Composition / ingredients
Step-by-step cooking
Step 1:
How to make onion tortillas in a frying pan? First, knead the yeast dough. Measure out the necessary ingredients. Be sure to sift the flour to saturate it with oxygen, then the cakes will turn out to be airy.
Step 2:
Heat the milk to 40 degrees. In a hotter yeast will die, and in a cold one it will not work. Add salt, sugar and mix.
Step 3:
In a separate container, mix the sifted flour and dry yeast. Instead of dry yeast, you can use fresh yeast, but you need to take them three times more than dry ones.
Step 4:
Pour milk into a deep container and add flour with yeast. Pour in the vegetable oil. Knead the dough first with a spoon, then with your hands.
Step 5:
Since the flour is different, it may need more or less than indicated in the recipe. Focus on the consistency of the dough. It should not lag behind the walls of the dishes, it will stick to your hands, so lubricate your hands with vegetable oil a little. Cover the container with the dough with a towel and send it to a warm place for 30-40 minutes. During this time, the dough should noticeably increase in volume.
Step 6:
How to prepare the filling for tortillas? Prepare the ingredients. Take two large onions. Peel them from the husk and rinse with cold water.
Step 7:
Cut the onion into thin quarter rings.
Step 8:
Pour refined vegetable oil into a frying pan and heat it up. Lay out the onion and fry with constant stirring until soft and golden. Add a little salt to your taste. Allow the finished onion filling to cool.
Step 9:
Proceed to the formation of cakes. Lubricate the work surface (I have a silicone mat) and hands a little with vegetable oil. Lay out the dough, knead it.
Step 10:
Divide the dough into 10 equal parts.
Step 11:
Roll out each piece of dough with a rolling pin into a circle about 3 mm thick.
Step 12:
Put about 1.5-2 chines in the middle of the circle. l of filling.
Step 13:
Close the filling by collecting and connecting the edges of the dough. Form these balls. Cover them with a film or paper towel and leave them to rest for 10 minutes.
Step 14:
Now, with a rolling pin, gently roll each ball into a flat cake about 1 centimeter thick and 14 centimeters in diameter.
Step 15:
Pour vegetable oil into a frying pan and heat it well. Olive or sunflower oil can be used, as long as it is refined. Carefully lower one tortilla into the boiling oil. Fry it until it is ruddy on one side for about 4 minutes.
Step 16:
Turn the tortilla over and fry on the other side for about 2 minutes.
Step 17:
Put the finished tortillas on paper towels that will absorb excess fat.
Step 18:
Ready-made tortillas are especially delicious when hot. But they can be reheated the next day in the microwave. Serve tortillas with pickles, fresh vegetables, salads. Bon appetit!
Fillings can be different, for example, with cheese, green onions and boiled egg, pre-fried mushrooms or minced meat.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Important! Using dry yeast, it should be borne in mind that they occur in two forms: active and instant (read the instructions carefully before use!).
Active dry yeast looks like beads or small balls. Before applying them, they must be brought out of the "sleep mode". To do this, the active yeast is diluted in warm sweet water, milk or whey. The resulting bubbles, foam or "cap" indicate that the yeast is ready for further use. Active dry yeast must be brought to complete dissolution in the liquid, otherwise, due to the remaining grains, the dough may not rise and the baking will be spoiled (yeast grains that have not dissolved in the liquid and got into the dough will not disperse on their own, which means they will not work).
Instant dry yeast is easier to use. They do not need to be activated before use. Such yeast, along with other ingredients, is simply added to the dough. As a result, the baking time is reduced.
It should also be remembered that both types of dry yeast may differ in their activity from different manufacturers.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
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
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Dry yeast - 410 kcal/100g
