Mallorquín flatbreads

Ingredients

• 1 tsp fresh yeast
• 2½ fl oz (75 ml) extra virgin olive oil
• pinch of salt
• 2½ fl oz (75 ml) mineral water, lukewarm
• 3½ oz (100 g) white xeixa & 100 g (3½oz) wholemeal xeixa, or 100 g (3½oz) white flour & 100 g (3½oz) spelt wholemeal flour
• 12 oz (350 g) onions, finely diced
• 2 tbsp olive oil, for frying
• 4 fresh figs, sliced
• 1 oz (25 g)sobrassada (a soft, spreadable Mallorcan sausage)

• 2 strips of pancetta, chopped
• 7 oz (200 g) chanterelle mushrooms (or similar meaty mushroom), chopped
• 2 cloves of garlic, chopped finely

For the Coca with figs & sobrassada sausage
1. Pre-heat the oven to 180°C (350°F). To make the dough, mix the yeast, olive oil and a pinch of salt with the lukewarm water in a large bowl.
2. Add the flour slowly, kneading until it forms a compact and elastic dough. Make sure it doesn’t stick to the sides of the bowl.
3. Cover with a cloth, and leave in a warm place to rise (generally about 30 minutes).
4. For the topping, gently fry the onions over a low heat in the olive oil until caramelised (about 15 minutes). Set aside.
5. Divide the pastry into six sections and roll each section into a ball.
6. Roll out each ball into a long, narrow oval shape. You won’t need to dust the surface with flour, or oil the baking tray, because this dough is very elastic and shouldn’t stick.
7. Spread a thin layer of caramelised onion onto the dough.
8. Top with slices of fig, and dot each fig slice with a little sobrassada.
9. Bake the coques in the oven at 180°C (350°F) until the base is golden. Serve warm.
For the Coca with chanterelle mushrooms
10. Follow the recipe above from steps 1 through to the end of 7.
11. Sauté the pancetta in a frying pan, until it has released all the fat. Add the mushrooms and the garlic. Stir constantly, on a medium heat, until the ingredients are golden.
12. Spread the mixture on top of the layer of caramelised onions, and bake as above.