Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients for baking tortillas. There are very few of them. Sift the wheat flour and pour it into a deep bowl. Add baking powder and salt to the flour. Mix the dry ingredients.
Step 2:
In the middle we make a recess and pour in the milk. Pour the melted and cooled butter to room temperature. In the homeland of these tortillas, mutton fat was used to make dough in a classic recipe. In our conditions, it is not always possible to find this product, and not everyone will want to try baking with a specific flavor characteristic of lamb fat, so you can limit yourself to butter.
Step 3:
Knead the dough with your hands. It should turn out smooth, elastic and obedient, outwardly similar to yeast. Cover the dough with a napkin and leave it on the table for 15 minutes to rest.
Step 4:
Then we divide the dough into several parts, depending on the desired size and number of tortillas. It is necessary to mix each piece of dough again, form a ball or a thick cake from it and leave for another 15 minutes.
Step 5:
Then we roll out the same-sized tortillas from the prepared pieces of dough. They should be thin in the middle and thick at the edges. You can try to make cakes as they do in Uzbekistan with the help of a special device called chekich. If there is no such device at hand, then you can make several pricks in the center with a fork so that the cakes do not start to swell during baking.
Step 6:
We spread the tortillas on a greased baking sheet, lubricate them with a mixture of milk and beaten chicken egg on top, sprinkle with sesame seeds. The oven is heated to 230 degrees. Put the tortillas in a preheated oven and bake for about 15 minutes. We take out the finished tortillas, sprinkle them with water, cover them with a towel and leave them on the table for 10 minutes.
Step 7:
Serve the tortillas to the table, to the soup, the second or just with tea. Bon appetit!
When the top layer of baking is slightly browned, check it for readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the mold (or baking sheet) can be taken out of the oven.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information in this article !
In order for the oven to have time to heat up to the desired temperature, turn it on in advance (10-20 minutes before cooking).
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. Read a lot of useful information about flour and its properties in this article!
It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.
Instead of wheat flour, you can take whole grain or first grade.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder dough - 79 kcal/100g
- Chicken egg - 80 kcal/100g
