Weeknight
Molletes
Andalusia's breakfast bread — soft, pale, barely-baked rolls that only come alive when you split and toast them. Bagel comfort, Spanish soul.
They look underdone when they come out of the oven, and that is exactly right. The toaster finishes the job every morning after.
Method
- 01
Mix the flour, yeast, salt and sugar in a large bowl. Add the oil and water and bring together into a shaggy dough.
- 02
Knead for 10 minutes until smooth and elastic. Cover and prove for 1 hour, until doubled.
- 03
Knock back and divide into 8 pieces. Shape each into a ball, then flatten firmly with your palm into a disc about 12cm across and 1.5cm thick.
- 04
Dust generously with flour, cover and prove for a second 45 minutes on lined trays.
- 05
Bake at 220°C for only 8–10 minutes. They should be set and barely coloured — pale is correct.
- 06
Cool completely. Split horizontally, toast cut-side down until golden, then rub or spoon over grated tomato, trickle with olive oil and finish with salt.
Serve it with
Pairings
- Cheeses
- Cream cheese with chives, a soft goat's curd, or grated manchego semicurado melted under the grill.
- Cold meats
- Jamón serrano or ibérico laid over the tomato, sobrasada spread while the bread is still hot, or thin lomo embuchado.
- Seafood
- Ventresca tuna with piquillo peppers, or boquerones in vinegar with a trickle of olive oil.
- Salads & vegetables
- Grated tomato with salt and oil, sliced avocado with scallions, or a spoonful of pipirrana.
Keep cooking
