Arabian Tortilla
by Editorial Staff
An Arabian flatbread made from yeast dough, laid out in layers, with butter, looks more like brown bread. Arabian tortilla can be savory or lightly brushed with honey. In any case, it turns out very tasty, try it!
Ingredients
- Wheat flour – 500 g
- Dry yeast – 11 g
- Milk – 150 ml
- Egg – 3 pcs.
- Vegetable oil (refined) – 2 tablespoon.
- Butter – 150 g
- Sugar – 2 teaspoon
- Salt – 1 teaspoon
- Honey – 10 ml
- Sesame – 10 g
Directions
- Heat milk to 30 degrees and mix with yeast and sugar.
- Beat eggs until slightly foamy and pour into milk with yeast, mix.
- Add half the softened butter, stir. Sift flour and salt (not all, 400-450 g).
- Stir all the ingredients, pour in the vegetable oil and knead the dough. The consistency of the dough should be sticky.
- Place the container with the dough in a warm place for 1 hour. After an hour, the dough will approximately double in volume.
- Sprinkle the work surface with flour, lay out the dough and knead it.
- Divide the dough into 10 pieces.
- Cover the baking sheet with parchment for baking. Form cakes, put on parchment, grease with melted butter, put another smaller cakes on top, grease with butter and leave for 30 minutes for proving.
- At this time, preheat the oven to 180 degrees. Place the cakes in the oven for 40 minutes. Arabian tortillas should take on a delicate golden hue.
Then remove the tortillas from the oven, lightly grease with butter again, brush with honey and sprinkle with sesame seeds. Cool slightly and serve Arabian tortillas to the table.
Bon Appetit!
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