Paper thin soft chewy, Sonoran-style flour tortilla
[ezcol_1half] For a couple years now, I've been taking jabs at creating the perfect flour tortillas. Now, any conversation evoking the word "perfect" ought to be subject to a clearer definition, doesn't it? So here is mine. The perfect flour tortilla, in my view, should be unleavened (otherwise it's just a thin pita), translucent, thin but elastic, flavorful enough to be a standalone enjoyment, and above all else, embodying a soft chewiness that you could feel in between bites. It's safe to say that the recipes I used over the years didn't stray far from the typical ones floating around the internet, more or less, kneading flour, warm water (often ambiguous on the exact temperature), some sort of animal fat all together which is rolled out and toasted on a skillet. Simple, yes, and those aren't horrible either. Anything containing that amount of lard just can't be. But in the end
