Hi Betty, the tangzhong method is best applied to yeast doughs, like bread. If your flour tortilla recipe includes yeast, then you're welcome to try making a slurry and incorporating it into your tortilla dough. If the recipe only calls for baking powder or baking soda to make the tortillas rise, then you might want to try another approach like using some potato flour to help keep your tortillas soft and fresh. (Using a bit of Baker's Special Dry Milk might also help increase tenderness and shelf life.) It's also important to keep your tortillas in an airtight container. Reheat by adding a little bit of moisture to them and then warm slightly (in the microwave or on the stove). This will make them more pliable and practically like they just came off the skillet for the first time. Good luck and happy baking! Kye@KAF

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