Get RecipeFlour and Potato Tortillas
I love fresh flour tortillas, whether they're homemade or purchased from one of the local tortilla shops. But tortillas on day two are never as good. Either they get brittle or rubbery. They never stay nicely flexible.
Sure, you can reheat them on a hot griddle to soften them a bit, but it would be nice to grab a day-old tortilla without having it crack.
My secret? Add instant mashed potato flakes. The tortillas won't be weirdly soft or fluffy, just more pliable than usual on the second day.
These don't have any yeast or other leavening. Since there's no rise time, they cook very quickly.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.