Composition / ingredients
Step-by-step cooking
Step 1:
How to fry cheese tortillas on kefir in a frying pan? Prepare the necessary ingredients. Kefir can take any fat content, it should be at room temperature. Any hard or semi-hard cheese will do. The proportions of Adyghe and hard cheese can vary as desired. Take the flour of the highest grade, the dough will be softer from it. Wash and dry the greens.
Step 2:
Sift wheat flour into a separate wide container. This will saturate it with oxygen and make the baking more airy.
Step 3:
In a stable deep bowl, mix kefir with soda. Leave on for 5-10 minutes so that the soda is extinguished. Noticeable bubbles will appear on the surface of kefir.
Step 4:
Grate the hard cheese on a medium or fine grater.
Step 5:
Add salt, sugar and half of the grated cheese to the kefir, mix.
Step 6:
Pour most of the sifted flour into the cheese mixture, mix the dough with a spoon.
Step 7:
The dough turns out very sticky, viscous.
Step 8:
Add the rest of the flour in parts, stirring the dough each time. Now knead the dough with your hands, controlling its consistency. Please note that you may take more or less flour than I do. Be guided by the consistency of the dough.
Step 9:
The dough should be very soft, tender, elastic, slightly sticky to the hands. If the dough sticks too much, add a little more flour. But you should not add a lot of flour so that the dough is not too steep. Otherwise, the tortillas will turn out to be hard. Cover the dough so that it does not wind up, leave to rest for 30 minutes.
Step 10:
Grate the Adyghe cheese on a medium grater or crumble it with your hands.
Step 11:
Finely chop the washed dill. You can also take parsley, cilantro or basil. The greens will give the tortillas a spicy taste and aroma.
Step 12:
Combine the Adyghe cheese, the remaining hard cheese, and chopped dill in a convenient-sized bowl. Mix everything well.
Step 13:
Sprinkle the table with flour, divide the dough into equal parts of the desired size - according to the number of future tortillas.
Step 14:
Roll the balls out of the filling according to the number of pieces of dough. The cheese mass is easily molded.
Step 15:
Roll out each piece of dough into a round tortilla.
Step 16:
Put a ball of cheese filling in the middle of the tortilla.
Step 17:
Lift the edges of the tortilla, collecting the dough around the filling, pinch well.
Step 18:
Gently mash the resulting ball with the palm of your hand and roll it into a flat cake.
Step 19:
Heat a little vegetable oil in a frying pan. Fry the tortilla over medium heat on one side until golden brown.
Step 20:
Then flip and fry on the other side. While the tortilla is frying, form the next tortilla, not forgetting to follow the process in the pan.
Step 21:
Put the finished cheese tortillas on a plate with a slide so that they stay warm longer. I got 8 tortillas with a diameter of about 10 cm.
Step 22:
Tortillas can be served with tea or milk or with the first course as an alternative to bread. Bon appetit!
The tortillas turned out to be very tasty and satisfying.
You can use only hard cheese for the filling, but the taste is much more delicate with Adyghe cheese. Adyghe can be replaced with any brine or fresh cheese.
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. To avoid mistakes, read about flour and its properties!
Use oil with a high smoking temperature for frying! 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.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Is it possible to replace baking powder with soda, how to add them correctly so that the baking is lush, how to avoid an unpleasant soda taste and much more, read the article "Baking powder or baking soda - which is better?"
Caloric content of the products possible in the composition of the dish
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese "lo spalmino" - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
- Adyghe cheese - 240 kcal/100g
