Homemade Whole Grain Tortilla Tortilla – Detailed recipe cooking. 
Time: 1hour. 30 min. Difficulty: easy Amount: 8 cakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. flour, plus more for kneading
- 1/2 tbsp. whole grain flour
- 2 tsp salt
- 1/4 Art. chilled lard
- 1 tbsp. l chilled unsalted butter
- 2/3 Art. warm water, approximately 35-37 ° C
- Special equipment: press with a diameter of 22 cm. For making pita bread
Recipes with Similar Ingredients: Tortilla
Recipe preparation:
- In a bowl of a food processor, load flour and salt and beat the pulse 2 to 3 times. Add lard and butter and beat in pulses, so that the mixture has a grain texture, 5-6 times. Add warm water and knead the dough.
- Put the dough on a floured board and knead until until the dough is elastic and smooth, 3-4 minutes. Put in a bowl, cover with plastic wrap and let rise in volume at room temperature for 1 h
- Start kneading the dough to form a tight ball. Cut dough into 8 equal parts. Work on sprinkled flour surface, kneading balls one at a time. Blind flat cakes with a diameter of 15 see. Place tortilla on a floured board and roll to 22 cm in diameter. Stack on top of each other, laying parchment paper.
- Heat a cast iron skillet over medium heat. Fry thin cakes 30-45 sec. on each side until the bubbles burst. Or use the press. Keep the finished cakes wrapped in towel to keep soft until use in recipe.
