Airy Tortillas Made With All Purpose Flour & Yeast Recipe by cookpad.japan
Cooking Instructions 1 Warm the milk to skin temperature. Add the dry yeast and sugar and let sit for 10 minutes. 2 Place olive oil, salt, and parsley into a bowl. Cover everything with the all-purpose flour. 3 Pour in half of the yeast mixture and mix roughly with your hands. Add the remaining yeast mixture and mix in completely. 4 Once it starts to form a ball, turn it onto the counter. Knead for 5 minutes while spreading out the dough. If it's too sticky, add a little flour. 5 Once it becomes smooth, form it into a ball and return to the bowl. Cover with plastic wrap and heat it in a double boiler for the first proof. (The dough should become 1.5 - 2x the original volume.) 6 Move the dough back to the counter and punch it down to remove the gas. Divide it into 6 portions with a knife. Form each portion into a ball and cover them with a damp cloth. Let sit for 15 minutes. 7 Roll each ball out thinly with a rolling pin. Heat both sides in a frying pan (without oil) on medium heat. 8 Roll up with your favorite fillings and enjoy! 9 I wrapped up some cheese, green lettuce, and tomatoes. 1 Warm the milk to skin temperature. Add the dry yeast and sugar and let sit for 10 minutes. 1 Warm the milk to skin temperature. Add the dry yeast and sugar and let sit for 10 minutes. 2 Place olive oil, salt, and parsley into a bowl. Cover everything with the all-purpose flour. 2 Place olive oil, salt, and parsley into a bowl. Cover everything with the all-purpose flour. 3 Pour in half of the yeast mixture and mix roughly with your hands. Add the remaining yeast mixture and mix in completely. 3 Pour in half of the yeast mixture and mix roughly with your hands. Add the remaining yeast mixture and mix in completely. 4 Once it starts to form a ball, turn it onto the counter. Knead for 5 minutes while spreading out the dough. If it's too sticky, add a little flour. 4 Once it starts to form a ball, turn it onto the counter. Knead for 5 minutes while spreading out the dough. If it's too sticky, add a little flour. 5 Once it becomes smooth, form it into a ball and return to the bowl. Cover with plastic wrap and heat it in a double boiler for the first proof. (The dough should become 1.5 - 2x the original volume.) 5 Once it becomes smooth, form it into a ball and return to the bowl. Cover with plastic wrap and heat it in a double boiler for the first proof. (The dough should become 1.5 - 2x the original volume.) 6 Move the dough back to the counter and punch it down to remove the gas. Divide it into 6 portions with a knife. Form each portion into a ball and cover them with a damp cloth. Let sit for 15 minutes. 6 Move the dough back to the counter and punch it down to remove the gas. Divide it into 6 portions with a knife. Form each portion into a ball and cover them with a damp cloth. Let sit for 15 minutes. 7 Roll each ball out thinly with a rolling pin. Heat both sides in a frying pan (without oil) on medium heat. 7 Roll each ball out thinly with a rolling pin. Heat both sides in a frying pan (without oil) on medium heat. 8 Roll up with your favorite fillings and enjoy! 8 Roll up with your favorite fillings and enjoy! 9 I wrapped up some cheese, green lettuce, and tomatoes. 9 I wrapped up some cheese, green lettuce, and tomatoes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crock pot Au Gratin Potatoes and Ham Corn w/ Bacon & Herbs Kanya's Watermelon Drink Garlic Parmesan Sauce Lemon Pepper Chicken Wings Crock pot Au Gratin Potatoes and Ham Corn w/ Bacon & Herbs Kanya's Watermelon Drink Garlic Parmesan Sauce Lemon Pepper Chicken Wings Pumpkin Scones with Maple Cinnamon Glaze Soft and Fluffy Potatoes with Shio-Kombu Mochi Pizza With Four Toppings Chilli Potatoes (Indian Version) Coconut Pudding Pops Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil Sublime Homemade Shumai Dumplings Strawberrie limonade Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan Authentic ! Artichokes with Hollandaise Sauce Pumpkin Scones with Maple Cinnamon Glaze Soft and Fluffy Potatoes with Shio-Kombu Mochi Pizza With Four Toppings Chilli Potatoes (Indian Version) Coconut Pudding Pops Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil Sublime Homemade Shumai Dumplings Strawberrie limonade Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan Authentic ! Artichokes with Hollandaise Sauce