Cocoace (Pan-Fried Flatbreads)
When I need something quick for breakfast or want a warm and simple snack to enjoy with a cup of milk, I make these cocoace. I usually whip them up when I don't feel like using the oven or when I run out of bread and don't have time to shape complicated doughs. Everything is mixed in one bowl, without too much hassle, and in the end, you have hot and fluffy flatbreads that go well with whatever you have on hand.
Quick Info
Total time: about 1 hour (depending on how quickly you knead and cook)
Preparation time: 20 minutes (kneading and shaping)
Cooking time: 30-40 minutes (for a large batch of cocoace)
Servings: 12-15 pieces (depending on size)
Difficulty: easy
Recipe type: pan-fried flatbreads, vegan or breakfast
Ingredients
1 kg all-purpose flour
300-400 ml warm water (start with 300 ml, add more if needed)
1 teaspoon salt
fresh yeast – about the size of a walnut (approximately 20-25 g)
oil – for frying (enough to cover the bottom of the pan, but not too much)
Instructions
1. Sift the flour into a large bowl or basin. It's easier to knead this way.
2. Make a well in the center of the flour. Add the yeast and salt there.
3. Gradually pour in the warm water (not hot), starting to mix with your hand or a wooden spoon, bringing the flour towards the center.
4. Knead until all the flour is incorporated and you have a smooth dough. It should not be too soft or too hard – it should be moldable by hand. If necessary, add a little more water.
5. Tear off pieces of dough about the size of a small ball and roll them in your palm.
6. Flatten each ball with your hand, not too thin, about the thickness of your palm.
7. Pour oil into a pan – not as much as for donuts (meaning it shouldn’t be deep-fried), but enough to be visible on the bottom, about 2-3 mm.
8. Heat the oil over medium heat. Place 2-3 cocoace (or as many as fit, depending on the pan) in the pan.
9. Let them fry on one side until golden brown, then flip them over. It takes about 2-3 minutes on each side, depending on the heat and thickness of the flatbreads.
10. Remove them to paper towels or a clean cloth.
11. Serve the cocoace warm. They are great on their own, but also pair well with milk, cheese, jam, or simply sprinkled with sugar.
Why I Make This Recipe Often
It helps when I want something quick, unpretentious, and made with easily accessible ingredients. Cocoace are filling, don’t require complicated techniques, and can be adapted to whatever you have at home. They are made from basic ingredients and don’t need an oven. They taste just as good the next day, if there are any left.
Tips and Variations
Tips
Knead until there’s no dry flour left in the bowl. There’s no need to overdo it.
If the dough sticks to your hands, you can lightly dust the surface with flour while shaping the flatbreads.
The oil should be warm but not smoking; otherwise, they will burn on the outside and remain raw inside.
The first batch of cocoace may sometimes be lighter in color – adjust the heat after the first pieces.
Substitutions
You can use dry yeast – about 7-8 g for 1 kg of flour. Dissolve it in a little warm water first.
If you don’t have yeast, you can make them without, but the texture won’t be as airy.
Variations
You can make them thicker or thinner, according to your preference. Thinner ones cook faster and are crispier.
You can add a bit of chopped green onion or herbs to the dough if you want a savory flavor.
For sweet versions, add a tablespoon of sugar to the dough.
Serving Ideas
Cocoace go well with warm milk, yogurt, fresh or salty cheese, sour cream, or jam.
They are also good with honey, or even with slices of tomatoes and cucumbers if you want something savory.
If you want a quick dessert, dust them with sugar while they are still warm.
Frequently Asked Questions
1. Why do I need to use warm water and not cold?
Warm water helps the yeast activate faster, allowing the dough to rise better. If the water is too cold, it takes longer to rise; if it's too hot, it can kill the yeast.
2. Can I bake the cocoace without oil, in the oven or on a dry skillet?
This recipe is for frying in a little oil, not for baking. On a dry skillet, they turn out harder and not as tender.
3. The dough doesn’t rise much – is that normal?
Yes, for cocoace, it doesn’t need to rise much. Everything goes directly into cooking without rising time like bread.
4. What do I do if I have leftover dough?
You can keep the dough in the fridge for a few hours, covered. However, it’s best to cook everything from the start.
5. Can the cocoace be frozen?
It’s not really worth it, as the texture changes after freezing. They are best when freshly made.
Nutritional Values (Estimation)
One cocoacă (approx. 60 g) has about 140 kcal, 1-2 g protein, 0.5 g fat (excluding frying oil), 28 g carbohydrates.
With the absorbed oil during frying, calories can increase to 170-180 kcal per piece.
They are filling but have little protein and fiber.
Storage and Reheating
Cocoace are best served warm, immediately after frying. If there are leftovers, they can be stored at room temperature, covered with a cloth, until the next day. They can be easily reheated in a pan for a few seconds on each side. After a longer time, they become harder. I don’t recommend keeping them for more than a day or two.
