Hojas de Pan — Thin Spanish Flatbread Tiles

In traditional Spanish baking, when dough is rolled exceptionally thin into flat sheets and slow-baked until light and ultra-crispy, it is called hojas de pan to distinguish it from thicker artisan breads or rounded breadsticks (picos). These are paper-thin, super crispy and made with only the finest ingredients.

Perfect with aged Manchego, creamy cheeses, or enjoyed on their own as a light snack.