Salt tortas are one of the most popular traditional recipes in Vega Baja del Segura. There is no child who has not taken a cake to school to enjoy it at recess and which, together with the “miguicas” cakes (my favourites), is one of the most popular snacks among the children in my region.

It is not surprising that both these salt cakes, such as crumb cakes, as well as the famous pumpkin cakes (bun type, recipe here ) and countless others, fill the counters of bakeries and supermarkets in my region. Salt cakes are a perfect accompaniment, both for snacks, appetizers, snacks, etc., and also, they have an I don't know what, that it is impossible to stop eating.

As you already know, I like to introduce you to traditional recipes from my land, and today it is the turn of one of the easiest and with hardly any ingredients: flour, water and salt. The preparation is very simple, it is about stretching and stretching the dough until it is very thin; As for the folds, don't be scared, they are simple folds that you don't even need to be perfect, it doesn't matter, it's about making a rustic puff pastry, at home, and for our family. It doesn't matter that they are "ugly", what does it matter... It's about enjoying in the kitchen!

… and if you also have a Magimix processor , you will do the kneading in a jiffy. If this is not the case, and you haven't gotten one yet, don't worry, do it manually until you get a smooth and homogeneous dough.


  • 500 g of flour of strength
  • 250ml water
  • 1 teaspoon salt
  • Olive oil
  • salt flakes


  1. Preheat the oven to 180 °C heat up and down with the rack in the center.
  2. We put the flour, salt and water in the Magimix processor equipped with the kneading blade. We begin to press to unite the ingredients and finally we knead until we obtain a homogeneous ball of dough.
  3. Let the dough rest for about 30 minutes to relax.
  4. We cut the dough into portions of about 50 g for small cakes (10 units) and 100 g for large cakes (5 units).
  5. On an oiled surface, stretch a portion of dough with the help of a rolling pin until it is very thin, almost transparent, add a little oil, brush all over the base and sprinkle flour. We fold the dough so that the oil is enclosed in it, to do this, we take one end and bring it to the center and wrap it with the other end. We turn around so that the fold is below and we stretch again with the roller. We will repeat this folding process at least 2 times with all the dough.
  6. Finally, once the folding is complete, we stretch the dough trying to give it a rectangular shape and leaving it as thin as possible. On the baking tray, lined with parchment paper, place the cakes (in batches), add a drizzle of olive oil and sprinkle with salt flakes. Bake in the central part of the oven for 17 minutes or until golden.
  7. Let cool on a rack and… Enjoy!

Author of the recipe: Mercedes de Merceditas Bakery

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