Part 3/6:
Kneading the Dough
The key to soft, pliable tortillas lies in the kneading process. After combining the ingredients, the dough is placed on the counter for about five minutes of kneading. During this time, gluten forms, which plays a vital role in the texture of the final product.
Once kneaded, Rachel places the dough in a bowl and covers it with a lightly damp towel. Allowing it to rest for at least 30 minutes is essential, as it relaxes the gluten, leading to a more malleable dough.
Shaping the Tortillas
After resting, Rachel demonstrates how to divide the dough into small balls, known as testales. The size is flexible—typically about the size of a golf ball. Keeping them covered with a towel prevents them from drying out while working through the entire batch.