Cocas (Algerian coques)

Instructions

1. In a bowl, mix the flour, salt and yeast, then add the olive oil and lukewarm water little by little until you get a soft, non-sticky dough.
2. Knead for five minutes, cover and let it rise for an hour in a warm place, until the dough has doubled in size.
3. Meanwhile, sauté the sliced onion and garlic in a little oil. Add the peppers cut into strips and let them melt over low heat for about ten minutes.
4. Stir in the peeled, diced tomatoes, the tomato paste, paprika, salt and pepper. Let it reduce until the filling is thick, then let it cool.
5. Preheat the oven to 200 °C. Divide the dough into 8 balls and roll each into a disc about 15 cm across and of medium thickness.
6. Place a spoonful of filling on each disc, a few flakes of drained tuna and some parsley, then fold into a half-moon and pinch the edges closed.
7. Brush the cocas with a little olive oil, or beaten egg if using.
8. Bake for 20 to 25 minutes, until the dough is nicely golden. Let them cool slightly before serving.