CE certificate 6” 12” 20” Mexican tortilla Arabic flat pita bread naan pizza base making machine

CE certificate Arabic flat pita bread naan pizza base making machine

Product Description

The Tortilla Making machine is a new type from our company according to the need of the Tortilla Making in the food market. This machine combines multiple functions of dough output, dough proofing, bun shaping, cooking and cooling; its production capacity is up to 200-500 Kilograms per hour. The control core part of this machine adopts PLC controller and touch screen, which makes its automation and working reliability come up to domestic advanced level.

Mexican tortilla

     1.To make a Mexican tortilla, let's take such simple and affordable ingredients as: wheat flour, water, salt and butter. The variety of wheat flour does not matter, so you can use either one. The amount of flour may slightly differ from the indicated one due to the different moisture content of this product. The water should be boiled and quite hot - about 60 degrees. If you don't have a thermometer (and I don't), just bring the water to a boil and then let it cool for 3 minutes.
    2.So, sift wheat flour into a dish suitable for kneading the dough to remove lumps and debris. Pour in salt - it is best to use fine salt (it will dissolve faster in the dough). We mix everything with our hands or with a spoon.
   3. Now add the butter. The temperature of the oil is not important, so it can be cold or soft (but not melted). When making tortillas, it is best to use soft butter.
   4. Use our hands to grind the flour, salt and butter into small crumbs. It's completely simple - just a couple of minutes and you're done.
   5. Now pour all the hot water into the bowl.
   6. Since the food is quite hot, it is best to start kneading the dough with a fork or spoon. Just mix everything until the flour is moistened. After that, knead the dough with your hands - as you knead, the dough will cool down.
   7. The kneading is not long - it is enough to achieve a homogeneous dough. It turns out to be dense and rather tight (resembles dumplings or dough for thin lavash). Round the dough ball and leave it to rest at room temperature for half an hour. To prevent the dough from winding and crusting, you can cover it with a towel or put it in a plastic bag (wrap it in plastic wrap).
    8. After the allotted time, the dough is transformed. A dense piece of flour turns into an elastic, soft and pleasant to the touch dough! We divide it into 8 pieces of the same size and roll them into balls.
   9. Sprinkle the table with flour and put the first piece of dough (cover the rest with a towel so as not to wind and crust). Roll out the dough into a flat thin round cake. Roll out as thin as possible - ideal for the dough to shine through. First, I advise you to roll out all the balls and only then start cooking them - tortillas are baked in a pan very quic