I love the crispiness of these Spanish olive oil biscuits. A yeasted dough that requires no kneading.

90g warm water
10g dried yeast
1 tsp salt
25g / 1/8 cup caster sugar
75g olive oil
300g flour
granulated sugar for topping
caraway seeds for topping (or you could use anise or fennel or cardamom)

In a bowl mix the water, yeast, salt, sugar and olive oil. Gradually add in the flour and mix until a dough forms. If it's too dry sprinkle in a bit more water.
Cover the bowl with a tea towel and leave in a warm place for 30 min or until double is size.
Preheat oven to 230C. Line 2 baking sheets with baking paper.
Divide the dough into 12-14 pieces, about 40g each. Roll into a ball and flatten out, and roll into a very thin circle about 15cm in diameter with a rolling pin. Place 2 or 3 tortas onto each baking sheet. Sprinkle with sugar and caraway seeds and bake for about 7 min until bubbled, crispy and browned on the edges. Transfer to a wire rack to cool.
Repeat until all the tortas are baked.
The tortas will last a day or two in an airtight container, layered with a piece of baking paper in between.