Tortilla salad bowl. Tortilla with filling - recipes for delicious tortillas! We prepare delicious tortillas with fillings according to the best recipes

Bread comes in different varieties. Tortilla (its name translated from Spanish means “small flatbread”) is the national dish of Mexico. Here it not only serves as bread, but also replaces cutlery - plates and spoons. Ready-made tortillas can also be bought in Russia. But those made with your own hands will be much tastier. Moreover, the tortilla recipe is very simple.

In Mexico, tortillas are made from corn flour and filled with a variety of fillings. They are eaten only hot; a cooled tortilla quickly hardens. We are more familiar with wheat flour, so we will cook from it.

Products:

flour – 2 cups, you can mix rye and wheat in equal parts;
salt – ½ tsp;
butter – 2 tbsp. l. (in Mexico they cook with rendered pork fat);
water - how much dough will take.

Preparation:

Flour and butter are turned into crumbs by adding salt.
Pour in a little more than a glass of boiled water, cooled to a warm state. Its amount depends on the gluten content in the flour. The main criterion for determining the volume of water is that the dough is elastic and does not stick to your hands after kneading. Therefore, it is better to pour in not the entire portion at once, but a little less. Add the rest if the dough is too stiff.
Divide it into 8 balls of the same size and lay it out on a table sprinkled with flour.
Allow to rest for half an hour, covering the balls with a towel. This is necessary so that the gluten contained in the flour swells and the dough becomes plastic.
Roll each ball into a very thin, almost transparent cake. This is easier to do if you sprinkle the table well with flour.
For frying, take a frying pan with a thick bottom; it must be well heated. Tortillas are always baked in a dry pan. If oil is used for frying, a different dish is obtained - tostados.
Turn the cake over when it begins to puff up.

All that remains is to prepare the delicious filling.

Depending on how the flatbread and filling are combined, there are:

quesadilla - a tortilla with filling is folded in half and cut into pieces;
burrito – a delicious filling made from a combination of various ingredients is wrapped in a flatbread;
enchiladas - a tortilla with filling wrapped in it is baked or fried in a pan;
taco – a tortilla with filling is folded in half.

All these dishes are often served with hot sauces based on chili peppers - salsa with tomatoes and guacamole with avocado and lime juice, pico de gallo, which is eaten with a spoon.

Spicy tortilla with cheese and garlic

Cheese is an essential ingredient in almost any tortilla filling. It can be soft and easy to spread on a flatbread. The hard cheese is crushed and the tortilla with it is lightly heated on the grill so that it melts but does not run.

Ingredients for 2 flatbreads:

hard cheese – 100 g;
processed cheese – 50 g;
chicken eggs – 2 pcs.;
sweet pepper – 1 pc.;
garlic – from 2 to 4 cloves;
mayonnaise – 1-2 tbsp. l., can be replaced with sour cream.

Preparation:

Grind boiled eggs, garlic, grate cheese, cut pepper into cubes.
Mix all the ingredients and add mayonnaise or sour cream for viscosity. Season with salt and pepper to taste.
Spread half the filling over the flatbread, not reaching the edges a little. Roll it up into a tube. Do the same with the second part of the filling.

The dish can be eaten both hot and cold.

Mexican with beans and corn

Quinoa, a common grain crop in Mexico, gives the filling a Mexican flavor. Its seeds can easily be bought in Russia.

Ingredients for 4 flatbreads:

cooked quinoa grains – 125 g;
canned beans – 200 g;
canned corn – 100 g;
lime – 0.5 pcs., you only need juice;
red salad onion – 1/4 pcs.;
baked chicken breast – 150 g;
green onions - 3-4 feathers;
cilantro – 4 sprigs:
tomato sauce – 2 tbsp. l.;
sour cream – 2 tbsp. l.;
avocado – 0.5 pcs.

Preparation:

Drain liquid from cans of canned vegetables. Chop chicken and greens. Finely chop the onion and mash the avocado with a fork.
Mix chicken, quinoa grains, herbs, corn, onions and beans, adding lime juice. Season with salt and pepper.
Place a little prepared mixture on each flatbread, 0.5 tbsp. l. sour cream and the same amount of avocado. Wrap and serve as a second course.

Cooking with juicy minced meat

In addition to minced meat, the filling for this tortilla contains many vegetables.

