Step 2:

Put the oil in a saucepan over a low heat. Add the zest and geat until it sizzles and darkens in colour. Add the seeds, turn off the heat and leave to cool. You need to be able to handle it within the dough so leave to cool for at least 15 minutes. Don't rush it and end up burning yourself.

<p>Te quedaron bien </p>
<p>Hmmm looks like the real ones. A great recipe. I'll try it. Did you try on your trips to Spain the Olive Oil Tortas from Vegajardin? I love especially their Lemon and Cinnamon Olive Oil Tortas and some Fine Herbs Tortas with rosemary, thyme and parsley ... take a look at http://www.vegajardin.com/tortas-de-aceite-60 if you are curious. </p>
Looks delicious! You have my vote!
Awesome. Thank you!
<em><strong>I Love these flatbreads.</strong>..looks soooo gooood......</em>
Thank you! I'm just wondering when to make them again.
In Mexico these are called bu&ntilde;uelos. But they're made with something else called piloncillo to sweeten it up, I think <br>
ooh that sounds interesting. I'll have to look them up
Alcal&aacute; de Guada&iacute;ra and Utrera. <br>Remember these town names the next time you taste this kind of &quot;cake&quot; ;) <br> <br>One -official- variant is adding small pieces of almond at the end, after brushing with egg -to help them to &quot;glue&quot; to the bread-.
Thanks! The added almond sounds lovely.
Ohhhhh yummy. These sound fantastic. :D
They are! Glad you like them.
looks sooooo goood!!!
Thank you!

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Bio: Food and music obsessed. I also post my recipes and food thoughts on my blog. http://eating-properly.blogspot.co.uk/. My recipes are inspired by ... More »
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