Homemade tortilla sandwiches with tomato, basil and mozzarella – A detailed recipe for cooking. Share with friends: 
Photo of the dish: Kang Kim Time: 4 hours. 40 min Difficulty: Easy Quantity: 8 sandwiches. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Flatbread
- 7 gr. dry active yeast
- Pinch of sugar
- 3 tbsp. high gluten bread flour (12.5-14 column protein), as well as more for kneading
- Coarse salt
- 2 tbsp. l olive oil, as well as more for lubrication
Gas station
- 3 tbsp. l balsamic vinegar
- 3 tsp Dijon mustard
- 1/4 tsp dried basil
- Pinch of sugar
- Coarse salt and freshly ground pepper
- 1/2 tbsp. olive oil
Caprese salad
- 4 medium-sized tomatoes, cut into slices (approximately 600 gr.)
- 650 gr. fresh mozzarella cut into slices
- 16 to 20 fresh basil leaves
- Coarse salt and freshly ground pepper
Recipes with similar ingredients: bread flour, balsamic vinegar, Dijon mustard, basil, tomatoes, mozzarella
Recipe preparation:
- Cook homemade cakes: mix yeast in a bowl, sugar and 1.5 tbsp. warm water (approximately 43 ° C). Let stand until foam formation, approximately 5 minutes Mix flour in a large bowl and 1.5 tsp salt. Add diluted yeast and olive oil, mix the dough with your hands until a homogeneous consistency. Cover the bowl with plastic wrap and put in a warm place for 1 hour, until the dough does not double in volume.
- Transfer the dough onto a floured work surface and knead for 5 minutes until the dough is slightly elastic adding extra flour if the dough is still stays too sticky to handle it. Return the dough to a bowl, cover and leave for another 1 hour, until doubled.
- Grease 2 baking sheets with olive oil. Put the dough on floured work surface and knead until the dough will not become elastic, adding as needed extra flour. Cut the dough into two parts and shape into 2 balls. Roll each ball into a rectangle 30 by 7.5 cm. 12 mm thick. Place rectangles on prepared baking sheets and leave open until the dough will not crust for a period of 1.5 hours to 2 hours
- Meanwhile set up a pizza stone or upside down baking sheet in the lower part of the oven and heat for 40 minutes. before 250 ° C.
- Using your fingertips to make dried on the surface dough spotty pattern. Gently stretch each dough into 35 x 10 cm rectangle, then grease with olive top oil and sprinkle with salt. Transfer one layer of dough to a preheated one stone and stove until the bottom becomes golden brown color, approximately 7 min. Set the stone to a medium level oven and continue to bake the cake until golden brown over the entire surface, about 5 more minutes. Get the cake out of oven and immediately grease the top with olive oil, sprinkle with salt; cool on a baking sheet. Repeat with remaining the test.
- Prepare dressing: mix in a bowl vinegar, mustard and dried basil. Add sugar and 1/4 tsp. salt and pepper. Constantly whisking with a whisk, slowly pour in the olive oil.
- Collect sandwiches: cut each flat cake horizontally into two parts and spread with dressing. Put on the lower halves tortillas in layers of tomatoes, mozzarella and basil leaves. To sprinkle salt and pepper, cover the upper halves of the cakes. Cut sandwiches to pieces.