Ingredients for 12 flatbreads:

combined minced meat (pork, beef) – 600 g;
canned beans, red or white – 250 g;
hard cheese – 400 g;
canned corn – 200 g;
red onion – 1 pc.;
sweet pepper – 2 pcs.;
olive oil – 2 tbsp. l.;
sour cream – 4 tbsp. l.;
tomato paste or spicy tomato sauce – 100 g.

Season the filling with ground dried garlic, salt and pepper.

Preparation:

The main thing is to properly fry the minced meat in olive oil, without allowing it to stick together into lumps. Finely chopped onion is added to it and brought to readiness.
Mix it with canned vegetables and diced sweet peppers, season with salt, garlic, spices and tomato sauce.
The cheese is grated and half of it is added to the filling.
The tortilla is sprinkled with cheese, the prepared filling is placed on it and rolled into a roll. Fry in a dry frying pan.

Serve with salsa, sour cream or guacamole.

DIY Spanish tortilla

The Spaniards adopted the custom of making tortillas from the Indians. They also have their own version of this dish, which does not include flatbread. At its core, Spanish tortilla is an omelette with potatoes.

Products:

eggs – 6 pcs.;
onion – 1 head;
cheese – 100 g;
garlic – 1 clove;
parsley – 2-3 sprigs;
potatoes - 7 tubers;
olive oil (can be replaced with sunflower oil) – a quarter cup;
salt - to taste.

The Spaniards eat this dish with ground red pepper.

Preparation:

Potato slices and finely chopped onions are placed in a heated frying pan with olive oil. Add salt, mix well and reduce heat. The potatoes should be cooked under the lid, and not fried, but stewed. After 15 minutes, add chopped garlic and herbs. Cook for another 10 minutes.
Beat the eggs, adding a little salt. Add grated cheese and cooked potatoes to them; it’s convenient to do this with a slotted spoon. Stir.
Pour the oil out of the pan, spread the resulting mixture and cook covered for 5 minutes.
Carefully, using a silicone spatula, separate the omelette from the walls and bottom of the pan and turn it over. To prevent it from falling apart, it is first laid out on a plate, for which it is pressed against the frying pan and turned over. And then they return it back, carefully moving it off the plate.

The dish is ready in 5 minutes.

Variant with fruit filling

Unleavened tortilla dough goes well with fruit. This dish can be a complete breakfast that can be given to children.

Ingredients for 1 flatbread:

bananas – 1.5 pcs.;
strawberries or other non-acidic berries – 150 g;
high fat cream – 100 ml.

Preparation:

Strawberries are cut into thick slices, small berries are left whole. Peeled bananas are cut into cubes.
Mix the slices with whipped cream and place them in a flatbread, rolling it up into a ball.

How to make with chicken and vegetables

Chicken tortilla can be served for lunch - this dish contains salad vegetables and tasty, hearty meat. Serve it with any tomato sauce.

Ingredients for 2 flatbreads:

chicken fillet – 200 g;
tomato – 1 pc.;
lettuce leaves – 4 pcs.;
bell pepper – 1 pc.;
spicy tomato sauce – 60 g;
sour cream with 15% fat content – 150 g;
garlic – 2 cloves.

For spiciness add 0.5 tsp. ground hot pepper.

Preparation:

Fry chicken pieces.
Chop the garlic and mix with sour cream, adding hot pepper.
Tortillas are heated and coated with sour cream mixture. Place pieces of vegetables, lettuce leaves and chicken on top. Roll up into a tube.

Tortilla with chicken fillet and cheese

To grease the flatbreads, prepare a soft mass of cheese.

Ingredients for 2 flatbreads:

boneless chicken breast – 1 pc.;
garlic – 2 cloves;
spinach – 1 handful;
ketchup or spicy tomato sauce – 20 g;
sour cream with fat content 15% – 100 g;
wheat flour – 40 g;
hard cheese – 50 g.

Preparation:

For a soft cheese sauce, add grated cheese and flour to heated sour cream. Knead well until the lumps disappear and heat until the mass becomes viscous.
Fry chicken pieces with chopped garlic.
Hot flatbreads are greased with ketchup and soft cheese, torn spinach leaves and chicken are laid out. Roll it up into a tube.

Tortillas with a variety of fillings are a universal dish that can replace breakfast, lunch or dinner.

