Coca de Trempó (Mallorcan Flatbread)
Mallorcan thin-crust coca with trempó: raw green pepper, tomato and onion baked together. Vegan and fresh.
- Total
- 55 min
- Prep
- 25 min
- Servings
- 6
- Difficulty
- Easy
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Ingredients
Serves 6
- flour14 oz
- fresh yeast0.25 oz
- green bell pepper3
- tomato3
- onion1
- sweet paprika1 tsp
- olive oil0.75 cup
- salt2 tsp
Method
- 1
Mix the flour with 1 teaspoon of salt, the fresh yeast dissolved in 180 ml of warm water and 100 ml of olive oil. Knead and rest 30 minutes.
- 2
Dice the green pepper, tomato and onion, drain well and dress with the rest of the oil, sweet paprika and salt.
- 3
Preheat the oven to 200 °C (400 °F). Roll out the dough on a tray with baking paper, thin and rectangular.
- 4
Spread the trempó over the top.
- 5
Bake 25-30 minutes, until the base is golden and crisp.
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