The second most important thing to consider is the heat of your pan. Then you need to knead the dough again before you start cooking the tortillas. The only way to do this let the dough rest. Further, you need to give the gluten in the flour, time to activate. If you want a soft pliable tortilla you have to have a very elastic dough. What makes or breaks a tortilla is the elasticity of the dough. The wrap is so versatile you just have to love it. It is the Turkish version of a tortilla but also flatbread. Yufka is the perfect example that certain recipes are made all over the world. How To Make Yufka Turkish Bread Tortilla.Yufka Turkish Flatbread Tortilla Ingredients.You may need to press it a couple of times to get the desired thinness. To achieve a nicely round tortilla, jiggle the handle of your press just as you near the bottom. Gently squeeze the handle of the press until the dough is about 1/16” to 1/8” thick and about 5” in diameter. Place the plastic-enclosed dough on the bottom plate of a tortilla press. Working with one ball of dough at a time, sandwich it in the center of two pieces of plastic. Set aside.ĭivide the dough into 16 pieces (about 35g to 40g each) and roll each piece into a ball. Place the balls on a clean work surface and cover them with plastic or a damp kitchen towel to keep them moist. To shape the tortillas: Preheat a comal, a cast iron or nonstick pan, or a griddle over medium heat for 5 minutes, or until evenly hot.Ĭut two round or square pieces of food-safe plastic - from a plastic produce or zip-top bag - to a size about 1/2" larger than the diameter of your tortilla press (see “tips,” below). If you roll a piece into a ball and squeeze it and the edges crack, add more water a teaspoon to a tablespoon at a time. If the dough sticks to your hands and feels wet, add more masa harina a teaspoon to a tablespoon at a time. Using your hands, mix and knead the dough in the bowl for a minute or so, until it’s smooth and somewhat firm it should feel like Play-Doh.
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