COQUES (FLAT BREAD PASTRIES)
COQUES (FLAT BREAD PASTRIES)
INGREDIENTS (for the dough)
- 1 kg of flour
- 2 cups of warm water
- 1 cup of oil
- 1 tablespoon of salt
- 50 g of yeast
PREPARATION
Pour the flour into a bowl and add the well-dissolved yeast, two cups of warm water, the oil and salt. Mix until it no longer sticks. When the dough is ready, prepare round balls of dough, using both hands to shape them into a size similar to a lemon. Place them on a smooth surface covered with a tablecloth. Make sure there is a separation of 10-15 cm. between them. Cover them with a cloth during approx. 15 min. until they swell. Place the dough balls (5 to 6 balls fit into a tray for the oven, previously greased with oil). Flatten them into a circle shape and leave a thick edge so that the mixture does not overflow. Pour a dash of oil in the interior and then add the mix. Next place any type of salted fish in the centre (anchovy, salted tuna, etc.).
Place in the oven and bake until the dough is done and golden brown. The typical mixture is "Esgarrat" or fried onion with tomato but it can also be made solely with oil and salted fish or sausage.
*Esgarrat: Aubergine, red and green peppers are baked in the oven to prepare the "esgarrat". When cooled, peel and chop them up. Next, add salt, raw garlic cut into cubes and then add a generous portion of virgin olive oil. If it is served as an appetizer, add crumbled dry cod.