No similar materials

I “met” this flatbread, called tortilla, in the summer. I really liked the taste, so I kept trying to reproduce its preparation at home. However, among the numerous recipes on the Internet, I could not find a suitable one. I tried so many things and all in vain. In the end, through trial and error, I was able to reproduce the desired recipe and was pleased with the result. When I tried the tortilla, I realized that my efforts were crowned with success. I know that Mexican tortillas are usually prepared with the addition of corn flour, but I also know that we do not sell exactly this kind of flour - the flour from our stores does not have the same stickiness. This is why a tortilla recipe that included cornmeal failed miserably. And I offer you a recipe with which you will not have the hassle that I had.

Tortilla recipe at home

There are different fillings for tortillas: chicken, mozzarella cheese, lettuce, canned corn, ham, olives, bell peppers. It’s very convenient to use these flatbreads to make breakfast or a snack when you have them on hand.

step by step photo recipe

Ingredients:

100 grams of water (half a glass),
350 grams of premium flour,
50 grams of butter,
1 tablespoon vegetable oil,
0.5 teaspoon baking powder,
2 pinches of salt
3-4 tablespoons of flax seeds.

Cooking process:

Mix dry ingredients (flour, salt and baking powder).

Add grated butter.

Mix everything into crumbs.

Add flax seeds and mix too.

Heat water to a temperature of approximately 40-50 degrees, pour into the prepared mass and knead the dough. It should not be too tight, but should not stick to your hands. Roll it into a ball.

Then cover the tortilla dough and let it rest for about half an hour. Then we divide it into 8 equal parts.

Roll out the first ball to make a thin cake the size of a frying pan. If the pan is small, then it is better to trim the edges, the main thing is that the cake itself is as thin as possible.

Fry the flatbread in a dry frying pan over medium heat for one and a half minutes on each side, during which time the edges will not have time to become dry and brittle. Don't overexpose!

We immediately place the finished tortillas in a bag so that they do not dry out. Later they can be transferred to another bag, because this one will become wet from perspiration. The cakes should also be stored in a tightly closed bag.

From the given amount of dough I got 10 cakes. I trimmed the edges while cooking and it yielded 2 extra cake layers. Our tortilla is ready. And from it you can make all sorts of delicious flatbreads with filling.

Photo recipe for tortillas from Yulia Kolomiets.

Tortillas are flatbreads characteristic of Mexican, American and Spanish cuisine. They are especially common in Spain and Mexico, where they are among the main national dishes. Mexicans wrap various fillings in tortillas, serve them instead of bread, and even use them instead of spoons to scoop up thick soup or sauce. The classic Spanish tortilla is made from potatoes. In Mexico, the classic recipe uses cornmeal as a base. Each of these recipes has several variations. There are also recipes that use wheat flour as a basis.

Cooking features

Traditionally, tortillas were made from unleavened dough, but today the most popular are tortillas made from flour or potatoes with the addition of ingredients such as butter and chicken eggs. Today these recipes are considered classic. It’s so easy to prepare tortillas using them that an efficient housewife can treat family members with them every day. Knowing a few important points will make her job much easier and help her prepare truly delicious tortillas.

Even if, following tradition, you used corn flour as the basis for making tortillas, it doesn’t hurt to add a little wheat flour to it, which will increase the stickiness of the dough and make the tortillas a little more tender.
If you didn't take out the butter in advance and it hasn't had time to soften, you can grate it.
Instead of butter, you can use margarine, then the corn tortilla will be lean and suitable for a vegetarian table.
The dough prepared for tortillas should “rest” after kneading, then the tortillas will turn out more tender.
To prevent the dough from sticking to the rolling pin when rolling, place it between two layers of cling film sprinkled with flour.
You need to fry the tortillas in a dry frying pan on both sides. It usually takes about a minute to brown the tortilla on one side. It is better not to exceed this time, otherwise the cakes may turn out too dry and brittle.
To prevent the cakes from drying out, they can be lined with wet wipes.
If you are making tortillas to later wrap the filling in, add ground red pepper to the dough - such tortillas are traditionally made spicy.
Ready-made tortillas can be stored in the refrigerator, but before serving they must be heated in a dry frying pan or in the microwave - they are usually served warm.

These tips will come in handy no matter what tortilla recipe you choose, classic or adapted.

