Coca Dacsa (Basic Dough)

• It is a choux pastry dough used to prepare corn cakes.
• This dough is cooked on a griddle instead of baked or fried, with proportions for about 25 individual cakes. Ingredients: 300 g wheat flour, 150 g corn flour (Note: Not cornstarch), 450 ml water, 25 g grated onion, 50 ml olive oil, and a pinch of salt.
• Mix the two flours together dry and set them aside in a bowl.
• Bring the water to a boil along with the salt, grated onion, and oil in a large saucepan.
• When the water begins to boil, add the entire flour mixture at once and stir vigorously with a wooden spatula until it forms a dough.
• When the flour has absorbed all the liquid, continue stirring for an additional 3 minutes without stopping.
• Let it rest until it cools down slightly, approximately 10 minutes.
• Pour the dough onto the kitchen counter, drizzle with some oil, and knead it with your hands until you obtain a smooth and homogeneous dough.
• Once kneaded, shape the dough into a cylindrical loaf.
• Cut into slices about 0.5 cm thick (approximately 50 g each).
• Roll out the discs with a rolling pin between two sheets of parchment paper. They should be rolled out before they cool completely, and then left to rest.
• Let them rest for 30 minutes in a cool place.
• Cook the flatbreads on a griddle or skillet with a few drops of oil for about 2 minutes on each side. They should be slightly soft, not crispy or dry.