Step 1

In the bowl of a stand mixer, whisk the flour, fennel seeds, orange zest, salt and yeast. Attach the bowl and dough hook to the mixer and, with the machine running on low, slowly add the water, then the oil. Mix on medium just until the dough comes together and no dry flour remains, 3 to 5 minutes; the dough will be shiny, but will not be smooth. Using a silicone spatula, scrape the sides of the bowl and gather the dough in the center, forming a ball. Cover with plastic wrap and let rise at room temperature until doubled, about 45 minutes. Meanwhile, line 2 rimmed baking sheets with kitchen parchment.

Step 2

Turn the dough out onto an unfloured counter, then divide it into 10 portions, each about 45 grams (1½ ounces). Form each into a smooth ball by rolling it against the counter in a circular motion under a cupped hand.

Step 3

Sprinkle 1 teaspoon sugar onto the counter, covering an area about 4 inches in diameter, then set 1 dough ball on the sugar. With your hand, flatten the ball slightly, then use a rolling pin to roll the dough into a round about 5½ inches in diameter; flip the dough a few times so both sides are sugared. Transfer to a prepared baking sheet, leaving space for 4 additional rounds. Roll out the remaining dough balls in the same way, using 1 teaspoon sugar for each and placing 5 rounds on each baking sheet. Cover with kitchen towels and let rise for 30 minutes. Meanwhile, heat the oven to 400°F with racks in the upper- and lower-middle positions.

Step 4

Brush the surface of each torta lightly with egg white, then prick with a fork about every ¼ inch. Bake until deep golden brown, 18 to 21 minutes, rotating the baking sheets and switching their positions about halfway through. Using a wide spatula, transfer the tortas to wire racks. Cool completely.

Step 5

Spanish Olive Oil Tortas with Cinnamon and Sesame: Follow the recipe, substituting 1 tablespoon sesame seeds for the fennel seeds and ½ teaspoon ground cinnamon for the orange zest.