- big egg - 1 piece
- cold milk - 1/2 cup
- flour - 1 2/3 Cups
- oat flakes - 1 1/3 Cups
- sugar - 1/3 cup
- baking powder - 1 st. a spoon
- soda - 1/2 teaspoonfuls
- salt - 1/2 teaspoonfuls
- Grated Nutmeg - 1/4 Teaspoon
- of chilled butter - 10 st. spoons
1. Preheat the oven with a stand in the center to 200 degrees. Line the baking tray with parchment paper or a silicone mat. Slice the butter into small pieces. Beat the egg and milk together. Mix the flour, oat flakes, sugar, baking powder, soda, salt and nutmeg together in a large bowl with a whisk. Add pieces of butter and mix with your fingers or dough cutter until the mixture looks like a large crumb. Pour the milk mixture into the dry ingredients and mix with a fork until the dough becomes sticky. Do not overdo it. 2. Knead the dough by hand or with a rubber spatula from 8 to 10 times. Put the dough on a lightly floured work surface and split it in half. Form from one half of the test a circle about 12 cm in diameter, cut into 6 slices and put on a baking sheet. Or roll out the dough and cut the round cakes with a mold. At this point, tortillas can be sealed and frozen on a baking sheet. Before cooking do not defrost the tortillas - just add about 2 minutes to the baking time. 3. Bake cakes for 20-22 minutes, until golden brown. Lay the cakes on the rack and cool for 10 minutes before serving or wait for the cakes to cool down to room temperature.
Servings: 12