Olive Oil Tortas (Tortas de Aceite)

Ingredients

• 2.25 cup cake flour (Do not substitute all-purpose flour; cake flour produces a more delicate, flaky texture.)
• 0.5 cup extra-virgin olive oil (Plus more for handling or brushing, if needed; use a fruity, flavorful oil.)
• 0.33 cup granulated sugar (Divide between the dough and the coating; reserve some for sprinkling over the shaped tortas.)
• 0.5 cup water (Use lukewarm water if incorporating yeast; otherwise room-temperature water is suitable.)
• 1 tsp fennel seeds (Lightly crushed, if desired, to release more aroma.)
• 1 tbsp orange zest (Finely grated zest from about 1 orange.)
• 0.5 tsp fine sea salt

Steps

1. 1

   In a medium bowl, whisk together the cake flour, salt, fennel seeds, orange zest, and the portion of sugar intended for the dough. Mix thoroughly so the flavorings are evenly distributed.

2. 2

   Add the olive oil and water to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms, then knead briefly in the bowl or on a lightly floured work surface until smooth and cohesive. Do not overwork the dough; excessive gluten development will make the tortas tough.

3. 3

   Cover the dough and let it rest at room temperature until relaxed and easy to roll, about 30 minutes. Heat the oven to 375°F (190°C) and line baking sheets with parchment paper.

4. 4

   Divide the dough into 10 equal pieces. Roll each piece between sheets of parchment or on a lightly floured surface into a very thin round about 5½ inches in diameter. The dough should be nearly translucent but still intact.

5. 5

   Transfer the rounds to the prepared baking sheets, spacing them apart. Sprinkle the remaining sugar evenly over the tops, pressing very lightly so it adheres without deforming the thin dough.

6. 6

   Bake in batches for about 12 to 16 minutes, rotating the sheets halfway through, until the tortas are crisp and the edges are lightly golden. Watch closely near the end because the thin breads can burn quickly.

7. 7

   Cool the tortas on the baking sheets for several minutes, then transfer them to a wire rack and let them cool completely. They will become crisper as they cool.

8. 8

   For the best flavor and texture, rest the cooled tortas overnight before serving. Serve with coffee, tea, or dessert wine; add them to a cheese board or use them as a crisp garnish for ice cream.

Notes

The source states that the recipe makes ten 5½-inch tortas and lists approximately 15 minutes of active time plus cooling, with about 2 hours total. The finished tortas may be eaten once completely cool, but their flavor and texture improve after an overnight rest. Store in an airtight container for several days. The exact ingredient quantities and method were not visible in the supplied page excerpt, so the ingredient measurements and detailed method are reconstructed estimates from the dish description and standard tortas de aceite technique.

Nutrition per serving

• dessert
• snack
• Spanish
• baked
• vegetarian
• dairy-free
• crisp
• make-ahead