Flour, water, baking powder, salt and oil represent roughly 95% of the finished product weight of a flour tortilla. Each major ingredient plays a primary function in the quality.
- Flour provides the structure, shape, and matrix of the tortilla.
- Water turns the flour proteins into gluten and activates the functionality of the rest of the ingredients. For example, baking powder will not provide a leavening effect unless enough water is available.
- Oil provides lubrication and flexibility.
- Baking powder generates leavening.
- Salt provides flavor and strengthens the gluten.
Although you can produce tortillas with just those 5 major ingredients, it is not recommended beyond home kitchens. Tortilla made with only flour, water, oil, baking powder, and salt will be soft and pliable for several hours after production. But, if they aren't consumed immediately they will start drying out, loosing flexibility, and becoming sticky within 24 hours. By 48 hours post-production mold growth will be visible on the surface.
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