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.

One 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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