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
100minutes
Servings
2
Cook Time
100minutes
Ingredients
Instructions
  1. To prepare tortillas, prepare the necessary products. Pre-sift the flour through a fine sieve.
  2. In warm milk, dissolve salt, sugar and yeast.
  3. Mix the liquid component with flour and start kneading the dough. In the process of kneading, pour in vegetable oil.
  4. 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.
  5. 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.
  6. 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.
  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.
  8. 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.
  9. Uzbek milk tortilla is ideal for making adana kebab.
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