Coca d’Àsca (basic dough)

Choux pastry dough cooked on a griddle instead of being baked or fried.
bread
Catalan
grilled
traditional
vegan
vegetarian

Yield: 25 individual small flatbreads

Ingredients
Servings
25
Measurement units

Ingredients

  • 300 grswheat flour
  • 150 grscorn flour (note: not cornstarch)
  • 450 mlwater
  • 25 grsgrated onion
  • 50 mlolive oil
Nutritional Information

Per 100 g

Calories
212 kcal
Protein
4.4 g
Fat
5.4 g
Carbohydrates
36.6 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Mix the two flours while dry and set aside.
  2. Bring the water, salt, grated onion, and oil to a boil in a large saucepan.
  3. When the water boils, add all the flour mixture at once and stir vigorously with a wooden spatula.
  4. When the flour has absorbed all the liquid, continue stirring for 3 more minutes, without stopping stirring.
  5. Let the dough cool slightly.
  6. Turn the dough out onto a clean work surface, drizzle with oil, and knead it with your hands until you obtain a very smooth dough.
  7. Once kneaded, form a cylindrical log with the dough.
  8. Cut rounds half a centimetre thick and weighing approximately 50 g each.
  9. Roll out the rounds with a rolling pin between two sheets of baking paper before they cool; then let them rest.
  10. Let them rest for 30 minutes.

Cooking

  1. Cook the small flatbreads on a griddle or in a frying pan with a few drops of oil.
  2. Cook them for about 2 minutes.
  3. They should remain slightly soft, neither crisp nor dry.
Original recipe
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    Coca d’Àsca (basic dough) | The Catalan Table