← Nouns Cooking · Spanish

Ingredients

• 450 g bread or plain flour
• 2 g fast-action dried yeast
• 270 ml lukewarm water
• 3 tbsp olive oil, plus extra for brushing
• 10 g Salt
• 1 tsp flaky sea salt, to sprinkle
• 2 tbsp Sesame seeds (optional)

Method

1. Mix the flour, yeast and salt in a bowl, add the water and oil and bring together. Knead for 8 min until smooth and elastic.
2. Cover and leave to rise for 1 hour, until about doubled.
3. Heat the oven to 200°C (400°F) and line 2 baking trays with baking paper. Divide the dough into 8 pieces.
4. Roll each piece out on a lightly floured surface as thinly as you possibly can, about 1 mm, into a long oval. Lay them on the trays and prick all over with a fork.
5. Brush lightly with oil and sprinkle with flaky salt and sesame seeds, if using.
6. Bake in batches for 12–15 min, until golden, blistered and crisp. They crisp up further as they cool. Store in an airtight tin.

Tips

• The thinner you roll, the crisper they get; a pasta machine on its second-thinnest setting is a great shortcut.
• If they soften after a few days, re-crisp them in a 180°C (350°F) oven for 5 min.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Directo al Paladar