Fine Pastry Shells (Basic Dough)

Preparation

1. Mix all the ingredients in a large bowl until well integrated.
2. When you have a homogeneous dough shaped into a ball, knead it gently on a lightly floured surface. Stretch and roll it over itself for about 10 minutes to ensure it gains elasticity.
3. Once the dough is well-rounded, place it in a clean bowl and cover it with cling film. Let the dough rest in a warm place for 30 minutes.
4. Half an hour before baking, preheat the oven to 180ºC to ensure it reaches the ideal temperature.
5. Knead it lightly again on the floured counter, stretch it and roll it while maintaining an elongated loaf shape.
6. If you want to prepare individual flatbreads, divide the dough into equal portions with a sharp knife or dough cutter.
7. Roll out each portion with a rolling pin until they reach the desired thickness.
8. Place the pieces on lightly greased parchment paper on the baking tray. If you don't want the flatbreads to rise too much, prick them with a fork before baking.
9. Bake the flatbreads in a preheated oven at 190ºC for about 13 minutes, or until they are golden and cooked to your liking.
10. Add the desired filling once the flatbreads are fully baked and cooled.