Making these oil and sesame olive oil flat cakes has made my first experience on the radio! Don’t you think that it was mega hits radio! Not at all! I was interviewed by Canal Sur Radio to talk about our blog  www.cocinandoconcatman.com, out team and as well, describe a recipe using AOVE Aceite de oliva virgen extra (the best quality of olive oil), that of course, is produced in my hometown and the county of  Jaén in Spain. I was rather nervous on the previous day, but still haven’t found the reason why, whether it was due to the interview or I should be back at school on September 1st. Nevertheless, Marga, the program broadcaster treated me rather well and the conversation ran smoothly.

The entry also coincides with our 4th anniversary; in spite of the fact that I appeared on stage as CatBásico a bit later. I am learning from the cat as you can see in my pics on  Instagram with the hashtag #LosTésdeFran (@franmcamacho) that they are improving. However, I am still a distance to get the photographs as Manu does. You can check it in the following pic of olive oil and sesame flat cakes accompanied by the bowls of @myprettytable.

Instead of Fran’s tips, I share with you what I have learnt after making this recipe:

• Baker’s yeast is normally used for those doughs that should double their volume before being baked.
• The origin of the Spanish word ajonjolí is from hispanic Arab aǧǧulgulín  and this one comes from Classic Arab ǧulǧulān , while sesame comes from Latin  sesămum, which comes from Greek σήσαμον.
• If you want to do fusion cuisine, substitute the anise to make olive oil and sesame flat cakes by Mallorcan herbs or any other types of anised drink of your area.

Non sponsored post 

How to make olive oil flat cake, Inés Rosales style? The first step to be taken is to aromatize the oil with the peels of of the citric fruits without surpassing 104º F. You may use a kitchen thermometer. To do this, just pour the oil in a pan with the peels inside  on a low heat and wait for a couple of minutes. Afterwards, you should put the oil in a bowl, together with water, and the liquid anise; dissolve the fresh yeast in the mixture. Then add the baking flour, the salt, the anise seeds, the sugar and sesame seeds and knead everything. Depending on the type of flour and the season, you may need more or less flour. You can knead by hand or using a food processor. Dough is ready when it does not keep sticked to the bowl where kneading and it does not get sticked to your hands either. Leave the dough leaven covered with kitchen towel. The leavening process will depend on the temperature; it has to double the amount. Preheat the oven at 400º F. Make small balls of about 25 grs (1 oz) and make the olive oil and sesame flat cakes by stretching the dough with the help of a rolling pin. You don't need to spread flour on your working surface as the oil contained in the dough will not allow it to stick on it. Place them on a baking tray, previously covered with Silpat. Dust them with sugar over just one side and bake them for 6-8 minutes, depending on your oven or until golden. Leave them cool on a rack; although they start being tender, they will harden later on. They should be rather golden so they are crunchy. They may be store in tins and last for a rather long while.