Rye flour tortillas

A taste that many remember from Soviet times! During my childhood, rye cakes were sold in every bread shop. Now, unfortunately, there are no such on sale. I tried to cook them in my kitchen, and I succeeded! The same taste, the same look!

katushafin

Recipe author

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Composition / ingredients

servings:

For sourdough:

Wheat flour

Water

Dry yeast (If you use raw, then take 1.25 g)

Sugar

For the dough:

Rye flour

400

Butter

150

Eggs

Sugar

Water

Baking powder

Salt

For lubrication:

Eggs (half an egg can be put in the dough)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 26 % 16 g

Carbohydrates 66 % 40 g

324 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 2 h

Step 1:
Prepare the products. I use dry yeast. In the initial recipe, raw ones are taken. Here the choice is yours.
Step 2:
First you need to prepare a sourdough. The water for the sponge is slightly heated to a temperature pleasant to the touch. Put wheat flour, yeast and a teaspoon of sugar. Mix well, cover with a towel and leave to rise in a warm place, I put it in the oven off. Yeast should be activated, the sourdough will rise and bubble. It took me about an hour. If you cook with raw yeast, wait three hours.
Step 3:
Next, we take water for the dough, 65 ml, dissolve sugar and salt in it. Mix the flour with baking powder. Melt the butter. Beat the egg lightly with a fork. Knead the dough, gradually adding an aqueous solution, egg and butter. I first stirred with a mixer, then with my hand. The dough turns out to be quite tight and not sticky at all. We leave him to lie down for 15 minutes.
Step 4:
Divide the dough into 8 parts and make a bun out of each part.
Step 5:
Flatten each bun into a flat cake. It's easy to do with your hand, but you can use a rolling pin. We make notches with a knife.
Step 6:
We put the tortillas on parchment. Lubricate the top with egg.
Step 7:
Bake in the oven at 190 degrees for about 25 minutes, the tortillas should be slightly browned.

Rye tortillas turned out very tasty! They are especially good warm, with milk. But next time I will slightly reduce the amount of rye flour so that the dough is a little softer. Then it will be easier to work with him, and the finished cakes will be more gentle.
There are recipes where vegetable or animal fat is added instead of butter. You can replace it if you want.
Kneading the dough is very easy, the mixer is not required at all.
If you bake without parchment, then grease the baking sheet well.
The top of the tortillas can be sprinkled with ground nuts, sesame seeds, very tasty, I think it will be with seeds.
To keep the tortillas fresh for a long time, store them in a closed container or put them in a bag.