Tortillas with sugar and salt on water

1. In hot water, stir salt and sugar until the crystals completely dissolve.

2. In a large, clean and dry bowl, sift the required amount of flour. Thus, it is possible to get rid of random debris that may be contained in the flour, and at the same time saturate it with oxygen, which will greatly facilitate the kneading process.

3. Make a small depression in the flour and pour in hot water, in which salt and sugar have already dissolved. Knead the dough a little at a time, mixing the flour with water. If the water is hot, then you can first use a spoon or a silicone spatula. Then transfer the dough to a table or a large cutting board and knead it with your hands. If necessary, add a little flour or water. The proportions of the ingredients may vary slightly, as it depends on the variety and gluten content of the flour. The dough should be soft, elastic and not stick to your hands.

4. Form a ball of dough, sprinkle it with flour and cover it with a clean towel so that it does not dry out. Leave the dough alone for about half an hour at room temperature.

5. Meanwhile, turn on the oven at 200-220 degrees Celsius.

6. After the dough has "rested", mix it again and divide it into equal parts - blanks for tortillas. Sprinkle the dough with flour and use a rolling pin to roll it into thin cakes of approximately the same diameter. Use a fork to make punctures on the surface of each tortilla.

7. Cover the baking sheet with baking paper and put a thin cake on it. Bake tortillas for 2-3 minutes each. During this time, the thin dough will just have time to bake, but will not fry.

The tortillas prepared in this way are thin and crispy. However, if they are sprinkled with a little water, covered with a damp clean towel and left in this position for 20 minutes, they will become soft and plastic. They can be used instead of thin lavash for making shawarma and various rolls.

Bon appetit!