oatmeal

200 grams

flour

200 grams

Eggs (of hens)

two

milk

170ml

sugar

20 grams

yeast

3 grams

Step by step reading of tortillas

1

/ 10

Prepare a slightly larger mixing basin, and pour all the corn flour, flour, eggs, sugar, dry yeast and milk into the basin.

2

/ 10

Mix them roughly into a floccule with chopsticks.

three

/ 10

Knead the flour into dough with smooth surface and non-sticky hands, then spread a layer of oil on the basin, cover it with plastic wrap or wet cloth, and simmer for about 40-60 minutes.

four

/ 10

Ferment the dough to twice its original size.

five

/ 10

After the dough is fermented, sprinkle some dry flour on the panel, then move the dough to the panel and knead it for about 2-3 minutes to remove the air from the dough. Then knead the dough into strips and cut it into small dough weighing about 50g evenly with a knife.

six

/ 10

After the dough is cut, gently knead it by hand and knead it into a ball.

seven

/ 10

Press the ball into a 4mm thick patch with your palm. Sprinkle some dry flour when pressing to prevent dough from sticking to the panel.

eight

/ 10

Cover the dough with plastic wrap after pressing and continue to ferment for about 20 minutes until the tortillas are in a relatively loose state.

nine

/ 10

Preheat the pan, brush it with oil, and bake the tortillas until the surface is golden yellow.

10

/ 10

After one side is baked, turn it over and continue baking on the other side. After both sides are golden yellow, you can serve the table.

Matters needing attention

After flipping one side, flip the other side and continue to flip.