Good luck with it brother. peace
Many thanks, bro ✌️
Nice. Have you tried this with Spelt or wholemeal flour? More healthy fibre.
Excellent video!!!!!
great video/recipe. easy, cheap and to the point
Thank you!
My mans abt to pop off, Love the vids!
I have tried to make these a few times but they always end up sticking to my counter when rolling them out. It's either that or I need to put so much flour on my counter to prevent them from sticking that all the excess flour gets burned in the pan before I have finished rolling out my second tortilla. How do I prevent this?
Any tips when the tortillas end up being super chewy and hard to bite through?
How do these taste? Can we put butter to taste them up at some point? I'd really like to keep it simple but maximize the benefits of it.
Alright tortilla man, you've got my subscription 😁
Does the water really need to be heated? I would like to try using whey instead of water but would like to avoid heating unless it’s necessary
May i suggest using a tortilla holder? they tend to be cheap and wont break as easily as two ceramic plates
Hey man I see you have that alexpure pitcher. I used to have that one too! I found out the pitcher doesn’t actually filter flouride. But Clearly Filtered brand is a great one!
Amazing content!! Tons of science-guy info!!
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How long do the tortillas last in the fridge? I have trouble with them not lasting...
how do u store them and what do u do when they don't fit your pan?
Get a bigger pan =P
Any chance this recipe would work using Keto Wheat flour for lower calories/carbs?
How many carbs would you say are in each wrap? Want to make these on keto - i miss wraps :(
Tried to make these before reading the description and didn't see that I should add more water, and they were really tough to roll out. I tried to salvage it by adding more water, kneading it in, letting the gluten relax again, and then trying again to no avail; still far too difficult to roll out. Is it possible I overkneaded these? Every time I would try to roll them out to a reasonable size, they would just spring back into a smaller shape as soon as I peeled them off the counter. My wrists hurt. Lol
It’s always difficult to add water after already having formed the dough. Let me know if it’s any easier I f you give it another try.
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New here. Great channel. Best of luck and thanks for the videos
wondering if you've ever tried to make this with a high protein wheat flour? such as the king arthur keto wheat flour? if we can lock down a recipe using that then ill probably be making these weekly
I’ll have to give that a try!
These burritos are exactly what I need! Also food for thought since you seem to really pay attention to ingredients list- nonstick pans (especially on high or when using really anything but silicone utensils!) also have not great things in them. Not telling you what to do at all, but maybe consider looking into them?
Good to hear! You’re right about the nonstick pans. But it’s all in how you use them. I’m careful with mine for the most part, though sometimes I may let them get a little too hot. Nonetheless I keep an eye on the condition of them. Thanks for the concern as well as the support!
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@@ethanpaff hey man I just found your channel and have some comments on the non stick subject. Vaporized Teflon is carcinogenic and you seem to be someone that takes his health very seriously. I’d strongly advice you to get a carbon steel or cast iron pan, you can abuse them with heat as much as you want and nothing will happen to them. The actually get better with use (the opposite of non stick) and can last generations if properly taken cared of. They are pricier than non stick but considering they can last a lifetime and don’t pose the health risks that you may have with non stick, I think they are a really good investment. I really liked the couple of videos I’ve watched so far, keep it up
Tried it a couple times but i can't roll the doe thin enough. Also my tortillas is nowhere as circular as yours. Not sure if i should add humidity to it or make sure its drier.
The man. Thank you! 🎉🎉🎉
Welcome 😜
I find homemade tortilla wraps dry out incredibly fast so I was wondering if you can freeze these and defrost them for use? Brilliant recipe as well I was looking for a recipe with out a baking power alternative bc of the chemical in baking power and came across your video I really hope these work for me cus all the ones I’ve made brake when folded .and I was also wondering if I have to let them sit in plastic and instead let them sit in a glass airtight container
I don’t even cover them in plastic anymore. Before I shape them I just let them sit under the bowl I mixed the dough in.
I have no clue if freezing them and defrosting will work. Tortillas are always best fresh anyway. But if you give it a try, let me know!
@@ethanpaff oh alr that’s good new cus I’m really not a fan of plastic. I’ll defrost one today for lunch 🤞🏻hopefully it doesn’t just crumble
How did it go?
@@ethanpaff I gave it a try and it worked perfectly couldn’t be more great full finally free from the chemicals in my daily tortilla wraps .
@@ethanpaff I gave it a try and it worked perfectly couldn't be more great-full, finally free from the chemicals in my daily tortilla wraps.
Can’t find yeast without any bad ingredients , what do u do , any tips
This is great... I was just thinking that I wanted to make my version of Moo-Shi tofu (sans eggs), and it was on my to-do list to research the pancakes they use.
Could you freeze these once made to have for later??
A subscriber told me they had tried to and that it actually worked out! I’d be sure to put some wax paper or something between them to keep them from sticking together. Microwave in a damp paper towel for 30-60 seconds and it should be good to go from frozen. Let us know if you try it!
Can you do this but with Chickpea Flour?
Tangzhong method is something the Japanese's have been using for decades and makes bread awesome too. Great implementation.
