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Print Recipe
Milk Tortilla Recipe
The smell of fresh bread is unforgettable. Even when a person is well-fed, at the sight of hot, fragrant, fresh bread, there is a desire to break off a piece and enjoy the taste. Delicious, beautiful, personifying the sun tortilla in Uzbek cuisine has a special role. Of course, I can't cook it in tandoor, but I finally got this wonderful tool for decorating bread and decided to try it out. What a delicious Uzbek bread it is!
Cook Time 100 minutes
Servings
Ingredients
Cook Time 100 minutes
Servings
Ingredients
Instructions
  1. To prepare tortillas, prepare the necessary products. Pre-sift the flour through a fine sieve.
    To prepare tortillas, prepare the necessary products. Pre-sift the flour through a fine sieve.
  2. In warm milk, dissolve the salt, sugar and yeast.
    In warm milk, dissolve the salt, sugar and yeast.
  3. Combine the liquid component with the flour and start kneading the dough. During the kneading process, pour in the vegetable oil.
    Combine the liquid component with the flour and start kneading the dough. During the kneading process, pour in the vegetable oil.
  4. Knead a fairly thick dough, put it in a bowl and cover with a kitchen towel to leave in a warm place for an hour to rise.
    Knead a fairly thick dough, put it in a bowl and cover with a kitchen towel to leave in a warm place for an hour to rise.
  5. After an hour, divide the dough into two parts, about 390-400 grams. Slightly round off the blanks, trying not to disturb the dough too much.
    After an hour, divide the dough into two parts, about 390-400 grams. Slightly round off the blanks, trying not to disturb the dough too much.
  6. To form a tortilla, press your thumb in the center of the dough and rotate the tortilla, moving from the center to the edges gradually stretch the middle.
    To form a tortilla, press your thumb in the center of the dough and rotate the tortilla, moving from the center to the edges gradually stretch the middle.
  7. You will get a blank with a thin layer of dough in the middle and thick rounded edges. Leave them for proofing for another 30 minutes.
    You will get a blank with a thin layer of dough in the middle and thick rounded edges. Leave them for proofing for another 30 minutes.
  8. Using chakich stamp for the dough in the center of the pellet to make a pattern, or you can use a conventional fork. Grease the bread with egg yolk and sprinkle with sesame seeds. Bake in the oven, preheated to 220-230 degrees until delicious ruddy.
    Using chakich stamp for the dough in the center of the pellet to make a pattern, or you can use a conventional fork. Grease the bread with egg yolk and sprinkle with sesame seeds.
Bake in the oven, preheated to 220-230 degrees until delicious ruddy.
  9. Uzbek milk tortilla is perfect for Adana kebab.
    Uzbek milk tortilla is perfect for Adana kebab.

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