If you use a low-protein flour like our Italian-Style Flour, the tortilla dough will be more tender and easier to roll. The only downside of working with such soft dough is the tortillas may be more likely to tear. (The dough will be quite delicate when it's rolled thinly, so be sure to handle it carefully.) You may want to start with a 50/50 blend of all-purpose and Italian-Style Flour (00 flour). Good luck and happy tortilla making! Kye@KAF

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