Algeria
Algerian coca — open vegetable flatbread
Two thin yeast-raised flatbreads topped with softened onions, tomatoes and bell pepper.
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Algeria
Two thin yeast-raised flatbreads topped with softened onions, tomatoes and bell pepper.
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Mixing bowl · Frying pan · Rolling pin · Baking sheets · Parchment · Oven
5 clear steps
Dissolve sugar in warm water, sprinkle in yeast and stand about 10 minutes until frothy. Mix flour and dough salt, then add yeast water and the 3 tablespoons olive oil.
Knead about 10 minutes until smooth. Put in a lightly oiled bowl, cover and let rise about 1 hour until doubled.
Warm the topping oil in a frying pan. Soften onions about 10 minutes, then add garlic, paprika, cumin and seasoning for 2–3 minutes. Add tomatoes and bell pepper and cook about 5–7 minutes until softened. Cool slightly.
Heat oven to 200°C. Deflate dough, divide in two and roll each into a rectangle or oval about 6 mm thick. Place on parchment-lined baking sheets and spread with the cooked vegetables.
Bake about 20–25 minutes until the edges are golden and the dough is cooked through. Add optional olives and parsley, cut into portions and serve four generous source servings.
Recipes from the same place, or built on the same ingredients.
