Thin tortillas in a frying pan made of dough with filling

Step-by-step cooking

1. Step 1:

   

   How to make thin tortillas with stuffing in a frying pan? Measure out the necessary ingredients for the dough. Use odorless vegetable oil. Boil the water.

2. Step 2:

   

   Sift the flour to free it from possible unnecessary particles and saturate it with oxygen.

3. Step 3:

   

   Pour boiling water into a large bowl, add salt and vegetable oil. Mix everything until the salt is completely dissolved.

4. Step 4:

   

   Pour flour into the liquid mixture. Do not pour out all the flour at once, leave about 3-4 tbsp. l. Flour may need less or more than the specified amount, since it has different properties and qualities. It is better to add flour during the kneading process so that the dough does not turn out too steep.

5. Step 5:

   

   Mix everything first with a spoon. As necessary, add the delayed flour, while kneading the dough with your hands.

6. Step 6:

   

   The dough turns out soft, pliable, not sticky to the hands. Wrap it in plastic wrap and leave it on the table for half an hour.

7. Step 7:

   

   The filling for tortillas can be made from boiled potatoes with herbs. This option is well suited for a lean and vegetarian menu. Also, for the filling, you can take hard and (or) any soft cheese, adding finely chopped greens, cottage cheese with or without herbs. The filling of fried minced meat will also be good.

8. Step 8:

   

   Pre-washed and peeled potatoes cut into pieces, fill with water. Cook the potatoes in salted water until tender. If the filling is made in advance, you can reduce the cooking time.

9. Step 9:

   

   Drain the boiled potatoes, mash them with a pusher until the lumps disappear. Cool the potatoes. To make it happen faster, you can transfer it to another bowl.

10. Step 10:

    

    Wash the greens, dry them, chop them finely. I have parsley, you can also take dill, green onions.

12. Step 11:

    

    Combine the cooled mashed potatoes with the greens, mix.

13. Step 12:

    

    Divide the dough into 8-9 equal parts. Cover the dough with a towel so that it does not become covered with a crusted crust during the formation of tortillas.

14. Step 13:

    

    Lightly sprinkle the table with flour, roll out each part of the dough into a thin round cake with a diameter of about 18-19 cm .

15. Step 14:

    

    On one half of the tortilla, spread a thin layer of 1 tbsp.l. with a slide of filling.

16. Step 15:

    

    Cover the filling with the second half of the tortilla, press the edges well.

17. Step 16:

    

    To make the shape of the tortilla smooth and neat, cut it with a dough roller very close to the edge.

18. Step 17:

    

    Grease the frying pan with a cooking brush with a thin layer of vegetable oil. On a slightly higher than medium heat, fry the tortilla on one side until ruddy spots appear for about 3 minutes. While the tortilla is being prepared, you can roll out the next one.

19. Step 18:

    

    Then flip the tortilla to the other side and brown it on the other side as well. Similarly, fry the remaining tortillas from the dough, greasing the pan with oil each time. You can fry two tortillas at once, if the size of the pan allows.

20. Step 19:

    

    Serve thin tortillas with filling warm. They can be an alternative to bread, you can serve them with sour cream or any sauce. Bon appetit!