For yeastless rye tortillas you will need:
– rye flour — 300 grams;
– kefir — 1 tbsp (250 ml.)
– natural honey — 1 tbsp.
– vegetable oil — 1 tbsp.
– baking soda – 1 tsp.;
– table salt – 0.5 tsp. To start, it is
necessary to turn on the oven so that it has time to warm up to 230 — 240 C°.
Then in a small saucepan should pour rye flour and a teaspoon (without a slide) of baking soda. Stir to distribute ingredients evenly.
In a larger bowl, pour room temperature kefir. Add honey, vegetable oil and a pinch of salt. If the honey is crystallized, it should be pre-melted in the microwave or on the water bath. Stir everything thoroughly with a whisk until smooth.
Next, in small portions into a bowl with kefir pour the prepared flour with soda, stirring thoroughly each time.
While the dough is liquid, knead it more comfortably with a whisk, then with your hands. The dough should turn out soft, a little sticky, but at the same time it is good to keep the shape and not to flush. If the dough turned liquid or strongly sticky to the hands, then add another 50 grams of flour. Or focus on consistency when kneading.
The table pour flour and roll out the finished dough into a sausage. Divide into 8 — 10 parts. Each part roll into a ball between the palms, then press right on the table and roll with a rolling pin. The thickness of the rye tortillas should be at least 0.5 centimeters, but not more than 1 centimeter. If the rye lozenge when forming will stick to the hands or rolling pin, it should be filled with flour, not to tear. Thus, all separated parts of the cooked dough should be prepared.
tray with parchment paper and lay out the harvested rye tortillas. In order for the tortillas to rise evenly, without the top they should be pricked with a fork. Put the baking tray in the oven preheated to the desired temperature.
baking time of tortillas depends on the size and thickness of the workpieces, as well as on the peculiarity of the oven. The baking time in the electric oven will be approximately 10 — 12 minutes, in the gas oven 15 — 20 minutes. Since the dough is tender, in both cases it is necessary to make sure that they do not burn.
Ready rye tortillas should be allowed to cool completely, covering with a towel. After which they can be served to the table.
Delicate rye tortillas smeared with fragrant jam or allspice honey will be perfect for breakfast. To the first courses they will be a wonderful substitute for white bread. After all, they have fewer calories, starch and carbohydrates, but plenty of fiber.