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Regaña

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My favourite bread: Regaña

Ricardo Altamirano



Regaña is one of the typical bread products of Andalucía, especially in Córdoba y Sevilla.
Its origin appears to be from the ´bread biscuits´ which the Spanish sailors ised to eat during their trips to the American colonies. Today it is eaten with tapas, or as an aperitif.


Ingredients

  • Wheat flour 1.000 g.
  • Olive oil 150 g.
  • Water 350 g
  • Fine salt 20 g
  • Yeast 20 g
  • Mejorante c.s
  • Sesame seeds or almonds 500 /100 g