* '''1st dough (Masa madre):'''
* 100 g Strong flour
* 50 ml warm water
* 1 x 7 g sachet of Dried yeast (use easy blend Yeast if making in a Breadmaker) or 15 g fresh yeast
* '''2nd dough: '''
* 500 g Strong flour
* 320 ml warm water
* 1 x 7 g sachet of Dried yeast (use easy blend Yeast if making in a Bread maker) or 15 g fresh yeast
* 50 ml Olive or Sunflower oil.
* 2 teaspoons Salt

===Method===
* '''To make the 1st dough: '''
* Place the Yeast in the water and if using fresh or normal Dried yeast, allow to Ferment.
* Add the water and the Yeast to the Flour and form the dough into a ball.
* Cut a cross on the top of the ball and place in a bowl of warm water. The water should cover the dough and then cover the bowl with a piece of cling-film.
* Once the dough has risen to the top of the bowl (about 10 minutes), use immediately.
* ''' To make the molletes:'''
* From the 2nd dough ingredients, add the Yeast to the water, allowing to Ferment if necessary.
* Add the Oil and mix. Then add half the Flour mixed with the Salt and mix again
* Next, add the 1st dough, together with the remaining 2nd dough Flour and Knead for at least 10 minutes. If using a machine, Knead until the dough is smooth and elastic.
* Place the dough in a bowl, cover with a damp Tea-towel and allow to rise in a warm place until it is double its size.
* Punch the dough well and divide into about 6 pieces. Shape each piece into a sort of elongated ball place on a greased Baking sheet until they have doubled in size. This could take several hours or even overnight as there is no sugar to encourage the yeast to work.
* Preheat the oven to 250 C/475 F/Gas 9 and placing a bowl of water in the bottom before switching on.
* If you wish, you can lightly dust the molletes with Flour.
* Once heated, put them into the oven and immediately reduce the temperature to 200 C/400 F/Gas 6 and Bake for around 20 minutes.
* 5 minutes before the end of Baking, spray the molletes with water.

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