Serious question, did anyone else think letting dough rise overnight was just a waste of time?

My uncle in El Paso swore by it for his flour tortillas, and after trying it once, the texture was actually way better. Anyone have a different method that works just as well?

3 comments

3 Comments

phoenix_wells15d ago

Yeah, that overnight rest really does change everything, doesn't it? My grandma always said it lets the flour relax, and I guess she was right. Makes things so much softer.

xena_kim1d ago

Oh man, I was just reading about the science behind that! Something about the water fully soaking into the flour particles overnight. It's why pasta dough you rest is way easier to roll out without it snapping back. I tried it with pie crust too, and it was a total game changer. The crust just stayed tender and didn't shrink up in the pan at all. That extra time really does all the work for you.

verafoster15d ago

Totally, it's like the dough just gives up and gets smooth. I mean, I skip that step sometimes and you can really tell the next day. Makes all the difference for texture.