Classic Mexican Corn Tortilla Recipe

corn flour – 0.4 kg;
wheat flour – 100 g;
cold water – 0.25 l;
butter – 50 g;
salt – 5 g;
ground red pepper - to taste.

Cooking method:

Sift and combine corn and wheat flour in a bowl. Add salt and pepper to them. The latter may not be added if you are preparing tortillas not to wrap the filling in them, but to use them instead of bread.
Place the softened butter in a plate with flour. Mash it with a fork and mix it into the flour as much as you can.
Pour in 50 ml of water, stir the dough. Continue pouring water into the bowl with flour in small portions, stirring well each time. The contents of the bowl will initially resemble crumbs, but will gradually turn into a soft, elastic and not too sticky dough.
Divide the dough into 8 parts. From each part, moisten your hands with vegetable oil, roll into a ball. Dip the dough balls in flour, cover with a cloth and leave for 30-60 minutes.
Prepare two pieces of cling film by dusting them with flour. Place the ball of dough between the films and, using a rolling pin, roll out the dough into a round cake about 2 mm thick. It is important that its diameter is no larger than the diameter of the frying pan in which you are going to fry it.
Roll out the remaining dough in the same way, forming 7 more cakes.
Heat a dry frying pan and place the flatbread on it. Wait until bubbles start to appear on it - this will happen in about a minute. Flip the tortilla and fry the other side for 40-60 seconds.
Remove the tortilla and place on a plate. Cover it with a cloth soaked in clean water.
Fry the remaining tortillas in the same way.

It is advisable to fry tortillas immediately before lunch, as they are eaten warm. If the tortillas cool down, they will still need to be reheated in the same pan or in the microwave.

Corn flour tortillas are easy to turn into corn chips. To do this, just cut them into pieces of approximately the same shape and size, then dry them in a frying pan or in a microwave oven. Mexicans use such chips as cutlery, for example, putting sauce into them, and our compatriots enjoy snacking on beer with such chips. Children will also like corn chips, but tortillas for them need to be prepared without pepper.

Wheat flour tortilla

wheat flour – 0.5 kg;
salt – 10–20 g;
baking powder for dough – 5 g (unless otherwise indicated by the manufacturer);
margarine – 100 g;
water – 0.3 l;
herbs and spices (optional) - to taste.

Cooking method:

Sift the flour.
Add baking powder or baking powder, salt, dry herbs and spices to the flour. Mix everything well.
Finely chop the margarine with a knife or grate it and add it to the flour.
Stir the contents of the bowl.
Pour cold water into the bowl in small portions and knead the dough.
Divide the dough into pieces the size of a chicken egg and roll them into round balls. Leave, covered with a cloth, for about half an hour.
Roll out the ball of dough into flat cakes with a diameter of 17–20 cm.
Fry the tortillas in a dry frying pan, spending 40-60 seconds on each side.
Place the tortillas on a plate and place it in a plastic bag that has been moistened with water on the inside. This is necessary so that the cakes do not dry out too much. If you want to use them as chips, no bag is needed.

Use tortillas instead of bread or in other dishes. They can also be broken into pieces and served instead of chips. They are suitable, in particular, as a snack for beer.
The finished wheat flour tortilla can be sprinkled with grated cheese and placed in an oven preheated to 200 degrees for a few minutes. Then it will turn into a flatbread with cheese, even more delicious.

Classic Spanish potato tortilla

potatoes – 1 kg;
onions – 150 g;
chicken egg – 10 pcs.;
olive oil – 100 ml;
salt, ground black pepper - to taste.

Cooking method:

Peel the potatoes and cut them into thin round slices, as for chips.
Remove the skins from the onion. Cut the onion into small pieces.
In a separate bowl, beat the eggs, adding salt and pepper.
Heat the vegetable oil in a frying pan, add the onion and fry it until golden brown.
Add the potatoes to the onions and brown them well.
Transfer the potatoes to a separate container.
Grease a clean frying pan with oil, place a thin layer of fried potatoes on it, and pour in a small amount of eggs. Cover with a lid and fry until done.

Today we will make simple food, simple Mexicans. And of course Russian options. This food has become the national Mexican food. In Mexico you can find it at every step. It is served in restaurants and sold on the streets. Everyone loves her, both adults and children. In general, a tortilla is an ordinary flatbread made from flour, water and salt and a little butter. But the tortilla filling, you won’t find anything there. Just like in pita bread, you can wrap whatever you like in a tortilla.

