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Andalusian anise and sesame flatbreads

Andalusian anise and sesame flatbreads

  • Dessert
  • Spanish

Thin crisp Andalusian olive-oil flatbreads scented with anise and sesame, with a lightly caramelised sugar surface.

Active time1 h

Cooking28 min

Total3 hResting : 1 h 45 min

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Ingredients

  • 1 lemon
  • 5 g whole anise seeds
  • 70 g room-temperature drinking water
  • 180 g strong white bread flour
  • 52 g extra-virgin olive oil
  • 10 g fresh baker's yeast
  • 20 g sweet anise liqueur
  • 0.5 g fine salt
  • 9 g whole sesame seeds
  • 90 g white sugar

Preparation

  1. Wash and dry the lemon. Peel off yellow strips without the white pith and weigh out 3 g.

    1 lemon
    • peeler

  2. Warm 50 g oil with lemon peel gently for about 4 minutes without smoking. Off the heat add anise seeds, remove peel and cool for about 20 minutes to below 35 °C.

    5 g whole anise seeds
    52 g extra-virgin olive oil
    • saucepan
    • spatula
    • thermometer

  3. Dissolve yeast in water. Add flour, oil with anise, liqueur, sesame, 15 g sugar and salt. Knead with a dough hook for about 10 minutes until smooth and pliable. Oil the bowl with 2 g reserved oil, add dough, cover and prove for about 1 hour until doubled.

    70 g room-temperature drinking water
    180 g strong white bread flour
    10 g fresh baker's yeast
    20 g sweet anise liqueur
    0.5 g fine salt
    9 g whole sesame seeds
    90 g white sugar
    • bowl
    • mixer with dough hook
    • brush
    • cover

  4. Divide into dough portions of about 20 g, giving roughly 18 flatbreads for the reference quantity, cover and rest for 5 minutes. Roll very thinly, about 12 cm across at the reference weight. Press only the top into 75 g reserved sugar. The remainder in the dish is not mixed into dough. Place sugar-side up on paper without overlap. A 40 × 30 cm tray holds at most 6 per batch. The reference quantity needs about 3 successive batches.

    • dough scraper
    • cloth
    • rolling pin
    • dish
    • tray
    • baking paper

  5. Heat a conventional oven to 220 °C. Bake each batch for about 8 minutes until golden. Cool on a rack for about 15 minutes after the final batch.

    • oven
    • tray
    • oven gloves
    • rack

Allergens

  • Gluten
  • Sesame

Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Andalusian anise and sesame flatbreads