For people watching your sodium content, bump up hydration to 53-55%, use bread flour, and let about half the flour and all of the water autolyse overnight. From there you can add about 1/3-1/2 of the salt, a splash of vinegar, and be prepared to knead the hell out of this.
Aging the dough like he did actually helped him, as it probably boosted his gluten formation above 30%. In pizza making this is why major chains bulk produce their dough in regional factories and then cold proof them for 3-4 days during the delivery process. When you eat from chains that produce daily dough (Papa Murphy's) you can tell the difference in the taste and elasticity of the dough. Their doughs tend to be lower on the gluten formation and almost have cake like texture (soft) versus bread (chewy).
Its the reason chinese noodles can be pulled and retain their bite, because gluten is formed at high percentages and rested to allow shaping.
For the record "organic bread of heaven" has some seriously delicious burrito wraps. I recommend them, especially if you're looking for healthy alternatives.
Good info, thanks! I didn’t know the store existed. I did see that their 12-inch tortillas come in 4 packs for $6, plus shipping. And their recipe includes oil. Still an alternate worth considering if it fits the bill for someone else’s needs!
Why did you set aside the extra water. What did you use it for
So should the resting time be 10 minutes or 3 days?
10 minutes. The recipe in the description is the best go-by
Can you replace the flour with whole wheat flour?
Can you store spare dough balls in fridge?
Yes, you can!
Do you have to leave the dough in the fridge for 3 days?
Mine did tear, also I rolled them into balls but I can't roll them out into a circle like your doing????
How much of a difference does it make between using bleached and *unbleached* flour? I only have bleached on hand right now. 😢
No difference that I can tell. I’ve used both for these!
@@ethanpaff thanks!
This looks great!
Thank you!
@@ethanpaff as a follow up, I gave these a shot tonight but mine came out pretty flaky and didn't look nearly as pliable as your's. Any tips as to what I'm doing wrong?
@@TheKillaHaze Sure.
I decided to up the water content of the dough a bit (see description) and that should help with keeping them more pliable and moist. Also be sure that you are storing them in some sort of contraption that’ll trap steam while you make the batch.
As soon as the tortillas are removed from the steaming contraption, the timer starts for them drying out. This naturally happens with all breads. If you want to prolong their playability, keep the tortillas in the steamy contraption until you go to use them that day. Otherwise store in a ziplock bag in the fridge and revive them when you need to use them by wrapping/covering them in a damp paper towel and microwaving for 10-30 seconds.
If you have any further details you could share I could be more specific.
Best of luck ✌️
@@ethanpaff Thank you, I'll give that a try!
Hey how long do you keep/store your finished wraps in the zip bag? And do you keep them in the fridge or just on the counter?
The wraps can probably store in the bag for up to 2-3 days on the counter without going bad or developing a weird texture. I have stored them in a bag in the fridge for up to a week. Freezing them is an option, too, where you could just microwave one for 15-30 seconds on high wrapped in a damp paper towel to revive. Regardless of your length of storage or storing method, the quality of the tortilla, it’s structure, and it’s flavor will diminish. I recommend making the dough ahead of time if you have to and just using that as needed to make the tortillas fresh.
I normally store them in the fridge after the first day in the bag and on the counter. ✌️
Tried making these for the first time today and sad to say I was not too successful. Was doing fine until the rolling/cooking part. Unfortunately all I had was a whiskey bottle for a rolling pin and was really rushing the processing to keep up with the high heat. End result was some tortillas that looked decent but most were a few inches short and doughy(insert joke here). Ate one with the freezer burrito filling (which came out great by the way) and the wraps were definitely a little too chewy. Will have to revisit these and probably roll them out beforehand. Anyway good stuff, keep it coming
@@dynguskhan Great feedback. I did edit the recipe a bit in the description. Idk what the issue was you were facing with rolling out the tortillas, but if the dough is too stiff you could try adding a bit more water. They shouldn’t take long to roll out, so a bit more water in the dough (5-15g more) should help with that, if that was a part of the problem. Also, I tend to shut off my stove in between rolling the tortillas out. Sometimes I manage to keep up, but not always.
And the tortillas are done when they look opaque on the surface and are dry to the touch, with bubbles here and there and brown spots too.
I hope this helps ✌️
How much water do you think would be needed if I’m using whole wheat flour?
I have used 100% whole wheat flour before with great results. I usually don’t have to change the water much. 270-280g should work fine
@@ethanpaff Thanks! I’m loving the channel btw
No problem, and that is heartwarming to hear! More to come 😁
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I'm curious... why do you split the dough in two logs, instead of just one ball and refrigerating that? Since you're gonna manually cut the dough into specific balls anyway on the day of rolling.
I feel like it makes it easier to knead the dough more thoroughly. One large dough ball gets to be a lot to knead and can take more time. Not a big deal though either way.
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Any tips for how to make them with gluten free flour?
I’ve never tried. And since these rely on gluten for their pliability you might have a hard time. Let me know if you give it a try
I’m thinking the same.. maybe a combo of corn, cassava? or rough ground flax, almond. I wanna experiment but yeah the durability is coming from the gluten :( unless just working the dough more can help? Hmm