The Spaniards also cook tortillas, but this is completely different and we will talk about this sometime later.

We will mainly look at cooking tortillas and tortilla dishes with classic Mexican filling.

Step-by-step preparation of tortillas, as well as tortilla dishes - at home

Jalapeño is a medium hot green pepper.

Chepolte sauce is made from jalapeno peppers when the fruits of the latter turn red.

Guacamole Sauce - made from avocado, lemon, lime, garlic and cilantro. You can add tomatoes, peppers and other ingredients.

Seasoning “Fajita” composition: Paprika, Chili pepper, Coriander, Turmeric, Black pepper, Fenugreek, Cumin, Oregano, Dill, Rosemary, Onion, Salt, Garlic

You now know what these seasonings and sauces consist of and you can always choose something of your own.

Preparation:

1. Cut the meat diagonally into pieces about 0.5 cm thick.

2. Cut the pieces of meat into narrow strips.

3. Place the frying pan on the stove.

4. Cut the onion into halves and cut into strips.

5. Press with a knife and finely chop the garlic.

6. Cut off pieces of red and yellow peppers and cut them into strips.

7. Pour a small amount of vegetable oil into a heated frying pan.

8. First, fry the onions and garlic.

9. Add meat,

10. then fry thoroughly.

11. Add colored peppers to the meat.

12. Cut a little, a few circles, pickled jalapeno and add to the frying pan with the meat. Season the meat with cumin and fajita seasoning. Salt to taste and sprinkle with a little black pepper.

13. Mix the meat well.

14. Add tomatoes in their own juice.

15. Chop finely and add a little cilantro.

16. Simmer all this for about 3-5 minutes.

Now let's prepare our dish.

17. Take 2 tortillas. We already have the meat filling with seasonings ready and we put about 2-3 spoons (depending on the size of your tortillas) on each tortilla.

18. Add corn.

19. Add black beans, you get a very satisfying dish.

20. Add a little cheese.

21. We begin to wrap.

22. Close the filling and turn in the corners.

23. We continue to wrap. We do the same with the second tortilla.

24. The burritos are wrapped and ready to bake.

25. Place the burrito in the mold and pour over the tomato juice.

26. Sprinkle cheese on top.

27. Place in the oven preheated to 160° for 10 minutes.

28. Remove from the oven. Our burritos are ready.

29. Place the burrito on a plate and decorate with guacamole sauce. You can use any other sauce you like if you don't have guacamole.

30. Decorate the other side with spicy salsa.

31. Spread a little sour cream on the burrito.

On the sides we lay tomatoes cut into 4 parts on top. We put hot red chili pepper in them, sprinkle with a little freshly ground black pepper.

This is the beauty we have prepared for you today. Meat burrito with black beans and corn.

Bon appetit!

Mexican burrito with chicken and beans

Ingredients:

Chicken breasts - 500 g.
Tortillas - 4 pcs. or if Armenian lavash - 1 pc.
Onion - 1 head
Canned beans - 300 g.
Sweet bell pepper - 1 pc.
Hot green pepper - 1 pc.
Iceberg lettuce (if not, replace with another or Chinese cabbage) - 200 g.
Parmesan cheese - 100 g.
BBQ sauce - 150 g.
Vegetable oil - 100 ml.
Cilantro - to taste
Salt, black pepper - to taste

Preparation:

1. Remove the bones and skin from the chicken, if there is any left, and cut into thin pieces.

2. Salt and pepper.

3. Place the chicken layer in a hot frying pan with a small amount of vegetable oil.

4. Cut the onion head in half and cut into strips.

5. Turn the chicken over. Fry the chicken on both sides, 2 minutes on each side.

6. Cut the sweet bell pepper into small cubes.

7. You need to cut some hot green pepper.

8. Chop a few sprigs of cilantro; Mexicans love cilantro and always add it to burritos.

9. Cut off the required piece from the iceberg lettuce and cut into strips.

10. The chicken is already ready, remove it from the pan.

11. In the frying pan in which the chicken was fried, add chopped onion, salt and pepper.

12. Cut the slightly cooled chicken into small cubes.

13. Add chopped sweet and hot peppers to the frying pan with the onions. Fry for a couple of minutes (you want the peppers to be crispy), add cilantro.

