Tortilje (Tortillas)

Sastojci: 375g običnog belog brašna (za sve namene), 3g soli, 5g praška za pecivo, 80ml biljnog ulja (ili EVOO), 240ml tople vode.

Priprema:

1. U činiji pomešajte brašno, so i prašak za pecivo. Drvenom kašikom mešati suve sastojke dok se dobro ne sjedine.

2. U sredini suvih sastojaka napravite rupu i dodajte ulje i vodu. Dobro promešajte odozdo prema gore, sve dok se svi suvi sastojci ne sjedine i testo ne počne da se spaja i formira loptu.

3. Ako koristite mikser, nakon koraka 1, stavite mešavinu brašna u činiju miksera. Dodajte ulje i vodu i mutite na srednjoj brzini. Kada se mešavina spoji i počne da formira loptu, smanjite brzinu mešanja na nisku. Nastavite da mešate 1 minut ili dok testo ne postane glatko.

4. Prebacite testo na lagano pobrašnjenu radnu površinu. Podeliti na 16 jednakih delova. Svaki komad premažite brašnom sa svih strana.

5. Svaki komad formirajte u loptu i spljoštite ga dlanom.

6. Pokrijte spljoštene loptice testa čistom kuhinjskom krpom i ostavite da odstoje 2 sata.

7. Svaki komad testa razvaljajte u krug priblizno prečnika oko 15 cm. Uverite se da su radna površina i oklagija lagano prekriveni brašnom.

8. Svaku tortilju stavite na papir za pečenje i možete ih poredjati jednu na drugu.

9. Zagrejte tiganj na srednjoj vatri (4). Stavite jedan krug testa u tiganj i pecite ga 45 sekundi do 1 minut ili dok na donjoj površini ne bude nekoliko bledo smeđih mrlja, a na gornjoj površini mehurića. Okrenite na drugu stranu i pecite 15-20 sekundi. Tortilje treba da budu lepe i meke, ali da imaju nekoliko malih smeđih tačaka na površini.

Napomena: ako prebrzo porumeni, malo smanjite toplotu. Ako je potrebno više od jednog minuta da vidite nekoliko bledo zlatno smeđih mrlja na donjoj strani tortilja, malo pojačajte toplotu.

10. Uklonite iz tiganja hvataljkama i složite u poklopljenu posudu ili kesu sa patentnim zatvaračem da bi tortilje bile mekane.

11. Čuvajte ga na sobnoj temperaturi 24 sata ili u frižideru do 5 dana.

12. Za zamrzavanje, odvojite tortilje papirom za pečenje i stavite ih u kesu sa patent zatvaračem.

Ingredients: 375g plain white flour (all-purpose flour), 3g salt, 5g baking powder, 80ml vegetable oil (or EVOO), 240ml warm water.

Preparation:

1. Combine flour, salt and baking powder in a bowl. Using a wooden spoon, mix dry ingredients until well combined.

2. Make a well in the centre of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a ball.

3. If using a mixer, after step 1, place flour mixture in the mixer bowl. Add oil and water with a mixer running at a medium speed. When mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until the dough is smooth.

4. Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Coat each peace with flour on all sides.

5. Form each piece into a ball and flatten it with the palm of your hand. 

6. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 2 hours.

7. Roll each dough piece into a rough circle, about 15cm  in diameter. Make sure the work surface and rolling pin are lightly covered with flour.

8. Place each tortilla on baking paper and you can put one onto another.

9. Heat a skillet over medium heat (4). Put one dough circle into the pan and cook it for 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the top surface is bubbly. Flip to the other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.

Note: if it’s browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. 

10. Remove from the skillet with tongs and stack in a covered container or zipped bag to keep the tortillas soft. 

11. Store it at room temperature for 24 hours or refrigerate for up to 5 days. 

12. To freeze, separate tortillas with baking paper and place them in a zip bag.