Greek cuisine · Breakfast & Eggs

Lalangites Kritis

Thin Cretan flatbreads baked crisp in olive oil, drizzled hot with thyme honey and cinnamon.

Ingredients · for 4 servings

• 300 g wheat flour
• 400 ml water
• 1 tsp salt
• 1 tsp sugar
• 150 ml olive oil
• 150 g thyme honey
• 1 tsp cinnamon
• 2 tbsp sesame seeds

Instructions

1. Mix flour, salt and sugar in a bowl and gradually whisk in the water until a smooth, thin batter like for crêpes forms.
2. Let the batter rest for 15 min. so the flour swells, then stir briefly once more.
3. Warm a 24 cm non-stick pan with 2 tbsp olive oil over medium-high heat, until the oil shimmers lightly.
4. Pour a small ladle of batter into the center and swirl to spread thinly; bake for 2 min., until the edge curls up and the underside is covered in large bubbles.
5. Turn the flatbread and finish baking for 1 min., until both sides are golden brown and crisp; continue baking in batches with the remaining oil.
6. Stack the flatbreads on top of each other, drizzle generously with thyme honey, sprinkle with cinnamon and sesame, and serve immediately hot.