Flaó is a traditional pastry with historical roots in the Balearic Islands and some regions of Catalonia and Valencia. In Ibiza and Formentera, flaó has been documented as part of the local diet since medieval times. Historical records indicate that its production was often linked to religious celebrations, including Easter. However, its origins might even precede these associations, potentially linked to the Moorish influence in Spain, as indicated by the use of ingredients like cheese and aniseed or mint.

The main ingredients of flaó include a mixture of fresh or semi-cured goat or sheep cheese, eggs, and sugar, which creates a filling that is both sweet and savory. Some variations incorporate herbs such as mint or flavored liqueurs, contributing to its distinctive taste. The filling is encased in a thin pastry that crisps upon baking.

Flaó varies slightly depending on the region. In Ibiza, it's typically filled with a combination of cheese and mint, while in Formentera, the use of liqueurs is more common. The pastry is circular and often decorated with latticework on top, allowing glimpses of the filling.

The dish, while once predominantly homemade for special occasions, is now commercially available in many bakeries across the Balearic Islands. Flaó remains a symbol of Balearic culinary tradition, celebrated for its unique combination of flavors and its historical significance in regional culture.