Algerian Coca
Algerian Coca is a classic for good reason — (4 cups) all-purpose flour does most of the work, and the method is rewarding enough for a weeknight. It is naturally vegetarian, so it suits mixed tables without any substitutions. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 2h
- Total 2h
- Serves 46
- Level Medium
Ingredients
- 500 g (4 cups) all-purpose flour
- 1 tsp Salt
- 1 tbsp Sugar
- 1 Packet (7 g) active dry yeast
- 250 ml (1 cup) warm water
- 3 tbsp Olive Oil
- 2 large Onions, thinly sliced
- 2 large Tomatoes, thinly sliced
- 1 Bell pepper, thinly sliced
- 2 –3 cloves garlic, minced
- 2 tbsp Olive Oil
- 1 tsp Paprika
- 1 tsp Ground Cumin
- Salt and pepper to taste
- Black Olives, whole or sliced
- Parsley, optional
Method
- In a bowl, dissolve the sugar in warm water, then sprinkle the yeast. Let sit 10 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
- Turn the dough out onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Heat the olive oil over medium heat in a large skillet. Add the sliced onions and cook until they become soft and translucent, about 10 minutes.
- Add the garlic, paprika, cumin, salt, and pepper to the onions. Stir well and cook for another 2–3 minutes.
- Add the sliced tomatoes and bell peppers to the skillet. Cook for another 5–7 minutes until the vegetables are soft but not mushy. Remove from heat and let it cool slightly.
- Preheat your oven to 200°C (400°F).
- Press the risen dough to deflate it, then divide it into two equal portions. Roll out each portion into a thin rectangle or oval shape, about ¼ inch thick.
- Transfer the rectangles to one or more baking sheets lined with parchment paper. Spread the cooked vegetable mixture evenly over the rolled-out dough.
- Bake in the preheated oven for about 20–25 minutes, or until the edges are golden brown and the dough is cooked through.
- Remove the coca from the oven and let it cool slightly. Garnish with chopped fresh parsley and olives if desired.
- Cut into squares or slices and serve warm.
Tips for the best Algerian Coca
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Keep the simmer gentle. A hard boil toughens (4 cups) all-purpose flour and drives off the liquid too fast.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
How many people does this Algerian Coca recipe serve?
As written it serves 46. The quantities scale up or down in a straight line, so double everything for 46×2.
How long does Algerian Coca take to make?
About 2 hours in total — roughly under an hour of preparation and 2 hours of cooking.
Is Algerian Coca vegetarian?
Yes — this version is vegetarian as written. Always check packaged ingredients if you have strict requirements.
Can I make Algerian Coca ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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