The recipe is the simplest! Anyone, even a novice cook, can handle the preparation of these tortillas. We don’t need a food processor, bread maker, or mixer. And the dough for these tortillas does not require a long proofing, nor a long and thorough kneading, nor the exact ratio of flour and water. Even your hands will remain clean. Everything is simple, quite fast, and the result is excellent. Ruddy, crunchy, flavorful, delicious tortillas. Try it! It’s delicious.
Dissolve the yeast in 100 ml of warm water, add a pinch of sugar and 50 g of flour. Stir. Put the sourdough in the heat for 7-10 minutes. The volume of sourdough should be tripled.
For the approach of sourdough and dough, I use an oven preheated to 35-40°.
Pour the remaining warm water (250 ml) into a convenient bowl for kneading and approaching the dough, add 400 g of sifted flour, salt and add the sourdough that has come up. Stir. As mentioned above, you do not need to knead the dough for a long time and thoroughly. It is enough that all the ingredients are combined.
The consistency of the finished dough, like very thick pancakes. It doesn’t matter if the dough is slightly thicker or Vice versa. This will not affect the final result.
Tighten the bowl with the dough with cling film and put it in the heat for the approach for 20-25 minutes.
The dough should increase in volume by 2.5-3 times.
Using a cooking spatula or spoon, knead the dough right in the bowl.
Using a spatula (spoon), place half of the dough on a baking sheet lined with Teflon sheet, parchment or silicone Mat. (it is better to grease the parchment with vegetable oil) Sprinkle the dough with flour. 10 grams will be enough.
And use the same spatula to spread the dough on the baking sheet, forming a tortilla about 1 cm thick. Sprinkle the formed tortilla with a small amount of flour. Cover the tortilla with a thin towel or napkin (that’s why you had to sprinkle the tortilla with flour, so that the fabric does not stick to the dough during proofing) Put the pan with the tortilla in the heat for 15-20 minutes. Do the same with the remaining half of the test.
Make several random pricks with a fork on the surface of the tortilla.
Bake in a preheated 190-195° oven for 12-15 minutes. The tortillas should only be lightly browned. Therefore, always consider the specifics of your technique.
Greens (I have parsley) finely chop. Add a little salt and olive oil to the greens. Stir.
Remove the finished tortillas from the oven and brush away any excess flour.
Immediately grease the hot tortillas with a mixture of herbs and oil. To cool down a bit. Everything is ready!
I usually make two tortillas. But you can also bake one large one, for the entire baking sheet, or four small ones. Tortillas are especially good on the day of cooking, but the next day they are also not bad.