Laminated galleta de campaña
A Uruguayan wheat dough is laminated with fat, cut into squares, proofed until doubled, and baked at 180°C for a crisp outside and layered crumb.
Traditional method
Uruguayan tortas fritas (leavened, fried rounds)
Tortas fritas · Torta frita · Tortas fritas · Torta frita uruguaya
A University of the Republic of Uruguay recipe for ten yeast-raised tortas fritas. The dough rests for an hour, is divided into ten rounds with a hole in each, then fried in fat at 160°C and drained.
A yeasted Uruguayan version
This University of the Republic of Uruguay recipe makes ten tortas fritas from a yeast dough. After a one-hour rest, the dough is kneaded to release gas, divided into ten pieces and shaped with a central hole. The rounds fry in fat at 160°C and are drained on absorbent paper. The booklet's suggested oil-and-fat variation is not folded into this batch.
Sources for this section
History
A ten-portion tortas fritas recipe appears in Universidad de la República Uruguay's Bienestar Alimentación booklet, Recomendaciones, recetas y algo más, edition 7 (May 2021), page 60. The source gives a yeasted dough, a one-hour rest and frying at 160°C. It does not establish an earliest attestation.
Ingredients
Yield 10 tortas fritas · Scaling: source batch only
473 mL2 cup as recorded
Yeast
15 g
The source also describes this as one heaping tablespoon; it does not specify yeast type.9.9 mL2 tsp as recorded
15 mL1 tbsp as recorded
Fat
59 mL4 tbsp as recorded
The source does not specify the type.Vinegar
4.9 mL1 tsp as recorded
WaterAdd as needed to form the dough.
Amount not stated
The source gives no fixed volume.Fat for frying
Amount not stated
Enough to fry the rounds in a pot; amount not specified.Method
Risks and precautions · Standard risk
Hot frying fat
Hot fat can cause severe burns and can ignite if overheated or left unattended.
Hazard sourceStay in the kitchen while frying; keep combustible items away from the stove and a pan lid nearby. If fat in the pan ignites, turn off the burner and slide the lid over the pan without moving it; never use water.
Control sourceUse a cooking thermometer to bring the fat to the recipe's 160°C target and monitor it while frying.
Control sourceHot frying fat can burn or catch fire. Stay beside the pot and keep a lid nearby; never pour water on a grease fire.
- Combine the flour, yeast, salt and sugar in a bowl.
- Add the fat and vinegar. Add water as needed and bring the ingredients together into a dough.
- Cover and leave the dough to rest for 1 hour.
- Knead the rested dough to press out the gas. Divide it into 10 pieces and stretch each piece into a round, making a hole in the middle.
- Heat frying fat in a pot to 160°C. Use a cooking thermometer to check the temperature; the source's alternative dough-ball test is not needed.
- Fry the rounds until browned on one side, turn, and fry until browned on the other.
- Lift the tortas fritas out and drain on absorbent paper.
Conditions
Yield10 tortas fritas
Temperature160°C
Places
Uruguay
Documented preparation · Country evidenceThis exact recipe appears in a University of the Republic of Uruguay booklet; no specific Uruguayan locality is identified.
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Sources
Universidad de la República, Bienestar AlimentaciónMethod · Ingredients · Yield · Uruguayan institutional recipe
Recomendaciones, recetas y algo más… (Edición N° 7)Page 60 lists Tortas Fritas for 10 portions: 2 cups wheat flour, 15 g yeast, 2 teaspoons salt, 1 tablespoon sugar, 4 tablespoons fat, 1 teaspoon vinegar, water as needed and fat for frying.
The dough rests for 1 hour; it is kneaded to expel gas, divided into 10 portions and shaped with a hole in each.
Fry the tortas fritas in fat at 160°C, turn when browned, brown the second side and drain on absorbent paper.
The source suggests a dough-ball rise test as an alternative temperature check; this recipe records thermometer measurement instead.
Cited in: A yeasted Uruguayan version
National Fire Protection AssociationSafety
Educational Messages Desk ReferenceStay in the kitchen while frying; keep combustible items away from heat sources.
If a small grease fire starts in a pan, slide a lid over it, turn off the burner, do not move the pan, and leave the lid on until cool; never pour water on a cooking-pan grease fire.