Thin flatbread made from wheat flour. Tortilla (wheat bread)

tortilla- a thin tortilla made from corn or wheat flour, eaten mainly in Mexico, Central America and the United States. In Mexico, the stuffed tortilla is one of the national dishes. Tortilla is the basis for many dishes (mainly mexican food), for example, enchiladas, fajitas, tacos, quesadillas, where they are wrapped in a tortilla various fillings which can be both salty and sweet.

Tortillas cooked at home are much tastier than store-bought ones, and besides, you yourself control what is included in their composition, you can adjust the thickness and diameter of the tortillas. I will do wheat tortillas . The recipe is very simple and clear, it is even surprising how such delicious cakes are obtained. Previously, I would never have believed it, but now ... However, let's start.

Ingredients

• flour 320 g
• butter 50 g
• salt 1/2 teaspoon
• water 170-200 ml

From the indicated amount of ingredients, I got 7 pieces with a diameter of 24-25 cm.

Cooking

First, mix the butter with flour and salt. It is not necessary to get the oil out of the refrigerator in advance, we need it cold. To mix the ingredients, it is convenient to use a food processor or chopper to quickly combine the ingredients, but you can simply cut the butter into small cubes with a knife or grate. So, mix and rub with your hands until crumbs.

As a result, we get a mixture that resembles small crumbs.

Next you need to add warm water(about 60°C). Since the quality of the flour is very different, here it is necessary to carefully approach this stage, the amount of water can vary from 170 to 200 ml. Start small and add more water as needed. It took me 170 ml of water. At the beginning it will seem that there is not enough flour, as the dough sticks to the hands, but it is worth kneading it for 5-7 minutes and the dough becomes soft, elastic and does not stick to the hands. If necessary, you can add a little flour.

Now we need to divide the dough into identical pieces - future tortillas. I cooked the tortillas in a pan with a diameter of 24 cm (the diameter of the flat bottom, not the rim, which is usually used to measure the diameter of the pan), so I divided the dough into 7 balls. If you can use a larger diameter, then reduce the number of balls to 6 or even 5. Cover them with a towel or better cling film and let them "rest" for 10-15 minutes at room temperature to make the dough soft and easy to roll out.

We roll each ball very thinly with a rolling pin to the required diameter on a surface sprinkled with flour, trying to maintain a round shape.

Carefully transfer the rolled cake to a well-heated pan without oil. We fry on a strong fire.

When the tortilla becomes opaque and starts bubbling, flip it over to the other side. It took me about 30-40 seconds to fry each side.

Fried on both sides tortillas Arrange beautifully on a plate. Ready-made tortillas can be consumed immediately (they are delicious even without filling, and this is quite surprising!), Or you can store them in the refrigerator, wrapped in plastic wrap and reheat as needed. But it's better to make them! Bon appetit!

Wheat tortilla is an unleavened flatbread made from flour. Make it traditional mexican dish even inexperienced housewives can do it.

With its help, you can join the culture of another country, and most importantly - quickly and satisfyingly feed your family.

General principles for making wheat tortilla

The basis of wheat tortilla is flour, water, salt and oil. These products will always be found in any kitchen, you do not need to buy expensive and rare ingredients to make the national dish of Mexico.

When preparing tortillas, it is important to consider such nuances.

It is not necessary to use high-grade flour for the dough, any will do. It must be sieved before use to remove lumps and debris. It is appropriate to add cornmeal to wheat flour.

It is allowed to use both vegetable and animal oils as a fat base. Butter, margarine, sunflower or olive oil - with any option, you can make delicious cakes.

Boiled water is added to the dough, cooling it to a temperature of about 60 degrees. Its amount may vary depending on the quality of the gluten in the flour and its moisture content.

The dough must be infused at room temperature after kneading. So it will ripen, become more supple and elastic. The thinner the dough is rolled, the softer the wheat tortilla will be. The cake prepared for frying should be translucent, about 2 millimeters thick.

A dry frying pan must be well heated before frying; cakes are made without adding oil.

Ready product lightly sprinkle with water immediately after frying, if it will be stored in a bag. If they are made immediately before use, then they are simply covered with a damp towel immediately after preparation. So they do not dry out, remain soft.

