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  • A quarter of a kilo of flour
  • Olive oil,
  • A head of garlic,
  • water and salt.
In a frying pan add abundant oil in which the head of garlic is fried and removed. In this oil add the flour to give it a turn in the pan until it takes color, being careful not to burn. Then add water until the flour is completely dissolved and remains with a medium consistency.

It must be taken into account that the dough that is obtained has to be cooked and it must be stirring continuously with the palette so that it does not stick and
have a homogeneous cooking. To this dough we will add the head of garlic so that it leaves the
taste and rectify salt. When it is getting a sufficient consistency, it is given several turns as if it were a Spanish omelette.