Yum, they look great! This makes me want to try my hand.
You should probably use dough. Your hand would get severely burnt. /s
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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.
Texture and taste are different. Flour tortillas are somewhat airy due to a leavening process and they also tend to have a very mild sweetness.
But why butter at all?
Because butter tastes amazing, not everyone likes using lard, or pork products in general.
My excuse is lard and vegetable shortening is hard to get here. My reason is butter is great.
A vegetarian option?
They can be made with oil, but my oil ones never really set up properly.
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.
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.
They sell cook’s butter (called «Brut de Baratte») which is about half the price and really nice to work with.
I see.
![[Homemade] Flour Tortillas. Possibly the first, possibly the only, tortillas made with Bordier butter.](https://lemmy.world/pictrs/image/2484ce11-51ee-4131-96ed-47c5c0633811.jpeg){kind=link}