Gather the ingredients.
Put the warm water in the bowl of a standing mixer or a large mixing bowl. Sprinkle in the yeast. Let this mixture sit about 5 minutes until bubbly or foamy on the surface (that's how you know the yeast is working).
Stir in the olive oil and salt, as well as any orange zest, orange blossom water, and/or aniseed you have chosen to use.
Stir in the flour to form a dough. Once the dough forms, use a dough hook on a standing mixer to knead the dough for about 5 minutes. Or, turn the dough out onto a lightly floured work surface and knead it by hand. You're looking for a texture that feels like your earlobe when you pinch a bit of it.
Cover the dough with a clean cloth or plastic wrap and let sit 30 minutes to proof.
Preheat an oven to 375 F and line 2 large baking sheets with silpats or parchment paper.
Divide the dough into 4 equal parts. Working with 1 part at a time, divide those 4 parts into 6 even pieces. You should have 24 small, even pieces.
Roll each piece into a ball. Working with 1 ball at a time, roll into a 6-inch circular shape. The circle will be thin. Very thin. The dough is fairly strong and you'll be able to get it really thin without too much trouble. Use additional flour as necessary to keep them from sticking, but, depending on the humidity in your kitchen, you may not need any flour.
Set the rolled out circle on 1 of the prepared baking sheets. Each baking sheet should hold 3 circles. When both sheets are full, lightly poke the circles all over with a fork and sprinkle them with sugar.
Bake for 5 minutes, rotate the 2 baking sheets into each other's position and bake 5 more minutes. The tortas should be golden with browned spots.
Transfer to cooling racks and lightly brush each torta with olive oil. Keep this brushing very light—just a swish, swish over the top that won't touch the entire surface.
Repeat the rolling, baking, cooling, and brushing with the remaining batches.