The salt tortas are one of the most popular traditional recipes from the Vega Baja del Segura. There isn't a child who hasn't taken a torta to school to enjoy at recess and, along with the “miguicas” tortas (my favorites), it's one of the go-to snacks among the kids in my region.
It's no surprise that these salt tortas, the migas ones, the very famous pumpkin tortas (bun-style, recipe here) and countless others fill the counters of bakeries and supermarkets in my region. Salt tortas are a perfect accompaniment for snacks, appetizers, light bites, etc., and besides, they have a certain something that makes them impossible to stop eating.
As you already know, I like to share traditional recipes from my homeland, and today it's the turn of one of the simplest with hardly any ingredients: flour, water and salt. The process is very easy; you just roll the dough out and out until it becomes very thin; don't be alarmed by the folds, they are simple pleats that don't even need to be perfect — it doesn't matter, it's about making a rustic puff pastry at home for our family. It doesn't matter if they're “ugly”, who cares… the point is to enjoy yourself in the kitchen!
… and if you also have a Magimix processor, kneading will be done in no time. If you don't have one yet, don't worry, knead by hand until you get smooth, homogeneous dough.
Ingredients
- 500 g strong flour
- 250 ml water
- 1 teaspoon salt
- Olive oil
- Salt flakes
Preparation
- Preheat the oven to 180 °C top and bottom heat with the rack in the middle position.
- Put the flour, salt and water into the Magimix processor fitted with the dough blade. Start pulsing to combine the ingredients and finally knead until you get a homogeneous ball of dough.
- Let the dough rest for about 30 minutes to relax.
- Cut the dough into portions of about 50 g for small tortas (10 units) and 100 g for large tortas (5 units).
- On an oiled surface, roll a portion of dough with a rolling pin until it is very thin, almost transparent. Drizzle a little oil, brush it over the entire base and sprinkle with flour. Fold the dough so the oil is sealed inside; take one end and bring it to the center, then wrap it with the other end. Turn it over so the seam is underneath and roll out again with the rolling pin. Repeat this folding process at least twice with all the dough.
- To finish, after the folds, roll the dough out trying to give it a rectangular shape and making it as thin as possible. On a baking tray lined with parchment paper, place the tortas (in batches), drizzle with olive oil and sprinkle with salt flakes. Bake in the middle of the oven for 17 minutes or until golden.
- Cool on a rack and… Enjoy!
