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Molletes de Antequera
Soft flat breakfast rolls
Molletes de Antequera: soft, floury flat rolls for an Andalusian breakfast
Ask for breakfast in any café between Málaga and Seville and someone will offer you a mollete: a flat, pale, floury roll from Antequera, split, toasted and spread with olive oil and crushed tomato. Bakers there bake them hot and fast so the crust stays thin and soft and the crumb is open and moist. They freeze well, so it is worth making a batch on a slow weekend morning. A common mistake is baking them until golden; molletes should come out pale and soft, with only a faint blush of colour. Chef's tip: bake them at the very top heat for only about 10 minutes; if they brown, they have gone too long and will be crusty rather than soft.
- Total time
- 42 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 1 ⅛ lb strong white bread flourplus extra for dusting
- 1 tsp sugar
- 1 ½ cups waterlukewarm
- 1 tbsp olive oil
- ⅓ oz salt
To serve
- 2 ripe tomatoes (optional)grated
- 4 tbsp extra virgin olive oil (optional)
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Method
0/7 doneStep 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz fast-action dried yeast and 1 tsp sugar in a large bowl. Pour in 1 ½ cups water and 1 tbsp olive oil and stir to a shaggy, sticky dough. Rest for 10 minutes.
10 minStep 2: Add ⅓ oz salt and knead for 8–10 minutes on a lightly oiled surface until the dough is smooth and springy but still soft and a little tacky. Resist adding much flour: the soft dough is what gives the open crumb.
10 minStep 3: Cover and leave in a warm place for about 1 hour, until doubled in size and full of bubbles.
60 minStep 4: Tip the dough onto a well-floured surface and cut into 8 pieces. Shape each into a ball, then flatten with floured hands into a disc about 12 cm wide and 1.5 cm thick.
Step 5: Set them on 2 lined baking trays, dust generously with flour and cover with a cloth. Prove for 30 minutes, until puffy. Heat the oven to 475°F (450°F fan) with a tray inside.
30 minStep 6: Slide the rolls onto the hot tray and bake for 9–12 minutes, until risen and set with only the faintest blush of colour; they should sound hollow when tapped underneath.
12 minStep 7: Wrap in a cloth while they cool so the crust stays soft. To serve, split and toast them, drizzle with oil and spread with grated tomato and a pinch of salt.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 7 g
- Carbs
- 47 g
- Fat
- 3 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does molletes de Antequera take?
- About 42 minutes in total: 30 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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