La Pina Farine is discontinued | Pillsbury Bread Flour is a very similar product.
As a test, I made Garcia’s recipe with warm tap water (about 100°F), with the hottest tap water I could get (around 130°F), and with water just off the boil (around 200°F). With the tap waters, the dough took longer to come together and had some snapback when I rolled it out, and thus stayed a touch thicker. The tortillas also had a little more chew.
But with the almost boiling water? The dough is immediately soft, supple, and smooth. It rolls out thin like a champ, browns beautifully on the griddle, and stays soft when it cools. In truth, it feels like cheating.
Perhaps my tortillas have a little less complexity, texture-wise, than those of Sonoran-style perfectionists. But now I can make really good flour tortillas fast enough at home that I can have them ANYTIME I WANT—which, naturally, is always.
