Weeknight
Spanish flatbread
Crunchy, mild and made in under an hour. A blank canvas — mini pizzas, breakfast eggs and chorizo, or nothing but anchovies and oil.
The easiest bread on this page and the one I make most. Roll them thin — thin is where the crunch lives.
Method
- 01
Mix the flour, baking powder and salt. Add the oil and water and bring together into a soft dough. Knead 3 minutes only.
- 02
Rest, covered, for 15 minutes — no proving needed.
- 03
Divide into 8 and roll each piece out very thin, 2–3mm.
- 04
Brush with olive oil and scatter with flaky salt and rosemary.
- 05
Bake on hot trays at 220°C for 8–10 minutes until blistered and golden, or cook 2 minutes a side in a dry, very hot pan.
- 06
For mini pizzas, top before baking and give them a couple of extra minutes.
Serve it with
Pairings
- Cheeses
- Manchego shavings, whipped goat's cheese, or torn burrata with oil and salt.
- Cold meats
- Chorizo crisped in the pan, jamón laid over the hot bread, or sobrasada with honey.
- Seafood
- Anchovies in oil, boquerones, or a tin of sardines mashed with lemon.
- Salads & vegetables
- Rocket with lemon, roasted peppers, or grated tomato with garlic.
Keep cooking