Tortilla - ready to eat unleavened bread. Often it is made with a filling, the composition of which depends on personal preferences and availability. right products. Meat, vegetables, fish, cheese, fruits - all these products are successfully used as filling, creating delicious, and sometimes even original dishes. Depending on the filling, you can cook and simple snack for every day, and gourmet food for holiday table.

Small toasted pieces of wheat tortilla are added to first courses. Round cakes are used instead of a spoon, dipping them into the sauce before eating. Fried cakes with filling are made in the form of a roll or canapes, they are used as the basis for sandwiches, pies or pizza.

Wheat tortillas are best eaten immediately after cooking. They can be used within three days if rolled up, placed in a bag and put in the refrigerator. For longer storage, keep in the freezer. Before use, it is enough to warm the cake in the microwave, oven or in a pan.

How to make a classic wheat tortilla

Ingredients

230 g wheat flour;

120 ml of water;

30 g butter;

A teaspoon of salt.

Cooking steps

1. In enameled or glassware add the sifted flour, mix it with salt.

2. Add butter to the flour and grind it for a few minutes. It is convenient to do this with a fork.

3. Pour water into the resulting mixture, grind all the ingredients first with a fork, and then with your hands until smooth.

4. The dough should be quite tight, dense. Leave it to brew for about half an hour at room temperature, covered with cling film or a cloth towel.

5. Divide the cake into eight equal parts.

6. Roll each piece as thin as possible, making a round cake.

7. In a well-heated frying pan, fry the resulting cakes without oil. First, cook the dough for about a minute on one side over medium heat, then turn over and fry for about half a minute. Wheat tortinha stratifies and puffs up, it has light golden tan marks.

8. The finished cake is removed from the heat, sprinkled with water and covered with a towel. The rest of the cakes are fried in the same way.

Another way to cook wheat tortilla

Need these products

350 g wheat flour;

50 g butter;

A pinch of salt;

190 ml of water at room temperature.

Sequence of work

1. Pour water into a bowl, dissolve salt in it.

2. Add slightly melted butter, flour and knead the dough. It should not be very tight.

3. Let the dough stand for about 20 minutes at room temperature by placing in plastic bag or cling film.

4. Form a sausage from the dough and cut it into 6 pieces of the same size.

5. Roll each piece into a layer about a millimeter thick. Fry each product in a pan without oil for several minutes on both sides.

Olive oil tortilla

Ingredients

400 g wheat flour;

Half a teaspoon fine salt;

270 ml of warm water;

3 art. tablespoons of olive oil.

Cooking method

1. Add salt to the sifted flour and pour olive oil.

2. Slowly add water to the mixture, stirring constantly.

3. Knead the dough and leave it to ripen for half an hour at room temperature, covered with a towel.

4. Divide the mass into small cakes, roll out pancakes.

5. Fry them on both sides.

Wheat and corn tortilla recipe

For the test we need

Half a glass of hot water;

25 g margarine;

An incomplete glass of wheat flour;

An incomplete glass of cornmeal;

A teaspoon of salt.

Cooking process

1. Mix two types of flour, add salt and margarine.

2. Grind the mixture into crumbs, pour in water and knead the dough.

3. After 25 minutes, divide it into 8 pieces of the same size, roll each ball as thinly as possible.

4. Fry the resulting pancakes in a well-heated pan without oil for about half a minute - a minute on each side.

5. Stack the tortillas under a rag towel so they don't dry out. Once cooled down a bit, place in a plastic bag.

Wheat tortilla with vegetable oil

Products for cooking

A teaspoon of baking powder;

100 g of vegetable oil;

310 ml of water;

A teaspoon of salt.

Stages of work

1. Mix flour, salt and baking powder.

2. Pour vegetable oil into the mixture and mix well.

3. Slowly pour into the resulting mass hot water. Use your hands to knead soft and elastic dough. Leave it to stand in the room for about half an hour.

4. Divide the dough into small cakes, roll them out as thin as possible.

5. Fry the resulting pancakes for about a minute on each side.

6. Cover the wheat flour tortillas with a clean tea towel and fold them into a heap.

Spicy wheat tortilla

spicy tortillas prepared as a basis for rolls. The amount of pepper is adjusted independently, depending on taste. This dish is not suitable for children's table, but this good option for spicy lovers.

