You will need: Fireclay bricks / Celtic pot ® / Celtic pot ® Frying plate / lid
Working hours: 20 minutes
Baking time: ca. 1-2 minutes

Preheating: approx. 30-40 minutes
Fireclay brick: approx. 280-300°C

In the BOBBY:
Preheating: approx. 20 minutes
Fireclay brick: approx. 280-300°C

Ingredients (for 8 pieces)

• 500 g wheat flour type 550
• 1 teaspoon salt
• 130 ml olive oil or rapeseed oil
• approx. 200 ml hot water (approx. 70-80°C)

In addition:

• Flour for the work surface

Mix the flour, salt and oil well in a bowl. Gradually add the hot water and knead in. (The amount of water may vary slightly).

Knead the dough well again on the work surface until you have a smooth dough.

Divide into 8 equal pieces and shape into balls. Cover with cling film and leave to rest for at least 30 minutes.

Heat up the Merklinger. When baking the tortillas, only the firebrick temperature is decisive. This should be around 280-300°C.

Roll out the dough balls one by one on a lightly floured work surface using a rolling pin to form very thin round flatbreads.

Bake these directly on the hot firebricks for 30-60 seconds until the flatbreads are bubbling. Turn over and bake for 30-60 seconds on the other side too.

Remove the wheat tortillas from the oven and serve hot in the Celtic pot ® stack on top of each other.
(With the Lid (Celtic pot ® Frying plate) well sealed, the tortillas stay warm and above all soft).

Tip:
It is important that the tortillas do not bake too long on the hot firebricks, otherwise they will become crispy.

Tip:
Use the heating phase for filling!

Here are a few examples:

- Grill vegetables

- Fry the bacon

- Roast nuts/kernels

- Making sauces