Native to the islands of Kimolos and Milos, this yeasted flatbread is rolled thin and topped generously with olive oil and grated tomato; being cheese-free, it is naturally lactose-free. Stretching the dough evenly by hand and keeping the edges neat takes patience and a practiced touch.
Mix the lukewarm water with the sugar and fresh yeast, then let it rest for 10 minutes until foamy.
Mix the flour with the salt, add the yeast mixture and 2 tablespoons of olive oil, then knead for 8 minutes until elastic.
Cover the dough in an oiled bowl and let it rise in a warm spot for 30 minutes until doubled in size.
Stretch the risen dough by hand into an oiled tray, keeping it thin and even, with slightly thicker edges.
Spread the grated tomato evenly over the dough, drizzle with the remaining olive oil and sprinkle with oregano.
Bake in an oven preheated to 220°C until the edges turn golden, about 20 minutes.
Do not press too hard while stretching the dough — getting it thin without tearing takes practice; rolled too thin it will split as it bakes. Allergens: contains gluten (wheat flour).
Canned tomato can replace fresh in winter, but make sure it is well drained; extra liquid soaks the dough and lengthens the baking time.
Admin DadaGastro · verified in test kitchenHamuru 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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