300gspelt flour Typ 1050 or whole grain spelt flour
3/4tspsalt
120mlolive oil
120mlwater
For covering:
2tbspolive oil
2medium onionspeeled and chopped
350gred pepperspitted and diced
350ggreen pepperspitted and diced
250gtomatoesfinely diced
1.5tspsalt
Instructions
Preheat the oven to 180°C top and bottom heat.
Mix all ingredients for the dough and let rest for 5 minutes. Line a baking sheet with baking paper and either distribute the dough evenly on it with your hands or roll it out with a rolling pin (if necessary with a piece of foil between the dough and the wood). Prick the surface of the dough several times with a fork. Blind-bake the dough for 5 minutes.
In the meantime, heat the olive oil in a large pan and stir-fry the onions for about 3 minutes. Add paprika, tomatoes and salt and fry all for about 5 minutes over high heat while stirring. Take it off the stove.
Distribute the contents of the pan evenly on the pre-baked dough (if there is water in the pan, do not scoop it up on the dough, but dispose it). Bake the coca for about 30–35 minutes until the edges of the dough are lightly browned and crispy.