Coca de trampo or trempó is one of the best-known cocas of the Balearic Islands. In this case, trempó is a summer salad made with onion, pepper and tomato seasoned with olive oil and salt. Thus, from this rich and famous salad, this coca was created, which has become one of the most typical dishes of the islands, especially Mallorca. Making it at home is very easy, because its dough is not risen and you will have it done in a very short time.
In this article we explain how to prepare a Majorcan coca de trampo recipe.
Ingredients to make Coca de trampó:
For the cheater
- 2 tomatoes
- 1 large green bell pepper
- 1 onion
- 2 tablespoons of olive oil
- 1 teaspoon sweet paprika
- 1 pinch of salt
For the mass:
- 100 milliliters of olive oil
- 100 milliliters of warm water
- 275 grams of common wheat flour
- 1 pinch of salt
How to make Coca de trampo:
To start with the coca de trampo, first of all, make the trampó. To do this you must wash the tomatoes and the pepper. Cut them into not very small pieces. Peel the onion and chop as well.
Put the pieces of onion, pepper and tomato in a bowl. Season with the two tablespoons of olive oil, sweet paprika and salt to taste. Stir well with a spoon and leave to rest until you have the Majorcan vegetable coca dough ready.
Preheat the oven to 200 ºC. Meanwhile, prepare the dough. Mix the olive oil and warm water together with a little salt in a bowl.
Go adding the flour little by little while mixing with a spoon. You may not have to add all of it, that will depend on your flour, since not all of them need the same amount of liquid. To know that it is ready, you will have to obtain a somewhat sticky but not hard dough.
Line a not very large tray with baking paper and put the Majorcan coca dough on it, stretch with your hands and make a small raised edge around it. The dough should be thin, but not break.
Distribute the ingredients over the trapó, which will have already rested for a while. Bake with heat up and down at 200 ºC for approximately 35 minutes, it will depend on your oven.
Ready! Vegetable flatbread can be eaten both hot and cold. We point out that this dish is very similar to the empanada recipe.
