Milk Tortilla Recipe
The smell of fresh bread is unforgettable. Even when a person is full, 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 plays a special role in Uzbek cuisine. Of course, I don't know how to cook it in a tandoor, but I finally got this wonderful tool for decorating bread and decided to try it. What a delicious Uzbek bread it is!
Servings 2
Cook Time 100 minutes
Ingredients
- 230 ml Milk
- 30 ml Vegetable oil
- 1 teaspoon Dry yeast
- 500 gram Flour wheat / Flour
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 tablespoon Sesame seeds
- 1 piece Egg yolk
Instructions
- To prepare tortillas, prepare the necessary products. Pre-sift the flour through a fine sieve.
- In warm milk, dissolve salt, sugar and yeast.
- Mix the liquid component with flour and start kneading the dough. In the process of kneading, pour in vegetable oil.
- Knead a fairly thick dough, put it in a bowl and, covered with a kitchen towel, leave in a warm place for an hour to rise.
- After an hour, divide the dough into two parts, about 390-400 grams each. Slightly round off the blanks, trying not to stir the dough too much.
- To form a tortilla, press your thumb on the center of the dough and rotate the tortilla, moving from the center to the edges, gradually stretching the middle.
- 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.
- With the help of a chakich, squeeze out a pattern from the dough in the center of the tortilla, or you can use a regular fork. Brush the bread with egg yolk and sprinkle with sesame seeds. Bake in the oven, preheated to 220-230 degrees, until an appetizing brown crust.
- Uzbek milk tortilla is ideal for making adana kebab.