Tortilje s piletinom i povrćem
Try this Tortilje s piletinom i povrćem recipe, or contribute your own.
Try this Tortilje s piletinom i povrćem recipe, or contribute your own.
- • 2 å¡alice oå¡trog braå¡na
- • 1 å¡alica (2 dl) kukuruznog braå¡na
- • 1 å¡alica (2 dl) mlake vode
- • 1/2 äajne å¾liäice soli
- • 1 veä‡a pileä‡a prsa ili 2 manja
- • 1 velika konzerva crvenog graha
- • 1 crveni luk
- • 1 crvena paprika
- • 1 paprika babura
- • 3 juå¡ne å¾lice ulja
- • 15 dl paradajz sosa
- • 1 konzerva kukuruza
- • 1/2 äajne å¾lice perå¡ina
- • malo soli
- • papar
- • 180 g kiselog vrhnja 12%
- • 200 g sira ricotta
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- U posudi zamiješati oštro i kukuruzno brašno, posoliti i promiješati
- Dodati mlaku vodu i mijesiti da se dobije fino glatko tijesto
- Tijesto pokriti plasticnom folijom (tijesto se ne smije stvrdnuti) i pustiti da odmara pola sata
- U tavi zagrijati ulje
- Ocistiti i narezati luk na kockice, staviti da se dinsta
- Oprati i obrisati obe paprike, te narezati na trakice
- Ocistiti cešnjak, narezati i ubaciti u luk
- Kad se luk i cešnjak zazlate, ubaciti papriku
- Narezati pileca prsa na trakice
- Ubaciti i meso u smjesu u tavi
- Posoliti
- Dinstati 10-ak minuta, pa dodati paradajz sos
- Dodati grah, kukuruz i peršin
- Popapriti prema ukusu
- Od tijesta napraviti male loptice podjednake velicine (ovisno o velicini tave u kojoj se peku)
- Radnu površinu posuti sa brašnom, te lopticu razvaljati valjkom u velicinu tave u kojoj ce se peci
- Razvaljati sve tortilje
- Medusobno ih odijeliti prozirnom folijom ili brašnom
- Peku se u zagrijanoj tavi bez ulja 15 sekundi sa svake strane
- Pecene tortilje pokriti da omekšaju
- Pomiješati ricottu i kiselo vrhnje, te staviti u frižider na hladenje
- Na tortilju staviti 2-3 žlice punjenja i zarolajte tortilju poput palacinke.
- Servira se uz bijeli umak i zelenu salatu.
Can these homemade flatbreads be stacked without sticking together? Dust parchment paper or extra flour between each rolled disk because raw corn and wheat flour dough will instantly fuse under ambient moisture. Combining soft wheat flour with coarse cornmeal creates a hybrid dough that stretches without tearing, provided the warm water is incorporated gradually to hydrate the starches fully. Resting the dough under plastic wrap for thirty minutes relaxes the gluten network, making the rolling pin glide smoothly rather than fighting against elastic snap-back.
Dough Mechanics and Pan Heat
Cook ungreased tortillas in a preheated, dry skillet for precisely fifteen seconds per side. Excessive heat burns the surface before the interior steams, while a lukewarm pan dries out the flatbread into an inflexible cracker. Stack the freshly baked rounds under a clean cotton kitchen towel immediately after removal; trapped steam softens the exterior so the finished wrap bends without cracking around bulky fillings.
Filling Distribution and Moisture Control
Simmer the chicken, peppers, beans, and tomato sauce until excess liquid evaporates entirely. Wet fillings dissolve the starch structure of fresh flatbreads within minutes. Cool the ricotta and sour cream sauce completely before spooning it alongside the warm meat mixture to prevent dairy proteins from breaking down into a watery puddle.
