5 Key Ingredients for Perfect Crispy Olive Oil Tortas Recipe
Olive oil tortas, or tortas de aceite, are a traditional Spanish treat with roots going back to ancient Andalusia. These crispy and slightly sweet delights are a culinary gem made with simple, Mediterranean ingredients. Traditionally made with olive oil, anise seeds (known as matalahúga), and sesame seeds (ajonjolí), these tortas are cherished for their delicate, hand-made preparation. Every bite is a journey through time, evoking memories of kitchens filled with the smell of toasted seeds and olive oil.
Ingredients
- 2 cups All-purpose flour
- ½ cup Extra virgin olive oil
- 1 tbsp Anise seeds (matalahúga)
- 2 tbsp Sesame seeds (ajonjolí)
- ¼ cup Sugar
- ½ cup Warm water
- 1 Packet active dry yeast
- Pinch of salt
- Additional sugar for sprinkling
Instructions
- Activate the yeast: In a small bowl, mix the warm water with the yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until frothy.
- Prepare the dough: In a large bowl, combine the flour, salt, and sugar. Slowly mix in the olive oil, anise seeds, and sesame seeds. Pour the activated yeast mixture into the bowl and mix everything until a soft dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. If the dough feels sticky, add a bit more flour.
- Let it rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Shape the tortas: Preheat your oven to 375°F (190°C). After the dough has risen, divide it into small balls (about the size of a golf ball). Roll each ball into a thin, round shape—roughly 5 inches in diameter.
- Bake: Transfer the tortas to a baking sheet lined with parchment paper. Sprinkle sugar on top and bake for 10-12 minutes, or until golden and crisp.
- Cool and serve: Let the tortas cool completely before enjoying them with tea, coffee, or a glass of sweet Spanish wine.