Crispy tortilla

1. Dough. In cold water, dilute the salt. In a large bowl, sift the flour. Make a hole in the flour, pour in water and knead the dough. It should be slightly softer than manta rays, but not too soft. Wrap the dough in a film (or put it in a bag) and leave to rest for 0.5-2 hours.
2. Molding. Roll out the dough as thin as possible. If you do not have a large surface for rolling, divide the dough into parts. Cut the onion into very thin half rings, add some spices to it and mix. Melt the butter (about 50 g). Spread the rolled layer of dough with a very thin layer of oil and pritruzite onion. Roll the dough into a tight roll, cut into small rolls (about 10-12 tortillas should be made from the whole dough). Lubricate each roll with vegetable oil, put it on a slice and flatten it. Using a rolling pin, roll out tortillas with a thickness of about 7-12 mm and a diameter of about 15-20 cm.
3. Frying. In a slightly heated frying pan, melt a little (a couple of spoons) of butter and fry the tortillas on both sides until cooked. The fire should be such that the dough and onion are fried, and the oil in the pan is not burned.
Serve the tortillas warm - with soup or second courses. Have a nice.