Tortitas sevillanas – Sevillan flatbread
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.
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.