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My recipe

Tortitas sevillanas – Sevillan flatbread

Introduction

This flatbread is as famous in Seville as Coca de vidre in Catalonia. Traditionally they are made with olive oil, but you can also meet the recipes using the lard. Some recipes use the yeasts, sesame seeds, ground anise or anis liquor, some recipes use the dough without yeasts, made with the oil infused with the lemon peels. Any dough you decide to make – the flatbread is delicious.

Tortitas sevillanas – Sevillan flatbread

  • 100 g olive oil EV (lard, melted and cooled down)
  • 1/2 tsp lemon zest (optional)
  • 1/2 tsp ground anise seeds (according to your taste)
  • 350 g AP flour
  • 15 г fresh yeasts
  • 150 g lukewarm water
  • 2-3 tbsp sugar
  • 2 tbsp sesame seeds
  • Rub the yeasts into the 1 tsp sugar, add in the water, stir well
  • On a dry pan toast the sesame seeds until nice and golden
  • Mix the flour with the anise, sesame and lemon zest
  • Add the oil into the water-yeast mixture, gradually adding the flour make a dough
  • Knead the dough thoroughly, place into an oiled bowl, cover with the cling film and leave to rise until doubled in size
  • Punch down the risen dough and divide into the 20 g pieces
  • Preheat the oven to 200C
  • Roll out each piece into a circle of 3 mm, pierce with the fork
  • Cover the tray with the baking paper and place the circles
  • Sprinkle with the sugar and bake for 10-15 min until golden
  • Cool down on a wired rack
  • Keep in a airtight container
Thoughts and Ideas

For the first time I baked them with the cold-pressed olive oil VEA, it is the only oil I’m using sometimes, it has a very subtle taste and no smell. And even with that oil I understood that I don’t like olive oil in baking. For the next times I used either the grape seeds oil or lard. The dough should be very soft and elastic but should not stick to your fingers, do adjust the amount of flour. If you want you can add the anise liquor to the dough, a couple of table spoons, in this case decrease the amount of water a bit. The most important thing in this recipe is to roll out the dough into the even circles. I use the pasta machine to roll out the stripes and then I cut out the circles. The recipe is taken from the Spanish cookbook and adapted according to my taste.