Tortillas yeast flour water

In a bowl or other container, make a sourdough. To do this, dilute warm water (from 30 to 37 degrees Celsius) and dry yeast. Put sugar and mix everything well. Leave for a while until foam appears on the surface of the water.

Sift flour into a deep bowl, add salt. As soon as the dough has come up, pour it into a bowl with flour, add a little vegetable oil (sunflower or olive) and knead a soft dough that does not stick to your hands. Sprinkle the finished dough with flour, cover with a clean kitchen towel so that it does not dry out, and put in a warm place for about 40-50 minutes.

During this time, the dough should double due to the action of yeast. Press and knead it, again adding a little flour. After that, divide into 3 equal parts and roll them into balls.

Sprinkle the surface of the table with flour and use a rolling pin to roll out a ball of dough into a circle with a diameter approximately equal to the size of the frying pan on which the tortillas will be baked.

Heat a frying pan with a non-stick coating of a small diameter (20-22 cm) over high heat. Put the rolled flatbread in the pan, without adding oil or any fat. Fry the tortilla on medium or high heat on one side for 3-4 minutes. As soon as golden-brown spots appear on it, carefully pry and turn it over to the other side. Fry the tortilla on the other side until golden brown and put it on a plate.

Fry all the tortillas, each in turn, and transfer to a plate, laying them one on top of the other. As soon as all the tortillas are ready, you need to cover them with a clean towel and let them stand for about 5 minutes. So, they will become even softer.

Such cakes should be stored at room temperature in a closed bag so that they do not dry out.

Bon appetit!