Hi. My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you
how to make flour tortillas that taste so good, you'll never buy the ones at the grocery
store ever again. Okay, so the first thing we'll do here is take this pan and get it
nice and warmed up. And you want to make sure it's pretty hot before you put the tortillas
in. Otherwise what's going to happen is the tortilla is just going to sit there and they're
not going to brown off fast enough and they'll actually dry out and get kind of hard. So
let's make sure our pan is nice and hot first. And it should be pretty hot by now. Let's
see. Yep! That's hot. That's very hot actually. Let's go ahead and get our tortilla and just
kind of throw it in here. Make sure the tortilla is nice and floured up too on the bottom,
because if it's not, your tortilla is going to, it'll be harder for it to move around
in the pan. So what we're looking for here is, you get a nice grainy texture on the outside.
That's from adding all the extra flour. If you've ever had flour tortillas that had that,
that's where that comes from and that's a really important step to have I feel as though.
It kind of reminds me of having flour tortillas. And you'll see that as it heats up, it'll
start to bubble a little bit from the underneath. That's the actual, the dough from the tortilla
actually cooking and rising up much like a pancake or a cake would. And you can see here
that, if you watch this, you would notice that it starts to bubble up pretty much evenly
all over. You'll want to move it around in the pan too. Just to get the color even and
flip it. And you can see that side is, if you felt this side you could tell this side's
fully cooked and it's pretty hard all the way around, it just doesn't have any color.
And so what you could do is you could actually cook these to this color in advance and then
hold on to them. Then when you go to heat them up actually darken them up. You can see
I've got a big bubble happening over here. Now that's not going to hurt anything, you
can let that go, or you can let it pop, either way. You can just let it go on there, when
it cools down it will go away on its own. But I find no major issues. You flip it over
here. Uh oh I got it stuck and you can use a spatula to flip these. I'm just used to
flipping them with my hands, so it's not that big of a deal for me. And you will see though
that it did crease it. Which is, that crease is now pretty permanent. So what we're going
to do is we're going to keep this going in the pan here until we get some nice brown
color on it. And just keep moving it around. Like I said to keep the color kind of working
evenly all over it. So we're basically just, what we're looking for here is looking for
a nice browning pattern, little random brown spots over there to let you know that it's
done. And we're going to keep turning it here and let's go ahead and pull this one off.
