Composition / ingredients
Step-by-step cooking
Step 1:
How to make tortillas with cheese on kefir? Measure out the necessary ingredients. Take out the kefir in advance so that it is at room temperature.
Step 2:
In a wide bowl, sift the flour so that it is enriched with oxygen. The tortillas will be softer, and the dough will be more homogeneous.
Step 3:
Combine flour with soda. Mix well so that the dry ingredients are evenly distributed among themselves.
Step 4:
In a spacious container, mix the kefir with salt.
Step 5:
Pour in about 3/4 of the sifted flour, mix with a spoon.
Step 6:
The dough is still too viscous and sticky.
Step 7:
Add flour in small portions while stirring the dough with your hands. Flour may require more or less of the specified amount. It depends on the properties and quality of the flour. Therefore, when mixing, focus on the consistency of the dough.
Step 8:
The dough turns out homogeneous, smooth, soft. It should not be too tight, but it should keep its shape. Wrap the dough in plastic wrap or cover with a towel and leave on the table for 30 minutes. During this time, the gluten in the flour will disperse, and the dough will become more elastic and pliable.
Step 9:
Meanwhile, prepare the filling. Any brine cheese (cheese, feta) or hard cheese is suitable for it. Greens can be used any or done without it.
Step 10:
Grate the cheese on a coarse grater. You can take several types of cheese or limit yourself to any one.
Step 11:
Wash the greens, dry them, remove the thick, coarse stalks. Chop the greens finely.
Step 12:
Combine grated cheese and herbs, mix well.
Step 13:
Roll the rested dough into a sausage. Divide the dough into equal parts, the number of which depends on the desired size of the tortillas.
Step 14:
From the cheese filling, form balls according to the number of pieces of dough.
Step 15:
Roll out each piece of dough on a floured table into a round tortilla.
Step 16:
Place the cheese filling in the center of the tortilla.
Step 17:
Gather the edges of the dough over the filling, connect well.
Step 18:
Lightly press the dough with the filling with the palm of your hand and gently roll out into a round tortilla so that the dough does not break. Choose the thickness of the tortilla as desired. In this way, form all the cakes.
Step 19:
The tortillas are cooked in a dry frying pan. Preheat the frying pan, fry the tortilla on one side over medium heat until browned for about 2 minutes.
Step 20:
Turn the tortilla over and fry on the other side until golden brown. Tortillas are fried quickly, so it is convenient to make all the tortillas at once, and then fry. By time, focus on your stove.
Step 21:
Place the finished tortillas on top of each other in a pile so that they stay warm longer. Immediately after cooking, brush each tortilla with butter on top.
Step 22:
Serve the tortillas warm. Cooled down, they are also good. And heated in the microwave, they will be as soft and delicious as if from a frying pan. Enjoy your meal!
Instead of wheat flour, you can take whole grain or first grade.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Caloric content of products possible in the composition of the dish
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Suluguni - 290 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
- Adyghe cheese - 240 kcal/100g
