Tortilje od heljdinog brasna (Tortillas from buckwheat flour)

Sastojci: 300g heljdinog brasna, 600ml vode, 2 cena belog luka, 3 kasike svezeg timijana ili 3 kasicice suvog, prstohvat morske ili himalajske soli, gi puter.

Priprema:

0. Prosejati brasno. Beli luk oljustiti i zgnjeciti. Svezi timijan sitno iseckati.
1. Pomesati sve sastojke osim gi putera. Dobro sjediniti i ostaviti da stoji pola sata.
2. U tiganju, na srednjoj temperaturi, rastopiti i ugrejati gi puter.

Napomena: staviti toliko gi putera da tiganj bude lagano premazan. Ako ste stavili malo vise, pokupite visak sa salvetom.

3. Staviti jednu kutlacu smese u tiganj i razliti smesu preko celog tiganja.
4. Peci tortilju 1-2 minuta, pa okrenuti na drugu stranu lopaticom (spatulom). Drugu stranu kratko isprziti, jer ako se dugo przi tortilja ce se raspadati.
5. Izvaditi tortilju i postupak ponoviti.

Ingredients: 300g of buckwheat flour, 600ml water, 2 cloves garlic, 3 tablespoons fresh thyme or 3 teaspoons of dried, pinch of sea salt or Himalayan salt, ghee butter.

Preparation:

0. Sift flour. Peel garlic and mash. Finely chop the fresh thyme.
1. Mix all ingredients except ghee butter. Combine well and leave to stand for half an hour.
2. In a frying pan, over medium heat, melt the butter and let it heat.

Note: put small amount of gi butter to the pan – to be lightly coated. If you put a little more, pick up excess with a napkin.

3. Place a ladle of the mixture into the pan and spread evenly the mixture over the entire pan.
4. Fry tortilla 1-2 minutes, then turn to the other side with a spatula. Other side fry briefly, because if it’s fried too much, tortilla will crumble.
5. Remove tortilla and repeat from step 2.

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1 thought on “Tortilje od heljdinog brasna (Tortillas from buckwheat flour)

  1. Pingback: Heljdine tortilje sa bolonjeze sosom (Buckwheat tortillas with bolognese sauce) | The Minuette Food Recipes & Face Masks

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