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My recipe

Coca de vidre - Glass flatbread

Strolling through the Christmas market next to La Sagrada Familia in Barcelona with my friends, we saw a kiosk where they were selling the flatbread. That flatbread wasn’t not specially nice and appetizing, on the contrary, it was of different shape, the crust was overdone, the caramel was too dark. The name was to its big advantage - “Gaudi's bread”. I bet no tourist would dare to pass by such a treat. So, we bought it as well. The next minute we fell in love with the taste. We tried to ask for the recipe or at least a hint, but you know the answer…
In a few days, to our great surprise, in one patisserie we saw heaps of “Gaudi’s breads” under the name Coca de vidre (Coca de vidrio) - Glass flatbread. On my return home I decided to make them myself. There is nothing similar or close in the Canarias cuisine, but, fortunately, I had a book about Catalonian cuisine, where I found the recipe.

Glass flatbread

DOUGH

  • 550 g flour
  • 30 g fresh yeast
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 150 ml water
  • 150 ml milk
  • 1/4 - 1/2 tsp ground anis

TOPPING

  • Pine nuts
  • Olive oil
  • Caster sugar
  • In a bowl combine the flour and anis
  • Dissolve the yeast in the tepid water and leave for 10 min
  • Add in the milk, stir and gradually adding the flour make a dough. Add the oil and salt at the end. Knead the dough thoroughly for 10-15 min
  • Shape the dough into a ball, place into a bowl, cover with the cling film and leave to rise for 1 hour
  • Divide the risen dough into the equal pieces of 40 g each
  • Roll out each piece very thinly (3 mm) into an oblong shape of 3-5 inches long and transfer them to the parchment paper
  • Preheat the oven together with the tray to 230C
  • Brush each flatbread with the oil, sprinkle with the sugar and scatter the nuts
  • Bake for 15 min until dark brown
  • Cool on a wire rack, keep at the airtight box

I went through dozens of recipes for this flatbread, in general, they are all more or less the same, and the difference would be in the amount of yeast, the type of fat (butter or oil) and nuts (almond or pine nuts). I don’t like the pine nuts that much, esp in the sweet pastry, so I took almonds, I chopped them first and toasted until golden. I used rapeseed oil. The dough should not be stiff, but either it should not stick to the fingers.
The most challenging part about this flatbread is to roll out the dough into a very thin and even stripes. First time I did it with the rolling pin and they were not evenly thin. When I did them for the second time I used the pasta machine – the result was perfect! The rest of the comments will be on the forum.