Andorran-Style Crisp Olive Oil and Anise Flatbread

Name: Andorran-Style Crisp Olive Oil and Anise Flatbread
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Andorra
Ingredients: 500 g Bread Flour; 7 g Active Dry Yeast; 300 ml Water (lukewarm); 30 ml Extra Virgin Olive Oil; 10 g Salt; 10 g White Sugar; 2 g Anise Seeds; 30 ml Extra Virgin Olive Oil

This Andorran-style flatbread is rolled thin, scented with anise, brushed with olive oil, and baked until crisp. It is presented as a local-style adaptation rather than a single canonical coca.

Prep

30m

Cook

15m

Serves

Estimated

Nutrition

Per serving

393kcal

Calories

11g

Protein

10g

Fat

65g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

500g
Bread Flour
7g
Active Dry Yeast
300ml
Water (lukewarm)
30ml
Extra Virgin Olive Oil
10g
Salt
10g
White Sugar
2g
Anise Seeds

Topping

30ml
Extra Virgin Olive Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Stir the active dry yeast and white sugar into the lukewarm water and let the mixture stand until foamy.
02
Mix the bread flour, salt, and anise seeds in a bowl. Add the yeast mixture and the extra virgin olive oil, then mix and knead until smooth.
03
Cover the dough and let it rise until puffy.
04
Stretch the dough very thin on an oiled baking tray and dimple the surface with your fingertips.
05
Brush the surface with the extra virgin olive oil.
06
Bake at 230°C (450°F) until the flatbread is crisp and golden. Cool slightly, then break into pieces for serving.

Ratings & Reviews

No reviews yet.