Majorcan Flat Bread (Coca Mallorquina) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 cocas | |||||||||
| INGREDIENTS: | ||
| 4 tablespoons olive oil | 2 large onions, thinly sliced | 4 cloves garlic, chopped |
| 1 green pepper, deseeded and cut into strips | 1 red pepper, deseeded and cut into strips | 2 large tomatoes, peeled and chopped |
| 1 teaspoon salt | freshly ground black pepper | 1 quantity bread dough |
| 3 tablespoons pine nuts, toasted | ||
| 1 | Heat the oil in a frying pan. Add the onions and cook gently for 7-8 minutes, stirring often. Stir in the garlic and the pepper strips and cook for 1 minute. Increase the heat, add the tomatoes and cook until they have softened and most of the moisture has evaporated. Season with salt and pepper to taste. Leave to cool. |
| 2 | When the bread doush has risen, punch it down and divide in half. Roll out into oval shapes about 1 cm/1/2 inch thick. Place each oval onto an oiled baking sheet and press out the middle a little to give a thicker rim. |
| 3 | Spread the cooled tomato mixture evenly over the dough, leaving the edges uncovered. Sprinkle the top with pine nuts. Cover with a cloth and leave in a warm place for about 30 minutes until it has almost doubled in thickness. Preheat the oven to 220C/425F/gas mark 7. Bake for 12-15 minutes until golden. Serve hot, warm or cold. |