Products

Half a kilogram of wheat flour;

10 g of salt;

5 g baking powder;

100 g margarine;

300 ml of water;

Red ground pepper taste.

Cooking steps

1. Combine the sifted flour with salt and pepper.

2. Add finely chopped margarine to the flour, mix the resulting mixture.

3. Pour in water little by little, knead the dough. Leave to brew under a cloth towel for about half an hour.

4. Form small balls, roll them into cakes with a diameter of about 16-19 cm.

5. Fry the cakes without oil in a pan for 50 seconds on each side.

Easy and delicious tortilla toppings

In Mexican cuisine, corn, beans, and Bell pepper. This dish is consumed with red ground pepper and spicy hot sauce. The filling is prepared in advance, added, if necessary. raw foods fried in vegetable oil or boiled. Wheat tortilla is stuffed just before eating. Here are a few simple options for filling:

200 g boiled red beans, 60 g goat cheese a couple of cloves of garlic.

350 g chicken fillet, 150 g sweet pepper, 150 g onion, 150 g hard cheese, 200 g zucchini.

200 g soft cheese, 100 g boiled potatoes, a little green onion and dill, 2 spoons tomato ketchup, 1 sweet pepper and 1 tomato.

200 g each chicken fillet and champignons, 1 tomato, 1 onion, 2 sweet peppers, 100 g carrots.

350 g bananas, 160 g strawberries and 100 ml heavy cream.

400 g ground beef, onion, 2 medium-sized tomatoes, 100 g of cheese, fresh parsley, ground pepper.

150 g ham, 100 g cheese durum varieties, 2 tbsp. spoons of corn, 3 tbsp. spoons boiled rice, onion greens.

3 chicken eggs, a small zucchini, 50 g of cheese, a small onion and 1 lettuce pepper.

Some features of cooking unleavened cakes

When kneading dough for tortillas, it is better to take softened butter, it is more convenient to work with it. It is not recommended to use melted, and too hard will be hard to grind with flour

Freshly cooked wheat flour cakes are immediately placed in a plastic bag or under a damp towel so that they do not dry out. It's best to make them just before eating, so they taste better and don't need to be reheated.

Try not to fry wheat tortillas for more than a minute on each side, they can burn, become less tasty.

During cooking, some parts of the pancake swell up a lot. They can be pierced with a fork or a toothpick so that the product is fried evenly.

Give to the dish spicy taste seasonings and herbs will help. You can experiment by creating your own perfect option delicious tortilla made from wheat flour. Use parsley, dill, cilantro, oregano, cumin, coriander, different kinds hot pepper, rosemary, nutmeg And green onion.

Be sure to make wheat tortillas. interesting dish will help to diversify the menu of any family.

mexican tortilla tortilla made from corn or wheat flour - perfect for breakfast! Choose from toppings to suit your taste!

Probably, many have an idea of ​​\u200b\u200bwhat a Mexican tortilla looks like. Cornmeal tortilla or wheat flour tortilla is often used as a substitute for bread and also serves as a base for other dishes.

You can cook tortilla yourself, especially since the process is quite simple, and the set of products for it is minimal. IN original recipe Tortillas should use cornmeal, but it can also be substituted with wheat flour.

• Wheat flour - 240 g
• Water - 125 ml
• Butter - 30 g
• Nutmeg - 1 pinch
• Salt - 1 teaspoon

How to make wheat tortillas: sift into a bowl right amount flour.

With clean hands, grind the butter with flour so that crumbs are obtained.

Pour salt into the resulting flour crumbs and, for a change, ground nutmeg.

Pour in the stated amount of water.

Knead the dough for Mexican tortillas. We will put it in a warm place for half an hour so that it rests.

Time is up, let's continue. We divide the dough ball into parts. About 8 pieces come out of this amount of dough. We make small buns out of them.

Roll each bun into thin flatbread(thickness not more than 2 mm).

Now you need to heat the pan well. Please note that we do not lubricate it. We spread one cake on hot pan. Bake the tortillas for 1.5-2 minutes on each side.

In ready-made cakes, you can put grated cheese with herbs. It turns out great dish for a snack.

