Arracadas
- 500 g flour
- 8 g salt
- 30 g yeast
- 380 g water
- 20 g olive oil
- 1/2 tsp ground cumin
- 200 g of sesame
Method
1. Dissolve the yeast in water.
2. Add the flour, cumin, salt, olive oil, and water, then mix until a smooth dough forms. Knead well.
3. Cover and let the dough rise for about 1 hour, or until it doubles in size.
4. Divide the dough into 8 pieces (40 g) and roll them into balls. Let them rest for 15 minutes.
5. Roll each ball into a flat disc and let them rest for another 20 minutes.
6. Brush both sides with olive oil or milk and dip in sesame seeds, ensuring an even coating.
7. Place on a preheated baking tray and bake at 200°C for about 2 minutes. Flip and continue baking until the dough puffs up.
8. Reduce the heat to 160°C and bake until fully crisp and cooked.
9. Let cool slightly before serving.
