During baking, these tortillas have a "pocket" for the filling inside, just like pan-cooked pitas, but the dough here is more bready and airy, due to the use of yeast. After baking, the still-hot tortillas are brushed with butter. This is an optional step, but in my opinion they are much more appetizing that way. To make them even more appetizing, you can add your favorite finely chopped herbs and garlic to the butter.
Sift the flour and mix with the sugar, salt and yeast. Mix the milk with water and heat to a temperature of about 40 ° C. (at this temperature a finger dipped in the milk is not hot). Add milk to flour mixture and knead dough. Knead for 10-15 minutes, put into a bowl, cover and leave for 40 minutes.
After 40 minutes the dough will have doubled in volume, put out on a work surface, roll into a bundle and divide into 6-8 equal parts. Roll each one into a ball, cover with a towel and leave for another 15 minutes.
Roll the balls into tortillas. First flatten with your hands, then roll out with a rolling pin until about 0.5 cm thick. Cover the tortillas with a towel or clingfilm so they don't get too weathered. Do not stack them on top of each other - they will stick together.
In a saucepan, melt 50 grams of butter to grease (optional)
Heat a frying pan over medium heat, place the tortilla and cook for about half a minute on each side, flipping until it begins to puff up. Wait until it is completely puffed up, flip one last time, fry another 30 seconds on the back side and remove from the pan. Brush with butter.One scone will take about 2 to 4 minutes to bake. If the scone does not puff up in this time, try increasing the heat.
Fry the remaining tortillas, cool and serve. Store in clingfilm, they dry quickly.