Spicy tortillas with tomatoes go well with cabbage soup, but there is a small problem. They are so tasty that they can already be eaten before them. Inside, they are juicy, soft and fragrant. Above are dried salty tomatoes that complement the dish.
It is necessary
- For two cakes:
- salt;
- dry basil;
- tomato - 1 pc;
- garlic - 1 clove;
- butter - 40 g;
- yeast dough - 300 g.
Instructions
Step 1
Bring the butter to room temperature, add a little salt and mix with the garlic passed through a press. You can add finely chopped herbs to the garlic or instead of it - basil, parsley, dill. You can also substitute green onions for garlic.
Step 2
Divide the dough into quarters and roll out the tortillas. Try to make them the same size. Put the spiced butter on two flat cakes, spread it evenly over the entire surface. Leave the edges of the cake, about 3 centimeters, free.
Step 3
Brush the edges of the remaining two cakes with water. Fold the cakes in pairs, press them down a little with your finger, and let them sit for a minute or two. The edges should stick together during this time.
Step 4
Transfer the tortillas to a baking sheet. Squeeze the edges with a fork, brush with water. Leave the tortillas to walk for a while.
Step 5
Pour boiling water over the tomato, wait half a minute and pour cold water over the tomato, thereby stopping the heating of the inside.
Step 6
Remove the skin from the tomato and cut the stem off. Divide into wedges. Brush the matching cakes again with an egg or water. Make a lot of punctures on top with a knife or fork. Arrange the tomato circles, lightly sprinkle with dry basil and salt.
Step 7
Preheat oven to 220oC and place a wide container filled with boiling water on the bottom. Bake the tortillas until lightly browned, fifteen minutes will suffice. Cover the finished spicy tomato tortillas with foil if you don't want to serve them right away.
