The dough for tortillas varies by type and method of preparation: frying, baking in the oven, or a 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. A filling, sweet or savory, can be placed inside each one. The recipe for 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 a baked good, and so they are made without a filling. How do you make dough for tortillas of this kind? You need to sift the flour, mix it with salt, and dilute it with warm water to the desired consistency. The finished dough is left to rest from half an hour to forty minutes — it will be easier to roll out and 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 do you make dough for tortillas with a filling? The cooking process is the same. The only difference is that after rolling out into a flatbread, the filling is laid out and its edges are pinched. There are several ways to do this.
- The filling is placed in the center, and the edges are pinched over it, also in the center. The flatbread is smoothed out by hand and pressed down slightly. You can go over it with a rolling pin if there is not much liquid inside.
- The filling is placed on one half of the tortilla, the second is folded over the top and pinched at the edge — in the form of a cheburek.
- The filling is spread over the entire surface of the dough, covered on top with another rolled-out sheet of dough, and pinched at the edges.