Dough for pies and tortillas in a dry frying pan

Quick dough for fluffy tortillas, pies in a dry frying pan. There are quite a few recipes for dough for tortillas and pies. According to this recipe of the dough, the products are obtained lush and soft as from yeast dough, they do not harden for a long time, although the cooking process is simple and fast.

Snezhana

Recipe author

Dough for pies and tortillas in a dry pan

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Composition / ingredients

servings:

Wheat flour

0.5

Kefir (2,5%)

0.4

Chicken eggs

Baking soda

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 8 g

Fats 15 % 7 g

Carbohydrates 69 % 33 g

224 kcal

GI: 6 / 0 / 94

Step-by-step cooking

Cooking time: 45 min

Step 1:
Prepare the ingredients according to the list. If you want to make sweet pies or dessert cakes from such a dough, then you need to add sugar in the right amount to the number of ingredients.
Step 2:
Kefir for making dough is better to use not very fresh, slightly sour, it can be removed from the refrigerator in advance and left in a warm place for a couple of hours so that it starts to sour a little.
Step 3:
Pour wheat flour into a deep bowl. Flour must be sifted, this is done not only to remove foreign particles that can get into this product (garbage, threads and insect larvae), but also to saturate the flour with oxygen, which makes the flour lighter and the products from it lush. Add the soda and mix the dry ingredients. It is not necessary to extinguish soda with vinegar, kefir contains enough acid for the necessary reaction.
Step 4:
In a separate bowl, we drive chicken eggs, add salt, if necessary, and the right amount of sugar (if you want to prepare sweet pastries from the dough), pour kefir at room temperature and vegetable oil. Using a hand whisk or mixer, mix the ingredients until a homogeneous mixture is obtained.
Step 5:
Pour the liquid into a bowl with dry ingredients and knead the dough. If necessary, add the sifted wheat flour in small parts. We continue to knead the dough with our hands, and this should be done as long as possible so that gluten can be released from the flour, the dough should become soft and stop sticking to your hands.
Step 6:
Roll the dough into a ball, put it in a bowl, tighten it with cling film, or just put the dough in a plastic bag, and leave the dough on the table for half an hour to rest. This must be done so that the gluten swells, and the dough becomes obedient to work. The dough is ready for making products from it and frying tortillas or pies. During the rest of the dough, you can prepare a filling for pies to taste and desire. Bon appetit!