Unleavened bread (Cococi)

Name: Unleavened bread (Cococi) - Timea O.
Ingredients: 500 g flour; 1 tablespoon of salt; enough water to make a good dough for rolling out; cherry jam (or any jam you prefer)

Pasta/Pizza - Unleavened bread (Cococi) by Timea O. - Recipia

Unleavened flatbreads, also known as cococi When we craved something simple, my mother would prepare these flatbreads without yeast and oil. Made from flour, salt, and water, they turn out delicious both warm and cold. The thinner ones get golden and crispy, while the thicker ones remain softer. They can be eaten instead of bread or served with jam, honey, or chocolate for spreads. Quick info Total time: not specified in the original recipe Preparation time: not specified; includes kneading and rolling out the dough Baking time: not specified; the flatbreads are cooked in a pan until slightly golden Servings: the number of flatbreads depends on the size of the pieces broken and their thickness Difficulty: easy Recipe type: unleavened flatbreads, suitable as a bread substitute or for a simple snack Ingredients 500 g flour 1 tablespoon of salt Water as needed to form a good dough for rolling Cherry jam or any other jam for serving Preparation method 1. Place the sifted flour in a large bowl. Add the salt and gently mix the two ingredients. 2. Gradually pour in water and start kneading. The amount of water is not fixed, so add a little at a time until you get a dough that rolls out and no longer sticks to your hands. If the dough is still sticky, add more water only if necessary, kneading well after each addition. 3. Break the dough into pieces. For thinner flatbreads, make smaller pieces. If you want them thicker and softer, use larger pieces. 4. Roll out each piece with a rolling pin. The thickness is up to you: thin flatbreads bake crispier, while thicker ones remain softer inside. 5. Bake the flatbreads in a pan without oil. Flip them and let them cook until lightly golden. No oil is used in the dough or for baking. 6. Serve them warm or cold. They can be eaten plain, as a substitute for bread, or with cherry jam, other types of jam, honey, or chocolate for spreads. Why I make this recipe often It's a recipe that requires very few ingredients and you don’t have to wait for the dough to rise. I prepare it when I want something simple, made quickly, or when I crave the flatbreads from my childhood. The thickness can be easily changed depending on how I want to serve them: thin and crisp or thicker and softer. Additionally, the dough contains no sugar. For this reason, the flatbreads can be served both with something sweet and alongside savory dishes as a bread substitute. Tips Add water gradually. The flour can absorb different amounts of water, and the dough needs to be well-bound to be rolled out with a rolling pin. Knead the dough until it no longer sticks to your hands. This is the benchmark used in the original recipe, as no exact amount of water is mentioned. Choose the size of the pieces based on the desired result. Smaller pieces roll out thinner, and the resulting flatbreads will be crispier. Larger pieces lead to thicker and softer flatbreads. Let the flatbreads bake only until they are slightly golden. The original recipe does not use oil, and baking is done directly in the pan. If you are making multiple flatbreads, roll them out one at a time and bake them without stacking them in the pan before baking. This way, each piece can be browned on both sides. Substitutions Cherry jam can be replaced with any other jam you have on hand. The dough itself remains the same, as the jam is only used for serving. There is no need to substitute flour, salt, or water for this version. The recipe is based precisely on the simple combination of these ingredients. Variations You can modify the thickness of the flatbread without changing the dough. For a crispier version, break smaller pieces and roll them out thinner. For softer flatbreads, break larger pieces and keep them thicker. Another difference can be in the serving method. Since the dough contains no sugar, the flatbreads can be used in two ways: plain, as a substitute for bread, or with sweet ingredients like jam, honey, or chocolate for spreads. No sugar is added to the dough. One of the characteristics of these flatbreads is precisely their simple taste, which allows them to be served alongside savory dishes, even though the recipe presented mainly mentions jam and other sweet toppings. Serving ideas Serve the flatbreads warm, immediately after baking, or cold, once they have cooled down. For a simple breakfast, spread cherry jam or another jam on them. They can also be served with honey or chocolate for spreads. If you use them as a substitute for bread, you can eat them plain. A thicker flatbread is more suitable when you want a softer one, while a thinner one is preferred if you like a crispy texture. Frequently asked questions Can the flatbreads be made without oil? Yes. In the original recipe, the flatbreads are baked in a pan without oil. No oil is added to the dough either. How much water should be added? The recipe does not provide an exact amount. Water is added gradually, as needed to achieve a good dough for rolling that no longer sticks to the hands. How do I get crispier flatbreads? Break smaller pieces of dough and roll them out as thin as possible. Thin flatbreads bake crispier than thick ones. Can the flatbreads be served cold? Yes. The flatbreads can be served warm or cold. They are good plain, as a substitute for bread, or with jam, honey, or chocolate for spreads. Why do some flatbreads turn out softer? Thicker flatbreads remain softer than those rolled out thin. The texture mainly depends on the size of the dough piece and the thickness at which it is rolled out. Nutritional values The values below are approximate and refer to the entire dough made from 500 g of flour, without jam. Water does not add calories, and the amount of jam can significantly change the values of a serving. For the entire amount of flour: Calories: approximately 1,800-1,850 kcal Proteins: approximately 50-55 g Carbohydrates: approximately 375-385 g Fats: approximately 5-8 g Fiber: approximately 12-15 g Salt: 1 tablespoon, with the exact value depending on the weight of the spoon and the type of salt used. The nutritional value per flatbread cannot be accurately calculated without knowing how many pieces result and how much jam is used for serving. If the flatbreads are spread with jam, honey, or chocolate, the calorie and carbohydrate intake increases depending on the amount used. Storage and reheating The flatbreads can be served even after they have cooled down, but the recipe is simple and best enjoyed for their texture immediately after baking. The source does not specify a particular method for storage or reheating, so it is preferable to prepare only the quantity you intend to consume. If there are leftover flatbreads, they can be eaten cold, plain, or with jam, honey, and chocolate for spreads. Cooking is done without oil, and this characteristic should also be maintained when preparing the next batch.

Unleavened bread (Cococi)

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