Mexican tortillas (tortillas) in a pan and in the Tortilla Maker by lu_estrada

[lu_estrada]

Mexican tortillas (tortillas) in a pan and in the Tortilla Maker by lu_estrada

Category: Dishes from cereals and flour products

Kitchen: mexican

Ingredients
Wheat flour	2 1/2 cups
Salt	1h l.
Baking powder	1/2 tsp
Vegetable oil	1/3 cup
Hot water (milk)	1 cup

Cooking method

• Luda (lu_estrada) kindly shared a recipe from a real Mexican woman from Guadalajara, which she has been using for 15 years.
• 1 cup - 250ml.
• Mix dry food in a food processor, add fat and beat for a few seconds.
• Add hot water or milk gradually.
• 
• Pull out the resulting dough and divide into 10 lumps, leave under a towel for 25-40 minutes.
• 
• Roll out all 10 at once, 25 cm in size, fold one on top of the other (the cakes do not stick together).
• 
• Fry quickly in a pancake pan over medium heat for 1 min. on the one hand, and 30 sec. on the other side.
• 
• All!
• 
• 
• I was unable to cook the cake in the pan for technical reasons. I could not catch the desired temperature in my desktop electric stove, plus uneven heating. As a result, they either burned or were not baked. Therefore, I did it in Tortilla Maker. Well, as usual, I had to experiment a little with the recipe. Lyudochka, I'm sorry.)
• As I did:
• Wheat flour 450 g
• Warm water (whey) 250 g
• Salt 1 tsp l.
• Vegetable oil 70 g
• Prepare the dough as described above. I used the baking powder only for the first time, then I did it without it and did not notice the difference.
• Divide into 15 balls of 50 g each
• Fry on both sides. DO NOT CLOSE THE COVER !!!
• 
• For a child I make rolls with jam and melted cheese in plates.
• 
• My observations:
• 1. They swell better on water than on whey, but tastier on the latter.
• 2. The main secret of swelling is to catch the desired roastiness of the first side, that is, slightly noticeable brown spots should appear on it. Overcooking is bad, undercooking too.
• 3. If the cake is not swollen enough, you can close the lid.
• Luda, thank you for sharing such deliciousness !!!

Great, let's do it !! And what kind of cheese did you use in rolls - which ones are beautiful !?

[Rada-dms]

Rada-dms, Cheese like this

Thank you, tomorrow I'll tell my husband for the day after tomorrow with fig jam, great !!

with fig jam,

Wow youyyy !! Class !!

[Omela]

Omelayes, it goes well with cheese

Tortillas class !!!
And the chapatnitsa is already coming to me. I can't wait to try everything.

Mistletochka, friend, what a talented girl, thank you very much for your attention!
such wonderful cakes in your chapatnitsa, but I did not make friends with her and we parted like ships at sea.

[Omela]

Omela, How interesting! And if you try to do it on a smooth grill plate, what do you think? And the taste is very different from the Armenian lavash? Or is it something completely different?
Sorry for so many questions.

[Omela]

Omela,
And these are not made of rubber?

The main secret of swelling is to catch the desired roastiness of the first side, that is, slightly noticeable brown spots should appear on it. Overcooking is bad, undercooking too.

She definitely also noticed that it was necessary that there were no damp grooves on the first side and on the second, which bubbles appeared on top.

You make their mistletocks weighing 50 grams, and I press 40 and hard. Should I try 50, not fat?

Cool roulettes

I did it on choux pastry, they weren't good, but tasty, you have to try them.

[Tan]

Girls, thanks a lot! This Luda should be thanked.

I did, on choux pastry,

Tan... I didn't like the custard either.But here, the water temperature is 60-70C, the dough turns out to be very soft to the touch, practically does not wind up while lying under the film.

And these are not made of rubber?

Raya, not not rubber, why does the baby eat. Others cannot chew.

I'm 40 and pushing hard.

Lily, I must also try to reduce the portion in order to compare.

And the taste is very different from the Armenian lavash? Or is it something completely different?

Galya, can not say. I like these very much, but lavash seems to me a little dry and more bland. There is still more oil here.

And if you try to do it on a smooth grill plate, what do you think?

Galya, I think it will work out. Only you need to roll out very thinly and select the dark mode (below average, as Luda writes).

[Tanyulya]

Tanyulya, so I also like custard, they are much thinner, but I considered custard gralus so 60-70, if badly broken on the trail. day, then you need to knead each piece well in your hands.

[Rada-dms]

I all the time make 300 grams of whey and wheat flour of the highest grade whole grain in half
Tried with only. I like it less with wheat. Now that's basically the only way I do it.
Rada-dms, I tried the dough for Napoleon (my own) sour cream + flour + butter, nothing happened, it broke

but I considered custard gralus so 60-70

No, I just brewed boiling water in a custard recipe.

chenichnaya flour premium whole grain in half

I had 1 grade at first. now - general purpose. We must also try to introduce tsz.

