Not everyone knows that tortillas originated, it turns out, from soup. It would seem to be a very strange assumption. A flatbread is a product made of flour, and soup is a liquid, not a flour dish at all.
However, it turns out that in ancient times soup was prepared a little differently than it is now. Soup was a thick mass with the addition of various ingredients, including cereals. Therefore, after a couple of days of standing in the heat, the soup turned into dough.
Economical housewives did not want to throw away valuable products. Therefore, the soup was fried and received a flatbread, suitable for consumption.
We will not cook a flatbread from soup, we will make this pastry in a more modern way.
Ingredients for potato flatbread:
- potatoes – 4 pcs;
- leavening agent – tsp;
- egg – 2 pcs;
- flour – 350 g;
- butter – 30 g;
- parsley – 15 g;
- salt – ½ tsp;
- turmeric – ⅓ tsp.
Preparation of potato flatbread:
Boil the potatoes until tender, peel and turn into a homogeneous mass. Break an egg, add butter, salt and turmeric to the mashed potatoes and mix thoroughly.
Finely chop the parsley and pour it into the mashed potatoes
.
Sift flour and baking powder into the prepared mixture, knead an elastic and soft dough.
Let the dough stand under a film for about 10 minutes, then divide it into 6 equal parts. Roll out the dough into tortillas with a diameter of 10-12 cm.
Bake the tortillas in a heated frying pan over medium heat with a lid on. Cook each side of the tortillas for about 5-6 minutes.
Do not forget to brush each flatbread with butter after cooking.
This will make the tortillas more flavorful and softer.
