Greek cuisine · Dough, Pasta & Rice

Ladenia Kimolou

Flatbread from the island of Kimolos with yeast dough, plenty of onion rings, tomato and oregano – deliberately baked without cheese.

Ingredients · for 6 servings

• 500 g flour
• 1 packet dried yeast (7 g)
• 300 ml lukewarm water
• 1 tsp sugar
• 2 tsp salt
• 100 ml olive oil
• 3 onions
• 600 g ripe tomatoes
• 1 tbsp dried oregano
• 1 tsp pepper

Instructions

1. Mix the dried yeast with sugar and the lukewarm water and let stand for 10 min until a frothy crown forms.
2. Mix flour and salt in a bowl, add the yeast mixture and 4 tbsp olive oil and knead for 8 min into a soft, elastic dough; let rise covered for 1 hr until doubled in volume.
3. Meanwhile, cut the onions into thin rings, mix with 1 tsp salt and let stand for 15 min, then drain off the liquid – this keeps the flatbread from becoming watery.
4. Peel and seed the tomatoes and cut into coarse cubes; generously grease a deep baking tray with olive oil.
5. Press the dough out directly on the tray with your fingertips to about 1.5 cm thick, top with the onion rings and tomato cubes, and drizzle with oregano, pepper and the remaining olive oil.
6. Bake at 220°C top/bottom heat for 35–40 min, until the edge is crisply browned and the onions have dark tips, then serve lukewarm cut into squares.