Savory Tortas De Aceite Recipes

SPANISH TORTAS DE ACEITE

Steps:

• Whisk together flour, 3 tablespoons sugar, anise seeds, sesame seeds, orange zest, yeast, and salt together in large bowl.
• Stir in oil and 2/3 cup water to make soft dough. Cover bowl with plastic wrap, and let dough rise 1 to 2 hours, or until doubled in size.
• Preheat oven to 425°F Line 2 baking sheets with parchment paper. Spread remaining 1/2 cup sugar on plate.
• Divide dough into 16 equal pieces. Flatten each piece into small circle, and pull edges together toward center. Pinch to form ball with taut top to press out any air bubbles, and let rest 5 minutes.
• Roll each ball into 6-inch circle. Press each circle on one side into sugar, and place sugar-side-up on baking sheet.
• Bake 14-16 minutes, or until deep golden and crisp. Cool on wire rack, and keep stored in airtight container.

SAVORY TORTAS DE ACEITE

Steps:

• Stir 1/2 cup plus 2 tablespoons water, olive oil, and yeast together in a bowl. Set aside in a warm place for 10 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly oil 2 large baking sheets.
• Mix flour, thyme, rosemary, and salt together in a separate bowl. Make a well in the center and slowly pour in the yeast mixture, stirring gradually using a fork. Knead gently by hand until a smooth dough forms, 2 to 3 minutes. Add more flour 1 tablespoon at a time if dough is sticky. Let rest in a warm place for 5 to 10 minutes.
• Lightly flour a clean work surface and a rolling pin. Divide dough into 8 equal pieces; shape each into a ball. Roll out each ball into a 6-inch circle. Place 4 tortas on each baking sheet.
• Bake in the preheated oven for 6 to 7 minutes. Flip tortas over and bake until golden brown, 6 to 7 minutes more. Watch closely towards the end to ensure that they don't burn. Transfer to wire racks to cool.

TORTAS DE ACEITE Y ANíS

Steps:

• Measure the flour and put in a bowl.
• Add the liquid ingredients and mix well.
• Mix in the other dry ingredients, except for the 1/4 cup sugar to be used for dredging, and knead for just a couple of minutes.
• Cover the dough and let rise until doubled in size. The amount of time required will depend on the yeast and the dough temperature, but probably about 1.5 hours.
• Preheat a convection oven to 375. A standard oven to about 400 degrees.
• Place parchment paper on your baking sheet.
• When dough has doubled, punch it down to deflate it.
• Pinch off plum sized balls of dough, and roll into circles about 8 inches across and 1/8 inch thick.
• Note: Don't worry about using flour on the countertop, the oil will be oozing from every pore of the dough and it won't stick to anything.
• Put the sugar for dredging on a plate.
• Dredge one side of the torta by laying it on the plate of sugar.
• Place torta sugar side up, onto the parchment covered baking sheet.
• Bake tortas about 10 minutes. You will want to watch as they get close to the end to make sure they don't get too dark.
• Remove tortas from the baking sheet and cool them on a rack.
• Eat and enjoy!