Cañada bread or flat bread with oil: recipe with Thermomix

Desserts

This cañada bread or flat bread with oil is a typical medieval dough of the transhumant shepherds of Aragon, who consumed it when they took the cattle through the nearby ravines. A variant is the crust bread that was prepared in Naples in the seventeenth century and which gave rise to the bases of today's pizzas.

The characteristic of this bread is its low height, less than five centimeters. You can prepare the dough overnight, keep it in the fridge in a plastic bag and continue with the recipe the next day after the dough has risen to room temperature.

Ingredients

For 12 units
  • Water 220 g
  • Fresh pressed yeast 25 g
  • Force flour 400 g
  • Extra virgin olive oil 80 g
  • 1 teaspoon salt
  • 2 tablespoons sugar (optional, I didn't add them)

How to make cañada bread or flat bread with oil

Difficulty: Easy
  • Total time 30 m
  • Elaboration 10 m
  • Cooking 20 m
  • Repose 1 hour

We start by putting the water and yeast in the glass and mix 1 min / 37º / speed 2. Add the flour, 30 g of oil and salt and knead 1 min / speed spike. We remove the dough from the glass, form a ball and let it rest covered with a cloth until it doubles in volume (approximately 1 hour).

We preheat the oven to 220ºC. We grease a baking tray with oil. We spread the dough giving it an oval shape (about 40 cm long) and place it on the prepared tray. We water it with the rest of the oil and press the surface with our fingers so that the dough is impregnated with the sugar.

Sprinkle with sugar (if we are going to use it, if we don't skip this step). We bake the dough for 20 minutes at 220ºC. Remove from the oven, let it cool slightly and cut the bread into portions before serving.

With what to accompany the cañada bread or flat oil plan

This cañada bread or flatbread with oil is tender for a long time. My kids really liked it, although I had a hard time convincing them that it wasn't focaccia. The characteristic thing is its intense golden color, a consequence of the olive oil with which the dough is brushed before putting it in the oven. It is delicious accompanied by Iberian ham and tomato.

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