Tortillas on water in the oven

Heat the water a little. It should be warm, but, in no case, not hot - no more than 35 degrees Celsius.

Add dry yeast and sugar to the water (so the yeast will react faster), mix. Leave until foam appears on the surface of the water.

In a separate bowl, sift the required amount of wheat flour, add salt and mix.

As soon as the dry yeast is activated, mix the liquid and dry ingredients together. Pour foamy water with yeast into a bowl with flour and mix. Knead the dough. It should be soft and elastic. The main thing is not to mix it, so that it then rises and the baking turns out lush and delicious.

Leave the kneaded dough in a bowl and cover it with a clean kitchen towel so that it does not dry out. Put the bowl in a warm place without drafts for about 40 minutes. During this time, the dough should increase in volume by about half.

Turn on the oven at 180 degrees Celsius in convection mode or heating from above and below. While the dough is coming up, the oven will heat up to the desired temperature and you can immediately bake tortillas.

As soon as the dough has come up, pinch off a piece of it. To prevent it from sticking to your hands, pre-lubricate your hands with vegetable oil. Flatten a piece of dough directly with your hands and form a round cake from it, not too thin and not too thick. Subsequently, during the baking process, it will rise and slightly increase in size.

Put baking paper on a baking sheet and put the formed tortilla on it. If desired, you can make incisions on its surface.

Grease the tops of all the tortillas with lightly salted water and sprinkle with sesame seeds.

Bake each tortilla in the oven for about half an hour or until it is browned until golden brown. If there are several sheets, then you can bake several tortillas at the same time, which will significantly reduce the time for their preparation.

Bon appetit!