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Torta de gazpacho Manchego (Manchego Gazpacho Flatbreads)
Torta de gazpacho Manchego (Manchego Gazpacho Flatbreads) is a traditional Spanish recipe for a classic flatbread that's typically used in the preparation of Manchego gazpacho soup. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Manchego Gazpacho Flatbreads (Torta de gazpacho Manchego).
prep time
15 minutes
cook time
70 minutes
Total Time:
85 minutes
Makes:
6
Rating: 
Tags : Vegetarian RecipesBread RecipesSpain Recipes
These are classic flatbreads from Manchego in La Mancha, Castille. They can be used just like ordinary flatbreads, but their most famous use is in the preparation of Gazpacho Manchego.
Ingredients:
500g of flour
300ml of water at room temperature
10g of salt
Method:
Pre-heat your oven to 180°C.
Pour the water into a bowl, add the salt and stir to dissolve. Whilst stirring constantly add the flour, working until it's combined with the liquid.
Knead the mixture in a bowl, then turn out onto a clean work surface and continue kneading until it no longer sticks to your hands.
Divide the resultant dough into 6 pieces. Working one at a time, place on a lightly-floured work surface and using a floured rolling pin roll out into 24cm diameter rounds. Prick the dough all over with the tines of a fork to stop bubbles from forming during cooking.
Set the first piece of dough aside, cover with a sheet of clingfilm and roll out the next round of dough.
Arrange the dough circles directly on your oven racks and bake for about 10 minutes, until the dough is cooked through. Depending on use, you can cook them soft for use as tortiall or bake them drier for use in gazpacho soups.
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