RE: LeoThread 2025-05-10 18:14

Part 3/6:

As you slowly pour in the hot water while stirring, the mixture should transform into a shaggy consistency. John mentions how moisture relationships can vary based on environmental factors, so adjusting the water for the right texture is key.

Kneading and Resting the Dough

Once mixed, transfer the dough to a lightly floured surface and begin kneading it until smooth and elastic. This textural hands-on experience is a beloved aspect of cooking, according to John. After kneading, divide the dough into 16 balls, which are then shaped and gathered before being covered with a damp towel to rest for about 20 minutes to 2 hours. This resting period helps relax the gluten, making the next step simpler.

Rolling and Cooking the Tortillas