But why butter at all?
I think it’s pretty common to make flour tortillas with some incorporated fat, unlike corn tortillas.
Isn’t Bordier butter all about texture and generally good for earing on its own like on breads etc.? It may be a waste to cook with Bordier butter, just use a good quality butter and that’s all. Please correct me if I am wrong.
They sell cook’s butter (called «Brut de Baratte») which is about half the price and really nice to work with.
I don’t know what Bordier butter is, but my wife and I get really fancy Irish or Amish butter, and I have recently had to start insisting that we keep some regular non-premium butter around for just this reason. It feels wasteful to grease a pan with super-fancy premium butter, or to use it in certain recipes.
Yum, they look great! This makes me want to try my hand.
how its different from roti
Lmao no. Besides both being round flatbread, roti and flour tortillas are not at all similar.
I only had roti in India and all I remember is saying “this is a tortilla” to my coworkers there.
Tortillas have fat (lard or vegetable shortening) and leavening (baking powder) typically, and from what I recall roti have neither.
I am not an expert on either, but I did grow up and live in NM where our tortilla sections are larger than our bread sections in the grocery stores.
![[Homemade] Flour Tortillas. Possibly the first, possibly the only, tortillas made with Bordier butter.(lemmy.world)](https://lemmy.world/pictrs/image/2484ce11-51ee-4131-96ed-47c5c0633811.jpeg){kind=link}