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Why are my homemade ww flour tortillas crumbling, falling apart, not coming together?

curiousaboutcafos | Mar 12, 201403:49 AM

Hi I am attempting to make 100% ww flour tortillas and for some odd reason they just won't come together. The dough keeps crumbling and I cannot even roll them out without them falling apart! What's so strange is I have made all ww flour tortillas before, this very recipe, and I was able to get them together before. They weren't as flexible or had as good a texture as white flour, and they ended up getting stiff if food wasn't put into them right away, but my point is I have done this before so it's baffling.

I usually cut recipe in half, so 1 cup ww flour! I don't measure the water, I just pour in a little at a time until it comes together. I usually just skip the fat and this has always been ok. I have also tried cutting in lard.

A little more info:
I tried this 3 times just now: first time I cut recipe in half and added maybe 1 -2 tsp max lard. The dough completely fell apart so I thought OH it's because last time I didn't use fat. I thought maybe the lard made it too crumbly and wet. And since I haven't explained in detail what happens: basically after adding the water I let it sit for the 15 minutes. Then I cut dough into however many tortillas I want, semi-roll each piece into a ball, and then start rolling with rolling pin.
These just DON'T come together. You can literally just start tearing it apart and see how "fragile" it is as you start rolling it out.
2nd and 3rd times i just left out the fat, i have done this before and it was fine. i figured it was the water (either too much or little) so i tried just adding a little water, same thing = dough just crumbles into pieces and then when i go the other direction and add plenty of water it gets too wet and does the same thing, tears apart!

Any ideas?

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