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. Its short baking time makes it a snack that comes together quickly in the evening.
Knead the flour with the olive oil, lukewarm water, anise seeds and salt into a smooth, pliable dough.
Divide the dough into small pieces and roll each almost paper-thin with a rolling pin, then sprinkle with sesame and press lightly.
Bake the thinly rolled dough on a tray in an oven preheated to 210°C until the edges turn deep golden.
Roll the dough with a rolling pin rather than your hands to get an even thin sheet; hand-pressed dough bakes unevenly and turns tough in spots. Allergens: contains wheat (gluten) and sesame.
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