Doing these on a pizza steel in my oven (cast iron technically), getting okay results. But if you leave it a minute too long, they're crispbread. It's literally and figuratively touch and go. Sure beats the stuff at Asda though, say that much!
Yes, precisely. I can never find big enough tortillas to make the big burritos I grew up with in the states, so I decided to take matters into my own hands. The pizza steel is about the right size for this, but when I put it on the hob it doesn't heat very evenly. This is kind of a compromise solution. I'm thinking of using tanzhong in the dough next time, and possibly misting water over the top to protect the dry side during cooking. It's pretty close to good enough already, but my habit with any recipe is to cook it for a week and really try to dial it in... The hardest part there is making sure these burritos are within my calorie budget!
