Pizza and Turkish flatbreads
This yeast-raised Greek specialty from the islands of Kimolos and Milos is stretched thin and topped with olive oil and grated tomato. Made without cheese, it is lactose-free. Stretching the dough by hand and keeping the edges even takes patience and skill.
Mix the lukewarm water with the sugar and fresh yeast. Let it stand for 10 minutes, until foamy.
Mix the flour and salt. Add the yeast mixture and 2 tablespoons of olive oil, then knead for 8 minutes until the dough is elastic.
Place the dough in an oiled bowl, cover, and let it rise in a warm place for 30 minutes, until doubled in size.
Spread the risen dough by hand on an oiled baking pan, stretching it to an even, thin layer while leaving the edges slightly thicker.
Spread the grated tomato evenly over the dough, drizzle with the remaining olive oil, and sprinkle with thyme.
Bake in an oven preheated to 220°C / 430°F for 20 minutes, until the edges are golden.
Do not press the dough too hard while stretching it. It takes some skill to keep it thin without tearing; if it is too thin, it may develop holes while baking. Allergen: contains wheat (gluten).
Hamuru açarken tarifte önerilen inceliği tutturamadım, biraz kalın bıraktım ve fırında kenarları 20 dakika yerine 27 dakikada ancak altın rengi aldı. Domatesin suyu biraz fazla akmıştı, belki daha iyi süzmem gerekiyordu.
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