Finnish tortillas

Homemade bread recipes are not limited to making brick loaves or loaves. Tortillas are also bread, and very tasty and aromatic. Take the Finnish wheat-based tortillas, for example, which I propose to make today. These ruddy, very tender and fragrant homemade baked goods are unusually good only when they have not even had time to cool down.

In general, rye flour cakes are usually called Finnish, but once upon a time I found a recipe for wheat, and I really liked it. The only thing that I have cut back on yeast (this goes for any yeast baked goods in my house lately) and used black sesame seeds for sprinkling.

Ingredients

• Wheat flour (450 grams)
• Milk (160 milliliters)
• Sour cream (100 grams)
• Vegetable oil (2 tablespoons)
• Sugar (1 tablespoon)
• Table salt 1.5 teaspoon)
• Fast acting yeast(5 grams)

Directions

1. The recipe for this simple homemade baking includes the following ingredients: wheat flour (you can use both premium and first grade), milk, sour cream (any fat content), refined vegetable oil (I have sunflower), salt, sugar and fast-acting yeast. I also recommend sprinkling Finnish tortillas with sesame seeds. I have black, but white will do just fine. But this is optional.
2. Let's take up the preparation of yeast dough for tortillas. Sift the wheat flour into a suitable bowl to enrich it with oxygen and remove any debris.
3. Add salt, sugar and fast-acting yeast to the flour (5 grams is 1 heaped teaspoon). If you just have dry yeast (the same amount) or fresh (pressed), they must first be diluted in warm milk with sugar and left for 15-20 minutes to activate. We take pressed yeast exactly 3 times more, that is, 15 grams.
4. Mix dry ingredients, make a hole and pour warm milk into it and add sour cream (room temperature).
5. Stir the food with a spoon at first. And when the flour absorbs the liquid and is moistened, pour in odorless vegetable oil.
6. Now we knead the dough with our hands (you can, even better, use a bread maker or dough mixer). It should be completely uniform and smooth. Finnish flatbread dough will be soft and pliable. You may need a little more flour or a little less from the amount indicated in the recipe.
7. Cover the bowl with a towel or tighten with cling film. We leave in a warm place for an hour and a half, so that it grows well and increases in volume by 2-2.5 times.
8. Then we divide the yeast dough into small pieces and round each into a ball. I got 10 pieces.
9. Now roll out each ball with a rolling pin into a rather thin cake, no more than 5 millimeters high. Cover the blanks with a towel and let them come up for half an hour. In the meantime, turn on the oven to warm up 180 degrees.
10. When the cakes are rested and fit a little, brush them with milk or water. You can skip this step altogether, but it is necessary if you will be using sprinkles. I sprinkled the blanks with black sesame seeds.
11. We send the cakes to a hot oven for 25-30 minutes, bake at 180 degrees. The time is quite indicative, since everyone has different ovens, and the thickness of the cakes may differ. When the pieces rise well and brown, the Finnish tortillas are ready.
12. It is clear that you cannot eat hot bread, but how delicious it is! Fragrant, soft, golden cakes with delicate crumb are so good with sweet seagulls. They are also delicious with sour cream or natural yogurt.