Composition / ingredients
Step-by-step cooking
Step 1:
How to make bread cakes in a frying pan? Pour water and milk at room temperature into a deep bowl, add salt to taste and mix until it dissolves. It took me 0.5 teaspoons of salt, the tortillas were not very salty. For mixing, you can use a silicone spatula or a tablespoon.
Step 2:
Measure the specified amount of flour and immediately sift it into a separate dry bowl. Pour more than half of the flour into the liquid. That's about 200 grams.
Step 3:
Mix. It turns out a liquid base.
Step 4:
Add another 100 grams of flour.
Step 5:
Start kneading the dough in a bowl.
Step 6:
When it becomes difficult to knead and the dough gathers into a lump, we shift it to the work surface, which we sprinkle with half of the remaining flour. The dough is quite sticky. Now we knead it, gradually adding flour on the table, you may have to pour out the remaining flour, but maybe not. Flour may take less or more, because it can be different and it contains different amounts of gluten.
Step 7:
What consistency should the dough be? As soon as it stops sticking to your hands, the dough is ready. We form a ball.
Step 8:
Divide our bun with a knife into 3 equal parts. We roll each one into a ball.
Step 9:
Melt butter in a saucepan on the stove, then pour it into a small bowl and mix with vegetable oil.
Step 10:
Take one ball and roll it out with a rolling pin from the middle to the edges into a thin layer about 1 millimeter thick. When you roll out the dough, then periodically lift it off the table to make sure that it does not stick. I also lightly dusted the table with flour. Lubricate the layer with oil using a silicone brush, not reaching the edges by 2 centimeters.
Step 11:
We roll up the layer with a roll. When folding, lift the sides a little, as if pushing the oil under them so that it does not fall out.
Step 12:
Then we wrap the tourniquet around ourselves so that we get such a snail. We do not fix the edges.
Step 13:
Knead the workpiece with your hands. I got a cake with a diameter of 15 centimeters and a thickness of about 1 centimeter.
Step 14:
We spread the tortilla on a preheated dry frying pan with a thick bottom and press it down a little more. Or you can immediately spread it out not on the table, but in a frying pan. We make the fire a little more than average. How long to fry a tortilla? I fried on one side for 7 minutes until brown spots formed. You are guided by your plate - it may take 5 minutes, or maybe 10. The longer the tortillas are on the fire, the more fried they will turn out.
Step 15:
Turn over and fry until cooked - it took me about 7 more minutes. We remove the finished tortilla from the frying pan and fry the other two, which we cook according to the same principle as the first one.
Step 16:
Three small cakes turned out! Fragrant, soft, layered due to the oil inside. Very tasty! Use these tortillas instead of bread or just for tea, coffee or other drinks.
When you eat tortillas, do not cut them with a knife, but break off a piece with your hands, admiring what kind of puff pastry they are!
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!
You can check whether the oil has warmed up well enough in a frying pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
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.
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
- 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
