Integralne tortilje (Whole wheat tortillas)

Sastojci: 300 g integralnog brasna, 105 ml ulja od avokada, ½ kašičice soli, 240 ml vode (tople), za przenje - avokado ulje ili gi putera.

Priprema:

1. U posudu dodajte brašno, ulje i so i mikserom sa kukama za testo mutite dok ne postane mrvičasto, oko 3 do 5 minuta. Po potrebi sastružite stranice.

2. Dok mikser radi, postepeno dodajte toplu vodu i nastavite da mešate dok testo ne postane glatko, oko 3 minuta.

3. Izvadite testo, napravite valjak dužine oko 25 cm i podelite ga na 12 jednakih delova - isecite ga po sredini, zatim svaku polovinu po sredini sve dok ne dobijete 12 delova.

4. Rukama oblikujte lopticu i spljoštite je na stolu. Pokrijte plastičnom folijom i ostavite da odstoji na sobnoj temperaturi jedan sat.

5. Zagrejte tiganj od livenog gvožđa na srednje jakoj vatri (5).

6. Na blago pobrašnjenom stolu, oklagijom oblikujte svako spljosteno testo u krug prečnika 22 do 25 cm. Koristite samo jednu ili dve kašičice brašna kada valjate svaku kuglicu u tortilju jer će izgoreti u tiganju, ako koristite vise.

7. Podmažite tiganj sa malo ulja od avokada ili gi putera, a zatim pažljivo prebacite svaku tortilju, jednu po jednu, u tiganj i pržite dok ne nabubre i blago porumene, oko 30 do 45 sekundi sa svake strane. 

8. Ostavite da se malo ohlade.

Ingredients: 300 g whole wheat flour, 105 ml avocado oil, ½ teaspoon salt, 240 ml water (warm), for frying - avocado oil or ghee butter.

Preparation:

1. In a bowl add flour, oil and salt and with the mixer with dough hooks beat until crumbly, about 3 to 5 minutes. Scrape the sides as needed.

2. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.

3. Take out the dough, make a log about 25 cm long and divide it into 12 equal sized pieces - cut in the middle, then every half in the middle until you get 12 pieces.

4. With hands form a round ball and flatten it out on a table. Cover with plastic wrap and let rest at room temperature for one hour.

5. Heat a cast iron skillet over medium-high heat (5). 

6. On a lightly floured table use a rolling pin to turn each ball into a 22 cm to 25 flat circle. 

Use only a teaspoon or two of flour when rolling out each ball into a tortilla because it will burn in the skillet.

7. Grease the skillet with a touch of avocado oil or ghee butter and then carefully transfer each tortilla, one at a time, to the pan and fry until puffy and slightly brown, about 30 to 45 seconds per side. 

8. Let it cool slightly.