Tortas de aceite are a beloved Spanish delicacy, hailing from the region of Andalusia. These thin, crispy flatbreads, infused with the rich flavor of olive oil, are surprisingly simple to make at home. Whether enjoyed as a snack, appetizer, or accompaniment to savory dishes, tortas de aceite offer a taste of Spanish sunshine with every bite.
Ingredients You’ll Need:
- 250g all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 60ml extra virgin olive oil, plus extra for brushing and drizzling
- 125ml warm water
- Flaky sea salt, for sprinkling (optional)
Tools You’ll Need:
- Large mixing bowl
- Rolling pin
- Baking sheet
- Pastry brush
Let’s Get Started:
Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, salt, and sugar.
Step 2: Incorporate Wet Ingredients
Make a well in the center of the dry ingredients. Pour in the olive oil and warm water. Using a wooden spoon or your hands, gradually incorporate the wet ingredients into the dry ingredients until a dough starts to form.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Add a little extra flour if the dough feels too sticky.
Step 4: Let the Dough Rest
Form the dough into a ball and place it back in the mixing bowl. Cover the bowl with a clean kitchen towel and let the dough rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
Spanish flatbread dough
Step 5: Roll Out the Dough
Divide the dough into 4 equal portions. Working with one portion at a time, roll out the dough on a lightly floured surface into a very thin circle, about 1/8 inch thick. The tortas should be thin enough to see through slightly.
Rolling out Spanish olive oil flatbreads
Step 6: Bake the Tortas
Preheat your oven to 400°F (200°C). Lightly brush a baking sheet with olive oil. Carefully transfer the rolled-out tortas to the prepared baking sheet. Brush the tops of the tortas with olive oil and sprinkle with flaky sea salt, if desired.
Step 7: Bake to Perfection
Bake the tortas for 8-10 minutes, or until golden brown and crispy. The edges should be slightly darker than the center.
Step 8: Serve and Enjoy!
Remove the tortas from the oven and let them cool slightly on the baking sheet before serving.
Tips and Tricks:
- For extra flavor: Add a pinch of dried herbs, such as rosemary or thyme, to the dough.
- Don’t overwork the dough: Knead just until smooth and elastic. Overkneading can result in tough tortas.
- Adjust baking time: Oven temperatures can vary, so keep an eye on the tortas while baking and adjust the baking time accordingly.
- Get creative with toppings: While delicious on their own, tortas de aceite can be topped with various ingredients, such as cheese, cured meats, or roasted vegetables.
Expert Tip from Chef Maria Sanchez: “For a truly authentic touch, use Spanish extra virgin olive oil. Its robust flavor shines through in these simple flatbreads.”
Tortas de aceite are a testament to the fact that sometimes the simplest recipes are the most satisfying. With this easy-to-follow guide, you can bring a taste of Spain to your own kitchen. So why not gather your ingredients and embark on a culinary adventure?
Spanish olive oil flatbreads on a platter
Let us know in the comments below how your tortas turn out. Happy baking!
