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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.
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