Spanish olive oil bread or wafers known as "Tortas de Aceite" is a part of the food culture in Spain. These are dessert or appetizer accompaniments that can be easily adapted and molded into the kind of food that is satisfying and nutritious. A popular torta or olive oil wafer has the addition of certain condiments or spices incorporated in the batter at it's origination, before the rising and second kneading.
These are always made fresh and hand-molded so that each wafer has its own design.
Enjoy these Spanish olive oil wafers with cheese, meats or as a dipping bread in your favorite sauces. As a dessert biscuit, a sweetener, such as honey or sugar can be added to the batter. A strawberry syrup and fresh strawberries would lend itself well to the flexibility of Spanish olive oil wafers.
1 tbsp. active dry yeast
3 tbsp. warm water.
8 tbsp. olive oil
2 1/2 cups whole wheat flour
1/2 cup unbleached white flour
1/2 tsp. salt
1 cup oil for cooking
1. Add warm water and yeast in a bowl, mix well and allow to stand for 10 minutes.
2. Add flour, salt, and olive oil to the yeast ingredients.
3. Knead the dough and incorporate all of the ingredients for 3 minutes.
4. Set the dough aside to rise for 60 to 90 minutes.
5. Re-knead the dough after adding the desired condiments, spices, nuts or dried fruit that you wish to embellish this basic bread recipe with. Ground nuts and anise are frequently added to heighten the flavor.
6. Hand mold each bread pocket or small wafer before frying in oil until golden brown on each side.
7. Serve with a number of desserts, soups and mainstay entrees. This Spanish olive oil bread or wafer recipe is flexible and always delicious.