Spanish Flatbreads - Coca Mallorquina

, from Issue #20. August, 2015
Photography by Vanessa Wu.
Spanish Flatbreads - Coca Mallorquina

Serves: 4-6


2 cups plain flour
1½ teaspoons sea salt
2 teaspoons instant dried yeast
1 teaspoon sugar
300 ml warm water
1 tablespoon olive oil

Caramelised onions
4 large red onions, thinly sliced
3 tablespoons olive oil
pinch of sugar
sea salt and freshly ground pepper

sliced piquillo peppers or roasted capsicum
stuffed green olives
cured ham

Carrot, Radish and Tomato Salad

2 large carrots, peeled and grated
4 radishes, julienned
2 medium vine tomatoes
1 x 400 gram tin cooked chickpeas, rinsed and drained

4 tablespoons olive oil
2-3 tablespoons orange juice
1⁄2 teaspoon ground cumin
1 clove garlic, crushed
sea salt and freshly ground pepper

To finish
shredded mint


Put the flour, salt, yeast and sugar in a large bowl. Stir in the water and olive oil to make a soft dough. Tip onto a lightly floured bench and knead for 3 minutes until smooth. Place in a lightly oiled bowl and cover tightly with plastic wrap. Set aside in a warm place until doubled in size.

Onions: Put the onions, olive oil and sugar in a sauté pan. Season, cover and cook gently for 15 minutes until soft. Remove the lid and continue to cook, stirring occasionally, until very tender, about 30 minutes. Cool.

Preheat the oven to 225°C. Divide the dough into 4 pieces and place on lightly oiled baking trays. Roll or push out with your fingers into rectangles approximately 22 cm x 10 cm.

Cover with caramelised onions and scatter with the piquillo peppers and olives. Brush the edges with olive oil. Bake for 10 minutes until puffed and golden. Scatter over the cured ham and serve immediately.

Other suggested toppings:
Wilted greens such as spinach, spring onions, rocket and Swiss chard with roasted garlic. Top with shaved Manchego cheese or goat’s cheese when cooked.
Caramelised onions, anchovies, sun dried tomatoes and black olives.
Thinly sliced zucchini brushed with garlic oil, black olives and pine nuts.

Menu: Serve with the Carrot, Radish and Tomato Salad and finish withFresh Cheese with Honey and Walnuts for dessert. 

Carrot, Radish and Tomato Salad

Dressing: Place the ingredients in a large bowl and whisk together. Season.

Add the carrots and radishes to the dressing. Halve the tomatoes and scoop out the seeds. Cut into thin strips. Add the tomatoes and chickpeas to the bowl and turn gently to coat in the dressing. Add the mint just before serving.