Snacks & baking

Tortas de aceite (tortas de aceite)

Thin, crispy flatbreads from Andalusia, made with olive oil, flour and aniseed. They are often taken as an afternoon snack or on a trip, as they keep well.

35 min
4 servings
Medium
Budget-friendly
🇪🇸 Spain

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Ingredients

Finition

1 tbsp Caster sugar

Nutrition facts

452 kcal per serving

Protein: 8.6 g
Carbohydrates: 49.2 g
of which sugars: 7.4 g
Fat: 23.7 g
Fiber: 2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a mixing bowl, combine the flour, baking powder, sugar, salt and aniseed.
Add the olive oil and rub between your hands until the texture is sandy.
Gradually add the lukewarm water and knead briefly until you have a soft dough.
Divide the dough into 8 balls, then roll each one out into a very thin disc.
Place the discs on a baking tray lined with baking paper and sprinkle them with sugar.
Bake at 200 °C for 12 to 15 minutes, until golden and crispy.
Let them cool on a wire rack before serving.