14. Take a tortilla (if there is no tortilla, take pita bread), heat it a little (either in the microwave, or in a clean, dry frying pan, or in the oven), put iceberg lettuce in the middle.

15. Place chopped chicken pieces on the salad.

16. Place fried peppers and onions on top.

17. We wrap it all in a bag.

18. Place our burrito on a baking sheet, or better yet, on a ceramic dish that can be put in the oven and pour over the barbecue sauce.

19. Sprinkle grated cheese on top.

20. Place the baking sheet in the oven for literally 30 seconds.

21. Meanwhile, finely chop a little onion, a little sweet pepper, a little hot pepper, pour vegetable oil into a frying pan and fry the chopped ingredients.

22. Add beans. Fry.

23. Remove the burrito from the oven. What a smell.

24. For the burrito, place beans fried with peppers and onions on a dish.

25. Fry the green onions whole, without cutting them, add a little salt.

Decorate the dish with fried green onions.

Our burrito is ready.

Bon appetit!

Video - How to make a Mexican Burrito

Well, you've tried a real Mexican tortilla, you've also tried a real burrito, but they make many dishes with tortillas that have also acquired national significance. These include quesadillas and enchiladas, tacos, etc. I will try to tell you about them in other articles and show you how to prepare them. Because it is also very tasty, fast and nutritious.

Bon appetit!

Tortillas are flatbreads that came to us from distant Mexico. They are somewhat similar to the well-known lavash: thin rolled out dough fried in a frying pan. They taste quite unusual, not quite like ordinary bread. But the most important thing is that you need to eat them hot, only then you can feel their indescribable taste.

The name itself is translated as “round flatbread”, and is pronounced in two ways: “tortilla” or “tortiya”. In Spanish, the second option would be correct, but for the Russian ear the first option is more familiar.

In Mexico, tortillas are one of the most common food products. What they don’t cook with! They use flatbreads to eat sauces, dip them into goulash, and stuff them with a wide variety of fillings.

Now “round cakes” can be purchased in our stores, but this is not so easy, because not everyone has them on sale. And the taste is significantly inferior to the real thing: the dough is more like rubber.

Making tortilla at home

Homemade tortilla is easy to prepare and doesn’t take much time. To make a delicious flatbread, you need a minimum of ingredients. In addition, there are several cooking methods. Traditionally, tortillas are flatbreads made from corn dough. But if you use the usual one, they turn out no less tasty. Let's look at both methods.

Corn tortillas

Required ingredients:

two glasses of corn flour;
one and a half glasses of water;
half a teaspoon of salt;
a little vegetable oil for frying.

Preparation

Start by mixing flour and salt. Slowly pour water into the bowl while kneading the dough. It should turn out similar to plasticine: soft, dry and pliable.

Cut the mixture into small pieces and roll them into thin flat cakes. The dough should not tear. If suddenly this happens, add a little more water to it.

It is very important to choose the right frying pan. The best choice for tortillas is cast iron because it distributes the heat evenly. Add a little oil to the pan and fry the flatbreads first on one side and then on the other until they turn slightly golden. Cover the finished cakes with something to keep them warm.

Flour tortillas

If for some reason the cornmeal option doesn't suit you, but you want to make tortillas, this flour dough recipe is just for you.

Ingredients:

four glasses of flour;
a small spoon of baking powder;
a spoonful of salt;
glass of water;
a little vegetable oil.

Cooking process

In a fairly large bowl, whisk together the flour, salt and baking powder. Then add some vegetable oil or fat. Knead the dough well so that there are no lumps. Make a small well and pour in half the water, stir, and then add the rest. The resulting dough should be slightly sticky.

Leave the mixture for about ten minutes. Cut into pieces and roll them out. Fry the tortillas in a frying pan. As soon as you see bubbles appearing, they are ready.

Where to use tortilla

Both homemade and store-bought flatbreads make a great snack. You just need to choose a filler: here you can imagine almost limitlessly! For example, it turns out very tasty with chicken fried in a frying pan and feta cheese. Another filling option is beef and red beans.

Just like pita bread, tortillas can be filled with grated cheese with mayonnaise, garlic and herbs, and then cut into small pieces.

Don't be afraid to experiment. They can even be filled with shrimp and other seafood. An interesting taste is obtained if the flatbreads along with the filling are baked in the oven. In addition, they can be served simply as bread, along with sauces.

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