The dough for tortillas differs in type and method of preparation: frying, baking in the oven or slow cooker. It can be liquid or thick in consistency. The first is fried in a pan like pancakes, the second is rolled into layers and baked or fried. Inside each can be put a filling, sweet or unsweetened. The recipe for the tortilla dough includes the main ingredients: flour, salt, water. This is a minimal set that can be supplemented with eggs, dairy products, and vegetable oil.
The five most commonly used ingredients in Tortilla Dough Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Dry Yeast | 410 | 49 | 6 | 40 |
| Flour | 325 | 12 | 1 | 67 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Milk | 68 | 3.2 | 3.6 | 4.8 |
Tortillas often replace bread as bakery products, and therefore they are prepared without filling. How to make dough for tortillas of this kind? You need to sift the flour, mix it with salt and dilute with warm water to the desired consistency. The finished dough is allowed to rest from half an hour to forty minutes - it will be easier to roll it out, it will become more pliable.
The five fastest recipes for tortilla dough:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Dough for tortillas without yeast | 50 min | 334 | +18 |
| Georgian Khachapuri dough | 50 min | 223 | +26 |
| Dough for tortillas on water | 50 min | 216 | +42 |
| Khachapuri dough on kefir | 1 hour | 288 | +44 |
| Yeast dough for tortillas | 1 h 15 min | 279 | +76 |
How to make dough for tortillas with filling? The cooking process is the same. The only difference is that after rolling out into a flat cake, the filling is laid out, its edges are pinched. There are several ways to do this.
- The filling is placed in the center, the edges are pinched on top of it, also in the center. The cake is leveled with your hands, slightly pressed down. You can walk over it with a rolling pin if there is not a lot of liquid inside.
- The filling is placed on one half of the tortilla, the second is covered from above and pinched at the edge - in the form of a cheburek.
- The filling is distributed over the entire surface of the dough, covered with the same rolled dough on top and pinched at the edges.