When I need something quick for breakfast or want a warm and simple snack to enjoy with a cup of milk, I make these cocoace. I usually whip them up when I don't feel like using the oven or when I run out of bread and don't have time to shape complicated doughs. Everything is mixed in one bowl, without too much hassle, and in the end, you have hot and fluffy flatbreads that go well with whatever you have on hand.
Quick Info
Total time: about 1 hour (depending on how quickly you knead and cook)
Preparation time: 20 minutes (kneading and shaping)
Cooking time: 30-40 minutes (for a large batch of cocoace)
Servings: 12-15 pieces (depending on size)
Difficulty: easy
Recipe type: pan-fried flatbreads, vegan or breakfast
Ingredients
1 kg all-purpose flour
300-400 ml warm water (start with 300 ml, add more if needed)
1 teaspoon salt
fresh yeast – about the size of a walnut (approximately 20-25 g)
oil – for frying (enough to cover the bottom of the pan, but not too much)
Instructions
1. Sift the flour into a large bowl or basin. It's easier to knead this way.
2. Make a well in the center of the flour. Add the yeast and salt there.
3. Gradually pour in the warm water (not hot), starting to mix with your hand or a wooden spoon, bringing the flour towards the center.
4. Knead until all the flour is incorporated and you have a smooth dough. It should not be too soft or too hard – it should be moldable by hand. If necessary, add a little more water.
5. Tear off pieces of dough about the size of a small ball and roll them in your palm.
6. Flatten each ball with your hand, not too thin, about the thickness of your palm.
7. Pour oil into a pan – not as much as for donuts (meaning it shouldn’t be deep-fried), but enough to be visible on the bottom, about 2-3 mm.
8. Heat the oil over medium heat. Place 2-3 cocoace (or as many as fit, depending on the pan) in the pan.
9. Let them fry on one side until golden brown, then flip them over. It takes about 2-3 minutes on each side, depending on the heat and thickness of the flatbreads.
10. Remove them to paper towels or a clean cloth.
11. Serve the cocoace warm. They are great on their own, but also pair well with milk, cheese, jam, or simply sprinkled with sugar.
Why I Make This Recipe Often
It helps when I want something quick, unpretentious, and made with easily accessible ingredients. Cocoace are filling, don’t require complicated techniques, and can be adapted to whatever you have at home. They are made from basic ingredients and don’t need an oven. They taste just as good the next day, if there are any left.
Tips and Variations
Tips
Knead until there’s no dry flour left in the bowl. There’s no need to overdo it.
If the dough sticks to your hands, you can lightly dust the surface with flour while shaping the flatbreads.
The oil should be warm but not smoking; otherwise, they will burn on the outside and remain raw inside.
The first batch of cocoace may sometimes be lighter in color – adjust the heat after the first pieces.
Substitutions
You can use dry yeast – about 7-8 g for 1 kg of flour. Dissolve it in a little warm water first.
If you don’t have yeast, you can make them without, but the texture won’t be as airy.
Variations
You can make them thicker or thinner, according to your preference. Thinner ones cook faster and are crispier.
You can add a bit of chopped green onion or herbs to the dough if you want a savory flavor.
For sweet versions, add a tablespoon of sugar to the dough.
Serving Ideas
Cocoace go well with warm milk, yogurt, fresh or salty cheese, sour cream, or jam.
They are also good with honey, or even with slices of tomatoes and cucumbers if you want something savory.
If you want a quick dessert, dust them with sugar while they are still warm.
Frequently Asked Questions
1. Why do I need to use warm water and not cold?
Warm water helps the yeast activate faster, allowing the dough to rise better. If the water is too cold, it takes longer to rise; if it's too hot, it can kill the yeast.
2. Can I bake the cocoace without oil, in the oven or on a dry skillet?
This recipe is for frying in a little oil, not for baking. On a dry skillet, they turn out harder and not as tender.
3. The dough doesn’t rise much – is that normal?
Yes, for cocoace, it doesn’t need to rise much. Everything goes directly into cooking without rising time like bread.
4. What do I do if I have leftover dough?
You can keep the dough in the fridge for a few hours, covered. However, it’s best to cook everything from the start.
5. Can the cocoace be frozen?
It’s not really worth it, as the texture changes after freezing. They are best when freshly made.
Nutritional Values (Estimation)
One cocoacă (approx. 60 g) has about 140 kcal, 1-2 g protein, 0.5 g fat (excluding frying oil), 28 g carbohydrates.
With the absorbed oil during frying, calories can increase to 170-180 kcal per piece.
They are filling but have little protein and fiber.
Storage and Reheating
Cocoace are best served warm, immediately after frying. If there are leftovers, they can be stored at room temperature, covered with a cloth, until the next day. They can be easily reheated in a pan for a few seconds on each side. After a longer time, they become harder. I don’t recommend keeping them for more than a day or two.