Part 4/6:
Typically, one batch should yield around 12 to 14 tortillas, depending on their size.
Rolling and Cooking the Tortillas
For rolling, Rachel prefers a specific technique: starting from the middle of the dough ball, rolling it outwards in both directions and rotating it to achieve a circular shape. A dusting of flour on the countertop can help the dough glide smoothly while rolling.
Once rolled out, each tortilla is placed onto a preheated cast-iron griddle. Rachel advises waiting for bubbles to form before flipping the tortillas over. These bubbles indicate that the inside is cooking properly.
Once cooked, the tortillas should be soft, flexible, and easy to bend—an indicator of a successful batch.