Coca de trampó is a majorca’s thin and crispy bread topped with vegetables. Wherever we go we can always taste a little piece of this rich coca: in dinners, like snack and even when we go on an excursion.
The recipe for coca de trampó is like everything else, every family has its own recipe for the dough and everyone thinks theirs is the best. The truth is that most of the ones I’ve eat are delicious, but for me my recipe is the best, and I’ll tell you why: a very crunchy thiny bread that doesn’t crumble, you can preserve this coca for a couple of days, with the same recipe dough we can make several different cocas, and most importantly, without yeast and WITHOUT lard (which is very common on the island).
Thanks to this, we have a very easy recipe for coca de trampó, with very cheap ingredients. In addition we can eat it warm or cold, which makes it a perfect recipe for the whole year.
Ingredients for majorca’s coca de trampó:
- 1 cup of water
- ½ cup oil
- Flour (approx ½ kg)
- A pinch of salt
- Trampó
How to make Majorca’s coca de trampó:
First, make the majorca’s trampó following this recipe. Let it drain in a strainer while we make the dough.
Preheat the oven to 180 °C (356 ºF), heat up and down.
To make the dough mix the oil, the water, the flour and the salt until an elastic and non sticky dough. The amount of flour is variable, go adding little by little until the dough is ready.
Grease the oven tray with a little oil and place the dough on. With the help of the hands, stretch it until obtaining a thiny bread of the desired thickness.
Distribute the trampó on the dough and bake it at 356 F about 40-60 minutes. The baking time will change depending on the thickness of the dough and the quantity of the topping. We will know that it is ready when the dough becomes rigid underneath.
We take it out of the oven, let it cold and ready to enjoy.