Wheat tortillas are ready. Bon appetit!

Recipe 2: Spanish tortilla with potatoes and mushrooms

A Spanish tortilla is an omelette topped with potatoes and onions. But often other products are added to the main ingredients. This tortilla is topped with bacon and mushrooms. Because of the ease of preparation and available products Tortilla is very convenient to cook for breakfast.

• Boiled potatoes (in uniform) 360 gr.
• Chicken egg 6 pcs.
• Champignons 250 gr.
• Bacon 80 gr.
• Vegetable oil 2 tbsp.
• Bulb onion 50 gr.k 4a
• Salt to taste
• Black pepper to taste

Wash and dry mushrooms. Cut into small slices.

Cut the onion and bacon into small cubes.

Peel the boiled potatoes and cut into slices.

Saute bacon and onion in hot oil.

Put the mushrooms and potatoes, salt and mix well. Fry 10 minutes.

Lightly beat the eggs with a whisk. Salt and pepper them.

Pour the eggs into the skillet. Cook the tortilla over low heat for about 5 minutes.

Once the tortilla is browned on the bottom, turn it over with a plate and fry on the other side.

Finely chop the herbs and sprinkle before serving. Bon appetit!

Recipe 3: Mexican Tortilla

The classic Mexican tortilla is a round, thin tortilla made from corn or wheat flour. It can be served with main courses (like bread) or act as a base for toppings.

Corn flour, although less popular in our cuisine than wheat flour, is quite affordable - it is often found on store shelves, especially large supermarkets. She has a pleasant yellow, thanks to which the finished cakes are “sunny”, attractive and appetizing. In addition, products prepared on cornmeal, are particularly light, crumbly, do not get stale longer and retain their taste.

• cornmeal - 170 g;
• wheat flour - 70 g;
• vegetable oil - 1 tbsp. spoon;
• fine salt - a pinch;
• water - 120 ml

Sift two types of flour into a working bowl (wheat is added to simplify working with the dough - with it, the cakes are more elastic when rolled out, crumble less and do not fall apart).

Dissolve salt in warm water. Adding refined oil and pour the liquid into the flour mixture.

Let's move on to manual kneading. It is not required to knead such a dough for a long time, it is enough to achieve uniformity and smoothness, to get a soft and elastic flour ball. If necessary, adjust the amount of flour or water - if the dough turned out to be watery and very sticky, in small portions add flour, mix until desired consistency. If, on the contrary, the mass came out very dry, crumbly and does not gather in one lump, add water (but always in small portions, just a little bit, so as not to overdo it).

Wrapped with cling film or covered with a towel, leave the flour lump alone for half an hour (at room temperature) - after the "rest" the dough will become even more pliable and "obedient" in work. After the specified time, divide the mass into 6 identical koloboks.

Let's start rolling out the cakes. It is most convenient to do this between two sheets parchment paper so that the dough does not stick to the surface and does not crumble. We spread the flour bun on one sheet, cover with a second sheet. We flatten the ball with the palm of our hand into a round cake, and then roll it out with a rolling pin as thin as possible, but at the same time we do not allow the dough to break.

We will cook the cakes in a dry frying pan without adding oil. Products are dried very quickly (about a minute on each side), so you can immediately roll out all the workpieces before starting the frying process. So, we place the cake on a hot surface, keep it on medium heat until bubbles appear on the surface of the dough and a spotty crust on the bottom. The thinner the cakes are rolled out, the shorter the frying time.

Turn over and bake the second side (as a rule, it browns faster than the first). It is very important not to overdry the cakes in the pan, otherwise they will turn out hard and will break when folding the filling.

Remove the toasted corn tortilla from the pan. Cover with a towel to keep soft and flexible. We do the same with the rest of the blanks. If a quesadilla or other dish based on Mexican tortillas will not be cooked immediately, but the next day, we store the products in a bag or a dry, tightly closed container. The classic corn tortilla is ready!

Recipe 4, step by step: wheat tortilla

Tortilla is a thin flatbread made from corn or wheat flour, eaten mainly in Mexico, Central America and the United States. In Mexico, stuffed tortilla is one of the national dishes. Tortilla is the basis for many dishes (mainly Mexican cuisine), for example, enchiladas, burritos, fajitas, tacos, quesadillas, where various fillings are wrapped in a tortilla, which can be both salty and sweet.

