Milk scone

1 . Stage

To prepare the tortillas, prepare the necessary products. Pre-sift the flour through a fine sieve.

2 . Stage

Dissolve salt, sugar and yeast in warm milk.

3 . Stage

Combine the liquid component with the flour and begin to knead the dough. While kneading, pour in vegetable oil.

4 . Stage

Knead a fairly dense dough, transfer it to a bowl and cover it with a kitchen towel and leave in a warm place for an hour to rise.

5 . Stage

After an hour, divide the dough into two pieces, about 390 to 400 grams each. Round out the pieces a little, being careful not to disturb the dough too much.

6 . Stage

To form a tortilla, press the center of the dough with your thumb and rotate the tortilla, moving from the center to the edges, gradually stretching the middle.

7 . Stage

You will have a thin layer of dough in the middle and thick, rounded edges. Allow to proof for another 30 minutes.

8 . Stage

Use a chikechee to make a pattern in the center of the loaf, or you can use a regular fork. Brush the bread with egg yolk and sprinkle with sesame seeds. Bake in an oven preheated to 220-230 degrees until deliciously brown.