Tortillas on sour milk

Sour milk should be taken out of the refrigerator in advance. To make tortillas according to this recipe, it must be at room temperature.

Separately, in a small bowl or deep plate, beat the chicken egg to a fluffy foam using a hand whisk or an ordinary table fork.

Pour sour milk into a large bowl (so that it is convenient to knead the dough). Add salt and baking soda, mix.

Then pour in the separately beaten chicken egg and mix all the ingredients together again.

Sift wheat flour separately. Remove all foreign inclusions and break all the flour lumps in it.

In small portions, in parts, pour the sifted wheat flour into a bowl with sour milk and egg. Mix all the resulting mass first with a tablespoon, and then knead the dough with your hands. You can put the dough on the work surface, or you can knead directly in a bowl. Add a little more flour, if necessary. The dough should be elastic and not stick to your hands.

Cover the dough with a clean towel or wrap it with cling film so that it does not dry out. Let the dough rest for 20-30 minutes.

After the dough has "rested", knead it again a little. Then divide it into approximately equal parts equal to the number of tortillas.

Using a rolling pin, roll out the dough into thin round cakes. The thinner the dough is rolled out, the thinner the tortilla will be and the crispy crust on it.

Pour sunflower oil into a frying pan and heat it to the maximum temperature. Then put the tortilla in hot oil and fry it until golden brown. Turn over and fry on the other side. Thus, cook all the tortillas in turn.

Place the fried tortillas on a large flat plate, previously covered with a paper towel, so that excess oil is absorbed.

Serve tortillas hot instead of bread or rolls for tea.

Bon appetit!