Tortillas cooked at home are much tastier than store-bought ones, and besides, you yourself control what is included in their composition, you can adjust the thickness and diameter of the tortillas. I will do wheat tortillas. The recipe is very simple and clear, it is even surprising how such delicious cakes are obtained.

• flour 320 g
• butter 50 g
• salt ½ teaspoon
• water 170-200 ml

First, mix the butter with flour and salt. It is not necessary to get the oil out of the refrigerator in advance, we need it cold. To mix the ingredients, it is convenient to use a food processor or chopper to quickly combine the ingredients, but you can simply cut the butter into small cubes with a knife or grate. So, mix and rub with your hands until crumbs.

As a result, we get a mixture that resembles small crumbs.

Next, you need to add warm water (about 60 ° C). Since the quality of the flour is very different, here it is necessary to carefully approach this stage, the amount of water can vary from 170 to 200 ml. Start small and add more water as needed. It took me 170 ml of water. At the beginning it will seem that there is not enough flour, as the dough sticks to the hands, but it is worth kneading it for 5-7 minutes and the dough becomes soft, elastic and does not stick to the hands. If necessary, you can add a little flour.

Now we need to divide the dough into identical pieces - future tortillas. I cooked the tortillas in a pan with a diameter of 24 cm (the diameter of the flat bottom, not the rim, which is usually used to measure the diameter of the pan), so I divided the dough into 7 balls. If you can use a larger diameter, then reduce the number of balls to 6 or even 5. We cover them with a towel or better with cling film and let them “rest” for 10-15 minutes at room temperature so that the dough becomes soft and easy to roll out.

We roll each ball very thinly with a rolling pin to the required diameter on a surface sprinkled with flour, trying to maintain a round shape.

Carefully transfer the rolled cake to a well-heated pan without oil. We fry on a strong fire.

When the tortilla becomes opaque and starts bubbling, flip it over to the other side. It took me about 30-40 seconds to fry each side.

Lay the tortillas fried on both sides in a nice pile on a plate. Ready-made tortillas can be consumed immediately (they are delicious even without filling, and this is quite surprising!), Or you can store them in the refrigerator, wrapped in plastic wrap and reheat as needed.

Recipe 5: Tortilla with Mushroom Stuffing

• wheat cake- 5 pieces.;
• sausages - 4 pcs.;
• oyster mushrooms - 500 gr.;
• Dutch cheese - 150 gr.;
• vegetable oil - 80 gr.;
• onion - 1 pc.;
• salt - to taste;
• dill and parsley - to taste;
• ground black pepper - to taste

I wash my oyster mushrooms and chop them with my hands.

I put the cauldron on the stove, add vegetable oil and pour the mushrooms.

While the mushrooms are fried

I clean, wash the onion and cut it into half rings.

I add the onion to the cauldron to the mushrooms and fry.

I cut sausages, as in the photo.

I add them to the pot and fry them.

Salt and pepper to taste.

The filling is ready. Rub cheese on a coarse grater.

I put a cake on the table

and spread it hot! stuffing,

topped with grated cheese,

I add greens.

I quickly roll the cake so that the cheese has time to melt and fasten it with a toothpick, as in the photo.

The dish is ready. Appearance and the taste turned out to be excellent, the dish is worthy of treating guests.

Recipe 6: Tortilla with minced meat and beans (with photo)

Tortilla is a Mexican flatbread that will help diversify and brighten up your menu. Especially delicious cakes are obtained with filling: from meat, fruits, vegetables. I suggest making tortillas with minced meat, beans and fresh vegetables. Very juicy, tasty and satisfying. Be sure to cook this dish. Rest assured that you and your loved ones will love it.

• Flatbread (tortilla) - 6 pcs
• Minced meat - 500 g
• Onion - 1 pc.
• Soy sauce (TM Kikkoman) - 1 tbsp. l.
• Hot red pepper - 1 tsp
• Cucumber (long-fruited) - 1 pc.
• Corn (canned) - ½ ban.
• Tomato (large) - 1 pc.
• Green onion - 1 bunch.
• Ketchup (spicy) - to taste
• Vegetable oil (for frying) - 1 tbsp. l.
• Mayonnaise - to taste
• Canned beans - 1 ban.
• Lettuce / Lettuce - 1 bunch.

