קמח + מים רותחים! לחם דק טעים להפליא בזכות המתכון הזה. סבתא לימדה!

*Recipe and Ingredients:*

350 grams of flour (2 full glasses with a slide).

Sift the flour into a bowl.

1 teaspoon sugar (5 grams).

1 teaspoon salt (5 grams).

2 tablespoons olive oil (30 milliliters).

100 milliliters boiling water (2/5 glasses).

100 milliliters hot milk (2/5 glasses).

Stir with a spoon.

Knead the dough by hand for 2 minutes.

Dough is soft and not sticky.

Cover it and let it rest for 15 minutes.

Sprinkle the table with flour and roll the dough into a roll.

Divide it into 10 parts.

Make balls from dough.

Keep the dough covered so that it does not dry out while you work with it.

Roll out the dough thinly.

Choose a round plate with the same diameter as your pan.

My frying pan is 25 centimeters (10 inches).

Cut a perfect circle out of the dough.

Heat up a frying pan over medium heat.

Put the dough in and cook for about 40 seconds, then flip.

In total, cook for about 2 minutes, the main thing is not to dry out the flat breads.

While one bread is toasting, roll out the other, very quickly.

Place hot bread on a plate.

Brush flat bread with boiling water on both sides.

Put in a food bag and cover with a towel so that the flatbread is steamed.

In this way, we prepare the rest of the dough.

Bubbles may appear on the dough, this is normal.

Brush the edges of the tortilla especially well.

When the last flat bread is cooked, cover them for 30 minutes.

Very soft dough and does not break.

This thin bread is perfect as a wrap for any topping.

You can use it as a base for keba