Tortillas with sourdough potatoes.

Category: Sourdough bread
Tortillas with sourdough potatoes.

Ingredients

Dough:
Sourdough 100% hydration 100g
Water 200ml
Salt 1 tsp
Oil 1 tbsp. l.
Flour to the classic kolobok

Cooking method

  • The dough can be made in the evening and refrigerated, or an hour and a half before baking.
  • Filling:
  • Mash boiled potatoes, salt and cool. In the cooled puree, add finely chopped parsley, green onions, chunks of paprika or bell pepper, black and other peppers to taste, you can curry. It should be spicy and tasty.
  • Divide the dough into pieces, the size of which depends on the diameter of the pan on which the cakes will be baked. I have a 24cm frying pan, so the pieces were about the size of a small apple. From this amount of dough, I got 8 cakes.
  • Crush a piece of dough with your hand into a small cake, put a tablespoon of filling in the middle, raise the edges and seal them.
  • Tortillas with sourdough potatoes.
  • Sprinkle the table with flour. Turn the blind ball with the seam down and roll it into a thin cake, about 2mm. It's not scary, if you ate the dough somewhere, it will break and potatoes will come out. Just dust the area with flour.
  • Bake tortillas in a dry hot (not hot) frying pan, covered for 2-3 minutes on each side.
  • Grease the finished tortillas generously with butter or ghee.
  • Tortillas with sourdough potatoes.
  • It is very tasty to wrap a piece of meat or sausage in such cakes. And with the borschik, too, mentally. And I like sweet tea for breakfast.

Note

The idea is borrowed from traditional Indian cuisine and remade in the Ukrainian way.

wwwika
Oh, I love Indian food! And also the fact that you can make dough and run to work, and do it right away in the evening !!!! Thank you very much for the recipe. I will definitely try.
Photos behind me !!!!!
Summer resident
For me, these cakes were a discovery. They were made for the disposal of yesterday's puree, but it turned out to be very tasty. Therefore, literally a day later, the family demanded to repeat.
Lor7ik
Thank you so much for the recipe. It's so yummy, I didn't even have time to take a picture, as they were ground. And served with cauliflower in Korean, just super
Lyulёk
Just now I noticed this recipe: where was I before?
I will definitely do it tomorrow. This is what yummy!

Thanks for the recipe !!!
skate
And today I did
A very interesting and delicious recipe. In general, as a child, I played when I fried them, they swelled so cool.
Thank you, I'll take it on board.
Only I did it from 1st grade flour, made the dough in the evening, stood on the balkon and in the morning I remembered that I had not added butter, I had to knead and add again, but I still liked the result.
Suslya
And if you make a cake thicker and bake in the oven, you get an Ossetian pie-Potato
Summer resident
Quote: Suslya

And if you make a cake thicker and bake in the oven, you get an Ossetian pie-Potato

And if with cheese, then khachapuri
IRR
Quote: Summer resident

And if with cheese, then khachapuri
and khychins from the same opera. From Wikipedia: khychins - fried flatbreads made from unleavened dough with potato-cheese or meat stuffing with herbs, a national dish of the Karachais and Balkars.Tortillas with sourdough potatoes. (How did I pass by this topic - cakes - this is my love) I will subscribe without hesitation.
Gypsy
take in a pile more such Korean cakes-cakes, people are dragging along them:
🔗

Step by step recipe for these tortillas:
🔗
Prank
What do you think, instead of sourdough, you can use ripe sour dough from the self-leavening bread recipe from Viki https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=69908.0
What does hydration 100g mean?
How much flour is required, I do not knead in a bread maker, but in a combine there is a completely different principle, at first, then dry liquids.
Thank you
Summer resident
Ripe dough can be used. Verified by personal experience. Sourdough 100% hydration is when water and flour are the same by weight. Focus on the bun. The dough should not be very steep. approximately like dumplings or slightly softer.
Prank
Quote: Summer resident

Ripe dough can be used. Verified by personal experience. Sourdough 100% hydration is when water and flour are the same by weight. Focus on the bun. The dough should not be very steep. approximately like dumplings or slightly softer.

Flour water in mature dough is 125 to 85, so you need to add more water?
How much of this ripe dough to take, at least as a percentage of the total amount of flour and water?
Cubic
The khychins, of course, yes .. BUT this is a super-mega-idea, such sourdough cakes, I will definitely try, we love cakes
Xenia
We liked such cakes! Thank you! Only I did it by leaps and bounds ..... It was too lazy to take a picture, but in the next. I'll fix it once!
Summer resident
These cakes are delicious from any dough.
lunova-moskalenko
And why did I screw up such an original recipe? I will urgently be corrected. I'll do it in time! So simple and confidently delicious!
Summer resident
Nadia, there are so many wonderful recipes on the forum that you don't have time to follow the new ones, but this one is already old
Svetka
Well, I just could not manage to make delicious cakes, and even more so during the post. All my "masterpieces" on this topic were accepted by my husband, to be honest, without fanaticism. (although he is my fan of baking any).
And so, I made these cakes, without much hope - my husband is pleasantly bewildered (she says that only his grandmother could make such a dough. She was Bulgarian.)
The filling was with beans, and like you, with mashed potatoes.
I also made them for the guests - the guests demanded to take the rest with them.
Thanks for the recipe.
Vissarios
Great recipe! I put a list in my shot.
mamusi
Summer resident, Tatyana, today I baked your tortillas, because I have gathered sourdough ... I wanted pancakes, but I saw your recipe and! ..
It turned out delicious, the filling went to Adyghe cheese, cottage cheese, and the remains of mozzarella, added greens, salt, pepper, baked in the Princess on paper.
It turned out super. Photo, if I can put it in tomorrow ... today I can't ...
Yes, I forgot to say - I immediately baked a double portion of 200 g of sourdough (why waste time on trifles))))
I had difficulties with the consistency, the batch went to HP, I added like a lot of flour and a bun, as you write "classic" it seemed. I got up for 1.5 hours. And when she sculpted, I still added flour, on the table and on my hands ... the dough was sticky ... :-)
Next time I will.
Thank you, very tasty!
Lyudmila_K
Used the recipe for this pizza dough. This is exactly what I love, I was satisfied. Simple, fast, delicious.
Thanks for the recipe!

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