Sweet Olive Oil Flatbread

One of the oldest and most beloved flatbreads of our island is still alive in many kitchens and bakeries: the olive oil and sugar flatbread, also known as “dimpled flatbread.” Humble in its ingredients yet rich in tradition, it is a recipe that has been passed down from generation to generation.

The dough is made with flour, salt, yeast, and a balanced mixture of lard and olive oil, which gives it a soft and flavorful texture.

Once it has risen, the dough is spread onto a baking tray and the characteristic dimples are made on the surface with the fingers. It is then generously sprinkled with sugar and baked at 180°C (350°F) for between 30 and 45 minutes, depending on the oven.

The result is a golden flatbread, soft on the inside and slightly crisp on the outside. It can also be prepared with salt instead of sugar, thus preserving the essence of a simple piece that forms part of the island’s gastronomic heritage.