Sour cream tortillas in the oven

Step-by-step cooking

1. Step 1:

   

   How to make sour cream tortillas in the oven? Prepare the products. Sour cream, if possible, take as fat as possible. Choose high-quality butter corresponding to GOST. Dairy products should be warm, but since the sourdough will be suitable for a long time, take them out of the refrigerator before mixing it.

2. Step 2:

   

   Take a large bowl, pour warm water into it. The water should be exactly warm, not hot. Yeast will dissolve in it, they will die in a hot environment. The optimal temperature is 37-38 degrees. Pour the yeast into the water, stir and leave for 5 minutes. During this time, they will be saturated with moisture and it is easier to dissolve in water. After 5 minutes, stir the water again, you will see how easily the yeast will disperse in it.

3. Step 3:

   

   Start pouring flour into a bowl of water. Take flour from the total mass. Different amounts may be needed for sourdough. It is better to pour a few tablespoons and mix. The sourdough should become the consistency of thick oatmeal porridge, it will not drain from the spoon, but fall from it in one piece. It took me 6 tablespoons of flour.

4. Step 4:

   

   Cover the bowl with a lid, towel or film and put it in a warm place for proofing. The sourdough will first bubble up, rise, and then fall off. This will mean that she is ready to work. It took me 2 hours of time.

5. Step 5:

   

   Here is such a sourdough should turn out. The photo shows that it rose, and then settled.

6. Step 6:

   

   When the dough is ready, take another bowl and sift the remaining flour into it. Add sugar and salt to it, mix.

7. Step 7:

   

   Put soft butter and sour cream.

8. Step 8:

   

   With your hands, grind the flour with them to the state of crumbs.

9. Step 9:

   

   Pour the resulting crumbs into a bowl with sourdough. Knead the dough. At this stage, you do not need to knead it much, just mix the products well. If the dough turns out to be too liquid, add flour. Too dry — water. The dough should gather into a ball, become quite steep, but at the same time remain soft. It will not be homogeneous in consistency yet, but it will stop sticking to your hands. Cover the bowl again and leave for 20 minutes.

10. Step 10:

    

    After this time, the flour will completely absorb all the moisture and it will become much easier to work with the dough. That is why it is left to "rest" before the final kneading. Put the dough on a board sprinkled with flour and knead it already to a smooth, homogeneous state. It will take a long time to knead, about 10 minutes. Then I didn't add flour anymore, the dough behaved perfectly without it.

11. Step 11:

    

    Make a ball of dough.

13. Step 12:

    

    And put it back in the bowl. Cover it and leave it to come up for 1 hour.

14. Step 13:

    

    In an hour, the dough will double in size.

15. Step 14:

    

    Divide it into 8 equal parts.

16. Step 15:

    

    Roll each part into a ball. How to do it? Take a piece in the palm of your hand and start collecting its edges to the center, as if collecting it into a knot. Then turn it over and roll it up several times in the palm of your hand. Put the finished balls on a board, cover with a film or towel and leave for 5 minutes to rest.

17. Step 16:

    

    Then roll each ball into a round cake about 1.5 cm thick. The dough is absolutely not sticky, there is no need to sprinkle flour on the board.

18. Step 17:

    

    Place the finished tortillas on a baking sheet covered with parchment. I got two parchments of 4 tortillas each. Cover the tortillas and leave for another 30-40 minutes for proofing. 10-15 minutes before the end, turn on the oven to warm up at 180 ° C.

19. Step 18:

    

    Five minutes before the end of the proofing time, make punctures in the cakes with an arbitrary pattern. I used a toothpick.

20. Step 19:

    

    Take the yolk, lightly beat it with a fork and brush the tortillas on top with a cooking brush.

21. Step 20:

    

    Bake the tortillas in the oven at 180 ° C, top-bottom mode, until golden brown. Mine were baked for 20 minutes. I baked portions, first one, then the second. The second baked a little faster. Remove the finished tortillas from the baking sheet, cool slightly and serve to the table.

22. Step 21:

    

    Tortillas are good both warm and cold. They don't get stale for a long time because there are no eggs in them. Bon appetit!