Tortillas with dill in a frying pan

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients for the bread cakes. It is better to use sunflower oil - it will give the tortillas a softer taste, while olive oil can give the dough a noticeable bitterness, which not everyone likes. Do not use cold water, but room temperature. Flour is needed of the highest grade.

2. Step 2:

   

   Sift the flour through a fine sieve into a bowl. Add salt. Mix flour with salt.

3. Step 3:

   

   Make a recess in the flour. Pour water and sunflower oil into it. Mix the dough first with a spoon, and then knead it well with your hands. The kneading time may vary depending on the flour, from 5 minutes and above.

4. Step 4:

   

   The result should be a homogeneous elastic non-sticky dough. If the dough turns out to be runny, then add 1-2 more tablespoons of flour. You do not need to add a lot of flour at once, otherwise the dough will turn out too dense and the cakes will not be airy. What should the dough be like? The dough of the desired consistency easily moves away from the walls of the bowl and does not stick to the hands, but at the same time retains elasticity.

5. Step 5:

   

   Cover the dough bowl with a towel and leave to rest for 15 minutes.

6. Step 6:

   

   Rinse the greens with water, shake thoroughly and dry. Then chop finely with a knife. In addition to dill, you can use any greens to taste: parsley or cilantro, or make a mix. Tortillas can also be cooked completely without greens or with any other filler to your taste.

7. Step 7:

   

   Divide the dough into 3 equal parts.

9. Step 8:

   

   Sprinkle the table generously with flour. Roll out each part of the dough with a rolling pin into a circle with a diameter of about 20 cm. Sprinkle each circle with chopped herbs.

10. Step 9:

    

    Roll each layer of dough into a roll so that the greens are inside.

11. Step 10:

    

    Cut the roll into 4 identical pieces. Practical advice! Next, I advise you to pinch the cut edges of the pieces so that the greens do not fall out of them. Flatten each piece slightly and give it a round shape, so it will be more convenient to roll out the dough.

12. Step 11:

    

    Dust the work surface with flour again. Roll out each piece again into a round cake with a diameter of 7-10 cm and a thickness of about 2-3 mm. At the same time, all the greens will remain inside the dough and will not burn when frying. Shake off the excess flour from the rolled tortillas, otherwise the flour will burn in the pan. The blanks of the cakes are very beautiful: with a different pattern of greenery.

13. Step 12:

    

    Heat a little sunflower oil in a frying pan, but so that the oil covers the entire surface of the pan. Lay out the tortillas and fry them on medium heat on both sides until golden brown. During frying, if the dough is cooked correctly, the tortillas will begin to rise slightly and acquire air bubbles.

14. Step 13:

    

    Put the finished tortillas on a plate and serve to the table. Tortillas are delicious both hot, warm, and cold. Enjoy your meal!