Description
Baked the first time, delicious, I tell you.
Ingredients
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Corn flour
200 g
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Flour
300 g
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Olive oil
16 Tbsp
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Salt
1 tsp
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Sugar
2 tsp
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Yeast
1 pack
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Potatoes
1 piece
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Garlic
4 Tbsp
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Water
300 ml
Cooking
Dissolve the yeast together with sugar and salt
Mix corn and wheat flour, put a slide in a bowl, make a well in the centre and add the yeast 12 tbsp olive oil, add 2 tbsp of dried garlic and mashed potato.
Gradually adding warm water, knead soft dough.
Place it on a floured surface and knead for 10 minutes until dough becomes smooth and elastic and will not stick to the fingers.
Roll out the dough to a thickness of 20-25 mm, giving it a pellet form with a diameter of 35 cm, put on a greased with olive oil and sprinkled with flour baking sheet.
Coat the top tortillas with olive oil and pricipe remaining dry garlic. Cover with a cloth and put in warm place, away from drafts, for 2 hours, until dough doubles in volume.
Bake in preheated to 200*C oven for 20-25 minutes. Served hot or warm.
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