My Goals & Discoveries
Open, bread-like crumb
Adding baking powder to the dough opens up the crumb so it eats more like soft bread rather than a chewier, denser tortilla.
Ample richness, pliable texture
Just enough fat and plenty of water dilute the gluten strands and keep the dough soft and pliable without making it too rich.
Substantial rounds
Rolling the dough into 9-inch rounds yields hearty breads that are easy to nestle into the skillet.
Attractive spotty browning
Cooking the rounds in a thoroughly preheated cast-iron skillet browns them quickly so that they don’t dry out.