And I noticed that little ones swell better
If the chapatnitsa squeaked, then the air came out and the edges were torn, they would not swell. Although for now it is more important that they are thin and not rubber.

Mistletoe I also have a general purpose, I only buy Sokolnichya for cake

[kokoshka]

kokoshka, and why blow the dough into a bubble for Napoleon? you need to press and look from the side, how the cake has formed, so open

but I generally like the rough edges for a homemade "Napoleon", they are the most crispy and delicious, I never cut

: girl_cleanglasses: Girls, from a double portion, we get exactly 22 pieces of 38 grams each. I sit next to the scales and immediately divide everything, roll it into balls and bake.

I already smiled ... I did not inflate the bubble, but when I pressed it, it crushed, that is, apparently very gentle that the circle all at once broke

[kokoshka]

kokoshka, yes a lot, my first one just stratified, we ate it in an instant

And we are yummy too

[kokoshka]

kokoshka, I slept for two hours - I formulate it badly, because I'm losing weight like

It is necessary to try the same CZ.

[Tanyulya]

Tanyulya, I baked on a spelled barn with wheat

It’s not just funny for me how I sit and make chapatis from Napoleon dough
What can I say I fell in love with chapatnitsa passionately !!!!!
Okay, I went to cook, otherwise for me the Internet is like a black hole, TIGHTENING ....... and things are waiting

It seems to me that the structure with CZ is better

Thank you, girls have to try, we love the caps.

Today I did 40g. It turns out thinner and drier. but inflate as well.

[Omela]

Omela, I just kneaded well and what do you like best?

[Lily]

Lily, so we could not collectively decide which tastes better. Both are delicious, but thicker is probably better. more softer.

Today I will bake and tell what mine will like.

And if you try to do it on a smooth grill plate, what do you think?

I wonder if you roll out the noodles on a dough roll, cut them to size and try to bake them in a waffle iron?
I have a Soviet one for thin waffles.

[Victoria]

Victoria, and why such difficulties with a waffle iron? You can roll it out on a dough rolling machine. and bake in a pan. as Luda showed.

And why do you all need chapatnitsa then? Would bake in pans
I will bake in a waffle iron, as if in a chapatnie. Again, I walk the waffle iron, otherwise it’s already stagnant.
By the way, in a frying pan I bake similar cakes for kystybs.

It's a pity that there is no section about chapatnits and recipes for them.
My chapatnitsa is on his way, but for now I'm baking tortillas in a frying pan. Do not inflate.

My chapatnitsa is on his way, but for now I'm baking tortillas in a frying pan. Do not inflate.

Great, cool thing !!!

[Elena]

And why do you all need chapatnitsa then? Would bake in pans

Vika, it is in this recipe that the lid of the chapatit is not closed. that's why I said about the frying pan.

It is a pity that there is no section about chapatnits and recipes for them.

Elena, here is the topic: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=374275.0

[Lily]

Today I will bake and tell what mine will like.

Lily, So how??? And I. thanks to you, I settled on thin ones. Now I bake 40 g.

Today I did it on whey and premium flour, the dough lay for an hour or even more. So this is inflating 100%.


Moreover, if, after turning over, they somehow began to inflate weakly. I did not cover it with the lid completely, that is, I kept it suspended so that I could simply lean against the cake. The finished cakes turned out to be so fragrant !!! So that's what you are. reindeer!!! I already forgot what delicious pastries are on the tower. The family now demanded only a stove on her.

here is the topic:

I'm not talking about the topic, but about the section. It is a pity that they did not separate them into a separate section, where recipes are only for this device.

Omela, I bake all the time on whey, although I take flour 1: 1 V / s: whole grain and always turmeric, and recently I added fragrant sunflower oil in half with refined oil several times, I liked it very much.

[Ksyusha]

Ksyusha, today baked on whey and premium wheat. In a regular non-stick frying pan. But they do not puff up at me. And before I did not puff up either. Today I rolled it out very thinly, it was already glowing. Until you bring it to the pan, they stretch even more. Already adjusted to the temperature, otherwise they burned out, but they do not puff up, even though you crack!

[Tata]

Tata, it's a shame! I don't even know what to say. I myself have never done it in a frying pan. But in the chapatnitsa they always inflate! I do it only according to this recipe.

[Omela]

Omela, I did not understand, in the video, initially all you need to press the cake in this recipe with a chapatnica, or roll it out by hand and use the device like a frying pan?

[Jiri]

Jiri, I slightly flatten it with my hands, it turns out a cake and then I press it with a chapatnica approximately 2 times.