Onion cut into small cubes. Heat up the pan with vegetable oil Add the onion and fry over medium heat until translucent.

Then add the minced meat, kneading it in a pan with a wooden spatula. And fry until done. I have homemade minced meat (pork + beef).

We shift the minced meat into a deep bowl, add 1-2 tbsp. l. soy sauce. Focus on your taste, as the salinity of different types sauce is different. I used soy sauce Kikkoman, 1 tbsp was enough for me. l. Mix the meat well with the sauce.

Adding red hot pepper. The stuffed tortilla must be spicy. We mix. I love spicy, so I pepper from the heart.

Throw the canned beans on a sieve and pour over boiled water (not hot!). Add to mince and mix well. Meat filling ready.

Let's prepare the vegetable filling. Cucumber cut into small cubes.

Add ½ can canned corn, approximately 220-250 grams.

Finely chop the green onion and add to the corn.

Cut the tomatoes into cubes, add to the vegetables and mix well. vegetable filling ready. You can add other ingredients: avocado, cheese, sweet pepper.

Mexican wheat flour tortilla, the recipe of which I will share today, is not only simple, but very tasty yeast-free bread. Wheat tortilla is the basis for well-known and loved by many Mexican dishes: quesadillas, tacos, burritos or fajitas. Wrap in ready tortilla any filling, warm it up in a dry frying pan and you get a surprisingly simple, quick and satisfying meal!

Unlike the Spanish tortilla, which is potato casserole with scrambled eggs, Mexican is just unleavened, slightly salty bread in the form of a thin soft tortilla. In addition to wheat flour, corn flour or a mixture of both can also be used to make Mexican tortilla.

From the indicated amount of products, I get 8 medium-sized wheat cakes. Similar to thin pita bread, they can be eaten immediately, stored in the refrigerator for quite some time, or even frozen!

Ingredients:

Cooking step by step with photos:

To prepare a Mexican tortilla, we take such simple and available ingredients as: wheat flour, water, salt and butter. The type of wheat flour does not matter, so you can use any. The amount of flour may differ slightly from the specified due to the different moisture content of this product. Water should be boiled and quite hot - about 60 degrees. If you don't have a thermometer (and I don't), just bring the water to a boil and then let it cool for 3 minutes.

So, in a bowl suitable for kneading dough, sift wheat flour to remove lumps and debris. Pour salt - it is best to use fine (it will dissolve faster in the dough). Mix everything with your hands or a spoon.

Now add butter. The temperature of the butter is not important, so it can be either cold or soft (but not melted). When preparing cakes, it is most convenient to use soft butter.

Grind the flour and salt with your hands butter into small crumbs. It's quite easy - just a couple of minutes and you're done.

Since the products are quite hot, it is best to start kneading the dough with a fork or spoon. Just mix everything until the flour is moistened. After that, knead the dough with your hands - as you knead the dough will cool.

The kneading is not long - it is enough to achieve uniformity of the dough. It turns out dense and rather tight (reminiscent of dumplings or dough for thin lavash). We round the lump of dough and leave it to rest at room temperature for half an hour. To prevent the dough from winding and crusting, you can cover it with a towel or put it in a plastic bag (wrap it in cling film).

After the allotted time, the dough is transformed. A dense piece of flour turns into an elastic, soft and pleasant to the touch dough! We divide it into 8 parts of the same size and roll them into balls.

Sprinkle the table with flour and put the first piece of dough (we cover the rest with a towel so that they do not wind up and become crusty). Roll out the dough into a flat thin round cake. Roll out as thin as possible - ideally, so that the dough shines through. First, I advise you to roll out all the balls and only then start cooking them - tortillas are baked very quickly in a pan.

Prepare mexican tortilla you need in a dry wide frying pan, and on a fire slightly below medium. First of all, we heat the pan and, as soon as it warms up enough, put the first cake.

See how the dough behaves! Literally after half a minute, it is covered first with small ones, and after - huge bubbles. This is how the test breaks down. Cook the tortilla for about a minute on one side, until light golden tan marks appear on the bottom.