“Lathenia Kimolou” flatbread

A delicious and filling meze made from almost nothing: flour, oil, onion, tomato and herbs. It seems to symbolise all the simple beauty of the Cycladic islands. A traditional flatbread made in the tiny island of Kimolos with plenty of olive oil, to which it owes its name. It is very easy, vegetarian, smells of Greek summer and is easily transported for a picnic or as a snack on the beach. Come to think of it, always tastes better outdoors, even if we’re just on the verandah, where there’s often a couple of rocket leaves growing in a little pot, to add on top.

Although I have heard it called Greek pizza, to me it seems more similar to a focaccia, so I sometimes replace the more traditional oregano with rosemary or sage. You can also add olives or capers if you prefer. Just like focaccia, our Ladenia can make a great sandwich, cut in half and filled with lovely Greek traditional cheeses or deli meats.

The recipe is available in many versions with small differences between them. I use Chef Peskia’s one that you can watch here from the master himself. The only small change is a little more vegetables.

What works for me is to make the dough the night before and let it gently rise in the fridge. This way it doesn’t not need kneading, just a good stirring to incorporate all the ingredients. This way I can bake it the next day without waiting for it to rise. Once the ingredients are well mixed, just cover the bowl with a plate and refrigerate. It lasts for days, waiting patiently. If you choose this method, you will spread out the dough in the baking tin as described below and just leave it for a total 20 ‘ to come to room temperature. It’s just enough time for you to preheat the oven and prepare the vegetables.

Ingredients

• 450 g. bread flour
• 300 ml warm water
• 8 g. dry yeast
• 1 pinch of sugar
• Salt, pepper
• 1 tbsp dry oregano
• 70 g. olive oil
• 2 tomatoes
• 2 small onions
• Fresh thyme

Using a large bowl, stir the yeast into the lukewarm water, then add the flour, sugar, salt and oregano immediately. Mix well and knead for 10 minutes. Grease the dough, cover and leave it for 45 ‘ to double in volume.

In the meantime, preheat the oven to 170 C. Cut the tomatoes and onions into thin wedges. Not too thin so that they don’t burn during baking. Mix in a bowl along with the salt, pepper, thyme and 2 tbsps of the measured olive oil. Spread the remaining oil around your baking pan and spread the dough out with your hands, making small indents with your fingers. Scatter the vegetables over the top and bake for 50′ to an hour.