Prepared by Maria Solivellas, chef at Ca Na Toneta, in Caimari.
Vice President of Slow Food Illes Balears. The pride of the family. Our cousin Maria has taken the surname Solivellas from Caimari to the height of Balearic cuisine.
For the dough:
- 50 ml of Solivellas extra virgin olive oil
- 100 ml of mineral water
- 3 g of baker’s yeast
- Wheat flour (as much as can be absorbed)
For the topping:
- 15 ml of Solivellas extra virgin olive oil
- 4 white onions
Dissolve the baker’s yeast in the olive oil and the mineral water in a large bowl. Add the flour little by little, kneading to obtain elastic, compact dough (that does not stick to the sides of the bowl).
Cover it with a cloth and let it rise in a warm place for approximately 30 minutes, although the time will depend on the outside temperature, the yeast and the flour.
Meanwhile, slice the onion very thinly, if possible using a mandoline slicer to obtain a uniform cut. Heat the oil in a pan and sauté the onion, seasoning it beforehand with salt and pepper.
Form small balls of dough as desired and stretch with a kneader until you have very thin dough that does not break. Place on a baking tray and cover with the onion generously seasoned with rosemary.
Finally, place the tray in an oven which has been previously heated for 10 minutes at 200°C until the dough hardens and turns golden brown.