How to make sand dough tortillas with cumin

You’ll need
    • 200g butter;
  • 300g wheat flour;
  • 200g hard cheese;
  • salt to taste;
  • 1 whole egg and 3 yolks;
  • 1 teaspoon cumin (or 1:1 mixture of cumin and dill);
  • additionally: sour cream 20%
  • butter for parchment.
Instruction
1

Prepare the shortbread dough for the tortillas. Before cooking, you should pre-hold butter (200 g) in the freezer, about 15-20 minutes. Wheat flour (300 g) sew through a fine sieve.

2

Place the sifted flour in a spacious container (enamelled, glass or food stainless steel). On a cutting board chop chilled butter with a well-pointed knife. Put small pieces (1×1 cm) in dishes with flour.

3

Continue chopping the butter for at least 20-30 minutes, fingers re-rubbing it with flour. You have to get a large, crumbly mixture – the basis of durable and plastic dough.

4

Enter 200 g of untangled hard cheese in “butter”, grating it on a fine grater before grating it. Add table salt to your taste, then mix everything thoroughly.

5

Attach 3 raw yolks of large chicken eggs to the resulting mass and knead the dough. If it turns out to be too steep, flutter it with a small amount of oily (20%) sour cream.

6

Put the sand dough in a clean plastic bag, disperse in your hands and flatten. After that, it should be kept in the fridge from 1-2 hours to day. During this time, the butter will cool well and the dough will be easier to handle. The tortillas are more delicious and crumbly.

7

Remove the dough from the fridge and put on a large cutting board sprinkled with flour. Roll it into a layer about 1cm thick. 1 chicken egg lightly whisk with a fork or mixer, then grease it with the face of future tortillas.

8

Simultaneously spread 1-1.5 teaspoons of whole cumin seeds on the surface of the teaspoon. As an option, you can use a savory homemade seasoning: mix cumin seeds with dry dill leaves 1:1 and cut everything in a hand mill (coffee grinder). The resulting powder pour the dough.

9

Shape tortillas with 8-10 cm diameter round shapes. The oven swallow up to 200 degrees. Bakery parchment impregnate with butter and zip it with a baking tray. Put the dough products on it and bake for 15 minutes. Ready tortillas with cumin should acquire a light yellow color.

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