Torta de aceite is a crisp bread from southern Spain, made by rolling olive oil dough paper-thin and baking it with anise and sesame. With its short baking time, it makes a quick evening snack.
Knead the flour with the olive oil, warm water, anise, and salt into a smooth, elastic dough.
Divide the dough into small pieces and roll each one nearly transparent with a rolling pin. Sprinkle with sesame and press lightly.
Arrange the thinly rolled dough on a baking sheet and bake in an oven preheated to 210°C / 410°F until the edges are deep golden.
Roll the dough into a thin sheet with a rolling pin rather than pressing it with your hands; hand-pressed dough will not be uniformly thin and some parts may harden when baked. Allergens: Contains wheat (gluten) and sesame.
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