Tortillas with cottage cheese and cheese in a frying pan

Simple, fast, delicious! In a frying pan, without an oven! The dough for these cakes with cottage cheese and cheese is the simplest that can be. There is not enough of it, but there is a lot of filling, on the contrary. And, smeared with melted butter, it turns out to be more tender and very tasty.

Ropotushka

The author of the recipe

Tortillas with cottage cheese and cheese in a frying pan

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Composition / ingredients

servings:

For the dough:

Wheat flour

500

Water

300

Vegetable oil

Salt

For filling:

Cottage cheese

250

Hard cheese

250

Greenery (any)

Salt

to taste

Ground black pepper

to taste

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 12 g

Fats 23 % 11 g

Carbohydrates 51 % 24 g

243 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make tortillas with cottage cheese and cheese in a frying pan? Prepare all ingredients. Take the flour of the highest grade. Take refined vegetable oil. Cottage cheese is suitable for natural, not grained, cheese - any hard or semi-hard variety. From the greens, use green onions, parsley, cilantro, dill, or like me, just a little bit.
Step 2:
Start by making the dough. In a deep bowl with a rounded bottom, in which it will be convenient to knead the dough, dissolve the salt in water.
Step 3:
Add vegetable oil and mix until smooth. Sift the flour. This is necessary in order to filter out small debris in its presence and make the dough more airy. Adding flour to the dough in small portions, knead the dough.
Step 4:
Add flour until you get the desired consistency. The dough should turn out soft and tender, slightly stick to the hands. Gather the dough into a ball, cover with a towel so that it does not chafe. Leave the dough to infuse so that the gluten will disperse and it will become easier to work with it.
Step 5:
While the dough is being infused, prepare the filling. Mash the cottage cheese with a fork in a separate container so that there are no large lumps and it becomes crumbly.
Step 6:
In the same place to the cottage cheese, grate the cheese on a coarse grater.
Step 7:
Remove stiff stems and flaccid leaves from the greenery, rinse and dry. Chop with a knife and add to the filling.
Step 8:
Add salt, pepper and mix the filling until smooth. Do not forget that the salinity of the filling depends on the salinity of the cheese. Salt carefully.
Step 9:
Divide the dough and filling into 4 equal parts. Roll out one part of the dough on a floured work surface into a round layer with a diameter of about 15 cm. Put the filling in the middle. Sprinkle your hands and rolling pin with flour so that the dough does not stick.
Step 10:
Lift the edges of the dough and pinch it well on top so that there are no holes left.
Step 11:
Turn the seam down. And again, carefully, so as not to tear the dough, roll out, forming a flat cake with a thickness of 0.7-1 cm. Make the diameter of the tortilla so that it fits in your pan and leave a small gap at the edges. So it will be convenient to flip.
Step 12:
Fry the tortillas at a temperature above average (I have 7 out of 10) in a preheated dry frying pan for 4-5 minutes on each side until golden brown. Put the butter on the still hot cake and brush the entire surface with melted butter with a brush.

Serve such tortillas as an independent dish or instead of bread with meat and soups.

Make it a rule that the amount of flour is never determined in advance when preparing flour and bread products! This indicator will always fluctuate, since flour can be of different humidity, differ in the degree of grinding and the level of gluten, and other indicators, which inevitably affects its ability to bind to the liquid mixture in the dough. Since it is impossible to make a laboratory test at home to determine all the parameters and indicators of flour, we recommend acting on the principle of "flour in water", that is, take liquids exactly according to the recipe, and add flour to the liquid component not all at once, but in parts, achieving the desired consistency (while flour may take a little more or on the contrary, less than in the recipe). Thanks to this technique, the proportions of the ingredients are more accurately preserved and the quality of the dough is not lost.